Your Zucchini Wants to Be This Lemony Bundt Cake
A shapely, lemony zucchini cake
A back-pocket recipe for black-eyed peas
Plus, a pasta salad I don't hate (it's from Melissa Clark, of course)
Hi. Kim here filling in for Melissa. And no, you can't get a refund.
Let's talk about Bundt cakes. It's the 1950s. A lady from a synagogue in Minneapolis wants to recreate the dense coffee cake called bundkuchen she remembers from her childhood in Germany, but she doesn't have the right pan. She visits H. David Dalquist, whose fledgling company Nordic Ware is trying to make a go of it fabricating cookware for the Scandinavian community. He casts her a round pan with a tube in the middle and scalloped shoulders. He names it by adding a T to 'bund,' then waits for it to get noticed.
Finally, in 1966, a little something called the Tunnel of Fudge cake wins second prize in the Pillsbury Bake-Off, and it was on like Donkey Kong.
And now, you can be part of this history by baking this lovely lemon zucchini Bundt cake from Yossy Arefi.
The thing I love about this recipe is the double lemon glaze, which gives it a little sparkly crunch. But if I am being honest, sometimes I leave it naked because the very shape of a Bundt cake is pretty enough.
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