Bundt first, cake – what a FIST-PUMPING moment of triumph it is when your bundt cake un-moulds itself without sticking to the pan like a bastard from hell! I remember my earliest days of cake making and not “greasing” the pans. Terrible amateur mistake, one that could turn a person off of baking for years. For layer cakes, I always use vegetable oil spray AND parchment paper round and then more spray. Layers pop out like a casual dream. Bundts, on the other hand, are scary. No parchment paper, only you, butter, flour or veggie oil and all those bumps and crevices for cake to lock into and never come out. Moral of the story: GREASE THAT MUTHAH well. Don’t cry over stuck bundt.
Spelt banana buttermilk bundt cake with chocolate chips! A recipe to please children (okay, my child) and to use up over ripened bananas. A recipe to get the fibre flowing. A regular-shitting child is a happy child. Or so the old saying goes. A happy child is a happy parent. Cakes make children happy. “Healthy” cakes make adults happy to feed to children. A “treat with a twist!” And low in sugar, too. Unless you milk-and-sugar-glaze it like I did, but then, it just looks so pretty glazed I couldn’t not glaze. Also: I’ve been trying to use my bundt pans these days. Nothing sadder than an unused Velveteen Rabbit style bundt pan, unloved, untouched. Touch the bundt. Make the bundt. Eat the bundt.
Spelt Banana Buttermilk Bundt Cake with Chocolate Chips
For the Bundt cake
- 1 cup 2 sticks unsalted butter, room temperature
- 1 cup of coconut sugar, or golden brown sugar
- 4 large ripe bananas, mashed (about 1 3/4 cups)
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 cups spelt flour
- 2 teaspoons baking soda
- 3/4 teaspoon salt
- 1 cup buttermilk
- 1 1/3 cup semi sweet chocolate chips
For the milk and sugar glaze
- 1 cup icing sugar
- 2 tablespoons milk, plus more if needed
Make the cake
- Preheat oven to 350 degrees. Spray down your 9 inch bundt pan with vegetable oil or butter, and lightly flour with spelt flour.
- In a large bowl, sift together the spelt flour, baking soda and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until fluffy, about two minutes.
- With the mixer on low speed, add the eggs, vanilla extract and bananas.
- With the mixer on low speed, add half of the flour mixture, followed by the buttermilk, then the other half of the flour mixture until just combined. Do not over mix.
- Gently fold in the chocolate chips with a spatula.
- Bake in the centre rack for 45-60 minutes, until a toothpick inserted in the cake comes out clean; start checking for doneness around 45 minutes depending on your oven.
- Let cool in pan for 15-20 minutes. Using a small rubber spatula, gently loosen the bundt cake away from the pan without breaking the cake. Place a large wire rack on the top of the cake pan and invert cake, releasing the cake onto the wire rack to cool completely.
- Once cake is cool, use a spoon to add the glaze; decorate with raspberries or banana chips.
Make the glaze
- In a medium bowl, whisk together the icing sugar and milk until a glaze forms, adding additional milk one teaspoon at a time to get your desired consistency. If you find you’ve added to much milk, simply add more icing sugar to thicken.
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