When in despair, I bake. Regular readers of mine know about my craze love of baking.
Well, we had a rather hectic weekend, with some friends who came over today for lunch. Now, I am the sort of person, who can manage calling people for dinner – because it gives me plenty of time to cook – but when it comes to lunch, I go crazy – no way can I cook and put together a decent meal by lunch time. So I had to resort to what my friend L, does. Cook a day in advance.
So I dedicated Saturday to cooking and only cooking. Only to end up stepping out for grocery shopping and getting back totally exhausted. So cooking, officially started only at 4:00 pm. Once I had a few pots bubbling, sizzling on the hob, I decided to get a start on the cake. Now, I had this brand new Bundt cake pan, which I absolutely had to try out. And baking is something I always do when we have someone over. These are the few times that I get to bake and force it down someone else’s throat – apart from hubby’s and daughter’s – so I don’t let such opportunities go 🙂
So once I had finalised on the cake I was baking, based on the size of the pan I had, I started measuring out ingredients while at the same time, trying to ensure that none of the bubbling sizzling pots turn into burn out pots. I had never tried out Bundt cakes before, so was quite excited, plus I was making a struesel coffee cake – and I love cakes with struesel topping. Who am I kidding – I love all cakes 🙂
So after I had all the whisking and the mixing done, while ensuring that none of the dishes got burnt, just as I was about to pour the batter, I realized that the batter was way too thin. On re-checking the recipe, turns out that it called for 4 cups of flour and I had most certainly not added 4 cups.. Now, I had no idea how many cups I had added, but with a few mental calculations and the memory of how full the packet of flour had been, I came to the conclusion, that I must have added just one cup of flour. So bravely, added 3 cups, mixed a bit more and hoping for the best – was about to tip it all in, when I realised that the batter was most certainly more than what the tin could hold. I nearly collapsed then. Now, I know that I am successful at baking – ONLY because I follow the recipe to the dot – make no changes at all. Here, I already had made a few changes – replaced sour cream with fat free yoghurt, in an effort to keep the calories in control, replaced walnuts with pecans simply because we like it more and had added 3 cups of flour, assuming that I added just one. And now it just won’t fit! Clearly, I had got the size of the pan wrong – or I had added too much of something.
Praying hard and hoping that it was the former, I baked them in 2 pans. I have never prayed so fervently, ever! And lo and behold, this is how it turned out 🙂 Delicious, even if I say so myself :)It tasted better than it looks, which is more than what I can say for the food that I cook 🙂 Hubby helped himself to the cake, last night while it was hot and declared that he was falling in love with cakes and now, that was a compliment from somebody who does not even like cakes 🙂
On another note, as a lot of you are aware, I have been job hunting.. To say that I have been unsuccessful so far, would be an understatement. Now, I don’t even find jobs that I can think of applying to. When I started off, a lot of recruitment agents called, most of them wanting to know if I am willing to relocate.. now even those have stopped – but today, as I was searching – the word ‘bakery’ caught my eyes.. Some advert for a job in a bakery had crept in somehow.. is that some kind of clue? Do you think I should switch from IT to baking ?
PS : Crafty, I saw your message when I was all sad and was waiting to see how the cake turned out – hoping against hope that it would be edible. Your hugs certainly helped 🙂 Thank you!!!!!
Edited to add the recipe. Tara, as per your request 🙂
- 1 cup butter
- 2 cups white sugar
- 4 eggs
- 2 cups sour cream
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1/2 cup white sugar
- 2 teaspoons ground cinnamon
- 1 cup chopped walnuts
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a medium bowl, mix the flour, baking powder and baking soda together and set aside. In a separate small bowl, combine 1/2 cup sugar, cinnamon, and nuts. Set aside.
- In a large bowl, cream butter and 2 cups white sugar until light and fluffy. Add eggs, sour cream, and vanilla extract. Add flour mixture and beat until well combined.
- Pour half of batter into Bundt pan. Sprinkle half of the nut mixture on top of batter in pan. Add remaining batter, and sprinkle with the last of the nut mixture.
- Bake at 350 degrees F (175 degrees C) for 45 to 60 minutes, or until a toothpick inserted into cake comes out clean.
This was the original recipe – picked up from allrecipes.
The changes I made were
1. Used margarine instead of butter
2. Replaced sour cream with low fat yoghurt
3. Used one cup of white sugar and one cup brown sugar instead of 2 cups of white. And made the struesel sprinkling with brown sugar entirely. These were based on the comments at the website. And it tasted awesome 🙂 So if any of you do try it – please do let me know how it went.