My husband always asks, "what's the Dorie treat?" and kind of tunes out, expecting chocolate. When I started with the words "brown sugar" he perked up instantly and was patient and helpful while I worked. The batter comes together quickly and is as simple as a batch of cookies. As for variations, I used half freshly ground white whole wheat flour (no one noticed) and omitted the nuts, adding apples, dried cherries, and a little cinnamon instead. The house smelled wonderful while I waited for it to bake and I had vision of beautiful bundts on lovely platters (
a la Food Librarian) but when I finally unmolded it, it stuck in all the fruity places (despite all my careful Pam with Flour application!) Nonetheless, the cake lived up to the smell and was wonderful. I can't wait to make it again and will see if I can't get away with a little less butter and a little more whole wheat flour.
See the recipe at Peggy's or
buy the book already, it's worth every penny (and calorie!)
looks delicious, even it is stuck a bit! Your photos are beautiful! Glad you enjoyed this wonderful cake!
ReplyDeleteOh gossshhh! Stop tempting me with calories...
ReplyDeleteI love the fruit combination!
ReplyDeleteI had a similar unplating problem. I covered the gaps with chocolate glaze. Dried cherries would have been perfect with it.
ReplyDeleteIt looks delicious! Bundt cakes are always stubborn when it comes to releasing their cakes. :)
ReplyDeleteLovely variations, cherries are always a great choice.
Oops. . sorry it stuck a bit but the variation you made sounds delicious. And it is the taste that counts, right? Yum. Thank you Anne for baking along with me this week!
ReplyDeleteYour pics are great - who cares for stuck pieces anyways!
ReplyDeleteI thought of the Food Librarian wiht this one too!
ReplyDeleteYOur plates are adorable! Im glad you enjoyed the cake! It looks great!
ReplyDeleteI left out the fruit and mine stuck too. I trimmed it and frosted it and it looked pretty good!
ReplyDeleteYou are lucky. Half my cake stuck to the pan and I could not budge it without destroying it.
ReplyDeleteYours looks lovely.
Ciao Ann !! I love your little story ! I'm sorry about the sticking mine luckily was silicone so it didn't stick !
ReplyDeleteSounds like a fabulous combo! I love cherries!
ReplyDeleteyou do know that THE PIECES THAT ARE STUCK , ARE THE COOK'S !!!
ReplyDeletenibble away on them
Mine stuck a little bit. I thought it was going to be much worse, and thankfully it wasn't. Glad you liked it!
ReplyDeletebundt cakes are such a pain with the sticking! I think this was the first one in awhile I made it out of. the apples and cherries sound divine!
ReplyDeleteWow, that sounds good.. funny, my daughter always asks what I'm making and walks away expecting me to say Chocolate! She's not a fan. So, we'll see what she says about this!!!
ReplyDeleteIt is so discouraging when a bundt sticks. But that is what whipped cream is for! Have a great day.
ReplyDeleteOh! I love your changes. Bet it was good.
ReplyDeletehate when bundts stick. But as long as it tastes good....
I love all the pictures - even the broken bundt one! As long as it tastes great, right?
ReplyDeleteThis sounds so delicious, and I think it looks great, too! I made a mistake with mine that may have ultimately solved my sticking bundt problem.
ReplyDeleteSorry, Anne, I meant to tell you what I did. I realized as soon as I put it in the oven that I forgot to add the nuts. I grabbed it out, dumped the nuts on top and swirled them in a la the swirled loaf cake from last week. Not a bit of sticking!! I plan to use this technique with a heavier mix in (like fruit) to see if it works but I'm very excited that I may have solved my sticking bundt problem.
ReplyDeleteOhh, I just found you from Aggie's Kitchen and I'm so glad I did. This bundt cake looks DELICIOUS!! Beautiful post and photos. I just signed up to follow you!
ReplyDeleteMary