First Stop: Pound.
If there is only one thing about me that you ever need to know, it is that when I set my mind on something, it has to happen. The problem with this is: sometimes what I want to do is a little bit more complicated than what I’m ready for. However readers, I’m proud to say that this was really not one of those times.
But the one thing that you really, super, absolutely need to know about me is that I am never satisfied with just plain-jane dishes and desserts. What I make must have the “wow factor,” something I, if the roles were reversed and it was someone making something for me, would be impressed with. If the recipe sounds fun and a little uncommon, sign me up.
That is why Joy Wilson, a.k.a. Joy the Baker, is my kitchen spirit animal. I just bought her new cookbook (I found out that it was an autographed copy and screamed), and I’m already bookmarking pages with recipes i’m just dying to try ASAP.
One recipe I can cross off the list? Zucchini Cream Cheese Pound Cake.
Sifting the flour, baking powder, baking soda. So far, so good.
Everything mixed, zucchini shredded and incorporated, batter so thick that it couldn’t be poured. All into the (what I thought was a) well-buttered and floured bundt pan!
45 minutes at 350, plus 10 more minutes at the adjusted temperature of 375 and…
Right, so here’s where it got a bit tricky. After giving it close to 30 minutes to cool, I tried to get baby bundt cake out of its mold. But this baby would not budge! I panicked, but my mother suggested just going around the edges with a spoon. Et voila, bundt!
Sadly, we lost two pieces to the pan, but that’s nothing a little pretending and a huge tub of frosting can’t fix!
Ah, the frosting process. It is long, and it is tedious when you have a warm cake calling your name.
All in all, I’m pretty pleased! Of course, I’ll have to have my taste-testers give me the final verdict tomorrow.
Here’s what I learned:
1. A well-greased bundt pan is a golden bundt pan. Take it from me: if there is anywhere that the cake can stick, it will.
2. Spraying Pam, then throwing some flour into the pan and moving it around will not be enough. Either go old-fashioned and use butter, a twice-folded paper towel, and flour, or use the Pam spray already infused with flour. Do not grease half-heartedly.
3. Though the recipe calls for 2 cups of zucchini, I found that I was perfectly fine with one-and-a-half. Honestly, do whatever you want. The zucchini you cannot taste, but it will help keep the cake moist. Who wants a dry cake?
4. If you’ve got a rubber spatula for frosting cakes, use it. My house only has knives, and it make the process a little bit more difficult.
5. I could use a little (or a lot of) practice frosting.
6. If you’re like me, this is a dessert best served slightly warm, with a glass of milk. Try it. You won’t regret it.
You should definitely buy this book!