First, I want to say a huge, heartfelt thank you. You probably know by the new badge to the right that Love, Cake is one of the six finalists in this year’s Saveur blog Awards category for Best Baking and Desserts. It’s a great honor to be included. These finalists are a great group of people—Internet giants. Thanks to your outstanding nominations, I am sure I made it. Thank you so much. Thank you so much. To see the complete list of finalists, click here and vote in each category.
And wait! You will see a shiny new badge to the right. Pre-order my cookbook! Steve, my accountant, sent me yesterday his Amazon order confirmation email. He also included a note saying, “At least you know about one order.” Steve, I’ll take it! I was so happy to have received my pre-order.
I have probably clicked on the Amazon link over 100 times. It’s great to see my baby there. I cried a bit when I discovered a beautiful Chicago bookstore made one of my galley recipes and posted it on Instagram. I am a bundle of emotions.
All that joy can also have a dark side. Adrenaline hangover. This week, I turned in the first draft of my second cookbook. It’s weird. I feel relieved but also sad. It was Molly Wizenberg’s Delancey book where she described the strange feeling of emptiness that comes from completing a large, complicated project. Molly is the author of the blog Orangette. She was also one of the Saveur blog award finalists. Good company, huh?) Melancholy. Or is it fear? It could be both. This is what my sweet mom will be thinking when she sees it. Don’t worry, mom. I’m fine. Just think.
The work is far from done, I know. There will be billions more edits. Rewrites. Retests. A photoshoot. And then what? Ay. It’s a big question. Is there a next big thing? What’s the next big idea? What’s the next big dream that I can put my heart into? I know how lucky I am. It is rare to even think about these questions. I feel grateful. I’m also a little bit scared. You know what I’m referring to?
Maybe I should concentrate on the cake right now. A few weeks back, I made you a banana dessert. I’m sorry for the repeated postings. I am trying to bake with the ingredients in my messy kitchen and freezer. Last week , I managed to make a dent on my frozen rhubarb stash. This week , I’m trying hard to reduce the pile of frozen black bananas that seems to never end. It is a delicious cake. It’s delicious, I believe. It’s a hit with us. It’s so good that I haven’t even thought about wrapping it. Gus and me have been pounding away with spoons as we pass by, just like Gus. Plates take too much energy, and you can see that mine is all over.
I did have one thought about the Saveur blog awards. There are many excellent blogs on the list of finalists. There are many great blogs that aren’t on the list. It can be difficult to get your name out. The same goes for cookbook writers. I’m curious if anyone is interested in writing a cookbook. Although I am not an expert in the subject, I would be glad to share what I did. I can at the most point direct you to the resources I used in writing my proposal* and finding an agent. If you would like to chat, send me a message through the contact page.
I just finished reading this article on creating a cookbook proposal at Heidi Swanson’s 101 Cookbooks blog. It’s a wonderful resource.
Banana Hazelnut Bundt Cake
Serve 10-12
This cake inspired me to create a browned butter cream-chee glaze. It is my favorite cake.
Keep the remaining 4 ounces cream cheese covered. Next week, I will share a recipe using it.
Cake
10 tablespoons (1 1/4 stick) unsalted butter, melted plus more for the saucepan
2 cups all-purpose flour
1 cup hazelnut flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher Salt
1 teaspoon ground cinnamon
1 cup dark brown sugar packed in a tin
1/4 cup granulated Sugar
1/2 cup sour cream
3 large, extra-ripe bananas (about 1 2/3 cup)
4 large eggs
2 teaspoon pure vanilla extract
1/2 cup chopped, toasted hazelnuts (optional).
1/2 cup chopped bittersweet chocolate (optional).
Glaze
4 tablespoons unsalted butter
4 ounces cream cheese at room temperature
1/2 cup confectioners’ sugar
Salt your fingers
At room temperature, 3-4 tablespoons of milk
Preheat the oven to 350°F. Butter a 12-cup bundt pan. Butter a 12-cup bundt pan. (My pan is nonstick, but I butter it anyway. Mix together the all-purpose flour with hazelnut flour, baking powder and baking soda in a large bowl. Add the cinnamon.
Mix the butter, dark brown sugar, granulated sugar and bananas in a large bowl until smooth. The eggs should be added one at a while, followed by the vanilla extract. Fold in the flour mixture to the mixture. Add the hazelnuts to the wet mixture and fold in the chocolate. Bake the batter in the prepared pan for 50-60 minutes or until it is moistened with moist crumbs. Let the cake cool on a rack for 10 minutes. Then, flip it onto a rack to cool completely.
In a medium-heat skillet, melt the butter. Stirring the pan frequently, cook the butter for about 4 to 6 mins, or until the milk solids are golden brown and the butter smells delicious. Transfer the butter immediately to a large bowl. Scrape away any browned bits from the pan. Let the butter cool down to room temperature.
Blend the cream cheese with the butter. Use an electric mixer to beat the mixture until smooth. Next, add the confectioners sugar and salt to the butter and continue beating until smooth. Next, add just enough milk to make a thick glaze. To serve, drizzle the glaze over the cake.
