Here’s the cake I brought to the last Los Angeles Cake Club – a Brown Sugar Bundt Cake. I made Bake or Break’s recipe, and it turned out lovely – not too sweet. The only ingredient substitution I used was Almond Milk.
Learned a little trick from Ina Garten – if you tuck a few sheets of parchment paper under the cake, you can pull them out after the cake’s been glazed…
…though that still doesn’t solve the “bundt hole pooling” problem I always seem to have. If anyone has suggestions/tips/tricks, I’d love them. I’m hoping it doesn’t involve glazing it on a wire rack, because I don’t want to have to clean a wire rack.
P.S. I’m also curious as to who else is as obsessed with Ina’s husband Jeffrey as I am.