Rejoice cake lovers for it is National Bundt Day.
Nordic Ware UK: The Best Bundt Pans
The generous people at Nordic Ware sent me one of their 70th Anniversary Bundt Pans. Consequently, I couldn’t wait to try it out. Ladies and Gentlemen, I give you the sparkling Crown Bundt.
Red Velvet Bundt Cake Recipe – Tried and Tested
I converted the 10-cup Nordic Ware US ingredients and made a couple of tweaks.
225g unsalted butter at room temperature
450g soft brown sugar
320g plain flour, sifted
1 tsp Bicarbonate of Soda
30g cocoa powder
4 whole medium eggs at room temperature
2 tsp vanilla extract
1 tsp white vinegar
1–2 drops of red, bake-safe, food colouring. I use Wiltons.
125g icing sugar sifted
250g Quark or full-fat soft cheese
4 tbsp Milk, or as much as you need to get it to a pouring consistency
First of all, grease and flour the tin or use a cake release spray. Preheat the oven to 160C (fan).
In a large mixing bowl, add oil, buttermilk, eggs, food colouring, vinegar and vanilla. Using an electric mixer, beat on medium, for 1 minute. Turn mixer to low and add flour mixture, a little at a time, and mix until each addition is just combined.
Next, pour batter into the prepared bundt pan and bake for around an hour and ten minutes, but all ovens run at different temperatures, so keep a close eye. Use a cake tester or skewer through the deepest part of the pan, and if it comes out clean, it’s ready. Leave to cool before you turn it out.
Whatever you do, don’t be tempted to fill the pan right to the top. Fill to 3/4 and use the other mix for cupcakes to cook when the cake is out.
Finally, Mix the Quark, icing sugar and milk together. You’re looking for a thick pouring consistency. Make sure you protect the surface under the cake and pour evenly over the top. I used one of the cupcakes I baked to decorate the bundt with the crumb.
What are your Favourites?
More importantly, do you love a good Bundt? Share your stories with me, I’m keen to hear what flavours you love.