Back in my pre-blogging days, when I was a young idealistic lass, I thought that when I had a food blog, I would bake yummy foods and take pictures of them and write about how yummy they were. My eyes sparkled with naivete and hope.
Instead, what I mainly write about is bundt cakes, and my lack of success with unmolding them. Seriously.
I got a new bundt pan and the past few attempts have gone swimmingly. I was confident–cocky, even!–that my days of bad bundts were behind me. Smoooooth sailing ahead. You see where this is going?
I am willing to accept some blame. Maybe the cake was a little underbaked, maybe I should have waited a little longer to unmold it. Perhaps. But maybe it’s just a sign from the universe that I should never, no never, no NEVER make bundt cakes again.
Well, this was a pretty good cake to go out on. I nixed the fruit options and instead used ground pecans in the batter, and added mini chocolate chips and toasted pecan chunks as mix-ins. It was nice and moist, although perhaps I should have kept in some fruit for a bit more texture. But it makes a nice, low-key tea cake, assuming you don’t have a conniption fit upon trying to unmold it like I did.