When I need a cake for tea in a hurry, I always grab my 6 cup Nordic Ware Bundt pan and bake a cake using the simplest of recipes. Butter, sugar, eggs and flour. Combine these ingredients with a little natural flavours and I have a cake, that is ready to eat in just over an hour.
I’m a great fan of brown sugars. From Light brown sugar, Golden caster sugar to the Dark Brown sugars – which is what I used for this recipe. Even without the caramel flavours, dark brown sugar gives a slight toffee flavour. If you don’t have any caramel flavour in your cupboards, use Vanilla instead. If you don’t have any of these flavours, you will still have a great tasting cake.
Cakes such as these, always taste best when still warm from the oven.
Give it a try.
Check for a dropping consistence. If needed, add the milk and mix until well combined.
Before turning the cake out on to a wrack, give the bundt pan a little shake, upwards, to check that the cake is loose enough to turn out. If needed, take your cake skewer and gently poke it down the sides of the bundt pan to release any part of the cake which may still be stuck.
If needed, leave it to cool a bit longer before trying again, as the sponge may still be too hot and soft to turn out.
Keywords: brown sugar, bundt