Baking a Bundt

Today is National Bundt Cake Day -- there's a holiday for everything, isn't there? Although I'm by no means complaining.  Before I share photos and the recipe, I have to warn you that this is NOT: vegan, Paleo, sugar-free, gluten free, low fat or healthy.  It's a full-fat, buttery cake and it's delicious.

When I decided to bake a cake, I thought about making a "healthified" dessert.  You know the type -- no oil, apple sauce as a binding ingredient and a combination of whole wheat and white flour.  Don't get me wrong, I like these desserts.  I like them a lot.  But I also feel if you're going to indulge in dessert, then every once in awhile, you just need to go for it.  And enjoy it.

I chose a caramel pecan Bundt cake and used the recipe here. (I recommend the 55 minutes over 60) Oh my.  It's worth every morsel of butter and ounce of sugar, but not something that I can keep here in the house.  I know myself and it wouldn't last the weekend. It would be cake for breakfast with coffee, a treat after lunch and a late night snack before bed.  Fortunately for us, we live in a condo with lots of appreciative neighbors and concierge attendants who were grateful for the afternoon treat. 

Have a favorite Bundt flavor? Share it in the comments below. Have a great weekend!