This week’s Tuesdays with Dorie was selected by Peggy of Pantry Revisited: brown sugar bundt cake. Dorie’s version included fruit (pears and prunes) as well as ground nuts in lieu of additional all-purpose flour and that probably would have sounded lovely to me in the fall. Here in May, though, I wanted something more basic and something I could count on Shane to help me eat. I decided to turn the cake into one big chocolate chip cookie. No nuts and no fruit here – instead, I added a heaping handful of chocolate chips. I halved the recipe and baked it in a 6-cup bundt pan for about 30-32 minutes.
My favorite chocolate chip cookies are soft and cakey and honestly, I’m all about the dough/cookie portion. Just one or two chocolate chips per cookie would be totally fine with me. A slice of this cake was pretty much the chocolate chip cookie of my dreams. The cake is incredibly tender and fluffy, sweet but not too sweet, with the perfect ratio of cake to chips. Like the best cookies, I couldn’t stop eating the dough and once the cake was baked, I couldn’t walk through my kitchen without sneaking a bite. I left it in the spot last night before I went to bed so Shane would bring it to work today but when I woke up, it was still on the counter. I’m in trouble; I might have to hide it from myself today. My one minor complaint about the cake – a lot of the chips sank to the bottom of the batter, so next time I’d try tossing them with a little bit of the flour mixture before adding them.