Banana Bundt Cake

As you may have already guessed by reading this blog; is that I love to bake. Yet, I never share the really simple recipes that my family and friends love.

For example, this bundt cake is utterly moist and full of banana flavor. It will last forever in the fridge without drying out. I love it warm with a glass of soy milk or cold with a cup of hot coffee.

Despite how much I heart bundt cakes, I have only posted one bundt cake recipe so far. Shame on me. Especially since they always bring a smile to my face.

Every single time I bake a bundt cake I think about my mom and a particular scene from "My Big Fat Greek Wedding". My mom loves-loves bundt cakes. To her a bundt cake is "real cake". No fancy icings to hide a bland, dry, and over priced cake. I guess you can say, bundt cakes are the "salt of the earth" cakes.

For me, bundt cake recipes are reliable, honestly delicious, large enough to share and show kindness with a slice. Just like my mom's love.

Print Recipe: Banana Bundt Cake
One Year Ago:Fruit Financiers

Chocolate Cake Layers...

I just wanted to let you know that yes, you can survive on chocolate cake alone. [If it's good chocolate cake.]

I had wanted to post this cake last week but time just got away from me. Most of it has been spent trying to write an introduction speech about myself.

I think it's funny that I can't do this simple task. Maybe I should just take excerpts from my blog and call it a day. Right?

I find this task so daunting. I mean, I write about myself here all the time. Yet, if you remove the "cake" part; I find myself at a loss for words.

Last night I stayed up until 4:00am trying to write the speech. All I have to show for the all-nighter is a batch of cupcakes and a pile of crumpled up index cards.

Okay, I still don't have a speech but I do have a slice of kick-*ss chocolate cake left. The cake is moist and intensely chocolate. The icing is silky, luxurious, and divine. For the cake I used Valrhona cocoa and for the icing I used Valrhona chocolate buttons for melting. Trust me, use good chocolate for the recipe it makes a world of difference.

Print The Recipe: Sour Cream Chocolate
One Year Ago: Chambord Cupcakes