To celebrate the completion of Woods Cleanup (all 9635 taps have been pulled and circa fifty miles of line rinsed) I thought I’d bake a cake, but I was out of eggs, and while I was contemplating Oh Boy Pudding that doesn’t require eggs, Maple Trout Lilli wrote in about baby bundt cakes created by a local baker who shops Nebraska Knoll.
Maple Trout Lilli writes:
With sugaring season officially at an end, it’s time to sit back, take a cup of tea and perhaps, a slice of Vermont’s latest and greatest confection — Baby Bundts. Michelle Tomlinson of The Cakery Vermont is an incredibly talented baker and has produced these gluten-free cakes that are fantastic. Even before you take a bite, you know it will be good just by the packaging. She’s got it down. The cinnamon swirl with maple glaze, specifically, is a nod of approval to all of the local sugarmakers.
The Baby Bundt, made with Nebraska Knoll’s Dark Robust syrup, is a yellow cake with a maple syrup glaze. It can be purchased in the single or double at Commodities in Stowe, Pete’s Greens and Village Market in Waterbury or Healthy Living in Burlington.
Pick one up and you won’t be disappointed.