Let Them Eat Rectangle Cake-For Now

Let Them Eat Rectangle Pan Cake – for Now

Most of my cakes have a funny story attached, I suppose. They seem to either be too dry and you’ll need a large glass of milk for every bite, or they stick in the round pans no matter how buttered and floured they are; I find myself molding the shape back like the cake is on a pottery wheel. Even the dry one tasted like a Devil Dog which we use to choke down as kids.

My box Angel Food cake was at best lopsided, but there was no shining halo above it. The only scratch cake I remember mom made was in a 9×11 pan and it was an Eggless Chocolate Cake. A recipe from the Great Depression no doubt her grandmother made her in the 1930’s. It was sweet and chocolaty and she always iced it with a vanilla cream confectioner’s sugar mixture. With a large family, it was easier to slice this sweet treat into blocks and lift out with any utensil. Mom could make something special out of nothing.  

If I were a baker only, I’d be in trouble.  Recently, I received a gift of a top-class Bundt pan from my dearest friend in Texas.  I guess Bundt pans are rearing their heads again. I found the perfect pear recipe. I picked the last of our fruit, watched them ripen, and sacrificed the beautiful Hudson Valley harvest into a Pear Cranberry Walnut Bundt Cake. I’m rarely satisfied with recipes, so I substituted half of the nuts for dried cranberries, added cinnamon, nutmeg and some ginger. Vanilla alone, sounded too lonely. As you might expect is smelled like heaven, but came out of the pan with a few holes. It’s all my fault, I know it. Next time, I will use Crisco to grease every crevice. It’s bound to slip out and drive us all to heart attacks.

 This summer, I baked a gluten free carrot cake. I was very surprised when my six guests (beloved friends and family) smacked their lips and hailed it as a healthy and tasty cake. I think I’ve learned a secret from my mom, rectangle pan cakes taste best.

Here is my re-made recipe, let me know if you have a trick that works for your Bundt pan, please. This cake freezes well, too.

Pear Bundt Cake

2 3/4 cups flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

1 tsp. cinnamon

½ tsp. nutmeg
1 cup butter, softened
1 cup brown sugar
1 cup sugar
3 eggs
2 tsp vanilla
1 1/4 cups buttermilk
½ cup chopped toasted walnuts

½ cup of dried cranberries
3 pears, peeled, chopped (1 1/2 cups)

1. Preheat oven to 350 degrees. Grease and flour a 10” floured tube pan. In a bowl stir together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
2. Beat butter in a large bowl with a mixer on medium for 30 seconds. Add sugars and beat 3 minutes or until light and fluffy. Add eggs, one at a time, beating after each addition. Add vanilla. Alternating, add flour mixture and buttermilk, beating until combined after each addition. Fold in walnuts, cranberries and pears.
3. Bake about 1 hour or until a toothpick inserted in cake comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan. Cool on wire rack. Drizzle cake with vanilla icing.

Vanilla icing
Stir together 2 Tbsp softened butter and 1/2 tsp vanilla in a small bowl. Stir in 1 1/4 cups powdered sugar and just enough milk to reach desired consistency. (2-3 Tbsp)

Tip – Make your own buttermilk by adding 1 Tbsp of vinegar to 1 cup of milk. Let the milk and vinegar sit for 5-10 minutes. The milk will begin to curdle and thicken slightly.