Bundt Stories

I have never seen a cake look quite so exquisite just out of the pan as it did when I turned out these beautiful Bundts.

I must admit that the road to achieving them as they look was somewhat bumpy. But don’t you worry! I’ll share all I know to get them perfect.

First let me show you the beautiful Bundts that I’m talking about here. I am the proud owner of these two pans from Nordic Ware and they are on the top of my Favorite Pans List right next to my Nordic Ware Tube Pan for Chiffon Cakes.

Exactly! Now you know why I dedicated so much time trying to tell you to follow instructions carefully when baking in these Bundts or else….

See those sharp and deep crevices? You must be thinking “How will I ever get a baked cake out of those in one piece?!?!”

So, If you too are over ambitious about taking a challenge head on like me and have used Bundt pans with extra complicated designs, then read and follow the following instructions carefully.

What You Will Need:

Note: This recipe gave me enough batter to fill both these pans and get 2 cakes. So if you are planning to make only one cake, half the recipe.

Flour – 2 cups

Cocoa Powder – 3/4 cup

Salt – 1/4 tsp

Baking powder – 1 stp

Baking Soda – 1/2 tsp

Sugar – 2 1/2 cups

Eggs – 5

Oil – 3/4 cup

Yogurt/ Sour Cream – 1 1/2 cup

Vanilla -1 tbsp

Instant Coffee powder – 1 1/2 tsp

Hot water (to dissolve the coffee) – 1/2 cup

How To Proceed:

Grease the Bundt pan very well with vegetable oil making sure that the oil reaches every nook and little crevice.

Dust with some cocoa powder and make sure the powder spreads evenly all over the oil.

My Bundt pans are non stick so the oil and flour were not so even and I was really apprehensive about how I would EVER get the cakes out of such complicated Bundt pans!!

Preheat the oven to 170 C.

Whisk together the Flour, salt, baking powder, baking soda and cocoa powder in a bowl.

Mix the oil and sugar and beat for a couple of minutes.

Add in the eggs, one at a time, and beat very well till the sugar is dissolved.

Add the Vanilla and mix.

Pour the cooled Instant coffee mixture in this.

Now sift and fold the dry ingredients in three batches into the egg mixture. Alternate adding the dry ingredients and the yoghurt to get a smooth but very liquid batter.

Pour the batter in the pan and keep it to bake for about 40-50 minutes.

Once the cake is out, place is on a wire rack and cover it with a clean towel.

Let the cake cool down completely. You will notice that the cake has started to shrink away from the pan sides. Phew! That is such a relief because it indicates that the cake should turn out fairly easily.

And here they are. Picture of perfection!

I decorated one of these bundts with a simple dusting of icing sugar an the other with some White Chocolate Ganache. Needless to say the fresh strawberries topped them both!!