Coriander seed bundt cake
Cakes
Coriander seed—not the leafy part of the same plant known as cilantro— is not just for savory Indian, Asian, and Middle Eastern cooking. Taste a crunchy seed right from the jar and discover its delightfully bright, citrusy, floral flavor. You'll wonder, as I did, why it doesn't appear more regularly in Western baked goods. <br /> <br />Note: Whether you start with whole (best of all) or ground coriander, make sure it's fresh and within the best-by date. You can use ground seeds (untoasted) that you grind yourself or purchase ground, for both the batter and the topping, but my preference is for toasted spice in the batter and untoasted spice for the topping. For this, start with whole seeds. Toast those for the batter before grinding them, as follows: Put seeds in a dry skillet (not nonstick) over medium heat, shake the pan to roll the seeds around until they are slightly colored and fragrant—this takes just minute or two once the pan is hot. Skip the toasting step for the topping. Grind seeds in a mortar and pestle, or use a spice or coffee grinder.
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