November 15 National Bundt Day #BundtDay

I remember as a child my grandmother having a Bundt Cake Pan. My Grandmother would make desserts for us using this pan. No, before you ask me what kind of desserts she would prepare I hate to say I don’t remember. I just remember the bundt pan always sitting out for us to see.

Now, my question for you is do you have a Bundt Cake Pan and do you use it? I’ve always wanted a Bund Pan but haven’t invested in one because I don’t think I would use this Cake pan very often. Although I’ve seen Bunt pans with decorations on them and if I had rom in my kitchen I would use these pans to decorate with. What about you. Would you like a bundt pan to use in your decorating?

National Bundt Day is celebrated on November 15 every year and Bundt Cakes can be any kind of Cake, just as long as they’re baked in a Bundt pan. Did you know the Bundt pan design was derived from a type of European Cake called the Gugelhupf, which is now popular throughout the Country.

The simple and elegant Bundt Cakes were developed when the company Nordic Ware decided to introduce a new type of cake pan based on a type of European Cake. Sounds reasonable to me. How about you?

Rose Joshua and Fanni Schanfield, members of the Hadassah Society, approached the founders of Nordic Ware H. Davey Dalquist and Mark S. Dalquist. They were hoping that Nordic Ware could produce a pan for the traditional Gugelhupf Cake. The founders agreed and produced a small run of these brand new ‘Bundt’ pans with the ‘t’ added for marketing.

The first run sold very poorly and the company considered discontinuing the range. Eventually, it was mentioned in ‘The New Good Housekeeping’ and started picking up in popularity. Looks like a site I need to check out. How about you?

The Bundt pan shot to popularity after Ella Helfrich won the Pillsbury bake-off with her ‘Tunnel of Fudge’ baked in a Bundt pan. When Ella won the bake-off, Pillsbury ended up with more than 200,000 requests for Bundt pans. Eventually, the pans surpassed the Jello-O molds to become the most sold molds in the Country.

National Bundt Day was designated to celebrate 60 years of the popularity of Bundt pans. Pillsbury even licensed the name so they could sell special Bundt pancake mixes. Unlike the Cake it is inspired by, Bundt Cakes are named for the shape of the pan and not for the recipe itself.

Any range of recipes can be made in a Bundt pan. The only thing to be kept in mind is that the hole in the middle means that a larger portion of the batter is touching the pan. This combined with the larger volume of Bundt pans means that baking time and temperature will need to be adjusted when you bake in a Bundt pan.

How To Celebrate National Bundt Day?

1. Take the opportunity today to look on the internet, at all the recipe sites which are celebrating by sharing recipes, using a Bundt Cake Pan and pick one and get to baking.
2. Did you know Bundt Cakes are the perfect accompaniments for a pot of Tea or even a strong cup of Coffee. Invite your friends to a party and ask them to bring their favorite Bundt Cakes along.
3. Experiment with your Bundt pan and create a Ice Cream Cake in your Bundt pan? Or you could mix up Jello in your cake mix and fix it in your bundt cake pan.
4. On National Bundt Day, have fun with the whimsical shape of your pan and try all the experiments you can think of.

Delicious Facts About Bundt Cakes And Pans

1. Did you know there are some of the original Bundt pans that were manufactured in the 1950 in the Smithsonian Museum?
2. To date, over 60 million bundt pans have been sold in the U.S.
3. Bundt cakes are usually not frosted instead, they’re topped with Ganache, Nuts, or dusted with Powdered Sugar.
4. Sometimes Bundt Cakes have fillings baked in which are special recipes designed for Bundt pans because Bundt cakes are hard to frost.
5. Wonder Pot is a pan with a shape similar to a Bundt used for stovetop baking.

Why People Celebrate National Bundt Day

Bundt pans are so elegant, they jazz up every party even if the recipe is simple. With the holidays around the corner, it’s a great idea to get some practice in!

National Bundt Day is a great excuse to bake up a storm and eat all the Cake you can want.

It’s easy to throw together a quick Fudge in a square pan, so our Bundt pans hardly see a lot of action. National Bundt Day is a great way to bake!

Recipe for Chocolate Bundt Cake

Ingredients

Cake

• 6 oz. bittersweet 60% chocolate, chopped
• 1 1/4 c. granulated sugar
• 1 1/4 c. firmly packed light brown sugar
• 11 Tbsp. unsalted butter, softened
• 1/3 c. unsweetened cocoa powder
• 3/4 c. sour cream, room temperature
• 2 large eggs, room temperature
• 1 large egg yolk
• 2 1/2 tsp. vanilla extract
• 2 1/2 c. all-purpose flour
• 2 1/2 tsp. baking soda
• 1 tsp. kosher salt
• Baking spray with flour

Glaze

Gold or silver sprinkles, for

4 oz. bittersweet 60% chocolate, chopped

1/2 c. heavy whipping cream

1. For the cake: Preheat the oven to 350°F.
2. Place the chocolate in a large bowl. In a medium saucepan, whisk together 1 ½ cups of water, the granulated sugar, brown sugar, and butter; bring the mixture to a simmer over medium heat, stirring occasionally, until the sugar is dissolved and the butter is melted. Whisk in the cocoa powder. Pour the hot mixture over the chopped chocolate, and let stand for 2 minutes. Stir until the chocolate is melted and the mixture is combined. Whisk in the sour cream, eggs, egg yolk, and vanilla. (The mixture will not be smooth.)
3. In a medium bowl, whisk together the flour, baking soda, and salt. Slowly add the flour mixture to the chocolate mixture, whisking just until combined.
4. Spray a 10- or 12-cup Bundt pan with baking spray with flour. Pour the batter into the prepared pan. Bake until a wooden pick comes out with a few moist crumbs, 45 to 50 minutes. Let the cake cool for 10 minutes in the pan before carefully flipping the cake out onto a wire cooling rack; let cool completely.
5. For the glaze: Place the chocolate in a medium microwave-safe bowl. In a glass measuring cup, microwave the cream until steaming, 1 to 2 minutes (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the chocolate is melted and the mixture is well-combined. If there are still chunks of chocolate, microwave the mixture at 50% power in 15-second intervals until it is completely smooth.
6. Place the cooled cake on a serving platter. Spoon or pour the glaze on top of the cake, allowing it to drip down the sides. Decorate with sprinkles, if you like. Allow the cake to set for about 20 minutes before slicing and serving.

Thank you,

Glenda, Charlie and David Cates