It all started with Georgiana wanting to wash her hands in the kitchen sink. I got out a little step stool for her and that was it. She basically LOVES to stand on that thing. Well, since she was already up there I started to see if she wanted to help me cook which she did. That lead to her DEMANDING that we cook every morning (and wearing an apron!). So I decided that we can’t have baked goods lying around every day after our morning bake-off so we would have to start giving the stuff away. Since Easter is this weekend (tomorrow!) I thought a lovely pastel pink bunt cake would be a nice choice. And Georgiana did the finishing touches by drawing a little picture for her friends to serve as the gift tag. Happy Easter everyone! (The last two egg dying shots are just for fun. Doesn’t Georgiana look like she’s having the time of her life!? 😉
Easter Bunt-ey Cake
Ingredients: (based of Better Homes & Gardens “Easy day cake with coconut topping.“)
1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
1 cup milk
1/4 cup butter
1 1/2 tsp vanilla
dash of salt
1 recipe simple glaze (see below)
Grease two 6 inch bunt cake pans and set aside. Preheat oven to 350 degrees
In a mixing bowl combine flour, sugar and baking powder. Add milk, butter, egg and vanilla. Beat on low speed until combined. Beat on medium speed for 1 minute. Pour batter into prepared pans.
Bake in oven for 25-30 minutes or until a toothpick comes out clean. Cool completely. Carefully turn over bunt cakes so that the mold comes out cleanly.
Pour glaze over cakes. If you like, sprinkle some zest on top for decoration. Enjoy!
Recipe Simple Glaze:
1 1/4 cup powdered sugar
3 tbs milk
Mix all ingredients together until combined. Add food coloring if desired.
(if you don’t have a cake base on hand you can always cut one out of a paper plate. 😉