I adore a bundt cake.
Somewhere in my childhood there were some very pleasant visits by my Mom’s friends that resulted in her baking and setting out a bundt cake. The specialness of the occasions, and the hint of formality to serving cake and coffee in the living room or formal dining room, appealed to my sense of drama, as well as a basic sense of healthy hunger. The bundt cakes were usually simple and lacking in fancy frosting and whipped toppings – and the elegance of such simplicity appealed to me too.
Today, I still adore a bundt, and this one is especially good. It’s a take on an Italian wedding cake Betsy recently introduced me to at DeFazio’s. Theirs was slightly more moist, so the next time I’ll use all of the liquid glaze (it seemed like too much, but in this case it’s all about too much). The only drawback in all that moisture is that the topping of powdered sugar is almost instantly soaked into the cake. More sweetness, but no tell-tale prettiness, which is not at all a bad payoff when seeking out simplicity.
