January 25- Jennifer of Cooking for Comfort chose Nutty Swirly Chocolatey Sour Cream Bundt Cake on page 182 from Baking From My Home To Yours by Dorie Greenspan.
I have fond memories of childhood boxed cake mix bundt cakes. I recall one having almost a pudding texture (for the filling). I thought the surprise layer within a cake quite ingenious. Back then, I would eat sugar from the bag so there was no such thing as too sweet or processed
So I have a few of techniques I use to make my bundt making as stress free as possible. First, I butter and flour my silicone pan. Overkill, perhaps but I have had cakes stick and then I am sad. Second, I read a great technique over at RLB (Rose Levy Beranbaum’s) site that has you put a thin layer of the batter on with a spatula and then you smear the batter up the sides- this means you are much less likely to get air bubbles or leak through of your filling. Third, since I use a silicone pan and it needs something underneath for stability and you are still chasing the heat to be distributed by the central core- I use a perforated pizza pan (from Bakers Secret). Photo below shows what I am writing about.
I thought the double layer of swirl was asking for trouble so I stuck with one layer. I intended to put in raisins but forgot and like it with just the chocolate nut mixture. Perhaps a little too much sugar in the swirl (I have gotten over eating sugar from the bag after all).
Now go and check the TWD blogroll for the other bundt goodness.