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.
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.