This is a lovely little Bundt cake. I already have a bias towards Bundt cakes – so simple, and not fussy at all – but this one is small enough for a 6-cup bundt pan. It’s perfectly sized.
The cake is quick to make, so I whipped it up at the last minute the night before we left on a camping trip to Yosemite. It’s a good cake for camping or a picnic.
If you’re not a fan of malt, just leave it out. There’s plenty of flavor with the vanilla and a hint of Bourbon. The buttermilk makes for a moist crumb.
My only beef with the recipe is the glaze – it comes out way too thin, and I needed to add quite a bit more powdered sugar to get it to the right consistency. I suggest starting off with half of the milk at first, and thinning as needed.
For the recipe and to see how the other Baked Sunday Mornings bakers fared, head over to Baked Sunday Mornings.
- Milk Chocolate Malt Semifreddo (Baked Elements, p. 126)