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Elegant enough for any brunch or dinner party, these rosebuds were made with Bundt’s Caramel Apple Spice Cake in the Sweetheart Rose Bundt Muffin Pan. |
| WHAT IT IS: Gourmet cake mixes and decorative Bundt cake pans. |
| WHY IT’S DIFFERENT: The gourmet cake mixes have not one-dimensional flavors, but complex elements. Combined with the festive new Bundt pan designs, edible masterpieces can be made by anyone. |
| WHY WE LOVE IT: It couldn’t be easier to make something this impressive. (That’s what specialty food is all about!) |
| WHERE TO BUY IT: NordicWare.com. |
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Nordicware Bundt Cakes:
Festive Bundting
The decades-old image of the Tunnel of Fudge cake, made in a fluted Bundt pan, needs updating. There now are Bundt gourmet cake mixes that are standouts in a category that includes famous names like Rose Beranbaum Levy and The Barefoot Contessa. Along with a new generation of snazzy Bundt pan designs, if a combination of the two doesn’t get the party started, it certainly can finish it off with a bang. The cake mixes taste as good as our own from-scratch recipes, and the new Bundt pan designs entrance young and old alike (the Sand Castle, which we thought would be nice for kids, has been wowing every sophisticated New York adult who has seen it).
We’ve been baking Bundts for months now. It’s so easy that a delicious and head-turning cake can be on the table in less than an hour. It takes less time to bake to impress than it does to dress to impress. Caramel Apple Spice, Chocolate Macaroon and Sticky Toffee Pudding are some of the noteworthy cake mixes. The boxes are nice enough to give as gifts, and there are gift sets that include a mix and a pan. Read the full review below.
- To read the full review below, click here. If your e-mail client does not support anchor links that jump to text above or below, e.g. AOL, please scroll down.
- Read reviews of more of our favorite gourmet cakes.
- Review the Table of Contents of the December issue of THE NIBBLE™ online magazine, plus the back issues archive and our most popular articles.
- All of the Top Pick Of The Week newsletters are permanently archived on TheNibble.com, in chronological order and by product category.
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Bake From Scratch
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| The Cake Bible, by Rose Levy Beranbaum. This book has remained in hardcover since its publication in 1988, when it was named “Cookbook of the Year” by the International Association of Culinary Professionals. The recipes are classic and the knowledge is thorough: it’s a must-have. $23.10. Click here for more information or to purchase. |
Maida Heatter’s Book Of Great Chocolate Desserts, by Maida Heatter. Another classic and a James Beard Award-winner, this book is newly available after being out-of- print for 10 years. Grab a copy and start baking up a chocolate storm. Try the Chocolate Pumpkin Cake before the season is over. $16.47. Click here for more information or to purchase. |
Perfect Cakes, by Nick Malgieri. With stellar recipes and a teacher’s approach, Malgieri, a James Beard Award-winner, serves up everyday treats like Sour Cream Coffee Cake and Orange Poppy Seed Cake, and ends with showstoppers like Bûche de Noel and Passion-Fruit Bavarian Cream Cake. The photos tempt you to make them all. $24.75. Click here for more information or to purchase. |
Festive Bundting: Delectable Bundt Cake Mixes & Bundt Pans
If Bundt cakes are a cultural icon, celebrated in films like “My Big Fat Greek Wedding,” that’s because today there are nearly 60 million Bundt baking pans in kitchens across America. Most of them are the classic crimped, fluted tube-style shown at the right. For years we had baked our signature devil’s food sour cream cake, laden with two cups of chocolate chips and a cup of toasted walnuts, in the Bundt pan we’d had since college. The Teflon® lining wasn’t what it used to be, so a year ago we bought a silicone version made by another company. If only we had been less hasty. Waiting to be discovered was a bevy of Bundt beauties so charming, we will never bake a simple, fluted Bundt again. |
The classic Bundt pan has flutes with folds. |
Even better, Nordic Ware, creator of the Bundt pan, has developed a line of cake mixes that are as delicious as any cakes we find in our daily travels. We initially baked and enjoyed most of them during the heat waves of last August, but flavors like Apple Spice, Chocolate Macaroon, Cinnamon Streusel and Sticky Toffee Pudding fit right in with the holidays.
Let us emphasize: these are gourmet cake mixes. They’re four times the price of a  supermarket cake mix; but there’s no comparison between simple supermarket cakes and these complex recipes. Plus, as anyone who bakes knows, top ingredients are expensive, and these taste like like they are made from the best. We made some supermarket mix cakes along with selected flavors from other gourmet mix lines. There was no comparison vis-à-vis the supermarket mixes, and our tasters preferred Bundt’s Tunnel of Fudge to other gourmet chocolate cake mixes. If $10.00 for a box of mix sounds stiff—given that we added our own eggs, butter, whole milk and in come cases, sour cream and raisins (as we did to other brands as well)—it’s still reasonable given what one’s time is worth not to have to measure and sift dry ingredients and do the extra clean-up (especially for people who aren’t inclined to do it in the first place). For the 1-2-3 it took to get these into the oven, each box turned out a cake that would have cost much more to buy—assuming there are still bakeries that make things this good.
For those who may have used Bundt cake recipes in the past, these are a new presentation. In the 1970s, Nordic Ware licensed Pillsbury to produce the Bundt cake mix line. It was immensely successful, but the popularity of cake mixes began to fade during the 1980s with the rise of the foodie movement and a renewed interest in “scratch” baking. The line was ultimately discontinued (and certain mixes are still lamented on recipe sites and bulletin boards). Today, many people want the quality of scratch baking but lack the time to do everything from scratch. Give a population that spends ever-more on prepared foods and specialty foods, the time was right to re-launch the line at a quality level that matched consumer preferences for the gourmet flavor and quality of a “made from scratch” recipe.
Since 2002, the line of cake mixes have found success, due in part to the variety of fancy shaped Bundt pans that followed. They create instant party cakes with no added labor to ice and decorate and no extra frosting-calories. Combine a gourmet mix with a dazzling shape, and you have happy bakers, happy families and happy guests.
Bavaria Bundt Pan, Chrysanthemum Bundt Pan and Rose Bundt Pan are three of the popular new 21st-century pan designs that update the 56-year-old original Bundt pan (which itself is a variation of a centuries-old design, as you can read in the history of the Bundt pan, below). |
Bundt Cake Mixes
You could buy yourself a nice gift and get all seven Bundt cake mixes to see what you like best. It may seem like a bit of a luxury, but once you have the boxes in your hands, they will save you time and money. There’s no need to run out and buy an innocuous bottle of wine to bring somewhere when you can bring a cake, for less money and greater impact.
All of the cakes are very moist, classic comfort food. We thought most were excellent—we would have been happy to bake another one the next day, and the next. We had fault with just one, but we’d try it again. (There are also Brownie and Cranberry White Chocolate Scone Mixes that we did not have a chance to try.) If we had to be picky, it’s that the names of some of the cakes—Chocolate Decadence, Chocolate Macaroon and Cinnamon Streusel—could be more accurate. But that wouldn’t change the taste.
Caramel Apple Spice Cake. A delectable apple spice cake with swirls of caramel in each bite. We baked this mix in the Bouquet Bundt Pan shown below and in the Sweetheart Rose Muffin Pan (the little muffins shown at the top of the page), thinking that it would be a delight for brunches. We were right! Tasting like a wonderful cross between a coffee cake and a gourmet cinnamon bun, this cake’s “surprise” is the apple filling you chop from a fresh apple and toss into the center. With the warm caramel sauce you pour on top (just mix brown sugar and butter with the packet contents), it is a taste of heaven—you can’t help but want another piece. We adored this cake warm out of the oven. At room temperature it was good, but lost the warm “cinnamon bun” magic, even with hot caramel sauce on top. We restored the glory by heating it in the microwave for 15 seconds. We prefer making this recipe in the individual sizes. The muffin size is pretty and perfect for small portions or for tea time, when guests might want an assortment of sweets.
Chocolate Decadence Cake. A moist, lightly textured cake with a surprise swirl of cinnamon inside. Please, marketing people and others in the approval chain: Look up the word “decadent”—a word originating in the self-indulgent behaviors of morally corrupt ancient Romans—and port it over to self-indulgent behaviors of today. Somehow, a piece of chocolate cake doesn’t equate: Repeated benders at Las Vegas buffets might qualify. Either way, this is not an excessively rich or over-the-top chocolate cake. Not only is this a wholesome line of cakes, but to compound the issue, for some reason, this particular mix just wasn’t as captivating as the others (not as complex, not as “gourmet,” not as chocolatey as the other chocolate cakes). Using the required butter and sour cream with a Duncan Hines Devil’s Food Cake mix produced a result that was preferred by our tasters. We’ll make this flavor again to see if it changes our minds. But until then, more excitement awaits.
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Imagine a Chocolate Macaroon Bundt in this festive 3-D Christmas Tree. Decorate with icing and candies. The Bundt pan is $38.00.
 Chocolate Decadence Cake Mix—not “decadent,”
but a wholesome chocolate Bundt cake recipe.
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Chocolate Macaroon Bundt. Chocolate Macaroon, a “tunnel of coconut” version of the famous Tunnel of Fudge cake, was the top selling mix in the original  line of Bundt mixes by Pillsbury, and one wonders why other major mix lines have not been successful with some type of chocolate coconut cake. It seems that people on every recipe website lament the original, discontinued mix and have created a recipe to replace it. Now, anyone who would rather buy the gourmet mix rather than blend together 15 or more ingredients, will be glad to hear of its return. Almond Joy® and Mounds® lovers who never knew it in the first place will be thrilled that there is a cake version of their favorite candy. As with Tunnel of Fudge, one of the tube-style bundts is needed for the tunnel to develop (shown on the box is the Tunnel of Bundt pan, specially developed for tunnel cake-lovers). We personally love the combination of chocolate and coconut, and made this cake especially festive by purchasing coconut shavings at our specialty food store and adding them to the top of the cake with a vanilla glaze: 2 cups of sifted confectioners’ sugar blended with 1 tablespoon of softened butter, 1 teaspoon vanilla extract and 2 tablespoons of milk. It looks like snow on the mountaintops, perfect for winter or for your favorite skier. In terms of the name Chocolate Macaroon, if you had not known about the previous mix, would the name evoke a chocolate and coconut cake? For a gourmet audience, “macaroon” can mean three things, ranging from almond meringue to meringue-ganache cookie sandwich, and only lastly to chewy coconut confection, which is what “chocolate macaroon” sounds like to us (read our History Of The Macaroon). Putting “Coconut” in the title will excite coconut lovers and prevent purchases from people who don’t like the stuff. Evidently, Nordic Ware has been apprised of this confusion: while the boxes say “Chocolate Macaroon,” on the website the product is called Chocolate/Coconut Macaroon Bundt Mix.
Cinnamon Streusel Cake. A moist, buttery cake with a cinnamon swirl, this is a delicious cake for breakfast, brunch, tea time or any time. The scent of cinnamon fills the kitchen, and warm from the oven or eaten at room temperature, this cake is a delight. Except for the name again. Nag we must, for streusel (correctly pronounced STROI-zuhl, Americanized to STROO-zuhl) is a crumblike topping made of flour, butter, brown sugar and cinnamon that is used to top coffeecakes, fruit crisps and other baked goods. Streusel is German for “granules,” not for “cinnamon swirl.” The crumbs sit on top of the cake, the swirl appears inside the cake. As long as you understand the difference, proceed to bake this tasty cinnamon swirl cake as often as you like. And understand that, in our job as food educators, our wish is to move forward with enlightening rather than clear up confusion (see next entry).
These two holiday bundt pans are available in gift sets
with a box of our favorite Sticky Toffee Pudding Cake Mix for $40.00. Pan only, $35.00. Above, Holiday Tree Cake Pan.
Holiday Wreath Cake Pan—available by itself or in a
gift set with a box of Sticky Toffee Pudding Cake Mix
(shown above, baked in pan).
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Mocha Latte Bundt Coffee Cake. Why not start each Sunday with a fresh-baked coffee cake? There’s no reason to settle for anything commercial when it’s so easy to whip this one up. If you have children old enough to use the oven, you can train them to do it: There’s incentive to make this sophisticated coffee cake with notes of coffee and chocolate (the “mocha”) and cream (not exactly “latte,” which is espresso and steamed milk). Nordic Ware sells a traditional coffee cake ring pan if you prefer that shape; or let the kids bake a coffee cake Sand Castle (every mix is interchangeable with every pan, excepting the “tunnels”). That’s a double incentive.
Sticky Toffee Pudding Cake. This is a popular British flavor that is not well-known across the pond. Why, in 300 years, sticky toffee pudding has not become popular, we can’t guess: For us it was love at first bite. To those whose experience with Sticky Toffee Pudding is limited to the Häagen-Daz special edition flavor of this past summer: While that ice cream is rich and very sweet, this cake is restrained and elegant. Buy a box and create this exquisite cake, which is dense and has the rich flavor of caramel. It also has a terrific toffee sauce (the "sticky toffee," mixed from a separate packet with a stick of butter), better than we have made from any recipe. In fact, we would love to be able to buy the toffee sauce mix to pour on all of our desserts. We made this cake in the Sand Castle Bundt. Guests who were not smitten by the castle were slayed by the taste. The toffee sauce brings just the right amount of extra sweetness, yet it is very delicious without the topping for those who wish for a lighter dessert (and it leaves more sticky toffee for us). Hedonists: we added plain vanilla ice cream and it was a slam dunk. The Sticky Toffee Pudding Häagen-Daz didn’t work here, but really fixed up Chocolate Decadence.
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Tunnel of Fudge. The recipe that started the Bundt craze, this mix needs to be made in one of the tube-shaped Bundt pans to enable the tunnel to form. The taste was splendid, as one might have expected. Unfortunately for us and the tunnel, the floppy red silicone pan with which we had replaced our original Bundt pan has proven very unsatisfactory.* Perhaps as a result, the fudge tunnel ended up on the bottom of the cake, not more toward the center. We blame it on the pan, not on the batter. Another of the mixes we made in the silicone pan had baking problems, too. Everything made in a metal pan from Bundt was problem-free, even the most complex designs, where one might not have believed the cake would emerge from the pan in one piece.
*Silicone bakeware was supposed to create non-stick, pop-out baking; instead our cake pans buckle and produce lopsided results—and they aren’t stick-proof, either. The manufacturer says we have an early edition and that the silicone he uses has since been improved; but he did not offered to replace the various pans we purchased with the “better” product so we could see if there is a difference. There are several brands of Silicone bakeware available; rather than indict our brand, we’ll plan a “bake-off” with the top 4 brands next year.
The History Of The Bundt Pan
The Bundt pan was created in 1950 by H. David Dahlquist, the founder of Minneapolis-based Nordic Ware, a manufacturer of kitchenware products. He did so at the request of Rose Joshua and Fannie Schanfield, members of the Minneapolis chapter of Hadassah, a Jewish women’s service organization. According to an article in the Fall 2005 issue of Generations, the newsletter of the Jewish Historical Society of the Upper Midwest, Fannie remembers a Hadassah luncheon when Rose lamented the quality of light and fluffy American-style cakes, and longed for the rich, dense cakes of her European childhood. These, however, required a special type of of pan—one with a hole in the center that allowed heat to penetrate heavy cake batter from all sides. With this type of form, a heavier batter could be baked without leaving under-baked dough in the center.
 Fannie’s husband arranged a meeting with Dahlquist, and Rose joined her to show Rose’s mother’s ceramic kugelhopf cake pan†, which became the prototype for the Bundt pan (a contemporary aluminum version of the kugelhopf is shown in the photo at the right). Dahlquist modified the design by introducing folds in the fluted edges, and fashioned the pan out of aluminum. Some months later, a dozen Nordic Ware factory “seconds” were delivered to Hadassah member Mary Juster’s home, and Hadassah sold the pans to members for $4.00 each.
†The original kugelhopf, a Viennese specialty, is a sweet yeast-bread similar to brioche and panettone; the traditional version usually contains yeast, raisins or currants and is topped by a snowy layer of powdered sugar. It was a favorite of the Austrian princess Marie Antoinette. Over the years, denser cakes were baked in the same fluted molds. The original molds were earthenware; later molds were made of glass or metal. The name kugelhopf derives from the German word Kugel, meaning round or ball (“Kugelkopf,” with a “k,” means “spherical head”), although the actual kugelhopf somewhat resembles a pleated hat like a turban or toque.
The way the story is told, the name bundt comes from the German word bund, which means “community” or “a gathering of people”; and that Dahlquist just added the letter “t” to the end and trademarked the word. However, there is a citation for a “bundt form” as early as the 1903 edition of the famous Milwaukee Settlement Cookbook‡, 63 years before Dahlquist filed for his trademark on March 24, 1966. One can imagine that the Jewish women of Milwaukee had the cookbook and asked for a bundt pan. Still, Dahlquist was granted the patent.
‡In the 1903 Milwaukee Settlement Cookbook, “Bundt form” is found on page 319 in the following text (under BUNDT KUCHEN, No. 2): “Grease Bundt form (a heavy round fluted pan with tube in center) well, and flour lightly. Cream butter and sugar well, add beaten yolks and beat, then the raised mixture and the rest of the flour, and lastly the beaten whites. Pour in pan, let rise until very light, and bake until well done and brown in a moderately hot oven, about forty-five minutes.” (Read details of the Settlement Cookbook source material). The Settlement Cookbook, first published in 1901 in Milwaukee to raise funds for the Settlement House for immigrants, is considered to be the most successful fund-raising cookbook in American history. It is still in print; the 1976 edition was named to the James Beard Cookbook Hall of Fame.
In 1960, the Good Housekeeping Cookbook showed a pound cake baked in a Bundt pan; that feature turned the Bundt into the number-one selling cake pan in America. But it was the 1966 Pillsbury Bake-Off, where the Tunnel of Fudge Cake recipe baked in a Bundt won second place, that launched the Bundt trend.
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A Year Of Holiday Cakes
After 50 years of the classic Bundt, Nordic Ware introduced the elegant Star Bundt in 2000, the first new design, to celebrate the anniversary. In 2003 a cornucopia of designs debuted: Now there are 38 regular bundts plus holiday-specific ones. If space and money is no object, you can plan for a year of Bundt magic—or, get together with a group of friends, get the major ones, and share. Only a sampling can be shown in this newsletter, but all of the designs—plus other types of cake pans we haven’t listed—can be seen on the Nordic Ware website. Be sure to click on the pan design to see what the finished cake looks like in full color. Our suggestions for a year of Bundt festivities:
- January (Super Bowl Sunday): Stadium Bundt
- February (Valentine’s Day): Mini Heart Baking Pan, Elegant Heart, Quilted Heart Bundt
- March (Spring): Violet Bundt Pan
- April (Easter): Cathedral Bundt Pan
- May (Mother’s Day): Rose Bundt
Cake, Sweetheart Rose Muffin Pan
- June (Summer): Carousel Bundt, Daisy Cake Pan
- July (Independence Day, Bastille Day): American Star Bundt, Fleur de Lis Bundt
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The Stadium Bundt—ready for Super Bowl Sunday. |
The Sand Castle Bundt Cake—we loved it with the
Sticky Toffee Pudding cake mix.
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- August (Summer): Sand Castle Bundt, Wildflower Cake Pan
- September (Harvest): Sunflower Bundt
- October (Fall): Chrysanthemum Bundt, Maple Leaf Pan
- November (Thanksgiving): Fancy Marianne Pan, Bavaria Bundt Pan
- December (Christmas): Festival Party Bundt, Holiday Wreath Cake Pan, Star Bundt Pan, Poinsettia Bundt, 3-D Tree Bundt
In addition to the boxed mixes, there’s no shortage of Bundt recipes anywhere you look. Nordic Ware has a selection on its website, plus three volumes of books for purchase.
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The Bundt pans and cake pans are made from durable cast-aluminum with heat-reflective exteriors that promote even baking. The cake pans are flatter, traditional rectangle shapes with an impressed decoration on top (see the Sunflower Cake Pans below). Both types have nonstick interiors that produce cakes with fine detailing, and ensure easy release and cleanup. See the next section for Bundt Baking Tips.
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Festival Bundt Pan: Maybe they’re towers, maybe inverted ice cream cones! |
Wildflower Cake Pan: A large rectangular cake topped with a burst of wildflowers. |
Bouquet Bundt Pan: This pan turns out 6 mini-cakes, portion-sized. |
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Bundt Baking Tips
People love Bundts, not just because the recipes are so moist and tasty, but because they are so impressive yet easy-to-make. Still, nothing is foolproof, especially with the more complex designs (we had no problem in all of our our testing except the one time we failed to use Bakers Joy or flour). Nordic Ware advises that you just need the proper tools plus these tips to avoid having your cake stick to the sides of the pan:
- Use the proper cooking spray. Spray the pan with a non-stick vegetable oil. A non-stick spray such as Bakers Joy, which contains flour, is highly recommended. After spraying, take a pastry brush and brush the oil into the grooves of the pan; then turn the pan upside down on a paper towel, allowing the excess oil to drain away. Avoid using a spray with lecithin listed as an ingredient, since a gummy residue can build up over time.
- Alternatively, brush the pan with a solid vegetable shortening. Dust lightly with flour. Briskly tap the pan several times with the palms of your hands to distribute the flour evenly and then turn pan upside down over a sink to remove excess flour (for superb detail, Wondra® flour works best).
- Avoid bubbles in the batter. To prevent air bubbles in the cake, slowly pour in the batter at one corner of the pan. Allow it to slowly flow in and around the Bundt® design. Gently tap the filled cake pan on the counter a few times. This will make the air bubbles or pockets rise up and away from the outside of the cake.
- Showcase the details using a spatula. Mixes and recipes may vary, so fill the pan about 3/4 full to avoid overflow. With a spatula, move the batter to the outside of the pan, pushing it slightly up the walls. This will help the cake climb up the sides, giving you greater detail on the outside of the cake.
- Bake and then cool for 10 minutes before inverting. Place the pan on the center rack of the oven. Black or dark-colored pans require a 25°F heat reduction from the recommended oven temperature. Bake for the time indicated and cool 10 minutes—no less, no longer. With hot pads, pick up the cake pan and gently shake the pan from side to side listening for thumping. This indicates cake is loose and ready to invert. Use a plastic knife to carefully loosen the cake around the center tube and sides if sticking persists.
- Invert, continue cooling and dust or drizzle. Invert on plate or cooling rack; continue to cool. Dust with powdered sugar using a sifter or drizzle your favorite sauce on top.
Then, prepare to enjoy the compliments as you present your work of art to family and friends. Even better, these cakes are boxed for gift-giving, and there are two holiday packages that combine a Bundt pan with the scrumptious Sticky Toffee Pudding Cake. What a nice gift to give—to people who bake, and to people who don’t. To those who don’t, include a note that says you’ll come over to bake it with them. It gives you quality time together, and you may just convert a non-cook (or a young person) into a baking enthusiast. That’s a holiday gift for a lifetime!
—Karen Hochman
FORWARD THIS NIBBLE to anyone who loves cakes or needs encouragement to bake.
BUNDT® CAKE MIXES & PANS
CAKE MIXES: Apple Spice, Chocolate
Decadence, Chocolate Macaroon Bundt,
Cinnamon Streusel, Mocha Latte Coffee Cake,
Sticky Toffee Pudding, Tunnel of Fudge
OTHER MIXES: Gourmet Brownie,
Cranberry/White Chocolate Scone
- Mixes Per Box
Cake Mix,
$10.00
Brownie Mix, $7.00
Scone Mix, $8.00
- Bundt Cookbooks
3
Cookbooks Are Available
$6.00 to $18.00
(free recipes are also available on the
website)
- Bundt Pans
$35.00 to $38.00
Sets With Cake Mix, $40.00
Purchase online at NordicWare.com.
Products can be found at gourmet and specialty stores across the U.S. and at many department stores.
Prices and flavor availability are verified at
publication but are subject to change. Shipping is additional.
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Add one box of gourmet Bundt cake mix to one nifty
Bundt pan and voilà—a simple yet magical dessert.
Sunflower Cake Pan.
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Find reviews of our other favorite
sweets in these related sections
of THE NIBBLE online magazine:
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Check out these reader favorites from our Cakes Section:
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ABOUT THE NIBBLE. THE NIBBLE™, Great Food Finds™, is an online magazine about specialty foods and the gourmet life. It is the only consumer publication and website that focuses on reviewing the best specialty foods and beverages, in every category. The magazine also covers tabletop items, gourmet housewares, and other areas of interest to people who love fine food. This e-mail from the editors features the top food pick of the week. You can read the complete magazine and past issues at TheNibble.com.
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