It’s National Bundt Day! I have loved Bundt Cakes for so long because they are so pretty, and allow for easier and “more creative” frosting. Can’t do fondant? Drizzle a Bundt. Can’t do decorations? Bundt with sprinkles of powered sugar will do the trick.
Bundts also can make a quick bread, like this recipe, and make it seem much more like a sweet treat. I have a pumpkin bread recipe that I make in a Bundt pan, add some home made whipped cream and it’s more of a dessert than just a quick bread. Love it.
This is a sweet bread with a bit of zest and a small amount of glaze to add a bit of something sweet. I’m having it this moment as toast with butter and jam, but for dessert, warm it up and put some whipped cream on it, or even ice cream and it’s delicious that way as well.
A big shout out to The Food Librarian who hosted “30 Days of Bundts” on her blog. If you have a second, go check it out, they all look delicious!
Sweet Wheat Bread
Adapted from Joy of Cooking
2 1/2 cups whole wheat flour
2 teaspoons of baking powder
1 teaspoon baking soda
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/2 cup molasses
1/4 cup brown sugar
1/4 cup olive oil
1 teaspoon citrus zest (orange or lemon, or clementine, because that is what I had on hand)
2/3 cup non fat plain yogurt (or buttermilk)
Preheat oven to 375 degrees. Grease an 8 cup loaf pan, or in this case, a bundt pan. Set aside. In a medium bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon and salt. Set aside. In another medium bowl, whisk together egg, molasses, brown sugar, oil and citrus zest. Add flour mixture to molasses/egg mixture in three parts, alternating with the 2/3 cup yogurt. Mixture will be very thick, mix until just combined. Spread evenly into pan and bake for 30-35 minutes. The original recipe says 35-40 and I did 37 and it was too much. So check at 30, and keep checking until toothpick inserted in the middle comes out clean. Place pan on cooling rack for 5-10 minutes before un-molding and let sit on cooling rack until completely cool.
Sweet Maple Glaze
Maple Syrup to taste
1/4 cup powdered sugar
milk added for consistency
In a small bowl, whisk together powdered sugar, maple syrup and milk slowly adding the liquid, testing for taste and consistency. If you want it thicker, add more powdered sugar. If you want it thinner, add more milk and maple syrup. You get the idea. Spoon on to cooled cake and enjoy!