Butter-Sour Cream Bundt Cake with Butterfinger-Ganache
1950, Nordic Ware founder H. David Dalquist invented a new
cake pan with a round shape, fluted sides and a hole in the
Bundt pan was not a hit until 1966, when a Texas home baker
won second place in a Pillsbury Bake-Off with her
"Tunnel of Fudge" Bundt cake. The recipe had just
six ingredients — butter, eggs, sugar, flour, walnuts and
frosting mix — but its elegant shape with a ribbon of
molten chocolate running through the center made a big
Bundt pan has since become America’s best-selling cake
pan, and, according to Nordic Ware, you can find the fluted
tube pan in 70 million households around the world. In
addition to the classic 12-cup design, Nordic Ware sells
Bundt pans that resemble flower blossoms, hearts, cottages,
castles and cathedrals. Sift through any baking aisle and
you’ll find Bundt knock-offs called "fluted tube
pans" in a variety of shapes and sizes.
Benson, a Lawrence, Kan., baker who learned to make Bundt
cakes with her grandmother, has five of the pans in her
collection. Benson uses the bakeware to make citrus-glazed
pound cakes and chocolate cakes studded with pomegranate
seeds. Her bakery, Apple of My Pie, supplies a handful of
local coffee shops and restaurants with the cakes.
28, likes Bundt cakes because they’re old-fashioned and
beautiful even when unadorned. "It’s really a no-fuss
cake," she says.
York-based cookbook author Lauren Chattman, a former pastry
chef who apprenticed under François Payard at New York City’s
Daniel restaurant, is also sweet on Bundts. Her book
"Cake Keeper Cakes" (The Taunton Press 2009)
boasts 20 Bundt cake recipes, from basic Banana-Chocolate
Chip to cornbread-like Blueberry-Cornmeal and decadent
Peanut Butter-Sour Cream With Butterfinger-Ganache Glaze.
classic cakes have stood the test of time because they serve
a crowd and are easy to slice. "And because they’re
in that circular shape, they cook really evenly,"
Chattman says. "You’re not going to get dried out
edges before the center cooks."
cakes are also versatile: They make excellent spice, carrot,
fruit or pound cakes. Texas-based chain Nothing Bundt Cakes
sells them in 10 flavors, including red velvet, cinnamon
swirl, lemon and white chocolate raspberry.
there is one catch: Bundt cakes have a bad habit of sticking
to the pan. And there are few kitchen disasters more
dramatic and disappointing than a cake that cracks and
crumbles into a hot mess as soon as you turn it out of the
says the key to a clean release is vegetable shortening:
"You want to grease the pan thoroughly and sprinkle it
uses a paper towel to smear the shortening into all the
crevices. "Just get messy with it," she adds.
said shortening makes pans more slippery than butter or
cooking spray, which can overbrown the cake’s exterior.
Just be careful to sprinkle on a fine dusting of flour,
because any large chunks will show up on the finished cake,
says Laura Laiben, owner of the Culinary Center of Kansas
City, Mo. Laiben recommends using a spray that contains oil
and flour, such as Baker’s Joy. The spray coats every
curve of the pan in one step.
it comes to picking a pan, look for a nonstick surface in a
more elaborate the pan, the more likely you’re going to
have a problem with unmolding," Chattman says. She has
a collection of vintage Bundt pans, but uses only the gold
Nordic Ware Bundt pan she bought a few years ago from
Williams-Sonoma. The pan has never failed her, unlike a
small, shiny pan in her collection.
bought it to make a lemon Bundt cake recipe I saw in Gourmet
magazine," Chattman says. "As soon as I turned it
out, I could feel the resistance."
of the lemon cake clunked onto the wire rack; the other half
stuck to the bottom of the cool-looking pan.
that happens, Chattman says, the best remedy is to
reassemble the cake as best you can, cover any cracks with a
dusting of powdered sugar or drizzle of icing, and cut it
into slices. With the right recipe, even a botched Bundt can
be a home run.
Choose a nonstick pan with a classic shape. Elaborate pans
with small crevices tend to trap batter.
Before baking, grease the pan with vegetable shortening and
flour. A pan release baking spray such as Baker’s Joy also
After baking, let the cake rest 5 minutes before turning it
out of the pan. "If you turn the cake out
immediately," says cookbook author Lauren Chattman,
"it may not have set up enough so that it’ll keep its
Don’t leave the cake in the pan for too long after baking
or the bottom of the cake could bond to the pan.
Wait 1 hour before slicing into a Bundt cake. Otherwise the
slices will be too soft and won’t hold their shape.
you’re paranoid about breaking your Bundt cake, take
Culinary Center owner Laura Laiben’s advice: Freeze the
baked and cooled cake in its pan. The cake will contract and
pull away from the pan, so popping it out should be easy.
Just thaw before slicing and eating.
BUTTER-SOUR CREAM BUNDT CAKE WITH BUTTERFINGER-GANACHE GLAZE
chocolate ganache crowns this firm, easy-to slice cake made
with creamy peanut butter.
10 to 12 servings
teaspoons pure vanilla extract
cups unbleached all-purpose flour
teaspoon baking powder
teaspoon baking soda
cup (1 stick) unsalted butter, softened
smooth peanut butter
cups packed light brown sugar
ounces semisweet or bittersweet chocolate, finely chopped
tablespoons unsalted butter
cup heavy cream
Butterfinger bar (60 grams), chopped
make the cake: Preheat the oven to 350 degrees. Grease a
12-cup Bundt pan and dust with flour.
together the sour cream, eggs and vanilla in a large glass
measuring cup. Whisk together the flour, baking powder,
baking soda and salt in a medium bowl.
the butter, peanut butter and brown sugar in a large mixing
bowl and cream with an electric mixer on medium-high speed
until fluffy, about 3 minutes, scraping down the sides of
the bowl once or twice as necessary.
the mixer on low, add 1/3 of the flour mixture and beat
until incorporated. Add 1/2 of the sour cream mixture.
Repeat, alternating flour and sour cream mixtures and ending
with the flour mixture, scraping down the sides of the bowl
between additions. Turn the mixer to medium-high speed and
beat for 1 minute.
the batter into the prepared pan. Bake until a toothpick
inserted in the center comes out clean, 40 to 45 minutes.
Let the cake cool in the pan for 5 minutes, then invert it
onto a wire rack to cool completely.
make the glaze: Place the chocolate and 2 tablespoons butter
in a heatproof bowl. Heat the cream in a small saucepan over
medium-high heat until it comes to a boil. Pour the cream
over the chocolate and butter and let stand for 5 minutes.
Whisk until smooth.
the warm glaze over the cake, letting it drop down the
sides. Sprinkle the chopped Butterfinger bar over the glaze.
Let stand until the glaze is set, about 1/2 hour. Slice and
serving, based on 10: 712 calories (56 percent from fat), 46
grams total fat (22 g saturated), 129 mg cholesterol, 68 g
carbohydrates, 14 g protein, 404 mg sodium, 2 g dietary
"Cake Keeper Cakes" (The Taunton Press, 2009)
zest lends fresh flavor to this springy Bundt cake, which
pairs well with whipped cream and fresh berries.
cups all-purpose flour, plus 1 teaspoon for blueberries and
teaspoons baking powder
(2 sticks) unsalted butter, room temperature, plus more for
packed light brown sugar
teaspoon vanilla extract
tablespoons finely grated lemon zest
sugar, for dusting (optional)
oven to 350 degrees, with rack on bottom shelf. Butter a
12-cup Bundt pan; dust with flour, tapping out excess.
medium bowl, whisk together 21/2 cups flour, baking powder
and salt. With an electric mixer on high speed, beat butter,
brown sugar and granulated sugar until pale and fluffy, 3 to
5 minutes. Add eggs, 1 at a time, beating well after each
addition. Beat in vanilla. Reduce speed to low; add flour
mixture in 3 batches, alternating with 2 batches of sour
cream and beating until just combined. Toss blueberries and
zest with remaining 1 teaspoon flour; gently fold into
batter to prepared pan; smooth top with an offset spatula.
Bake until a cake tester comes out clean, 60 to 70 minutes.
pan to a wire rack to cool 20 minutes. Turn out cake onto
rack to cool completely. (Cake can be stored at room
temperature, wrapped in plastic, up to 3 days). Dust with
powdered sugar before serving, if desired. Slice and serve.
serving: 422 calories (45 percent from fat), 21 g total fat
(13 g saturated), 121 mg cholesterol, 53 g carbohydrates, 6
g protein, 213 mg sodium, 1 g dietary fiber.
"Martha Stewart’s Cakes" (Clarkson Potter, 2013)
thick layer of cream cheese frosting flecked with pecans
adds a halo of decadence to this dessert, which is perfect
for an Easter gathering. Bonus: The frosting also conceals
any cracks or imperfections in the cake.
teaspoon baking powder
teaspoon baking soda
teaspoon ground cinnamon
4 to 6
large carrots, washed and peeled
cup (1 stick) butter, softened
8-ounce package cream cheese, softened
pound powdered sugar
teaspoons vanilla extract
pecans, chopped fine, plus extra for garnish
make the cake: Preheat the oven to 350 degrees. Butter a
12-cup Bundt pan; dust with flour, tapping out excess.
large bowl, sift together the flour, salt, baking powder,
baking soda and cinnamon. Set aside.
bowl of an electric mixer, combine the sugar and oil, then
crack in the eggs and mix until well combined. Add the dry
ingredients to the bowl and mix until smooth. Grate the
carrots (you should wind up with about 2 cups) and add them
to the mixing bowl. Mix until the carrots are completely
incorporated into the batter.
the batter into Bundt pan. Smooth out the surface of the
batter with a spatula, then bake the cake for 40 to 45
minutes, until the cake is set.
the cake out of the pan and allow it to cool completely
make the icing: Put the butter, cream cheese, powdered sugar
and vanilla in the bowl of an electric mixer. Mix until the
icing is light, fluffy and smooth. Add the pecans to the
bowl and mix until they’re incorporated.
serve: When the cake is fully cooled, spoon the icing all
around the top, then use a dinner knife to spread it evenly
all over the surface of the cake. Finally, sprinkle extra
nuts all over the top of the cake. Slice and serve.
serving: 750 calories (48 percent from fat), 41 g total fat
(12 g saturated), 112 mg cholesterol, 92 g carbohydrates, 7
g protein, 401 mg sodium, 2 g dietary fiber.
"The Pioneer Woman Cooks: A Year of Holidays"