Trust me, as I write this ‘cakey’ post, not a lick of crumb is left in my cake keeper. The last crumbs are partying in our tummies here. Please don’t judge me if I say I ate away the most. This one’s my favorite breakfast bundt cake, and I had long been craving for it. Many a delish were cooked and baked in my humble kitchen in the past few weeks…there were elaborate meals, busy baking days, lavish feast foods, festival specials and the usual daily comfort food. And yet, amidst the entire culinary hustle bustle in my kitchen, I was determined to squeeze in that blessed little time to bake this forgiving cake this week.
This breakfast bundt cake is ambiguously adapted from Ma’s scrumptious and succulent cherry cake recipe. With its velvety crumbs, intense fruity moist texture and yummy buttery-frosting, the cherry cake is more dessert-apt. However, mornings deserve a rather light, hearty, fresh, delicately flavored, fluffy and yet filling cake. Its an absolutely gorgeous tea-time cake too…serve it with your favorite cup of sanity and you’ll crave for more! Recipe history of this bundt cake dates back to several decades, when Ma made some thoughtful changes to the ingredient ratios of her cherry cake, and yet kept it basic, old-fashioned. Butter, sugar, flour, eggs, milk, baking powder and lots of vanilla extract was all she’d use. This cake was made with less butter and sugar to keep the taste just right to gently amuse our sleepy taste buds in the morning. I also remember her often throwing in some tutti-frutti or roasted nuts and raisins in the cake mixture for some added drama.
I literally grew up on this cake, and it has solid morning treat repute! I find it very comforting…it provides sort of an emotional boost, an upliftment. In fact, so comforting that as a child, I almost always needed this cake by my side during those grinding exam-day-mornings or the grilling nights before examination day. Even if I hadn’t read well for a test, the sweet subtle taste of this cake would kind of soothe me, reassuring that things were all going to be alright! And because this cake keeps (if properly stored) as fresh for a good couple days, I would get a big container-full each time my parents came visiting my grad-school hostel or when I traveled back home to meet them.
You know those foods that inspirit? This cake is that kind…its mild, delicately sweet, light, not too moist, not too dry, has tender crumbs, feels velvety to tongue and is quite fulfilling. It has never failed me. Although Ma always baked it to perfection in her round cake pans, I found the cake-mix doing better in a bundt pan. No, not because they look prettier…but because this cake has a yummilicious cake crust…and a bundt cake means a lot more of it (since more mixture is in contact with the pan)…no wonder, I am this huge fan of cake end pieces!! Furthermore, the central tube or “bundt chimney” allows even heat distribution and provides a “climbing pole” for the cake mixture to facilitate a beautiful bake.
Two things that I do differently in the recipe than Ma: using bundt cake pans and adorning the cake with a peanut butter glaze. I don’t remember Ma including a glaze here. Peanut butter does a lot more justice to this breakfast cake. The sweet-savory-creamy taste of peanut butter is more delightful than the regular very-sugary glazes, and it compliments the cake excellently.
We’re exactly two weeks shy from Valentine’s day. And this cake is sure to set up the table for a romantic and dreamy celebration on V-day morning. What say? Treat yourself and your loved ones with the love. Have a sweet week…
- 12 tbsp melted butter (6 oz or 170 gm or 1/3rd cup)
- 1 1/3rd cup sugar (10.5 oz or 300 gm)
- 2 eggs
- 1/2 cup milk (4 oz or 120 ml)
- 1 tbsp baking powder
- 2 tsp vanilla extract
- 2 cups all purpose flour (9 oz or 256 gm)
- About 2/3 cup tutti-frutti (3.5 oz or 100 gm)
- light olive oil for greasing the cake pan
- 1/2 cup peanut butter chips or morsels (I use Reese’s chips)
- 1/2 tbsp light olive oil
- Preheat oven to 375°F
- Grease a regular bundt cake pan
- In a clean and dry bowl, put together all the flour and baking powder. Now “sift” them with quick whisks, using a clean dry spoon. It’s an essential step and results in a fluffy, uniform and aerated cake mixture. Preserve for later use.
- In a large mixing bowl, add melted butter and sugar. Whisk till smooth.
- Next, add the eggs and mix till incorporated.
- Add half the milk and whisk to mix. Then add half the flour mixture and fold in until mixed well and you see no lumps. Follow by pouring in the remaining milk. Mix. Then add the left over flour mixture. Mix well and whisk till the cake mixture is uniform. (Mix well till homogeneous. Under-mixing may result in cake imperfections like cracked, hard or uneven cakes.)
- Add vanilla extract and fold into the cake mixture till smooth and uniformly mixed.
- Add tutti-frutti and fold them in the cake mixture
- Transfer the cake mixture into the greased bundt pan and then into oven. Bake for about 40 minutes or until a toothpick tester comes out clean from the cake center.
- Let the cake rest in the pan on a counter top for 5 minutes.
- Carefully invert the bundt cake on a cake base board or a plate. Then place it inside a cake keeper or caddy (or cover with a dome lid) till the cake top is completely cooled (so the cake does not dry out).
- In a dry heat or microwave resistant bowl, place the peanut butter morsels and 0.5 tbsp light olive oil. Heat in a microwave or in boiling water bath for 25 seconds. Take out from heat and stir briskly using a spoon. Stirring will ensure that the remaining unmelted chips, soften and melt into the mixture. Stir till you get a smooth peanut butter paste. (Tip: do not over-heat. Too much heat would harden and burn the peanut butter paste, rendering it useless in this recipe.)
- Pour the glaze on the bundt cake. Or, with a dry spoon, quickly drizzle the melted peanut butter on the cake. Alternatively, you could also fill the paste into a piping bag. Cut out a small tip off the bag and pipe peanut butter all over the cake. (the glaze needs to be poured/drizzled quickly before the peanut butter starts setting hard).
- Allow the peanut butter glaze to cool, harden and set for a few minutes, before serving.
- Store this cake at a cool place in an air tight container and consume within 3 days. You may also keep the cake in an air tight container inside refrigerator and consume it over a week’s time.
Have a happy sweet celebration!