“Churro” bundt. I forgot to take any photos with the chocolate sauce, but will add them later.
I baked this last night, let it cool as directed, and then this morning, brushed with melted butter and then adorned with the cinnamon-sugar coating. I made the chocolate sauce, let it cool a bit, and then sliced the cake.
I made it according to the recipe, with the exception that I didn’t have enough cake flour, so I used about 30% cake flour and the rest, AP.
I made the chocolate sauce without red pepper (because of the intended audience) and without Kalhua, bec I didn’t have any. I made a half-batch and served the chocolate sauce on the side (for mom) and as a drizzle on my slice (for me.)
The biggest problem here is the cinnamon-sugar layer in the middle didn’t layer itself correctly. That’s prob because I was hyper-focused on the recipe’s instructions not to let the cinn-sugar layer touch the edges of the pan (presumably bec it would burn and stick.) I even dragged a spoon through the batter to make a little trench, and piled the cinn-sugar in there. You can see it kind of baked up like a ball.
Presentation-wise, it’s very nice.
Texture- and architecture-wise, it needs a little work.
I will:
Taste it again in a day and the day after. Often the improvement is marked.
If I make it again, (a) use all cake flour, and (b) do a better job spreading out the cinn-sugar layer.
Is ice cream impractical for the event? Or is cinnamon flavor not seasonally available? I buy several containers of cinnamon ice cream each Nov/Dec to have it in stock year round in our home freezer.
I would only serve it if it were homemade, and there will be too many people for that. It’s both prohibitively expensive and operationally difficult at scale.
