Baking Bundts
How to bake the perfect Bundt cake - from classic cakes to
new innovations!
Chocolate Raspberry Bundt Cake, Root Beer Float Cake, Apple Walnut Bundt Cake
and more!
By Cynthia Bowan
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One of the funniest scenes in My Big Fat Greek Wedding is the
family party, when the parents of the bride and the groom meet for the first
time. The groom’s mother hands a Bundt cake to the bride’s mother, who has the
hardest time saying the word “Bundt”.
I have a wonderful friend named Pat who lives in Charlotte,
NC. Pat is a fantastic cook and the best cake baker you can imagine. She loves
to make cakes in pans from her Bundt cake pan collection. She has wonderful
lemon cake that she adapted from a family recipe, and a delicious ginger one
using candied ginger – one bite, and I was hooked! I wanted to bake more
cakes, from the quick recipes using cake mixes to the more involved ones – it
didn’t matter. Baking Bundt cakes became, well, I guess you could say an
addiction.
I had a tube pan and one Bundt pan, an old heavy one.
Remember, this cake pan was invented 61 years ago – and mine felt like one of
the first models. Nowadays they make these pans in heavy-duty aluminum (12
cups), a smaller, lighter-weight metal (6 cups) and in non-stick silicone
molds. I know have a Bavarian pan (no clue why the design is called that), the
Cathedral and one that makes a huge rose. I am anxiously waiting for FedEx to
deliver my Valentine present to myself. I went on a cooking site, and found a
“Music Note” pan for 19.99 - on sale; the top has a design of base clefs on
it. Also, while going through some old dishes in the basement, I found my late
mother-in-law’s antique six-sided pan.
There are many other shapes, including a sand castle, a
cottage, football stadium, sunflower, Christmas trees, stars and the latest, a
pan that will make a complete train. Can you see why this is a great hobby?
You can decorate them in many ways – a wonderful culinary challenge.
Baking Bundt Cakes
These pans do require a little more care than your usual 13
x 9 inch or round cake pans. These are some of the official NordicWare®
directions, plus other information that I've found on the Net.
Pan Capacity: The original classic Bundt® cake pan
holds 12-cups of batter, which is the perfect two-cake cake mix size. There's
also a 6-cup classic. The Wreath pan holds 6-cups as well. The Festival pan
holds 9 cups. The Rose, Sunflower, Star, Fleur De Lis, Bavarian Pan and the
Fancy Loaf Pan hold 10 cups each. The Bundtlette Pan and the Mini-Bundt make
six 1-cup small cakes. Your pan not listed? Just fill the pan with cups of
water. The total cups of water will be the same as your batter capacity.
Preparing: Use a pastry brush to brush on the solid
shortening (use butter-flavored for more flavor). Then dust with flour. Make
sure all areas are covered, especially the center cone. Instead of flour, you
could use a little of your dry cake mix or for chocolate cakes you can use
cocoa powder. Using sugar instead of flour will make the cake glisten.
Baking Tips: Only fill the pans 2/3 full. Baking and
cooling times vary according to batter density. Recipes for the 12-cup pans
typically call for baking from 35 minutes to an hour. Bundt-lette Pans bake
from 15 to 35 minutes, and Bundt muffin pans 12-20 minutes. Some recipes say
cool in the pan on a wire rack for 5 to 10 minutes, while others may say cool
cake completely in pan. It all depends on your recipe.
Leftover Batter: When you use the Rose pan, you might
want to bake the remaining batter in a 3 x 5 loaf pan. If you only have one
6-cup pan, put half of the batter in the refrigerator. Allow the batter to
come to room temperature and use it when the pan is empty and cool.
Cleaning: After the pan is cool, I use a dry paper
towel to wipe out access flour and shortening. Always hand wash the pans.
Well, I hope I have started you all thinking about these
pans, and that you will give them a try. To help you get started, here are
some wonderful, delicious recipes, including Pat’s Ginger one. Happy baking,
and as always, CYH – consider yourself hugged!
Pat's Ginger Pound Cake
Source: Pat from Charlotte, NC
3 sticks butter
3 c. sugar (1 1/2 lb.)
6 eggs
1 c. milk
1 tsp. vanilla
2 T. (1 oz.) ginger juice
3 c. (12 oz.) flour
1 4-oz. can ginger chips
Preheat oven to 350F. Grease and flour (or use Baker's Joy) a
Bundt cake pan. Cream butter and sugar. Add eggs one at a time; beat well. Add
milk, vanilla, ginger juice; mix well. Add ginger chips; mix well. Add flour,
mixing in by hand at first then minimally with a mixer. DO NOT OVERBEAT!
Immediately pour into prepared pan and bake for 65 minutes. Test at this point
to see if the cake is done. Oven temperatures vary. If the cake isn't done,
continue baking and check at 5 minute intervals.
Cool in pan for 15 minutes. Remove from pan and let cool
completely. Cover with food wrap or put in a large baggie once it is cool to
keep from drying out.
Almond, Orange and Polenta Cake
Source: Jamie Oliver for the Almond Board of California
1 cup (2 sticks) butter
1 cup superfine sugar
2 cups ground almonds
1 teaspoon vanilla extract
3 eggs
Grated zest of 2 oranges
Juice of 1 orange
1 cup polenta
1 teaspoon baking powder
Pinch of salt
Crème fraîche or whipped cream, to taste
Vin Santo or almond-flavored liqueur, to taste
Sliced almonds (optional)
Orange zest (optional)
Preheat the oven to 375F. Butter and flour a 9-inch
springform cake pan.
Beat the butter until it becomes pale and soft, then add
sugar and beat until light and creamy. Stir in the ground almonds and the
vanilla extract.
Add the eggs, one at a time, beating thoroughly before you
add the next one.
Fold in the orange zest, orange juice, polenta, baking
powder and salt.
Spoon into the buttered cake pan and bake for 35-40 minutes
or until a deep golden brown and still a little bit wobbly in the center.
Cool cake in pan about 20 minutes, then loosen sides of pan
and finish cooling.
To serve, cut into slices, put a dollop of whipped cream or
crème fraîche on top of each piece and drizzle with a little of the Vin Santo
or almond liqueur.
Add sliced almonds and a sprinkle of orange zest, if
desired.
Makes 6 to 8 servings.
Chocolate Raspberry Bundt Cake
Cake
2/3 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 eggs, room temperature
1 teaspoon almond extract
16 ounce sour cream
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons cinnamon
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup finely ground toasted almonds
3/4 cup raspberry preserves
Whipped cream and fresh raspberries for garnish
Preheat oven to 350F. Coat a Bundt pan with butter. Dust
with flour and set aside.
Cream the butter and sugar until light and fluffy, about 4
to 5 minutes. Add the eggs, one at a time, scraping sides of bowl to
incorporate each entirely. Add the almond extract and then the sour cream.
Sift together the flour, cocoa powder, cinnamon, baking soda and salt. Add the
ground almonds. With mixer on low speed, beat the flour mixture into the
butter mixture.
Fill the prepared pan with half of the batter. Drop the
raspberry preserves on the batter, taking care not to let preserves touch the
sides of the pan. Bake at for 50 minutes or until a wooden pick inserted in
the outside circumference of the cake away from the preserves comes out clean.
Run a knife around the edges to loosen cake. Cool cake completely in pan
before turning out onto serving plate. Glaze with Chocolate Glaze. Garnish
with whipped cream and fresh raspberries.
Chocolate Glaze
1/4 cup water
1/4 cup light corn syrup
2/3 cup granulated sugar
2 tablespoons raspberry or almond flavored liqueur
6 ounces semisweet chocolate, coarsely chopped
Heat the water, corn syrup and sugar to boil to dissolve.
Stir in chocolate and liqueur. Let the mixture rest, stirring occasionally,
until chocolate thickens.
Hazelnut Cake
1 cup butter
1 1/4 cups granulated sugar
5 egg yolks, well beaten
2 cups flour
3/4 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup sour cream
1 3/4 cups finely ground hazelnuts
6 egg whites
Cream the butter, sugar and egg yolks. Sift dry ingredients
together. Add to creamed mixture, alternating with sour cream. Add nuts. Fold
in stiffly beaten egg whites. Pour into greased and floured tube or Bundt pan.
Bake at 325F. for 1 hour or until cake tests done.
Lemon Cheese Bundt Cake
Source: Swan's Down Cake Flour
1 cup (2 sticks) margarine, softened
1/2 cup (1 stick) butter, softened
8 ounces cream cheese, softened
6 eggs, divided
3 cups cake flour, sifted, divided
3 cups granulated sugar, divided
1/8 te0aspoon vanilla extract
1/8 teaspoon lemon extract
Cream together the margarine, butter and cream cheese in a
large bowl. Add 2 eggs, 1cup flour and 1 cup sugar; mix well. Repeat until all
eggs, flour and sugar have been added. Add extracts and mix well. The batter
will be very thick. Place batter in a greased and floured Bundt pan. Bake at
300F for 1 hour and 15 minutes, or until a wooden pick inserted in the center
comes out clean.
Root Beer Float Cake
Cake
1 (18.25 ounce) box yellow cake mix
1 (12 ounce) can root beer
1/4 cup vegetable oil
3 large eggs
Root Beer Glaze
1/2 cup confectioners sugar
3 tablespoons root beer
Preheat oven to 350F.
Beat together all ingredients until smooth. Pour into
greased Bundt pan. Bake for 35 to 40 minutes. Cool in pan for 15 minutes.
Remove from pan and cool.
Mix glaze ingredients. Pierce top of cake with a long pick
about every 2 inches and pour glaze over top of the cake.
Serve with vanilla ice cream.
German Chocolate Bundt Cake
Streusel
1/4 cup flour
1/2 cup packed brown sugar
2 tablespoons cold butter, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
Cake
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce German baking chocolate
1/2 cup boiling water
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/3 cup butter, softened
2 teaspoons vanilla extract
2 egg whites
1 cup low-fat buttermilk
Glaze
1 cup powdered sugar
1 tablespoon butter, melted
4 teaspoons fat-free milk
For Streusel: In food processor, combine flour, brown sugar
and butter and pulse until mixture resembles coarse meal. Add coconut and
pecans and pulse to combine. Don't over mix.
For Cake: Preheat oven to 325 degrees F. Coat 12-cup Bundt
pan with cooking spray. Sprinkle with 1 tablespoon sugar; set aside.
In small bowl, combine cocoa, baking chocolate and boiling
water. Stir until chocolate melts; set aside. In another bowl combine flour,
baking powder, baking soda and salt; set aside. With mixer, beat 11/2 cups
sugar and butter at medium speed until well-blended, about 5 minutes. Add
vanilla extract and egg whites, one at a time, beating well after each
addition. Add flour mixture to sugar mixture alternating with buttermilk,
beginning and ending with flour mixture. Stir in cocoa mixture. Pour half of
batter into pan, top with streusel and spoon remaining batter
over streusel. Bake for 1 hour, or until a tester comes out clean. Cool in pan
on a rack for 10 minutes, remove from pan and cool completely.
For Glaze: Combine powdered sugar and butter in bowl. Add
milk, and stir with whisk. Drizzle over cake.
Toll House Bundt Cake
Cake
2 3/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 tablespoon vinegar and milk to measure 1 cup
(this makes sour milk )
1 cup soft butter
1 cup brown sugar
1 tablespoon vanilla extract
4 eggs
2 cups chocolate chips
In small bowl combine flour, salt and baking soda; set
aside. Place vinegar in a 1 cup measuring cup; fill with milk; set aside.
In a large mixing bowl combine butter, brown sugar and
vanilla extract; beat till light and fluffy. Add eggs on low speed. Add flour
mixture alternately with milk. Fold in the chocolate chips.
Nut Topping
1/4 pound soft butter
2 tablespoons granulated sugar
2/3 cup nuts
Spoon batter into pan and put on topping. Refrigerate for 30
minutes to 1 hour to set before baking. Bake at 375 degrees F for 50 minutes.
Triple Chocolate Raspberry
Fantasy
First layer
3 ounces unsweetened chocolate
2 ounces semisweet chocolate
1/2 cup butter
2 eggs
1 1/4 cups brown sugar, packed
3/4 cup flour
1/4 teaspoon baking powder
Second layer
8 ounces cream cheese, softened
2/3 cup confectioners sugar
2 tablespoons raspberry liqueur, optional
3 ounces white chocolate, melted
1 egg
Third layer
1/2 cup raspberry jam
1/2 cup whipping cream
4 ounces semisweet chocolate
Preheat oven to 325 degrees F.
For the first layer, melt chocolate and butter. Beat eggs and sugar on high
speed until thick and lemon colored. Fold in chocolate, flour and baking
powder. Pour into greased and floured 10-inch springform pan.
For second layer, beat cream cheese, icing sugar. Beat in liqueur, chocolate,
and egg until smooth. Randomly spoon white mixture over brown layer, leaving a
space between each spoonful. Bake 45 to 55 minutes until a wooden pick
inserted in the center comes out almost clean. Cool
For topping, spoon jam over cake. Heat cream and pour over chocolate, stir
till melted. Pour glaze over cake and let set.
Apple Walnut Bundt Cake
2 cups peeled, diced apples
2 T. sugar
1 tsp. cinnamon
3 cups flour
1 T. baking powder
1/4 tsp. salt
2 cups sugar
1 cup vegetable oil
1/4 cup apple juice
2 tsp. vanilla
4 eggs
1-1/2 cups chopped walnuts
Preheat oven to 350F. Grease and flour a 10 inch Bundt pan
and set aside. In a medium bowl, combine the diced apples, 2 T. sugar and 1
tsp. cinnamon; set aside. Sift together flour, baking powder, and salt.
In a large bowl, combine 2 cups white sugar, oil, apple
juice, vanilla, and eggs. Beat at high speed until smooth. Stir in flour
mixture. Fold in chopped walnuts and apple mixture. Pour batter into prepared
pan. Bake at 350F for 55 to 60 minutes, or until cake is firm, well browned,
and begins to pull away from pan edges. Let cool in pan for 10 minutes, then
turn out onto a wire rack and cool completely. Sprinkle with confectioners'
sugar. Serves 8-10.
By Cynthia Bowan
Return to Index
Pat's Ginger Pound Cake |
Almond, Orange and Polenta Cake |
Chocolate Raspberry Bundt Cake
Hazelnut Cake |
Lemon Cheese Bundt Cake |
Root Beer Float Cake |
German Chocolate Bundt Cake
Toll House Bundt Cake |
Triple Chocolate Raspberry Fantasy
| Apple Walnut Bundt Cake
