To celebrate the birthday of a coworker (who also happens to be a foodie/baking lover), I made this Chocolate-Cinnamon Bundt Cake. Unlike some Bon Appetit recipes, this one was straightforward and didn’t call for any oddball ingredients I wouldn’t normally have. Not only does it combine three of my favorite things — coffee, chocolate, and cinnamon — but it was the perfect excuse to try out my new blossom-shaped pan from Williams-Sonoma.
Since we’re waiting to surprise her with the cake and goodies after lunch, I haven’t sampled anything besides a few spoon licks of leftover batter (probably a smart move considering I’m super-sensitive to caffeine). The smell was divine in my kitchen, and since the recipe called for instant espresso/coffee, it immediately reminded me of Argentina where instant coffee was my in-house fix.
Tonight I fly home to North Carolina for a short visit and a friend’s bridal shower. My return flight is 6 a.m. Monday, so chances are I will be AWOL until Tuesday.
Happy Easter and Passover all, and remember: It’s a bundT.