This nearly wasn’t the cake pictured. I went shopping for ingredients for our next cake (the Soured Cream Coffee Cake) and checked the Clandestine Cake CookBook before I went. I obviously wasn’t concentrating hard enough and thought it was the Hazlenut Bundt Cake – same shape, different cake. Luckily I noticed before baking commenced!
So it was back to the Soured Cream Coffee Cake. I’d never baked in my bundt tin before so I had to put faith in the buttering and then flouring the tin method. I certainly couldn’t be bothered with lining the blinking thing. I had read that to get an awkward cake out of a tin you need to completely let it cool so that’s what I did and it worked!
I did think the amounts for the nut topping were slightly out – I only ended up using half of it and that was plenty. Dermot really loved this cake – it was just his sort of thing. I liked it but didn’t love it – not a fault of the recipe or the bake, just not really my sort of cake. The cinnamon/nut flavour was interesting but the texture of the cake wasn’t quite cakey enough for me. Dead clever how you get a streak of nut mixture running through it though! I will definitely try this technique again.
For a recap of our Spiced Ale Cake. We had varying degrees of success. Our regular, Victoria sadly had a disaster and didn’t submit a pic – Hope you will be joining us again with this bake, Victoria!
The weather is glorious at the moment so just to tempt fate I’m going to schedule a summery Crispy Lemon Cake for our next bake. Hopefully up on Tuesday 23rd July!