New Years Bundt cake…..a favorite with some new tips and thanks!

Fancy Bundt tips

I wanted to make something special for the gals and couldn’t decide whether my favorite Almond cake or the Sour Cream Coffee Cake from Lisa Dupar’s were my 2011 favorite cakes. I decided on the bundt just because it would be visually a bit more elegant for the ladies but I think I used the wrong bundt pan and wanted to share. I had, for about a year after buying this fancy bundt pan, not had much success with getting the cakes out of this fancy pan. But with a tiny bit of perseverance, it paid off. Except not exactly for this recipe. It looked lovely, but the cake is so dense and moist that the cake was too big for this pan and didn’t cook as evenly or as effectively. The filling became too thick and hard packed. And this is one DELICIOUS cake, so it’s always safer to find the right pan. Who wants to throw out all that work and good ingredients!

So, a simple plain ol bundt cake pan is the perfect pan for this cake. Although it looked lovely, it was not as smooth. And my tips for getting it to turn out so effortlessly with all those lovely ridges is to oil and flour every single crevice to make sure it lifts right out and keeps that nice design.

Here’s Lisa’s recipe:

Pecan Sour Cream Coffee Cake by Lisa Dupar

2 3/4 cups of sugar

16 Tablespoons unsalted butter

2 eggs

2 cups sour cream

1 tablespoon vanilla extract

2 cups flour

1 Tablespoon baking powder

1/4 teaspoon salt

2 cups chopped pecans

1 Tablespoon cinnamon

Powdered sugar for dusting

Preheat oven to 350˚. In the bowl of a standing kitchen mixer with whip attachment, at medium speed, cream together the sugar and the butter. Slowly add the eggs one at a time, scraping the bottom of the bowl. Add the sour cream and vanilla. In a separate bowl, sift together the flour, baking powder and salt. Add the dry mixture to the egg-sour cream mixture and mix until just combined. In a separate bowl, mix together the remaining 3/4 cup sugar, pecans and cinnamon.

Grease and flour a standard Bundt pan. Alternate pouring in the batter, the cinnamon nut mixture, and then the batter starting and ending with the batter. Bake one hour. (Mine 55 minutes) Turn out onto rack to cool.

When cake is completely cooled, dust with powdered sugar.

Wanted to also thank all of my wonderful customers and guests of 2011 for making it such an amazing and fantastic year! Thanks for all of your support and may your 2012 be magical.

All for now bakers!

Bon Appétit!