I’ve been looking forward to making this cake for a long time. I love anything with almond! I wish my results had been better. The bottom (which becomes the top) of my bundt cake stayed in the pan. It wasn’t pretty, but the taste was fantastic! My bundt pan is smaller than the recommended size, so I put a bit of batter, almond cream, and pear in a small bowl to bake.
We sampled this as soon as it came out of the pan with a little Ajerkoniak. Dellicious if not beautiful!
I was surprised to read that Jenn’s batter was thin because mine was so thick. The sour cream I used was very dense. I wonder if that was part of my problem.
Unlike my other blog posts, as part of the Heavenly Cake Bakers, I don’t post recipes from this book on the Internet. One of the reasons for this baking group is to encourage readers to purchase the cookbook. That strategy worked on me! After follow the group’s baking adventures for a couple of months, I ordered a copy from Amazon because I wanted join in.