Growing up in the Midwest, bundt cakes were always a thing. All the women in my family who baked had at least one bundt pan in their kitchen cabinet, and my mom also used hers to make Jell-O molds in the 1980s.
My husband often still reads the Minneapolis newspaper online since he went to school there. He came across a recipe for a vanilla and Nutella marbled bundt cake last year that he practically begged me to make one weekend. It was a huge success, and like I always do, I tinkered with the recipe slightly and made my own version of it. And while this recipe is technically cake and meant for dessert, you can definitely get away with serving it with coffee for breakfast in lieu of a pastry.
Bundt cakes have been making a bit of a comeback over the last few years and, to my surprise, King Arthur Flour (the holy grail of all things baking) declared 2017 the year of the bundt! I knew when I saw that news that I had to share this recipe….