I should hate the bundt cake.
A few years ago at Serious Eats, I did some sponsored content around a specific olive oil cake that used non-dairy milk. This included baking a perfect bundt for our photographer on the day of our shoot. Let’s just say I baked about 20 bundts during this time and many (the majority) of them didn’t look good enough to be photographed. We did finally get a shot, but it was grueling.
Despite the genuine heartache of turning out a messed up bundt, I still love making them. The thrill of turning out a perfect one is, well, thrilling. Is this the baking version of being an adrenaline junky?
When I was thinking about what to bake for our holiday celebrations this year, I came upon a Smitten Kitchen recipe for an Italian tea cake. I was immediately excited by the idea of a baked good with a deliberate crust on the outside and a glaze, which when applied immediately after the cake comes out of the oven, yields a glazed-doughnut-like sheen. Deb recommends baking th…
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