November 15, 2020

German Chocolate Bundt Cake


Did you know November 15th is National Bundt Day?  Any holiday that celebrates bundt cakes is alright in my books.   Serendipitously I recently bought Martha Stewart's latest tome, Martha Stewart's Cake Perfection, and the first recipe I wanted to make was the German Chocolate Bundt Cake.  From the shiny ganache frosting to the decadent coconut pecan filling it was just screaming, "Make Me!"  It was also the perfect excuse (as if I needed one) to buy Nordicware Fleur De Lis Bundt pan.

I diverted slightly from the recipe by using buttermilk, instead of whole milk and white vinegar, because that's what I had on hand and I think it makes for a moister crumb.  The best part of the cake is really the coconut pecan filling; it is absolutely delicious and not too sweet.  I couldn't help but sneak samples of it as I was making the cake batter.  One tip: the instructions say to fill the cake pan with all the batter and then dollop the filling on top,  but I  found the filling didn't sink to the bottom of the pan as the instructions stated.  Next time I'll spread half the cake batter, then add the filling and finally the remaining cake batter.   

The cake baked up beautifully and tasted fantastic.  I can't think of a better way to celebrate National Bundt Day!

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