Food-ing With Flo: The Bundt Is Back

The book reviews are winding down (2 more to go!), birchbox is almost over (1 more post to go!), the rains have come (and with it early nights) and so we revisit the beauty of… BUNDT CAKES!!

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A Black and White Pound Cake you say? I say pour me a glass of wine and let’s get started! I’ve never done any swirl action and I have never made a pound cake, though with 2.5 sticks of butter there is no reason to not!

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It was the usual set up with sifted dry ingredients, mixed room-temp butter and sugar (the best smell in the world), eggs, vanilla, etc.

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Oh hey girl, hey! I haven’t used Miss Flo since March for Gabe’s birthday cupcakes! She was happy to be out of the closet and I was happy to have an afternoon open for baking.

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This was honestly the greatest batter to sneak licks from. I worried about the raw eggs, but the goodness of sweet buttery batter won over. Thankfully there were a variety of spoons and stirring contraptions to clean… yum.

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Nothing about this was difficult. I feel like I could make a hundred pound cakes. The swirling of the chocolate and vanilla was really fun. Kind of like tie-dye, you just don’t quite know how it will all look until the end, and I love that!

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Perfectly golden brown! This is so exciting!!

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My struggle with bundt cakes is always, always the flip. With this one in particular the bundt cake pan was SO FREAKING HOT that I let it sit longer than the recommended 10 minutes because I just couldn’t get a good grip on it. My dad later suggested to put the cooling rack on top of the bundt cake and flip it that way, which makes a million times more sense than trying to wrangle a scalding round pan in big oven mits.

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Because, ya know… then that happened. Can we all just mourn this photo for a moment….

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It didn’t stop us from eating it.

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Unfortunately, leaving the bundt in the pan too long also kept it cooking for longer than it should have. I also should have probably taken it out 5 minutes before I did, it just seemed to be browning a little more than I would have liked, so ultimately the cake (with all of that butter and eggs and milk) turned out on the dry side. Womp. Womp womp womp.

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Nothing some milk can’t fix.

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Mmmm so good.

**Fun fact: there are 5 Gabriels in this post. Find them all!

12 thoughts on “Food-ing With Flo: The Bundt Is Back”

  1. I found all 5 Gabes! I love that his shoe is also on the counter. Real life. 🙂

    That cake looks delicious! I’m glad your dad told you the trick with the cooling rack. I’ve been doing it for years (thanks, Mom) and it makes all the difference.

  2. mmmmm i love chateau smith wine. Now i’m thinking i need to make a trip to the wine shop before I get home tonight… it has been that kind of week fo sho.

    Also, yay bundt! I find that (1) extra EXTRA spraying/greasing the bundt pan is never a bad thing, even if it looks like way too much. Those little nooks and crannies can be annoying. (2) I definitely like the cooling rack technique – sometimes i also make a bundt pan – cooling rack – plate sandwich, so when i flip it over all of the little crumbs end up on the plate.

    Also LOL kamel. Its bo-belly time!

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