TWD Follow-Up: Classic Banana Bundt

Tuesdays with Dorie is in valedictory mode, with Dorie on Talk of the Nation, and articles in major papers all over the country.

The Tuesdays with Dorie group is moving on to Baking with Julia, a twice-monthly affair.

But me. As I’ve pointed out, I’m not done. Not every goal gets finished. Not every cheesecake gets made. Still, I’m keeping my list, like I keep all the lists of my goals, and because this one can be done in small increments, I’m going to keep at it. For what reason? Not sure. But all the same, I do it.

This week, I did it in the form of a banana-pumpkin bundt cake. It was supposed to be a Classic Banana Bundt Cake, but I wanted to save one of my bananas for a smoothie, so the roasted leftovers of our squash chanukkiah were pressed into service.

The original host of this recipe was Mary of The Food Librarian, who later went on to develop quite the bundt cake obsession, making 30 in 30 days two years in a row.

Dorie recommends wrapping the cake and serving it the day after baking, also frosting it with a simple lemon-confectioners sugar glaze. The latter inadvertently helped us do the former, because Matt was put off by the word lemon, and it took him a while to warm to the idea of the cake, which we both loved.

So the project continues. Slowly. Everything happens slowly here lately, perhaps in reaction to the feeling that time is rushing by, out of control. So many big changes are upcoming, it’s good to still have a few bundts to bake.