So I finally get to break in my bundt cake pan. I asked for one for Christmas, but I haven't had the opportunity to use it yet. Now, thanks to Tuesdays with Dorie and The Food Librarian (that's where you can see the recipe), I can. Woo! Oh and guess what? I'm officially a part of the group. So I was determined to make the recipe this week and post today. So I'm gonna do it.
I had a little trouble with the cake sticking to the pan, but maybe it's because it way my first time using it.
The flavor was a lot like banana bread but, as Jacob said, smoother. I guess that's because it's a cake and not a quick bread.
I decided to keep it unfrosted and just eat it in nice thick, moist slices.
That way I could pretend it wasn't cake and eat it whenever I wanted, like right after I woke up!
I highly recommend this cake if you want the deliciousness of banana bread but want to jazz up the presentation a little. You could also try this with a lemon or brown butter icing or even a dusting of confectioner's sugar. Or just enjoy it plain like I did.