Ella Walter
Nordic Ware's Bundt pans are designed to create show-stopping cakes with intricate details. To bake the perfect Bundt cake, preparation is key. Before use, the pan must be washed with hot soapy water and seasoned by coating the interior with vegetable oil and baking it empty for 15-20 minutes at 93°C. After cooling, the excess oil should be wiped away. Before baking, the pan should be coated with a release spray, oil, or flour. The batter should be poured slowly to prevent air bubbles, and the pan should be tapped firmly to settle the batter into the pan's details and remove air bubbles. The pan should be filled 2/3 to 3/4 full to allow room for the cake to rise and prevent overflow. For best results, the cake should be baked on a middle oven shelf at 160-175°C for 50-60 minutes, then cooled for 7-10 minutes before being removed from the pan.
| Characteristics | Values |
|---|---|
| Type of recipe | Use a recipe meant for a Bundt pan. Dense cakes work better than light, fluffy cakes. |
| Filling the pan | Fill the pan 2/3 to 3/4 full. |
| Removing air bubbles | Tap the pan firmly on a hard surface to remove air bubbles and prevent tiny holes in the cake. |
| Oven placement | Place the pan on the middle shelf, not the top or bottom. |
| Oven temperature | 160-175°C for 50-60 minutes. Reduce the temperature by 25°F (10°C) for dark-coloured pans. |
| Cooling time | Cool for 7-10 minutes. |
| Cleaning | Wash with hot soapy water. |
| Coating | Coat the interior with a liquid or solid vegetable oil and bake at 93°C for 15-20 minutes. Alternatively, use a non-stick vegetable oil spray. |
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What You'll Learn
Use a recipe meant for a Bundt pan
Using a recipe meant for a Bundt pan is crucial to achieving the distinctive shape and texture of a Bundt cake. Regular cake mixes from grocery stores may not yield the best results as they tend to be too fluffy and light. Instead, opt for recipes that call for ingredients like butter, sour cream, yogurt, or cream, as these produce a denser, richer cake that holds its shape well in the pan.
When choosing a Bundt cake recipe, consider the size of your pan. Most recipes are designed for a 12-cup Bundt pan, but if you have a 10-cup pan, simply ensure there is room for the cake to rise. Before pouring in the batter, generously grease and flour your pan, or use a baking spray with flour. This step is crucial to ensure your cake doesn't stick to the pan and can be easily released once baked.
There are numerous Bundt cake recipes available online, ranging from classic vanilla and chocolate to more unique flavours like peppermint, banana, and even garlic-Parmesan. Some recipes are simple and require just a handful of ingredients, while others allow for customisation to suit your flavour preferences. For example, you can add almond extract to a vanilla Bundt cake recipe for a unique twist.
Additionally, consider the occasion and your audience when selecting a recipe. For instance, a rich, dense chocolate Bundt cake with generous frosting and candied pecans might be perfect for holiday dinners, while a citrusy lemon Bundt cake with lemon-lime soda could be a refreshing choice for a summer picnic or afternoon snack.
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Prepare the pan with oil or flour
To prepare a Nordic Ware bundt pan with oil or flour, you can use a few different methods. One method is to brush the pan with a solid vegetable shortening, such as Crisco, and then dust it lightly with flour. Be sure to coat all the nooks and crannies in the pan. After dusting with flour, tap the pan firmly on a cutting board or towel-covered countertop to help the flour settle into the details of the pan and remove any excess. You can also briskly tap the pan several times with the palms of your hands to distribute the flour evenly, and then turn the pan upside down over a sink to remove any remaining excess flour.
Another method is to spray the bundt pan with a non-stick vegetable oil or baking spray, which is a spray that already has flour in it, such as Baker's Joy or Pam for Baking. Hold the spray can 8 to 10 inches away from the pan and spray thoroughly but not too heavily. After spraying, use a pastry brush to brush the oil or baking spray into the nooks and crannies of the pan, ensuring there are no clumps or excessive amounts. Then, turn the pan upside down on a paper towel, allowing any excess oil to drain away.
You can also use softened butter instead of vegetable shortening or oil, and dust with cocoa powder for cakes with a darker exterior like chocolate.
If you are using a Nordic Ware bundt pan for the first time, it is recommended to pre-season the pan by coating the interior with a liquid or solid vegetable oil and baking it empty in an oven at 93°C for about 15-20 minutes. Allow the pan to cool, and then wipe away any excess oil. This will help to prevent the cake from sticking to the pan.
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Fill the pan 3/4 full
When preparing a Nordic Ware Bundt pan, it is important to fill the pan to the correct level to avoid overflow and ensure even cooking. The general rule is to fill the pan no more than 3/4 full. This allows for the batter to rise and expand during baking without spilling over the sides of the pan.
To achieve this, start by preparing your Bundt pan according to the manufacturer's instructions. This may include brushing the pan with butter, shortening, or coconut oil, and dusting it with flour or cocoa. You can also use baking spray containing flour. These steps will help ensure that your cake releases easily from the pan after baking.
Once your pan is prepared, you can start pouring your batter into the pan. Pour the batter slowly and evenly, ensuring it spreads evenly across the bottom and sides of the pan. Stop pouring when the pan is about 3/4 full. You may gently tap the pan on a hard surface, such as a countertop or cutting board, to remove any air bubbles from the batter and help it settle into the pan.
After filling the pan, you can proceed with baking according to your recipe instructions. Remember to place the pan on the middle oven shelf and bake at the recommended temperature for an even cook. By following these steps and filling your Nordic Ware Bundt pan to the correct level, you can help ensure a successful and beautiful Bundt cake.
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Tap the pan to remove air bubbles
Tapping your pan is a simple yet effective way to remove air bubbles from your batter. This technique is especially useful when baking with a Bundt pan, as air bubbles can cause textural issues and prevent a smooth, flat top from forming, detracting from the intricate design of the cake.
To begin, fill your Nordic Ware Bundt pan with batter until it is about three-quarters full. Then, take the pan and firmly pound it against a hard surface such as a floor or cutting board. It is important to be firm with your tapping, especially if the air bubbles are at the bottom of the pan, as they will need to rise to the top. Repeat this process about a dozen times to ensure most of the air bubbles are eliminated. If you are using a countertop, it is advisable to place a dishtowel underneath to prevent any damage.
After tapping, you may notice that some air bubbles have risen to the top but have not popped. In this case, take a toothpick or a fork and gently pierce the bubbles to release the remaining air. Once you are satisfied that most of the air bubbles have been removed, let the batter settle back into a flat and level state.
By taking the time to tap your Bundt pan and remove air bubbles, you can ensure that your cake has a smooth and even texture, showcasing the intricate design of the pan and resulting in a beautiful and delicious creation.
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Bake at 160-175°C for 50-60 minutes
When you are ready to bake your Bundt cake, set your oven to a temperature of between 160°C and 175°C and plan to bake for 50-60 minutes. Place the pan on the middle shelf of the oven, not the top or bottom.
The exact baking time will depend on your oven and the recipe you are using, but you should expect to bake your Bundt for at least 50 minutes. When the timer goes off, remove the pan from the oven and place it on a heat-proof surface to cool. It is important that you do not leave the cake to cool in the pan for too long. You should let the cake cool for no more than 7-10 minutes before removing it from the pan. If you leave it for longer than this, the sugars in the cake will start to harden, and it will become increasingly difficult to remove the cake from the pan without it tearing.
Once the cake has cooled for 7-10 minutes, it is time to remove it from the pan. Place a wire rack over the top of the pan and flip it over. Gently lift the pan off, then let the cake cool fully on the rack before serving. If the cake doesn't come out of the pan easily, use a dull butter knife to gently tease the edges and centre of the cake away from the pan before trying again.
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Frequently asked questions
Before using a Nordic Ware bundt pan for the first time, wash it in hot soapy water and then rinse it clean. Next, pre-season the pan by coating its interior with a liquid or solid vegetable oil (without the ingredient lecithin) and bake it empty in an oven at 200 °F (93° C) for 15-20 minutes. Allow the pan to cool and then wipe away any excess oil.
Before each subsequent use, apply release spray, oil and/or flour to the interior of the pan. Wipe the pan clean after each use with a cloth or nylon brush (no metal scrubbers) or wash as needed with hot water (using soap sparingly).
To fill the pan, pour the batter into one section of the pan and allow it to flow in and around the Bundt design. Fill the pan about 3/4 full to avoid overflow. Then, gently tap the filled pan on a counter a few times to make air bubbles rise up and away from the outside of the cake.
Bake the cake on a middle oven shelf at a temperature between 160-175°C for 50-60 minutes. Once finished, let the cake cool for 7-10 minutes. Then, remove the cake from the pan and let it cool fully before moving it.
