Elsewhere, I have confessed that I am neither a cook nor a morning person; but I can still manage both, occasionally, with recipes like this one in my arsenal :)
1. Oil and flour a large non-stick bundt pan (check out this video for some great tips on baking in a bundt!)
2. Prepare the topping—(which will actually go in the bottom of the pan.) Stir together in a small mixing bowl:
1/2 cup packed brown sugar
1/2 cup chopped nuts
1/2 cup raisins
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 to 1/2 cup melted butter (if some is good, more is butter ;)
[I used a mix of
hemp seed
and ground flax
to 'flour' my pan.
I like the nuttiness
and nutrition
they add, without
the white flour
residue sticking
to my cake.
However, I'd
grind it finer next
time, to get
better adhesion
to the shortening]
3. In a large mixing bowl, combine:
2 cups flour (I use half wholewheat)
1-1/4 cups packed brown sugar
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup buttermilk OR sour milk
2/3 cup butter, softened
2 eggs
Blend at low speed until moistened,
then for 3 minutes at medium speed.
[the batter should be thick, but if it insists on crawling up the beaters instead of blending,
add a tablespoon of water]
4. Spread the batter over the ‘topping’ (which should already be in the bottom of the pan.)
5. Cover and refrigerate overnight.
[or say, maybe you're
having coffee company
after dinner; you'd like
to serve something hot
from the oven, but
won't have the prep
time for it...
So, why not throw this together
in the morning and bake it
just before your guests
arrive in the evening?]
6. In the morning, preheat your oven to 350°F. Bake for 35 to 45 minutes (check with a toothpick. Don't underbake!)
Cool for a few minutes, then loosen outside edges and centre with a small rubber spatula.
Invert onto a platter and serve warm.
7. Enjoy with friends and plenty of coffee!
[Completely unnecessary, I know, and perhaps even bordering on sinful, hubby and I like to drizzle (pour?) pancake syrup on this!]