I’ll never forget the day I got my very own bundt cake pan. It was a cold and snowy night. I was walking through an Illinois shopping mall, and all of a sudden I saw it. An intoxicatingly spiraled cake pan, glowing in the window of a cooking supply store.

Now, with Easter approaching, it was time to put the bundt cake pan to good use.

This rich and moist butter cake is great regardless of the type of pan you use. Baking this cake was an interesting process because extracting the cake from the pan was slightly challenging. Making the glaze was also more exciting than anticipated. After mixing an initial batch of glaze, we decided that our powdered sugar didn’t taste right, and started over using brown sugar.

Despite these obstacles, the cake came out looking decent (if a little rough around the edges), and more importantly, tasted great.

Ingredients

Steps

1. Melt a stick of butter inside of the cake pan and allow half a cup of plain greek yogurt to sit at room temperature.
2. Beat the eggs into the white sugar. Add Greek yogurt, butter, and vanilla extract. Mix well.
3. In a separate bowl, combine flour, baking powder, and salt.
4. Combine the “wet” and “dry” ingredients. Beat the batter with a whisk for a few minutes until air is incorporated and the batter is smooth.
5. Gently fold in the blueberries. Try to avoid breaking berries.
6. If using a bundt pan, make sure the inside of the pan is well coated in butter and flour to prevent the cake from sticking.
7. Pour the batter in the prepared pan and bake on 325F for about an hour, or until a butter knife stabbed into the cake comes out clean.
8. To make the glaze, heat the water, brown sugar, and butter in a stovetop pan on medium heat until it comes to a gentle boil. Allow it to simmer until the sugar granules have melted completely and it begins to caramelize and thicken slightly. Add vanilla extract and rum to taste.
9. Pour the glaze over the top of the cake (we waited for the cake to cool completely before doing this).

• 

• 

Notes and Results

• On Extracting the Cake: Getting this cake out of the bundt cake pan was challenging. After removing it from the oven, I flipped the pan upside down onto a plate and attempted to lift the pan off the cake, but the cake refused to come out. Once the cake had cooled completely, we used a knife to loosen the cake and then pounded on the top of the pan before the cake finally slid out. This may have been partially due to the blueberries which stuck to the pan and/or because not enough flour was added to coat the pan. The shape of the cake still looked pretty good but was a little rough.
• On Blueberries: Either fresh or frozen blueberries will work for this recipe, but I would strongly caution against using blueberries that are very large because they may make it difficult to extract the cake from the pan. This cake recipe would also be fine without blueberries
• On cake Flavor: Other flavor combinations like lemon, orange, orange-cranberry, coconut, or just plain vanilla could be good.
• On Glaze: We experimented with lemon, coconut, amaretto and plain vanilla glaze before deciding that vanilla and rum would be the best compliment for blueberries.