Our November Bundt of the Month is a classic cookie like you’ve never seen before.We take the nostalgic oatmeal cream pie and transform it into a gorgeously golden-brown Oatmeal Cream Bundt Cake, twirled and swirled with a soft, tangy cream cheese mixture, using the Nordic Ware Pirouette Bundt Pan.The outside of this beautiful Bundt is decorated with flowing, graceful grooves and a sweet Vanilla Glaze.

Buttermilk in the batter creates a rich, tender crumb, while oats and raisins add familiar flavor and texture.Spiced with cinnamon and accented with cocoa powder for added depth, this cake will take you on sweet journey back in time.Full of cozy, familiar comfort, this bake is sure to be a welcome sight on your Thanksgiving table.

Looking for more Bundt inspiration? Sign up for the Bundt of the Month Club here and get baking today!   Oatmeal Cream Bundt Cake   Makes 1 (10-cup) Bundt cake Ingredients 8 ounces (226 grams) cream cheese, softened ¾ cup (150 grams) plus 2 tablespoons (24 grams) granulated sugar, divided 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided 5 large eggs (250 grams), room temperature and divided 1 cup (100 grams) old-fashioned oats ½ cup (80 grams) roughly chopped raisins 3 tablespoons (15 grams) unsweetened cocoa powder 2 teaspoons (4 grams) ground cinnamon 1½ teaspoons (4.5 grams) kosher s

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