Tuesday, May 10
Big bundt cakes are usually not high on my list of things I like to make, which is why I'm a fan of pilates. Butt seriously, since this is another recipe from Dorie, I had a feeling that it wouldn't be at all dry or bland, and I was right! Besides, my mini bundt pan has only been put to use a few times, and I felt bad for it, sitting there in the cupboard and feeling unloved.
The little cakes it produces are so adorable and, compared to the large matriarch of bundt pans, less guilt-inducing.
I made a few changes to the recipe. Instead of pears or prunes, I used toasted almonds and chocolate chips (if I'm going mini, I might as well have fun while doing it.) I also omitted the vanilla extract and went all almond- because I love almond extract and could stand around for hours inhaling the bottle. The cake(s) were moist, rich, and bursting with blissful almond flavour. As Dorie warned, I found that the edges were browning long before the cake had set, a simple foil tent took care of the issue and the cakes baked up perfectly (plus they fell out their molds...something I'm always worried about when it comes to bundt cakes.)
This week's Tuesdays with Dorie recipe was chosen by Peggy, of the beautiful blog, Pantry Revisited. Thanks, Peggy! I may become a bundt buff after all.