It's autumn and that means....
Max's Fresh Raspberry + Pear Bundt Cake with Buttercream Frosting
This cake was the result of what I didn't have. I wanted to make a cake for my son's birthday, but it was late in the afternoon and I didn't have time to drive to the store. So I decided to just wing it in the kitchen, which always leads to the new and unexpected. Plus, the birthday son isn't a stickler about his birthday cake and in truth doesn't even like sweets. This gave me permission to experiment.
So I guess I should call this Max's Fresh Raspberry and Pear Cake. I'm honoring him. This cake is dense, moist, filed with hunks of fruit, and in my estimation, delicious. I'm fairly certain that it's also not on any diet plans. I serve it topped with Buttercream frosting, the kind that you make from a SINGLE BOX of powdered sugar (recipe on the back of the blue box -- you add to the powered sugar a cube of butter, a 1/4 cup of whole milk and a teaspoon of vanilla. Beat with the blender. Works every time).
Let us begin....