Thanks for the update. In general I like the look of the right side up with split on top, but those bundts pans are so compelling....and especially if you plan to glaze it. Decisions decisions decisions!
I've used loaf pans with great success and see no reason why a bundt pan wouldn't work perfectly and be quite lovely, but I haven't tried it. Let us know!
Thanks! It's cooling as we speak -- I buttered the heck out of the pan, so we will see how well the cake comes out. I will say this recipe made an overfilled 10-cup pan plus six smallish cupcakes, so in the future, I would err on the side of the 12-cup pan and still expect some extra batter.
It came out with a slight hitch, but no stress. I'm debating whether to cut off the bottom to make it sit flat. Normally I would, but the crunch on the top of this cake is lovely, and I'm not sure I want to lose that. I'm going to use a blood orange glaze on it, which I think will go well with the olive oil and mild cocoa flavors.
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