Everything Bundt Cake

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Preheat your oven to 175°C (350°F) and generously grease and flour a 10- or 12-cup Bundt pan.

   Ca. 5 min.

   Kokkens note: Using a baking spray with flour included makes preparing the pan quick and easy.

2. 2

   In a large bowl, whisk together the all-purpose flour, granulated sugar, baking soda, ground cinnamon, and salt.

   Ca. 2 min.

   Kokkens note: Whisking the dry ingredients ensures the leavening and spices are evenly distributed.

3. 3

   Create a well in the center of the dry ingredients and add the vegetable oil, lightly beaten eggs, mashed bananas, drained crushed pineapple, and vanilla extract.

   Ca. 3 min.

4. 4

   Using a spatula, gently stir the wet and dry ingredients together until just combined; do not overmix.

   Ca. 2 min.

   Kokkens note: A few streaks of flour remaining in the batter are okay and prevent the cake from becoming tough.

5. 5

   Fold in the chopped pecans.

   Ca. 1 min.

6. 6

   Pour the batter into the prepared Bundt pan and spread it evenly.

   Ca. 2 min.

   Kokkens note: Tap the pan on the counter a few times to release any large air bubbles.

7. 7

   Bake for 65-75 minutes, or until a wooden skewer inserted into the center of the cake comes out clean.

   Ca. 1 t. 10 min.

   Kokkens note: Check the cake around the 65-minute mark, as oven temperatures can vary.

8. 8

   Place the pan on a wire rack and let the cake cool for 15 minutes before inverting it.

   Ca. 15 min.

   Kokkens note: This cooling period helps the cake firm up so it releases from the pan cleanly.

9. 9

   Carefully invert the cake onto the wire rack to remove it from the pan, then let it cool completely before slicing and serving.

   Ca. 1 t.