|I used Bourbon instead of Vanilla in the Glaze.|
This week’s Baked Sunday Mornings challenge is for Vanilla Bean Malt Cake. Matt and Renato describe this as a great snacking cake, and that it is! Okay, so I don’t mess up baking projects very often, but when I do, I really do! Since our Baked mentors say to use a 6-cup Bundt cake pan and I don’t have one, I decided to use one that I do have for 6 1-cup mini-Bundts. Sounds logical, right? While it may be possible, mathematically, it wasn’t possible, physically! My poor little cakes over-flowed like crazy! By the time I realized it and slid a foil-lined pan onto the shelf below, them, most of the damage had been done! Fortunately, the cake that stayed where it was supposed to was delicious! I’m sure I’ll make this again, but will definitely use a regular Bundt cake pan. My mistake aside, this cake was easy to throw together on a weeknight and is delicious enough to serve to company.
|Light and delicious with the rich flavors of malt and bourbon|
It tastes like yummy waffles. Even though we served it with the glaze, I think it would be wonderful with fresh berries and whipped cream.
|We took a ride on a Duffy boat today and this Sea Lion struck a pose for us on the dock!|