If my lemon buttermilk rhubarb bundt cakelets aren’t tempting enough to get you thinking mini cakes, consider these excerpts from the Williams-Sonoma site describing the Nordic Ware Mini Bundt Pans they offer for sale- “Bake up six perfectly sculpted little cakes with this cleverly designed pan; just pour in your favorite batter and bake” or this description of a mini mini Nordic Ware bundt pan that can be used “to create an irresistible assortment of 30 desserts, all at once”. After reading those descriptions I was feeling tempted and thinking that I just may need to add another cake pan to my collection.
I could go on with more really cute pans from Nordic Ware that I think I need but my husband just told me that I need to conserve, I’m not sure exactly what he meant but I think it means- no more cute fun baking pans.
Nordic Ware did celebrate it’s 65th anniversary a few years back by re-issuing a popular pan and I’m sure you guessed it was-”an adorable platinum anniversary bundtlette pan”-love that word-bundtlette, which sounds to me like some type of cozy blanket wrapped around a sweet newborn baby. The Platinum Anniversary Bundtlette Pan is still available on their site for $50 plus shipping. Nordic Ware makes other products, such as cookware and other types of kitchen accessories but it’s their bakeware that certain consumers (who shall remain nameless) have been known to create extra cabinet space in their basements or garages to store.
So, I thought I would just make a harmless perusal of the bakeware on the Nordic Ware site while still on a high from the baking success of my Bundt pan cakelets, another word I like just as much or more than bundtlettes. So, what pan did I find that I may have to sneak into my house or close to the inside of my house. Well, how cute(?) is the Bundt Duet Pan, which bakes two mini bundt cakes, a kind of his and hers cake pan. Or the Platinum Rose Bundt Pan, I’ve always been smitten with rose shaped bundt cakes.
As good as rhubarb is paired with strawberries, it’s also pretty good baked in a bundt cake flavored with buttermilk and lemon. I found this cake recipe in a favorite baking book, Rustic Fruit Desserts- a collection of old-timey fruit desserts by Cory Schreiber and Julie Richardson. My first attempt at this cake recipe I used a large 10″ bundt pan and we loved it. I had planned to re-make it using berries next time instead of rhubarb. But then time passed and rhubarb season rolled around again. I remembered my stashed away mini bundt pans and how good this cake is made with rhubarb, so once again I went with the rhubarb. The only change I made to this recipe was to add buttermilk to the lemony glaze which was inspired by Valerie, an an accomplished cake baker @une gamine dans la cuisine.
Adapted from Rustic Fruit Desserts by Cory Schreiber and Julie Richardson. Buttermilk glaze adapted from une gamine dans la cuisine.
- For the Cake
- 2 & 1/2 cups plus 2 tablespoons(for rhubarb) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon sea salt
- 2 sticks (8 ounces) unsalted butter
- 1 & 3/4 cups sugar
- Zest of 1 lemon, I used a Meyer lemon
- 3 eggs
- 1/2 teaspoon lemon oil
- 3/4 cup buttermilk
- 1 lb rhubarb (3 cups), trimmed and thinly sliced
- For the Lemon Buttermilk Glaze
- 2 cups sifted powdered sugar, plus more as needed
- 1 & 1/2 tablespoons lemon juice
- 2 tablespoons buttermilk
- 1 &1/2 tablespoons unsalted butter
- Preheat the oven to 350F.
- Spray mini Bundt cakelet pans, I made 8 mini cakes or this recipe makes a 10-cup Bundt pan for one large cake.
- To make the Cakelets
- In a medium bowl sift together the flour, baking powder and salt, set aside.
- In the bowl of a standing mixer, using the paddle attachment, cream the butter, sugar and lemon zest together for about 4 minutes or until light and fluffy.
- Add the eggs one at a time, scraping down the bowl as needed, stir in the lemon oil.
- Stir the flour mixture in three additions alternating with the buttermilk, starting and ending with the flour.
- The batter will be thick.
- Toss the rhubarb slices with the 2 tablespoons of flour and fold half the rhubarb into the batter.
- Scrape the batter into the cake pans and sprinkle the remaining rhubarb on top.
- Bake for 20-22 minutes or until golden brown on edges and the top springs back when pressed.
- Cool the cakes in the pan for about 10-15 minutes, remove from the molds and continue cooling on a metal rack, placed over a baking pan.
- To make the Lemon Buttermilk Glaze
- Whisk the powdered sugar, lemon juice, buttermilk and butter together in a medium bowl.
- The mixture should be thick, add additional powdered sugar if needed.
- Spread the glaze over the cakes as soon as you remove them from the pan.
- Covered cakes will last up to 4 days at room temperature.