Bundts Fix Everything, Just Like Windex.
by Katya Simkhovich
Last Thursday was not exactly a good day. It was just one of those days in which nothing seemed to go as planned. One of those days when your hair does not look as good as you had planned. When you probably failed that english quiz you studied hours for. When you repeatedly pronounced the word “mask” incorrectly in Spanish. And yet, a small brown box is enough to put a smile on your gloomy face. The long awaited bundt pan had arrived.
Therefore, it was only appropriate to bake a bundt for National Bundt Day, which was Sunday November 15.
Maybe Bundts make me so happy because ever since I watched”My Big Fat Greek Wedding” every time I hear the word bundt I think of that movie, and that movie was hilarious. Even if you haven’t seen it (if you haven’t, rent it now), make this bundt. It will still make you happy, even without having seen the movie.
- 1 1/2 sticks (3/4 cup) unsalted butter, melted and allowed to turn golden brown then cooled
- 2 1/4 cups organic all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 T cinnamon
- 1/2 tsp cloves
- 1/2 tsp ginger
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon salt
- 1 1/4 cups pumpkin – one can
- 3/4 cup buttermilk
- 2 teaspoons vanilla
- 3/4 cup granulated sugar
- 3/4 cup dark brown sugar
- 3 large eggs
- Preheat oven to 350F
- Grease and flour pan
- Mix dry ingredients together and set aside
- Beat cooled butter and sugar until well mixed. Beat in eggs one at a time
- Beat in vanilla
- Fold in pumpkin
- Add flour and buttermilk alternately and mix until smooth
- Spoon into baking pan
- Bake at 350F until done, about 50-65 minutes
- Allow to rest for 5 minutes and then remove from pan to cool.