{bwd} brown sugar bundt cake

The book that started my whole blogging adventure— Baking: From My Home to Yours  by Dorie Greenspan— is finally making its debut here.  I have never featured a Dorie Greenspan recipe, because although I created the blog to join the Tuesday with Dorie baking club, I JUST missed out... they closed their doors to new members right when I applied.

This group, Baking With Dorie, was founded by two bakers who similarly wanted to join but couldn't. We will post twice monthly, which is a perfect pace. I just told The Family that I needed to cut back on sweets, but now I'm eating my words and eating this cake! The recipe can be found on Chaya's Comfy Cook Blog.

I was pretty sure I would like The Brown Sugar Bundt Cake recipe, as it included nut flour, butter and buttermilk.  It called for pears and prunes too, which was too autumnal for me.  Instead, I substituted 1 cup toasted, chopped almonds and used almond flour as the nut flour of choice.

Lots of brown sugar.

Almond flour adds interesting flavor.

Toasted, chopped almonds.

A word about the bundt cake. I tend to avoid bundt recipes, because my cakes inevitably stick to the pan. This time, I carefully and thoroughly buttered and flour the pan, reaching every nook and cranny, and

 

still, there were issues.

I was wrong about liking the cake; I LOVE it.  Even in its broken and uncooperative form.  The buttery, almond flavored cake has a beautiful texture, slightly dense and moist.  It feels more like a breakfast or tea cake than a dessert cake, but any time of day, it's delicious cake.