I’m up to my elbows in stuffing and cranberry sauce right now, but just wanted to quickly wish everyone a safe and happy Thanksgiving! This is the Holiday Bundt that I’m serving up for dessert tonight. It really is all-in-one: pumpkin cake with spices, pecans, apples and cranberries. I sneaked a tiny taste, and I can tell you that it’s moist and fully of yummy chunks. Can’t wait to try a proper slice later with the maple glaze!
For the recipe, see Baking: From My Home to Yours by Dorie Greenspan (it’s also here on Serious Eats). Read The Nitty Britty, as it was Britin’s choice for TWD this week, and don’t forget to check out the TWD Blogroll!
At the end of every month, just before the new list of TWD recipes comes out, I do a little dance in the hopes that a Bundt cake will be chosen. My efforts to summon the cake gods have gone unrealized every time, but leave it to Mary The Food Librarian, herself a lover of all things Bundted (seriously, she has made a bazillion of them), to finally chose Dorie’s Classic Banana Bundt. Yay!! (Now I am doing my happy dance!)
I love Bundt cakes, and this banana one is no exception. It’s dense and moist, not unlike a banana bread. It’s full of banana flavor, and the inside is full of those little black squigglies…do you know what I’m talking about? Those fascinate me, and I must study them in every slice.
I made half a recipe of this cake in my treasured six-cup Bundt pan. I switched out a quarter cup of the AP flour for whole wheat, and added in a sprinkle of nutmeg. I also used half sour cream and half yogurt in the batter. The coolest thing about any Bundt is how pretty it is, no thanks to me– it just comes out of the pan that way (provided I spray it well)! I drizzled a quick and easy milk chocolate ganache over this one, because hey– bananas and chocolate are great together!