Sure seems like Tuesdays just come flying by. I decided to make half a recipe for this week’s chosen recipe and got four mini bundt cakes made on Monday. I knew I’d like the cake with its nutty, chocolaty, cinnamony ribbon so I purposely didn’t the full bundt cake. I also knew the boys wouldn’t really care for it and I just can’t be eating that much cake.
Half the recipe made 4 mini bundt cakes.
I love the mini bundt cake pan Kevin gave me—the cakes always pop right out.
I did decide to make the cake just a little bit more healthy. So I used whole wheat pastry flour. I used coconut oil in place of the butter and I used lite sour cream. The cake still tastes great. Almost a little too oily from the coconut oil. Not a problem though. I left out the dried fruit from the swirly filling.
Then I had to counteract some of the healthier-ness by adding a chocolate ganache to the top. What? It was 70% dark chocolate-so it’s healthy, too. ;) The ganache didn’t look super glossy, but it tasted just fine.
Thanks to Jennifer of Cooking for Comfort for choosing this week’s recipe. She’ll have the recipe for the bundt cake on her blog.
Check out other TWD baker's blogs. I’m sure this would be just as good as a full bundt cake.