Wow – so many of you made this honey cake last week – which makes me very happy!
Even better? A bunch of you wrote and asked about the sugar-y looking coating around the top and sides.
Which reminded me of a tip I’ve been using ever since I saw it in Cook’s Illustrated a while back.
When making a bundt or tube cake, brush the sides and bottom with three tablespoons of vegetable oil. Then sprinkle with 1/3 cup granulated sugar.
Not only will the cake pop right out but it will now have a slightly sparkly, lightly crunchy coating that is quite yum.
To get the sugar evenly distributed, I find it’s easiest to first sprinkle it around the center “cone”, and then continue from there (I also use this method when flouring/buttering this type of pan).
So give this a try the next time you make a bundt or tube cake – it’s all about the little things, right?