Today’s therapeutic baking effort was Nigella’s Maple Pecan Bundt cake from her book “Kitchen”. I made it with creme fraiche and the crumb is beautifully moist. I have rather a lot of bundt pans and I love being able to bake cakes in them. My German Marble Cake is usually baked in a bundt or Gugelhupf pan (I usually use the German word rather than bundt). The maple pecan filling is very clever, in that it is held together with a small amount of flour and therefore doesn’t just melt into the mixture. An excellent afternoon tea cake, perfect with a cuppa. Photos are included and the recipe for my German Marble Cake will go in the recipes category. Nigella Lawson – is there nothing that woman can’t do?
Nigella’s Maple Pecan Bundt Cake