Bundt cakes are filled with nostalgia for me as they are my mother's favorite cakes. Almost every family get-together ended with her brown sugar cinnamon bundt cake. I hoped to inherit the ease with which she made them, however each time I attempt one I'm filled with dread. I've had more than a few cracked, broken, or just plain stuck bundts in my pan that each time I vow to never bake one again.
Bundts are just so fun to glaze and decorate that I inevitably find myself staring back at that bundt pan in my pantry. I have picked up a few tips over the years that have helped me to attain a near perfect bundt release. About ten minutes prior to the bake time ending I place a dish towel in the sink and pour boiling water over it. When my bundt is done baking I then place the pan cake side up directly atop the soaking towel for fifteen minutes. The idea being that the steam should help release the cake from the sides of the pan. I still pace back and forth in my kitchen just before the final flip of the cake onto the cooling rack, accompanied by a happy dance when its comes out perfectly.
This citrus bundt is perfect for when blood oranges are in season and makes for a lovely afternoon tea cake. Also who doesn't love cake with a pink glaze?! This particular recipe was inspired by the fabulous Style Sweet CA.
Happy Bundt Baking!
