I was so thrilled when Lora aka Cake Duchess contacted me about joining a new baking group she and Anuradha of BakerStreet were starting this month: BundtaMonth. These ladies are a couple of amazing bakers – made my day.
I happen to enjoy making Bundt cakes. They’re pretty on their own without much decoration although a sprinkling of powdered sugar or a tasty glaze is always nice. There are many different Bundt shapes to choose from and I have a few but for the inaugural post I thought I’d go with the traditional shape.
Oh and if you’re interested in the history of the Bundt pan, check this out: History of the Bundt Pan.
Interested in joining the fun?
Anuradha and Lora will pick an ingredient and announce it the first week of every month. All you bundt loving bakers need to do is use your imagination on how you’d like to incorporate it and bake a bundt – mini bundt or large bundt – and link it up to their blogs throughout the month. It’s that simple!
Here’s how to bake with #BundtaMonth:
– Bake your September #BundtaMonth Zucchini Bundt.
– Post it before September 30, 2012.
– Use the #BundtaMonth hashtag in your title. (For ex: title should read – #BundtaMonth: Chocolate Zucchini Bundt)
– Join the Bundt baking party! Share your link to our blog hop by clicking here or here.
– Link back to both Anuradha’s and Lora’s announcement posts.
So this month’s theme is zucchini. These beauties, to me represent the last vestiges of the summer vegetable harvest (or in my case pseudo-harvest read: farmer’s market). I’ve made many a zucchini loaf both with and without chocolate. Either way a cake baked with zucchini is just plain yummy.
As I was deciding what to do, I noticed the too ripe (for me) to eat bananas sitting on my counter and thought that would be a nice addition. Somewhere along the line carrots and pecans popped into my head and so evolved the Healthy Wanna-Be Bundt Cake. Why did I call it that? Well with all that butter and those eggs some fresh veggies does not a healthy cake make.
I got my inspiration for this cake from the now famous Van Halen Pound Cake by Jenni Field. I kinda used it as my base and ran with it.
Healthy Wanna-Be Bundt Cake
Inspired by the Original Van Halen Pound Cake – Jenni Field
13 ounces Pastry Flour
1 teaspoon Baking Powder
1/4 teaspoon Baking Soda
1 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg
12 ounces butter, room temperature
2 1/2 cups sugar
5 large eggs
1 cup buttermilk, room temperature
1/2 cup mashed ripe banana (about 1, 7-ish inches long)
2 cups shredded and squeezed dry zucchini
1/2 cup shredded carrots
1 cup coarsely chopped pecans (optional) – toasted before chopping
Note: You’ll want to bake this on a lower rack in your oven so be sure to set that up before you preheat it.
1. Preheat your oven to 350 degrees.
2. Grease and flour your Bundt pan well and set aside.
3. Sift together the pastry flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg and set aside.
4. In the bowl of your stand mixer, cream the butter for about a minute.
5. Add the sugar and on medium speed cream until fluffy about 3-4 minutes.
6. Add the eggs one at a time beating until you no longer see eggy streaks.
7. Add the mashed bananas and beat about 30-45 seconds until completely combined.
8. Alternate adding the flour mixture and buttermilk in installments beginning and ending with the flour mixture. (you may want to lower the speed when you add the flour, at least the first time so you don’t wind up wearing it.)
9. Gently fold the zucchini, carrots and pecans in by hand.
10. Pour into your prepared bundt pan and put into your preheated oven for about 75 minutes. I suggest you check it at the one hour mark to make sure the top isn’t over browning. You can put a piece of foil over it and let it continue baking. The cake is done when a toothpick inserted near the center comes out with only a few crumbs attached.
11. Allow it to cool for about an hour before removing it from the pan.