Our weekends are typically pretty low-key and especially with a toddler, we prefer it that way. 🙂 This past weekend was anything but low key. I had a friend in town visiting from the West Coast and Chuck had relatives he had not seen in years visiting from Puerto Rico. So, we ended up going to two parties in two days. Doesn’t it seem like everything always, always, always happens all at once??!
Whenever our daughter’s routine is disrupted, there’s a little bit of a mess – she ate inconsistently, she napped late both days, and she ended up getting sick (envision: explosive vomit) during the car ride into the city from all the stop and go traffic. I could go on and on, but was it worth it? Definitely. Yesterday
afternoon evening when she woke up from her nap during the car ride home, she exclaimed, “I had so much fun!”
Sometimes, you’ve just got to go with it, hope for the best, and deal with the repercussions later…even if that means a super late bedtime. 😦
On Saturday, we made the trek into the the city from the suburbs for a fun get together/play date with my friends and brought these yummy, toddler friendly vanilla cupcakes with buttercream frosting. On Sunday morning, I made a simple vanilla bundt cake which I modified from this pound cake recipe from Ree Drummon (aka The Pioneer Woman). Love her. We stopped by Chuck’s grandmother’s house in Stamford for a quick visit and headed to Norwalk for a BBQ with Chuck’s extended family. The food was ridiculously amazing. Puerto Rican’s know how to cook! Seriously!
Ok. So, back to the subject at hand: the bundt cake. I only made one modification: I omitted the lemon extract and imitation butter. I don’t have either and honestly, imitation butter doesn’t sound very yummy to me. What does sound yummy? Vanilla. So that’s what I added.
Otherwise, it’s basically Ree’s recipe. I’ve made this bundt cake a lot and it’s always a crowd pleaser. It’s a substantial cake and if you have a beautiful bundt pan (I have both this and this one, but have also been eyeing this one), it’s impressive too. It’s also perfect for larger gatherings. The best part? It’s so easy.
- 3 sticks of butter
- 3c of sugar
- 5 whole eggs
- 1-1 1/2tbsp vanilla, depending on if you like or love it
- 3c all purpose flour
- 1c sprite, 7-up, sierra mist, fresca, or ginger ale
- Preheat 325º
- Cream butter
- Add sugar, 1c at a time, mixing and scraping down bowl after each addition
- Add eggs, 1 at a time, mixing and scraping down bowl after each addition
- Add vanilla and mix well
- Add flour, 1c at a time, mixing and scraping down bowl (do you see the pattern here??!) after each addition
- With the mixer on low, slowly pour in the soda (or pop if your from the midwest, like me)
- Scrape down bowl and mix again
- Pour onto a generously greased bundt pan (I love this) and bake for 1hr to 1hr 15min or so…
- The cake is done when a knife inserted in the middle comes out clean*
- Let it cool for a few minutes (5-10min) so it’s somewhat comfortable to handle and with oven mitts, invert the pan onto a plate
- Once it drops, pull the pan off and let it cool completely
- Finish with a generous dusting of powdered sugar
- Enjoy! 🙂
*Don’t freak out if the cake looks like it’s starting to burn on top. It’s a substantial cake and needs to bake for a while. If the knife inserted in the middle is even the tiniest bit wet, let it continue baking. (Trust me, I learned the hard way.) The top part of the cake should form a nice brown crust and almost look caramelized on top. You’re looking for something like this: