If you peeked in to my pantry you'd think I was trying to set up my own kitchen housewares shop. I can't help it - I'm the first to admit I'm a total addict. Call me a sucker for the latest cake pan or baking equipment out there.
The inspiration for this Zebra Bundt Cake stemmed from my recent acquisition of NordicWare's Kugelhopf pan. I'm a huge fan of this company and love all their bundt pans. Over the years I've amassed quite a collection because they never seem to fail in terms of quality and aesthetic. I call it effortless baking when the pan does all the cake decorating work for you.
My intention was to make a marble cake and when I happened upon Bakers Royale's Zebra Bundt on Pinterest it immediately caught my eye. I just love how the alternating stripes of vanilla and chocolate batter make the cake look so interesting and inviting. When I took a closer look at the recipe I was even more pleased because it was based on one from Tish Boyle's The Cake Book. Tish's cookbook is one of my favorites so I knew it was going to be a winner. I wasn't wrong.
The crumb on this cake is really incredible, so tender, moist and melt in your mouth. I was a tad bit concerned that the depth of the bundt pan would require extra baking time, leading to a drier cake, but this was not the case at all. I'll definitely be making this recipe again!