My name is Cindy and I have a Bundt pan addiction. Is there anything more beautiful than a Bundt Cake? It does all the work for you. Somehow, over the years, I have amassed quite a collection of Bundt pans. I have this one, this one, this one, this one, these and these. I have resisted buying these, but we all know it’s only a matter of time.
Bake from Scratch magazine founder, Brian Hart Hoffman, recently released The Bundt Collection Cookbook, 128 gorgeous and delicious ways for Bundt aficionados to show off their baking prowess.
I started off with this Banana beauty. When you slice the cake you reveal a gorgeous cream cheese swirl. The tang of the cream cheese really complements the sweet bananas. It’s a classic combo.
Once the cake is cooled, you brush it with melted butter and sprinkle coarse sanding sugar all over the top and sides. It glistens like a jewel.
Since I have baked more than a few Bundt cakes in my life. I’d like to offer a few pointers for success:
- To avoid every Bundt user’s worst nightmare, spray the pan very well with Baker’s Joy, Pam with Flour, or other spray that includes flour.
- Dense batters, like pound cake and coffee cake are best for a Bundt pan. A light chiffon or sponge cake is not a good option for this pan.
- Be patient when you bake this. It takes a while. Use the wooden skewer test. If the skewer comes out sticky or covered in batter, it’s not ready. If there are just a few crumbs clinging to it, that’s fine. Better still, an instant read thermometer, registering 200°F is a foolproof test.
- Let the cake rest on a wire rack for at least 15-20 minutes before turning cake out of the pan. You might need to give the pan a gentle bang to help loosen the cake and release.
- Let the cake cool entirely before glazing or icing it.
- Any leftover cake freezes beautifully. I slice it, wrap each slice in plastic wrap and then put them in a freezer bag.
