I'd recommend checking it at the 25 minute mark. Mine got a little browner than I would have liked.
I decided to top it off with a variation of the Coconut Cream Glaze from the Pumpkin Bundt recipe that is linked on the same page as this cake--I refrigerated the coconut milk and just used the cream on top instead of buying concentrate and used honey instead of maple syrup. I also didn't need to add any water.
Next time I will try a caramel glaze.
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