Good morning, Cinnamon Rolls. I ate two of them as I was blobbing and smearing the rest with sweet and yummy cream cheese frosting. Of course the two I ate were frosted, what kind of question is that?
This should be called “The Cake That Almost Wasn’t”. The first time I made this cake, the recipe called for baking it in a tube pan. No problem, I have one. Correction: PROBLEM since it leaks! Of course, I didn’t know this until the baking process started and I could smell blobs of batter burning on the bottom of the oven. I wanted to sit down and cry, but instead I realized (yay) that this batter is soooooo thick that it might just make it! So I put a sheet pan on the rack below it and gave it a shot. I noticed (and you can see from the photo) that it wasn’t leaking like, say a box cake batter would and the cake was still holding its shape in the cake pan. It worked.
When I read about this cake in Bon Appetit, it didn’t look like much, kind of like blondies, but the list of ingredients got me hooked, screamed cake at me and my mouth positively watered. A big part of what I love about cooking and baking is reading. I’ve always loved to read and get the biggest thrill (read geek) from reading recipes.
Last year has overlapped into the New Year and good things continue. This bread is both the perfect recipe and theme for my first post of the year: Simplicity. Over the years, my intensity level has come way down and I’m less focused on perfection and “getting it right”. From that perspective, not much can really go wrong! Who knew how much fun relaxing could be? The first time I made this bread, it was easy, delicious and gone in a few hours. YUM. I can’t believe how good it is. The last time (which was the second time) I made it I increased the salt a bit and well, *wow*. Before I knew what was happening, I’d cut both ends off and eaten them. There’s been a lot of internet activity about this bread phenomenon since 2006. Check this one out. So, make the bread, sit back, relax and enjoy. Happy New Year.