• This recipe works in a 3-quart cooker as written; a 7-inch Bundt pan will just fit. Make sure the paper towel doesn’t catch on the rim of the lid. The amount of batter will rise up and almost touch the top of the cooker. It can get a little wet around the edges, but we didn’t mind this in testing. For pitch-perfect aesthetics, when you fill the Bundt pan, leave a 1/2 inch space between the top of the batter and the top of the pan. (Discard that little bit of leftover batter.)
• Substitute any nut you like—pecans, almonds, skinned hazelnuts.
• Scrape the batter from the food processor into a bowl, then fold in up to 1/2 cup raisins, dried cranberries, or semi-sweet chocolate chips before getting the batter into the pan.
• A baking spray is easiest for getting the fat-and-flour mixture into every crevasse of a Bundt pan. But feel free to go old-school, using butter and all-purpose flour to coat the inside of the pan.