Product Review - To Bundt or Not to Bundt

Monday, October 12, 2009

I’m not a serious a sports fan but I do know that we are down to the nitty-gritty in getting the World Series lined up BUT when I say Bundt, I am not talking baseball…I’m talking cake. Growing up, my Mom would make Bundt cake for lots of different occasions…especially picnics and potlucks. It just seemed that was the occasions that most called for the Bundt. The Tunnel of Fudge cake won the Pillsbury Bake Off in 1966. That recipe was a staple in my Mom’s recipe box. My mouth can water just thinking about that moist and delicious chocolate cake. Although the original Bundt was introduced by Nordicware in 1946, the 1960’s and 70’s were the hayday of the Bundt cake and then it fell out of vogue. Even so, Nordicware reports, “If there is a kitchen in the home, more often than not there is a Bundt pan to be found -- in two out of three American households to be exact”. The thing about what’s in fashion and out of fashion cycles around and around. What is old becomes new again and what goes out always comes back. Today’s Bundt’s are not like my Mom’s. They are beautiful, sculptured pieces and the cakes made from them are simply art. They are definitely back!

When we lived in Minnesota, I had the great pleasure of visiting the Nordiware store in downtown Minneapolis. I quickly became hooked and I’d be embarrassed to share just how many of these beautiful pans I own. And they are always introducing new ones. These pans are made to last a lifetime and require little in specialized care. Please visit this link Nordicware too see a short video on the beautiful Bundt. There is now even a National Bundt Day (November 15) to celebrate the Bundt pan. So, as we get into holiday baking season, don’t discount the Bundt. Get out the pan you probably already have or consider investing in a new one. If you are like me and have several, consider making them available for loan to your trusted friends and family members.

I also wanted to add that I have heard people complain about sticking in these pans. I’m posting the instructions from on how to care for and prepare the pans. I’ve never had a sticking issue.

1. Before initial use and after subsequent uses, hand wash with hot soapy water.

2. Before each use, brush with solid vegetable shortening and dust with flour or spray using Baker's Joy or Pam for Baking spray with flour in it.

3. Mixes and recipes may vary. Fill the pan no more than ¾ full to avoid overflow.

4.Metal utensils, scouring pads and abrasive cleaners should not be used on non-stick surfaces.

A favorite Bundt recipe:

Pumpkin Bundt Cake

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting
Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

I'm adding this post to Tasty Tuesday and Tempt Your Tummy Tuesday. Thank you Jen & Lisa for hosting these lovely events each week. Check out the great recipes posted.


  1. Joyce said...:

    I am addicted to Bundt type pans and I enjoyed this post. I just copied the recipe to make for another blog gal that I am seeing this week. It sounds yummy and I am always on the lookout for pumpkin recipes. Did you know that this year they are having a shortage of canned pumpkin? I had to drive all over the place to find a few cans and found them at Walmart finally. So I have been basically saving my pumpkin until the shortage stops.

  1. From one Mrs P to another: Thanks for the great info in your blog and the very delicious sounding recipe. It is my turn to take a goodie to bible study Thursday morning and I am going to delight the ladies with this yummy pumpkin bundt cake. I am enjoying your blog very much.

  1. Kiva said...:

    Thanks for popping by and love the bundt and the mini-bundts! :)

  1. Lisa said...:

    I really enjoy making Bundt cakes...They always turn out.:) This recipe sounds delicious!

  1. missmicha said...:

    I love Bundt cakes. They are the easiest thing to take places because you don't have to worry about a top layer sliding off the cake.

  1. I really like making bundt cakes and a pumpkin bundt cake sounds YUMMY!!! THANKS!!! for the recipe. Geri

  1. Linda Stubbs said...:

    MMMMMMmmmmmmmmm! That is so beautiful. I haven't used my Bundt pan for along time. This is something worth taking it out and using again. You have done a wonderful job here. I really like the different pans you showed us. I want to make the pumpkin cake.

    Thanks for coming over to my blog. It is a delight when you come by!
    Blessings, Linda at Prairie Flower

  1. Stacie said...:

    Perfect fall recipe! Thanks for sharing!

  1. shopannies said...:

    great post thanks so much for the recipe sound great for harvest

  1. Stephanie said...:

    Wouldn't that taste delish with some pumpkin spice coffee? Yum!! Thanks for the bundt info. Do you have that Triple fudge cake recipe? That sounds heavenly. I find that bundt cakes are moister for some reason, although I am not sure why!

  1. Lori E said...:

    I have a pan that is really 6 little bundt cakes and I have one plain big one. Now I see I am falling through the cracks here and need to get the sunflower one for starters then I am sure I can find some others too.
    My poor cupboards have no room left.

  1. Jennifer said...:

    I've started picking up bundt pans at yard sales. I have yet to use one but I always wanted one. With the holiday season upon us, I'm sure I'll be using it regularly. Thanks for posting tips on how to take care of it and prevent the stick factor.

  1. SnoWhite said...:

    Yummy!!! I love Bundt cake. I grew up just minutes from Nordicware, and as a result, a Bundt pan is a kitchen staple for me. We make most of our quick breads in a Bundt pan... just makes them fun :)

  1. Your cake looks and sounds delicious! Thanks for sharing the recipe.


  1. Michelle said...:

    WOW...pumpkin bundt! I bet it was wonderful! I might have to make one this weekend! It's just about pumpkin time!

  1. Patsy said...:

    Great recipe!! Thanks for visiting my blog and leaving such a sweet comment. Have a blessed day!!

  1. ~Alison~ said...:

    My mom has always used a bundt pan. It's what she uses for her Jewish Apple Cakes. I have a bundt pan as well and used it all of the time. But when I was doing Weight Watchers a few years ago, I started using a 9 x 11 pyrex baking dish for cakes. Since it was easier to preslice and determine serving size / points size. I'll have to go back to the bundt pan. Sadly, I just have a basic model. No fancy ones in my kitchen. :(

    Thanks for stopping by my blog today!

  1. Kristen said...:

    Yum Yum - this looks like a perfect addition to a cool, fall evening and a hot cup of coffee!

  1. Lisa said...:

    What a beautiful bundt cake. That powdered sugar adds just the right touch. By the way, I'm holding a CSN giveaway on my blog and you're welcome to come by and enter.

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