The beauty of the bundt cake goes beyond its sleek curves. This is a cake, after all, that has to stand alone. Although it may be finished with a chocolate coating or shower of powdered sugar, depending on the flavor, the rich, moist cake must be so good that the memory of a thick coating of icing is washed away.
It’s with this challenge in mind, that the masterminds and DLM pastry chefs Amy Brown and Lindsey Lucas, have crafted an exquisite new line of DLM Bundt Cakes. True to the bravo of bundt cakes, we bake these rich, dense, moist cakes in aluminum pans.
Not only are they a sight to behold, but each unlocks a whole new flavor profile. Approximately 6-inches and one pound each, mainstay flavors will be Hummingbird and Cinnamon Walnut.
We’ll also feature a third seasonal flavor as well (like this month’s Chocolate Peanut Butter Bundt Cake). The size makes them perfect for a hostess gift, small get-together, or an addition to your brunch or party spread.
Cinnamon Walnut Bundt Cake
Rich coffee cake layered with brown sugar and walnut streusel.
Hummingbird Bundt Cake
This delicious cake is filled with bananas, pecans, and pineapple then dusted with donut sugar!
Chocolate Peanut Butter Bundt Cake
Chocolate bundt cake with peanut butter chips encased in a peanut butter chocolate shell.