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Kristin Donnelly is devoted to her mother’s one-bowl Bundt cake because of its clove and cinnamon spices and its simplicity. As an exchange student in France, she even paid top dollar for chocolate chips and applesauce at an American market to make it for her host family. Today she adds a kick of black pepper to the batter and serves each slice with a cool-sour dollop of crème fraîche.