Foolproof way to an easy A
School has been in session for about a month now. (Gosh. Only a month?!) The older I get, the more I believe that each day is like a year and each year is but a day. I remember beginning kindergarten so vividly. I woke up, watched some tv, ate breakfast, and got dressed like usual. My mom hoisted me up into the car seat for my less-than-40-pound body in our 1994 red nissan quest. 90.3 CDR Christian radio was broadcasting the old timey tunes of the ‘theme song’ to Turning Point with Dr. David Jeremiah. The car ride was short; in mere moments, I had to say goodbye to all that was familiar. I cried as my mom walked out the door.
My crying was stopped a moment later as two pleasant looking ladies brought me a tissue and led me to the circle of likewise apprehensive tots. I, along with the rest of my classmates, quickly learned to like my teachers, Miss Susie and Miss Kim. That was the beginning of a lifetime of appreciation.
11 years later, I wake up, complete some homework, eat a quick breafast, and dash out the door. I no longer cry as I leave the house. I drive to school in our 2005 red sienna le by myself. A CD mix of indie/pop plays as I tap my fingers in time with the morning traffic jams. I walk into my classrooms now, observing and appreciating the effort extended by teachers who continually breach the generation gap. Good teachers are hard to come by. Their patience, compassion, and awareness of students’ lives make them one of the rarest breed of humans. When found, they ought to be thanked and celebrated in the most sincere way: food. We aren’t talking run of the mill apples here; give teachers something they can be thankful for on the first day of school when the last bell finally rings. A soft brownie enveloped by a chewy chocolate chip cookie; a pillowy cinnamon mini-bundt cake with a sumptuous caramel glaze; a lovely lemon curd tart in a crisp graham cracker crust-topped off with glazed raspberries.
Even so, this is worth but a fraction of their efforts. So thank you, teachers, for touching the lives that you do while continually shaping the future.
Mini Cinnamon Buttermilk Bundt Cakes with Caramel Glaze
For the Cake:
3 cups all purpose flour
1 t baking soda
1 t cinnamon
1 cup butter, softened
2 1/3 cup granulated sugar
1 ½ t vanilla extract
1 cup buttermilk, well shaken
For the Glaze:
¼ cup butter
½ cup light brown sugar, tightly packed
¼ t salt
1/3 cup heavy cream
1 cup confectioners’ sugar, sifted
1. Preheat the oven to 350 degrees. Grease and flour a mini Bundt pan.
2. Sift the flour, baking soda, and cinnamon together into a small bowl and set aside. In the bowl of a stand mixer, cream the butter and sugar until pale yellow and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour and the buttermilk alternately, beating well after each addition, until thoroughly incorporated. The batter will be thick. Using an ice cream scoop or two spoons, fill each tin about 2/3 full and bake for 15-20 minutes until a tester comes out clean. Remove from the oven and leave to cool in the pan for 15 minutes, and then turn out on a wire rack to cool completely.
The cakes must be completely cool, or the glaze will not adhere. Place a piece of wax paper under the cooling rack to catch any drips.
1.Cut the butter into cubes and place in a saucepan with the brown sugar, cream and salt. After everything melts together, bring to a full, rolling boil over medium heat, stirring constantly. When it begins to boil, let it continue for 1 minute, then pull it off the heat. Leave the pan to cool for about 5 minutes, then vigorously beat in the powdered sugar until smooth.
2. Immediately spoon the glaze over the cakes, but do so slowly and evenly to cover as much surface as possible. Leave the glaze to set, then enjoy. Covered tightly, this cake will last a few days.