My bundt cake pan gets a lot of use in my kitchen. The fact is, that I like desserts that I don’t have to fuss with too much. When you make a bundt cake, the prep work is very minimal but when you take it out of the oven and serve it on a fancy plate, you’re rewarded with a stunning dessert. It’s beautiful enough to serve for company and easy enough to make for a low key evening with the family.
This is a recipe that I have been using from Cooks Illustrated for the past few years. Every time I make it for company, everyone asks if the recipe is on my blog, and I’m really surprised I haven’t shared it yet. Coffeecakes are really great. I love that they aren’t too sweet but are tender and soft. I’m glad Sergi shares my opinion; this happens to be his favorite bundt cake. He’s very partial to both coffeecakes, pecans and bundt cakes, so it’s a score on all counts. Cinnamon and pecans add great flavor and crunch. No wonder they are called “coffeecakes”, since I can’t think of anything that would be better with a nice cup of coffee. A warm cup of tea or a cold glass of milk are other great alternatives, depending on what you like. Leftovers store really well too, so you can pack some into your lunchbox the next day.