I don’t even know where to start with this one. I guess the best place would be to tell you why I chose this cake and then describe the
nightmare adventure I had baking it! The choice was really quite simple.
- I wanted to bake a Bundt cake.
- I had buttermilk and pumpkin in the fridge.
- I searched Google.
- Enter: Pumpkin Spice Bundt Cake by Martha Stewart.
The recipe looked great and in the end – tasted pretty darn good too – but the “getting there” part – NOT SO FUN!
I’ve never had an issue with my Bundt pan before, however this time I probably should have taken notice of how large…or small for that matter, my pan really was. This recipe required the use of a 14 cup Bundt pan. Ok – sure – whatever. (I'm sure you can see where this is heading...)
I mixed the batter as described and poured it into my pan. It did occur to me that the pan was VERY full.
Maybe a light bulb should have gone off at that point. I put it in the oven anyway. Fast forward 15 minutes… I began to smell a not-so-pleasant burning scent permeating through the house. I went in to check on things only to find out that the pan OVERFLOWED and the batter was all over the inside of my oven. I did try to salvage this creation by putting a piece of foil underneath the pan...but the damage had already been done.
|(This is embarrassing!)|
Five more minutes passed. Now all I wanted was to just open the oven, take out the pan and call it a night. That would have been too easy. The oven was so clearly full of smoke that had I opened it, I inevitably would have set off the fire alarm. (At this point, my son was ready to run out the back door – because his mommy was about to set the alarm off…yet again!) I slowly began the process of letting the smoke out of the oven every five minutes or so until the last bit of it was gone – smoke alarm free. (See – I’m learning!) I took out the pan and cleaned up my oven. I really wasn’t sure what to do with my cake at this point. It had baked for about 25 minutes but had another 30 to go. I decided to clean up the sides of the pan, scoop a lot of the batter into another bowl and to give it a second chance…back into the oven it went.
Once the cake cooled off I inverted it onto a wire rack. I was a little apprehensive as to what I was going to find. My luck must have changed because the end result looked pretty good.
Lesson learned: When a recipe specifically calls for a certain pan size, chances are that there’s a good reason! As it turns out, my Bundt pan only holds 10 cups. Had I only known that in the beginning...