National Bundt Cake Day Celebration: 30 Bundts in 30 Days

Anjali Prasertong
Anjali Prasertong
Anjali Prasertong is a writer and public health dietitian focused on food systems, racial equity, and nutrition. Originally from Los Angeles, she has taught English in rural Japan, worked as a private chef in Malibu, and led an innovative city-funded corner store program in New Orleans that increased fresh food access in low-income neighborhoods. She was previously a contributing editor for The Kitchn, and currently lives in Denver with her husband and two kids.
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published Nov 15, 2010
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(Image credit: Apartment Therapy)

Did you know November 15th is National Bundt Cake Day? Mary of The Food Librarian has been celebrating by baking 30 bundts over the past 30 days and we’ve been inspired by the range of bundts she’s produced. Classic, mini, ice-cream-filled, savory, jellied — she’s made them all!

Over the past month, Mary has baked many classic bundt cakes with simple glazes, like a zucchini olive oil bundt with crunchy lemon glaze. These are the kinds of bundts we make most often when entertaining because they look fancier than regular cakes yet don’t require any extra work.

But we’re really intrigued by her more inventive recipes, like the ice-cream-stuffed chocolate bundt decorated like a giant doughnut, the ring-shaped tower of cream puffs she calls a “croquembundt” and the meatloaf bundt with a tunnel of hard-cooked egg, which looks like a meal-sized scotch egg.

• Check it out: I Like Big Bundts 2010 – The Food Librarian

Are you a fellow bundt cake fan?

Related: Beyond Bundt Cakes! 6 Things to do with Your Bundt Pan

(Images: The Food Librarian, used by permission)

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