HAPPY NATIONAL BUNDT DAY!!
My close friends and those who have known me for a long time know I have a *thing* for *BUNDT*! I have a pretty good collection of these wonderful pans and love using them. Since today is National Bundt Day (celebrating 65 Years of Nordicware Bundts), I thought I'd share my entry into the Bundts Across America Contest as well as some of the winners -- the grand prize winner will be featured today on Martha Stewart's Show.
First, I'd like to direct you to a post I did a couple years ago on National Bundt Day - To Bundt or Not to Bundt.
Remember this recipe? It was the one I entered into the contest -- I didn't win but I still think this recipe is a winner! You can see all the semi-finalists recipes here. I will be eager to see the winning recipe!
Banana Bundt Cake w/Caramel Glaze & Candied Walnuts
1-1/2 cup sugar
1 cup sour cream
4 Tbsp butter, softened
4 mashed super ripe bananas (about 1-1/2 cups)
1 tsp pure vanilla extract
2 cups flour
1/2 tsp salt
1 tsp baking soda
Candied Walnuts (commercially prepared ones can be used)
Prepare candied walnuts. Position rack in center of oven. Preheat oven to 350°F. Prepare a 10-1/2-cup Bundt pan by using a pastry brush to brush the inside surface with solid shortening then dust with flour. Set aside. With a mixer, cream together sugar and softened butter. Add eggs one at a time and beat until well incorporated. In a medium mixing bowl, mash bananas. Add vanilla and sour cream. Combine flour, salt and baking soda. Add flour mixture to creamed mixture alternating with banana mixture (beginning and ending with dry ingredients) until well combined. Do not over mix. Pour into prepared Bundt pan. Bake for 45-50 minutes, until a skewer inserted into the center comes out clean. Cool on rack for 5-10 minutes, then turn cake out onto serving plate. Cool completely. When cooled, prepare glaze and pour over cake. Sprinkle glaze with chopped candied walnuts. Serves 12.
4 Tbsp butter
1 cup brown sugar, packed
1/4 cup evaporated milk
1 tsp vanilla
Bring brown sugar, butter, and milk to a boil in a 2-qt. saucepan over medium heat, whisking constantly; boil 1 minute, whisking constantly. Remove from heat; stir in vanilla. Whisk for 3 to 5 minutes or until mixture begins to cool and thickens slightly. Pour immediately over cooled cake.
½ lb walnuts halves
½ c granulated sugar
1/8 tsp salt
1 tsp ground cinnamon
3 Tbsp evaporated milk
1/2 tsp vanilla
Preheat oven to 350°F. Spread nuts in a single layer over parchment-lined baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 6-8 minutes, or until the mixture reaches the soft ball stage of 236°F. Remove from heat, and stir in vanilla immediately. Add walnuts to syrup mixture, and stir to coat well. Spoon nuts back onto parchment-lined baking sheet, and immediately separate nuts with a fork. Cool, and store in airtight container.