Tag: Behind the Scenes

November 15 — National Bundt Day

Celebrate the Bundt cake: a ring‑shaped, often richly flavored cake baked in a fluted Bundt pan that’s as beautiful as it is easy to dress up.

Quick background
- The Bundt pan (a derivative of European tube pans) was popularized in the U.S. after Nordic Ware introduced the trademarked Bundt pan in the 1950s; its popularity surged after a 1966 Pillsbury Bake‑Off finalist, the “Tunnel of Fudge” cake.

Basic vanilla Bundt cake (10–12 servings)
- Ingredients:
- 3 cups (360 g) all‑purpose flour
- 1 1/2 tsp baking powder, 1/2 tsp baking soda, 1 tsp salt
- 1 cup (225 g) unsalted butter, softened
- 2 cups (400 g) granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup (240 ml) sour cream or Greek yogurt
- 1/2 cup (120 ml) whole milk
- Method:
1. Preheat oven to 325°F (160°C). Grease thoroughly and flour a 10–12‑cup Bundt pan.
2. Whisk dry ingredients. Cream butter and sugar until light, add eggs one at a time, then stir in vanilla.
3. Alternate adding dry ingredients and milk+sour cream, beginning and ending with dry. Scrape into pan, smooth top.
4. Bake 50–70 minutes (test with skewer — it should come out mostly clean). Cool in pan 10–15 minutes, invert onto rack to finish cooling.

Simple glaze (pourable)
- 1 cup (120 g) powdered sugar, 1–2 tbsp milk or cream, 1/2 tsp vanilla — whisk to smooth and pour over cooled cake.

Tips
- Grease the pan thoroughly (stick spray + flour or inverted butter + cocoa for chocolate cakes) — intricate pans require care.
- Don’t overmix batter; fill pan 2/3–3/4 full to avoid overflow.
- Let cake rest in pan 10–20 minutes before inverting to avoid breakage.
- For moistness, use sour cream, yogurt, or oil in the batter.

Storage
- Room temp, covered, 2–3 days; refrigerate up to 5–7 days (glaze may weep). Freeze unfrosted slices up to 3 months.

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