Maybe more than once a month...

Well, now. I thought I'd definitely be posting here more than once a month or so. But slow and steady wins the race (is this a competition?) and I'm aiming for the long haul here.
But in this last month I've done a few things: made cheese, baked a couple bundt cakes, and thanks to some good friends started a new collection of (more) dishware. Generally having fun.The cheese and dishware will have to wait for another post. First, the bundt cake.
There she is, in all her glory.

(must remember to use cake plate if blogging)

Now I have to admit. While some bundts can be dressed up and look pretty fabulous, most are of a more humble nature. This one was a banana cake from this book. Even though it was a tidge overbaked, that sucker stayed moist for days. Considering the glacial pace we eat baked goods, that's a very good thing.

Maybe you're not a baking nerd like me and would also be curious to know that bundts are one of those modern desserts created to meet the need of a product (see Jell-o salads, amongst others). Nordicware started making "ethnic" bakeware like ebelskiver and Kugelhupf pans but hit gold with the Bundt pan in 1950. The full history of the company can be found here in handy timeline, and here for the history of the cake. I have yet to make the eponymous Tunnel of Fudge cake but am looking for the opportunity. In any case, I always like breaking out this particular pan. Maybe the ridges make it seem more fancy? Or the shape's risk for sticking adds a hint of danger? I don't know.

(successful unmolding!)

But no matter what the reason, they are darn tasty cakes.