Perfect Bundt® Cake

Stained Glass Bundt Cake

Here are some tips to get the best results from your Bundt pan:

Use the proper cooking spray

-Use a nonstick spray, like Bakers Joy, which contains both oil and flour. This mixture is designed specifically for baking, with the addition of flour to help the batter climb up the sides of the pan. We suggest this type of spray for metal pans that don’t have a nonstick coating.

-An alternative to using a spray is to brush the pan with a solid vegetable shortening, like Crisco, and dust lightly with flour. Be sure to brush all the nooks and crannies! Once dusted with flour, turn the pan upside down and tap it a few times to remove excess flour. If you’re making a chocolate cake, use cocoa powder instead of flour.

-An interesting tip we’ve tried is to brush the pan with softened butter, then place the pan in the refrigerator. Once the butter has chilled and become solid, you’re ready to add your batter and bake. You can even try sprinkling granulated or raw sugar after brushing the pan with butter – this will give the outside of the cake a bit of a crunch and a shiny appearance.

Avoid bubbles

-Prevent air bubbles from forming, which can cause you to lose intricate designs from the pan, by slowly pouring your batter into the pan, then tapping it on the counter a few times. This brings the air bubbles in the batter up to the surface and out of the cake.

Showcase the details

-Once the batter has been poured into the prepared pan, use a spatula to spread the batter up to the edges of the pan. This prevents the top of the cake from forming a peak when it’s baking.

-Not all recipes are made to fit the same size pan, so remember to fill your pan up to 3/4 of the way full to avoid overflowing during baking. If you’ve got some extra batter leftover, bake them in a muffin tin (the baking time will be shorter).

-To create a ribbon of flavor that runs through the center of the cake, pour half the batter into the prepared pan, sprinkle the top of that layer with a mixture of your favorite ingredients (cinnamon sugar, chocolate chips, nuts, fruit, etc.), then pour the rest of the batter on top.

Bake at the right temperature

-Place the pan on the center rack of the oven. If you’re using a light-colored pan, bake at the temperature your recipe suggests. If you’re using a dark-colored pan, reduce the heat to 25 degrees less than what the recipe suggests. You may need to bake it a little longer, so keep an eye on it.

-To test that your cake is done, press the top of the cake with your finger. If it springs back, it’s done. If it leaves an impression of your fingerprint, let it continue baking. A fool-proof way to test if your cake is done is to insert a toothpick, thin skewer, or cake tester into the cake. When you pull it out, it should be clean, with no wet batter or crumbs. If it’s not clean, let it bake longer.

Let cool before inverting

-Remove the pan from the oven when it’s done baking and let it cool for 10 minutes on a cooling rack. If you try to unmold it too quickly, the cake can break apart while it’s hot. Don’t let it cool too long either, because it can fuse to the sides of the pan, and will be difficult to remove. Let the cake cool to room temperature on the cooling rack before serving.

-When adding a glaze or icing, be sure to wait until the cake has cooled completely. If you add it while the cake is still warm, the glaze will melt, or the icing will slide off the cake.

Bundt Cakes


Maria’s Half-Size Pound Cake

This is the half-sized version of Maria’s Pound Cake recipe, designed to fit a 10-12 cup Bundt pan.

1/2 lb butter
1-1/2 cups sugar
4 eggs
1/2 cup milk
2 cups flour
2 tsp baking powder
2 tbsp vanilla extract
2 tbsp Fante’s Pound Cake Natural Flavor Blend
Juice of lemon or orange to taste (optional)

Preheat oven to 325° F.

Grease your bundt pan using your favorite method.

Ingredients should be at room temperature before mixing. In a large bowl, cream the butter and sugar. Add the eggs and milk. Mix well.

On the side, combine the flour and baking powder. Add the mixture slowly to the batter. Add the flavors.

Mix for 20 minutes or more until batter is smooth and creamy.

Pour the batter into your pan. Place on the center rack of the oven and bake for one hour or until your cake tester comes out clean.

Remove from oven and let cool for 10 minutes on a cooling rack before unmolding. Once unmolded, let cool to room temperature on the cooling rack.

 

Variations on Maria’s Pound Cake

Blossom Bundt BeautyHere’s a few interesting adaptations we’ve made based on Maria’s Half-Size Pound Cake recipe.

Blood Orange & Brown Sugar Cake:
Add 3/4 tsp Fante’s Brown Sugar Natural Flavor Blend, and omit Pound Cake Flavor. Using the Basic Cake Glaze recipe, substitute 1/2 tsp Fante’s Blood Orange Natural Flavor Blend for vanilla extract.
Optional: Pour half of batter into pan, sprinkle with a layer of brown sugar, then pour rest of batter on top for a ribbon of brown sugar baked into the center.
Contributed by Nina Rose Pelc

Maple Bacon Cake:
Add 1 tbsp Fante’s Bacon Natural Flavor Blend, and omit vanilla extract and Pound Cake Flavor. Using the Basic Cake Glaze recipe, substitute ½ tsp Fante’s Maple Natural Flavor Blend for vanilla extract.
Optional: Sprinkle glaze with Bacon Bits.
Contributed by Neomie Eliezer

Caramel Apple Cake:
Add 1 tbsp Fante’s Green Apple Natural Flavor Blend, and omit vanilla extract and Pound Cake Flavor. Using the Basic Cake Glaze recipe, substitute 1/2 tsp Fante’s Caramel Natural Flavor Blend for vanilla extract.
Optional: Sprinkle glaze with sea salt or salted peanuts.
Contributed by Vanessa Burrell

Lavender Cake:
Keep cake recipe the same. Using the Basic Cake Glaze recipe, substitute 1/2 tsp Pure Lavender Extract for vanilla extract.
Contributed by Liana Ottaviani

Strawberry Lemonade Cake:
Add 1 tbsp Pure Lemon Extract, and omit Pound Cake Flavor. Using the Basic Cake Glaze recipe, substitute 1/2 tsp Fante’s Strawberry Natural Flavor Blend for vanilla extract.
Optional: Add 1 tsp fresh lemon zest into batter. Decorate top of finished cake with thinly sliced strawberries.
Contributed by Nina Rose Pelc

Orange Cream Cake:
Add 1 tsp Fante’s Mandarin Orange Pure Extract, and omit Pound Cake flavor. Drizzle with Basic Cake Glaze.
Optional: Separate batter into two bowls. Mix orange food color into one bowl of batter. Alternate pouring spoonfuls of plain and colored batter into pan to create an orange swirled, or tie-tied appearance.
Contributed by Vanessa Burrell

“Panettone” Pound Cake:
Add 1 tsp Fante’s Fiori di Sicilia Pure Extract, and omit vanilla extract and Pound Cake flavor. Mix 1/4 cup chopped candied fruit (such as candied orange peel or citron), or sultana raisins into batter.
Contributed by Nina Rose Pelc


Basic Cake Glaze

This is a basic recipe that can be easily modified for different flavors by substituting the vanilla extract for your desired extract or flavor.

1 cup confectioners’ sugar, sifted
1 tablespoon butter, melted
1/2 tsp vanilla extract
2 tbsp milk, or more as needed

Mix together sugar, butter and vanilla extract until combined. Stir in milk until mixture is smooth. Place mixture in a microwave-safe bowl and heat for a few seconds to melt the glaze. Drizzle on top of room-temperature cake. The glaze will crust as it cools.


Finishing Touches

Going glaze-free? A dusting of powdered sugar or cocoa powder adds a lovely finishing touch, and accentuates the curves of the pan you’re using. Make sure you wait until the cake is completely cooled to room temperature, or the sugar will melt.

The center hole doesn’t have to stay empty! Fill with fresh fruit and a dollop of whipped cream.

You can turn your regular pound cake into a soaked cake by brushing it with a liquor that compliments the flavor of your cake, or a simple syrup made using your favorite extract. By soaking it, you have a moist cake that won’t dry out if it sits a few days (trade secret!).


Bundt Pan Line Art

Bundt® is a Registered Trademark of Nordic Ware
www.nordicware.com

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