Bundt cake – especially with yeast dough – summons the spirit of good old times and it is one of those old fashioned recipes that will always have place on my table. Why I love baking with bundt pans is that they can instantly transform any plain cake into something spectacular.
This time I brought the recipe of a two-tone (yellow-brown) bundt cake, which is soft and moist and gets a generous coating of melted butter and caramelized sugar. It’s made from a yeasted dough, which is filled with creamed butter and rolled up – similar to the plum jam bundt cake and to the apricot-vanilla pudding filled bundt cake. Though this cake might seem difficult to be prepared, but actually the yeast does most of the work, so don’t worry, you will have this cake ready in no time.


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