Wednesday, May 9, 2012

Back to Baking.

Hello blogsters! It's been WAY too long since my lil' fingers have danced on the keyboard and written you a foodie love letter. For that, please accept my sincerest apologies. I didn't stop eating or cooking, but I did take some time to shift gears and re-focus on some health stuff. I haven't baked in a really long time and sincerely have missed it.  I missed the sweet sounds of my stand-up mixer beating butter and sugar together in a harmonious song. I missed the whisking of dry ingredients and I missed the sound of my jazzy turquoise timer going off, "it's ready, it's really ready"!

During this time de-blogging status, I bookmarked several recipes to try and when I read Luisa Weiss' post about donut cake, I just knew it would be the first thing I would bake. I rarely bake the same thing twice in one week, but this donut cake recipe is without a shadow of a doubt, worth baking more than once a week. Your friends, family and co-workers will forever be grateful, I promise. It's such a simple recipe (eggs, butter, sugar, flour, vanilla, salt, buttermilk, cornmeal, baking powder and nutmeg) and it delivers grand results.  Yes, your kitchen will smell like a donut factory, but who is going to complain about that? I wish I could've bottled up that smell into a fragrant candle. 

P.S. - If you don't have a springform pan in your cupboards (mine sadly passed away when I made the cake for a second time), a 9" round cake pan will do just fine.

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