all-in-one holiday bundt cake {bwd}

What are your favorite flavors of autumn? Is it pumpkin? Cinnamon? Apple? Cranberries? Pecans? How about all of the above, wrapped up into one delectable bundt cake?

That is exactly what the bakers at Baking With Dorie Greenspan baked this past week.  I was very excited to tackle the recipe —then the storm came and potatoes and cookies upended my baking schedule, but here the cake is, a little late, but in all its seasonal glory.

It's wonderful for breakfast or with a mid-afternoon snack. The cake is moist and lightly spiced, the cranberries are tart, the pecans add a nice crunch to it. I didn't have the time, but I would suggest toasting the pecans before adding them to the batter.

milk chocolate mini-bundt cakes {bwd}

Miniature anything (babies, maltese dogs, dollhouses) draws my attention.

"Aww, so cute!" "Adorable!"

Mini-foods get extra consideration, as I think one of two things, depending on how I'm feeling.

"Great! Portion control!" OR "Fantastic, I can eat more, for less calories!"

Keeping in mind the last bundt attempt, I gave extra-EXTRA attention to the greasing of the pans. These are silicone, so I am hopeful. Using a heavy finger, I doused the bundtlet pan with cooking spray.

I must keep that technique in mind, as they turned out of the pan perfectly.