Nov 19, 2015

Baking Day



Did you know November 15th National Bundt Cake day? While we missed it we can still celebrate!

A bundt cake can be any cake that is baked in a Bundt pan, forming it into a distinctive ring shape.  The shape of the Bundt pan was originally inspired by the traditional European fruit cake known as Gugelhupf.  

 It was in the 1950s and 1960s that the style of baking pan was popularized after cookware manufacturer Nordic Ware trademarked the name “Bundt” and started producing Bundt pans made from cast aluminum.  There are similar pans that are sold as “fluted tube pans” or other similar names but typically everyone refers to all fluted pans with a hole in the center as “bundt.”

Due to the difficulty frosting a ring shaped cake, bundt cakes are typically served undecorated, glazed or dusted with confectioners’ sugar.

In the beginning, the Bundt pan did not sell well and Nordic Ware considered discontinuing it.  Then in the 1963 Good Housekeeping Cookbook, the Bundt pan was mentioned and sales increased.  In 1966, sales really increased when a Bundt cake called the “Tunnel of Fudge”, took second place at the annual Pillsbury Bake-Off, earning the winner a $5,000.00 prize.  The publicity from the Bake-Off resulted in more than 200,000 Bundt pan requests.

To date Nordic Ware has sold more than 60 million Bundt pans across North America—that’s a lot of cake!

To mark the 60th anniversary of the Bundt pan, the company and the state of Minnesota designated November 15 as National Bundt Day.

Try one of our tasty recipes to celebrate the bundt even if we did miss the actual holiday!

 


The best part of this recipe is that it makes two cakes—one for now and one for the freezer!

 

1 cup oil

2 ½ cup sugar

4 eggs

1 t vanilla extract

1 cup cocoa dissolved in 2 cups very hot water

3 cups flour

2 teaspoons baking soda

½ teaspoon baking powder

 

Glaze

2 cups confectioners’ sugar

2 tablespoons good quality cocoa

2 tablespoons oil

2 tablespoons hot water

 

Preheat oven to 350 degrees F. Grease and flour two 10 cup Bundt pans.

Mix oil, sugar, eggs and vanilla.  Add cocoa and water mixture.  Add flour, baking powder and baking soda and stir until no lumps of flour are visible.  Pour batter into prepared pan.

Bake 1 hour or until the cake springs back when pressed.  Remove from oven and cool completely.

Turn out of the bundt pan once it has cooled enough to hold it easily.

 
Mix glaze ingredients until no lumps remain. Pour over the two cakes. Allow it to set.

 
Cinnamon Sour Cream Bundt Cake

If you like cinnamon, this cake is a great way to load up on that warm spice. This sweet, moist cake is layered with a brown sugar and cinnamon crunch.

 2 eggs

1 1/2 sticks butter at room temperature

1 cup sugar

1 cup sour cream

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon vanilla extract

For the topping:

1 cup brown sugar

1 cup cinnamon chips (available at The Peppermill)

 

Preheat oven to 325 degrees F. Spray a 10 cup Bundt pan with flour and oil spray.

 In your mixer bowl, cream butter and sugar until smooth. Add eggs and vanilla and mix until well combined.  Mixture may appear curdled—not to worry, it will become smooth once the dry ingredients are added.
Sift dry ingredients together. Alternate adding dry ingredients and sour cream to the cake batter.  Mix briefly after each addition.
In a separate bowl, mix topping ingredients.  Sprinkle ¼ cup of the topping into the Bundt pan.  Spread half the batter into Bundt pan, add ½ cup of the topping, and then add remaining batter. Sprinkle the rest of topping mixture on top of the batter.

Bake for 45-50 minutes or until a cake tester inserted in the center of the cake comes out clean. Remove from oven and cool. 

 

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