Am I the only person who thinks we under-appreciate the bundt cake in this day and age? Call me old-fashioned again. I’m not sure why simply changing the shape makes something instantly better, but in the same way that a diagonally-sliced sandwich is better than its counterpart, I’ve always loved a bundt cake just a bit more for its fancy appearance.
Here is one of Aunt Elaine’s pistachio chocolate chip bundt cakes, a favorite recipe that (shh!) I modified yet again, but not in any very discernible way, as her daughter Suzie will attest. (This one went to her home untouched or untasted by me, as I was on a bundt cake kick and had an extra.) I have it on her authority that the chocolate chip distribution was even throughout, courtesy of a flour bath and the use of mini chips. Both aid in suspension.
As for the bundt cake mold, it may stick around on the counter for the moment. Best to let these passing fancies flourish while they’re here, and no one ever complained about getting a bundt cake.
Regarding the decorating style of this one, it’s not fit for the ears of children.
