Dear Inventor of the Bundt Cake Mold,
What is the deal with all of the ridges? Why would you purposely create more nooks and crannies for my poor cake to stick to? If I wanted to spend an hour scraping cake from the inside of a pan and then painstakingly cleaning it with a toothbrush, I would do all of my baking in thimbles. But I don't do that, because I am not a crazy person, despite your pan's best efforts to make me so.
Yes, when it came time to unmold this All-In-One Holiday Bundt, the cake was...how the French say...le hot mess. Half of the top totally stuck to the pan, and of course being an impatient monkey, I kept reaching in and trying to peel it off the hot pan in one piece, but it was still warm so it practically disintegrated on contact and peeled off in dust mite-sized chunks, to be precariously placed back on the cake with a safecracker's precision. Fun this was not.
However, through the miracle of glazing, no one will ever be the wiser...
...until they read this post. Shut up, me!
Bundt cakes aren't really my cuppa--I prefer my cake three layers tall and frosted, thank you--but if I were a bundt fan, I would love this. Pumpkin, cranberries, pecans, ginger, and cinnamon, in a moist cake topped with a maple glaze? Yum!
Great flavor, great texture, now all we have to work on is great release-from-the-panage, and we'll be set.
Chocolate Raspberry Truffles
10 years ago
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Yum is all I can say, we loved it!
ReplyDeleteUnfortunately my camera wasn''t very nice: the battery died and the charger is nowhere to be found...
I'm with you on bundt cakes. But you did a masterful coverup. Happy Thanksgiving.
ReplyDeleteSAME thing happened to me a few weeks ago when I made this! I buttered the heck out of my tired bundt pan, but it still stuck. I actually think I should have baked it longer and it would have been better. Still tasted phenomenal though!
ReplyDeleteI went ahead and bought a new pan, used the Baker's Joy spray, and baked it for 65 minutes last night. Perfection!!
Mmm. Look at those hunks of apple and cranberry popping out of the cake. Well done!
ReplyDeleteYour glazing def covered up any imperfections because your cake looks out of this world!! I froze mine and am saving it for TG. I cannot wait to finally taste this!!!
ReplyDeleteSeveral of my Bundt pans met their demise when I got sick and tired of broken cakes falling out.
ReplyDeleteI'd rather eat a 3 layer cake too!
i would never have guessed!!! it looks scrumptions nonetheless
ReplyDeleteI love it that you called it panage. Sorry it stuck. But it was sure a tasty cake. I'll never get why sometimes bundts stick and sometimes they don't (for me) when I always grease/flour the pan the same. And you're right, it's annoying, but when they do't stick, they sure are purdy. ;)
ReplyDeleteYou did a good job of saving it with the glaze! I used a plain silicone bundt pan and that did the trick. I threw away my metal bundt pan a while ago after getting mad at it one too many times.
ReplyDeletebeen there, done that. But fortunately not with this cake.
ReplyDeleteIt looks moist and delicious.
I love it that you called it panage. Sorry it stuck. But it was sure a tasty cake. I'll never get why sometimes bundts stick and sometimes they don't (for me) when I always grease/flour the pan the same. And you're right, it's annoying, but when they do't stick, they sure are purdy. ;)
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