Roxanne Wyss - Delicious bundt cakes: over 100 new recipes for timeless favorites

More Than 100 New Recipes
for Timeless Favorites

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Does a gorgeous Bundt cake make your eyes dance? These rich, buttery, totally irresistible cakes stand alone as a tribute to all things timeless and delectable. Bundt cakes are baked in every imaginable flavor, and they are now as trendy as the latest Instagram post or the new corner Bundt cake bakery. The recipes in Delicious Bundt Cakes make it easy to be a master baker. Enduring classics, fun retro recipes, luscious treats, and new flavor creations mean there is a flavor for everyone. Some recipes begin with cake mixes, while others begin with a few basic ingredients so you can find the perfect recipe for you.

The natural, photo-ready beauty of a Bundt cake means home cooks dont have to be a pastry chef or skilled cake decorator to create a masterpiece. No need to pull out the piping bags and cake decorating tipsthe stellar design is baked right in.

A beautiful cake that is packed with real old-fashioned goodness and is easy to prepare! So what are you waiting for? Lets get started.

What is a Bundt cake? It is a ring-shaped cake that is baked in a fluted tube pan.

The pan evolved from a traditional German pan and was introduced in the United States by Northland Aluminum, better known as Nordic Ware. The first and still classic Bundt pan is a fluted, ring-shaped pan manufactured by Nordic Ware. Today, the company offers several shapes and sizes of Bundt pans, and they continue to introduce new and unique Bundt pans each year. Other companies now offer ring-shaped baking pans, too (these wont be labeled Bundt, but they can be used in place of a trademarked Bundt pan as long as the size and shape match).

Current pans are especially fun to use due to the variety of designs available. You can use ring-shaped pans with deep swirls or diamonds, intricate designs, or seasonal motifs.

Bundt cakes are the perfect cake for a beginning baker. The hole in the middle of the pan means the cake bakes more evenly. You wont find a soggy, underdone center like you might in a sheet or layer cake.

With so many shapes and looks, how do you choose which to use?

Classic Bundt pans are cast aluminum so the sides are thicker. Yes, we know there are now various metal and even silicone pans, but we prefer the cast-aluminum ones. They bake more evenly, and we find that silicone pans can sometimes distort the shape of the cake. Lodge Manufacturing Company has introduced a cast-iron fluted cake pan. Cast iron, while heavy, bakes evenly and the iron will create a natural, easy-release finish over time. The recipes in this book were all tested in nonstick-coated, cast-aluminum pans.

The nonstick coating helps to keep the cakes from sticking, and when we buy pans, we choose those with a nonstick finish. Pans that are darker in color may result in a cake with a slightly thicker, darker crust, but only baking geeks like us will notice this.

Bundt pans now range in size from large 15-cup pans to decorative 10- to 12-cup pans to individual or cupcake size.

The standard for listing a pans volume is to measure the number of cups of water it holds when filled to the brim (so a 12-cup pan will hold 12 cups of water). This is not the number of cups of batter that will fit into the pan, as the cake batter will rise as it bakes. If you dont know the size of your pan, set the pan flat on the counter. Fill a liquid measuring cup with water and carefully pour the water into the pan, filling it until it nearly overflows and counting the cups as you go.

The recipes state the pan size, so you will know if a particular recipe is best baked in a 10-cup Bundt pan or if it requires a 15-cup Bundt pan.

If you must adapt a recipe to the pan you own, generally fill a Bundt pan no more than about three-quarters full. If in doubt, set the filled pan on a rimmed baking sheet to catch any overflow while baking.

Typically, if you own a 12-cup pan and choose a recipe that requires a 10-cup pan, it will be fine, as you can always use a larger pan than the one stated in the recipe.

Of course, it just stands to reason that trying to use a pan smaller than the one listed may pose a problem. To prevent cake batter from overflowing you will have to take some of the batter out. It is up to you if you choose to discard it or use it to bake a couple of cupcakes. If cupcakes are your way to go, spray the wells of a muffin pan with nonstick baking spray with flour, then spoon in the batter. Bake the cupcakes at 350F for about 15 minutes, then begin checking for doneness.

Using pans of different sizes and shapes will affect the baking time. It is wise to check the baking progress about 5 minutes before the stated time, then monitor it closely until the cake tests done.

Everyone at some time has experienced a cakeor twosticking to the pan to ruin the look. We have all been there. But you can follow some easy tips to get that picture-perfect cake.

Before filling the pan with cake batter, spray the pan with nonstick baking spray with flour. Be sure to spray it evenly and cover all the crevices and points. Some manufactures void the warranty if nonstick cooking spray is used on the pan, especially if the pan is nonstick coated. Check with the manufacturer of your pan to confirm and follow their directions. Some companies differentiate between cooking sprays with flour (which may be acceptable to use) and cooking sprays without flour (which are not recommended.)