baking with friends: lemon baby Bundts

April 12th, 2010 by admin Leave a reply »
Hands washed, aprons on: it's baking time

Hands washed, aprons on: it's time to bake

Sonia mixing the wet ingredients for mini lemon Bundt cakes

Sonia mixing the wet ingredients for lemon Bundt cakes

On rainy days when I was a kid, all the neighborhood kids would gather around our kitchen table (big enough to seat my parents and us six kids) for my mom’s project du jour. It could be anything from copper enameling to baking chocolate-chip oatmeal cookies, making candles to pouring plaster of Paris in red rubber molds.

When Carter’s friend and neighbor Sonia came over to bake with us on a rainy afternoon, I felt a bit nostalgic for those days. Sonia wore her new apron, and we made mini lemon Bundt cakes. I explained to Carter and Sonia how they could each put in a quarter cup to equal a half, and figured that pinches from two 5-year-olds equalled the called-for pinch of salt. (Baking is such a great way to teach math, without it seeming like you’re teaching math.)

We also did some experimenting. Since we were out of yogurt, we substituted sour cream and added 2 tablespoons of buttermilk. If I were Alton Brown, that could have been a science lesson.

Better than the mini lemon Bundt cakes being delicious (thanks to Nigella and four helping hands): Sonia wanting to come back and bake with us again.

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