For several months now I’ve been on a quest to grow and solidify my Bundt cake repertoire (duly named “The Bundt Hunt”). In my mind, Bundt cakes are simple and classic, synonymous with traditional and nostalgic American cooking. To me they evoke a sense of warmth– a sense of comfort and strength and bliss that only comes with a simple, yet elegant cake pulled straight from the oven.
I hope you’ll excuse me now as I offer up a short history lesson on the Bundt cake’s origin. I’ve been holding all of this information in just hoping someone will ask me about Bundt cakes. No one has, so I’m offering it to you free of charge. You’re so welcome.
Bundt cakes originated in the US in the 1950s, when Nordic Ware decided to create a pan that mimicked the German/French “Kugelhopf” pan. A Kugelhopf is a yeasty, doughy bread-cake that typically contains raisins, almonds, and Kirsch, or cherry brandy. Anyboring, The Kugelhopf itself is simply stunning–I’m not surprised Nordic Ware (and America) wanted to get in on the fun. You can see I got in on the Alsacian fun, and tried my hand at a little Kugelhopfing–yummy.
So here was Nordic Ware, Bundting it up in Wisconsin in the 1950s–but they were having a problem. No one was buying their pans. People either didn’t know what to do with them, or just didn’t see the use for them (if Betty Crocker wasn’t using it, why should they?). But then, ten years later (long years for Nordic Ware, I imagine) the Bundt pan got its first spread. Good Housekeeping Cookbook published a recipe for a pound cake baked in a Bundt pan. Pan sales grew as women flocked to find this “new” pan. But little did Nordic Ware know that this was only the beginning– Bundty was about to hit it big. In 1966, Bundty became an A-lister. The Tunnel of Fudge Bundt cake was a finalist at the Pillsbury Bake-Off Contest (which was a huge deal at the time–just FYI). By 1972, the winner of the Contest was a Bundt Streusel Spice Cake, with eleven other top contenders featuring Bundt cake recipes. By the 1970s Bundty was off and running–featured in magazines, cookbooks, and plastered all over boxes and bags–everyone needed a piece.
In 2007, Bundty was officially inducted into the Smithsonian Institute, and proclaimed an iconic piece of American culture and comfort. And this my dear friends, is why I believe that the Bundt Cake is so amazing and so comforting and so gosh darn interesting. This is why I have been spending so much time learning about this crucial part of our American food history.
And this is why you should make this cake–an insanely delicious ode to our foremothers who scrounged the shelves of every store looking for the perfect Bundt pan, who spent hours perfecting their recipes, and who gobbled it all up before we could get a slice.
Caramel Caramel Rum Bundt Cake–
A Bundt Hunt Winner
Adapted from the Baked Explorations cookbook
Caramel Cream:
1/2 c. sugar
1/2 c heavy cream
1/2 c. coconut milk
2 tbsp. fresh lemon juice
1/8 tsp. salt
Caramel Bundt Cake:
3 c. flour
1 tsp. baking powder
1 tsp. baking soda
1 1/2 tsp. salt
1/4 tsp. cinnamon
2 1/2 sticks butter, softened
2 c. sugar
4 eggs
1 tsp. vanilla
caramel cream
Rummy Caramel Cream Frosting:
1 stick butter, softened
3 tbsp. dark rum
1/4 tsp. salt
caramel cream
3 c. confectionary sugar
TO MAKE THE CARAMEL CREAM:
Pour about 1/4 c. of the sugar into a medium saucepan over medium heat, and slowly begin to melt the sugar. As the sugar begins to dissolve, add the rest of the sugar and stir with a wooden spoon or heat proof spatula. The sugar will begin to turn a caramel color. Remove from the heat and add the cream in 3 additions (the caramel may bubble, steam, or even harden–don’t worry!). Once all of the cream has been added, cook on the stove over medium heat for 2-3 more minutes, or until all of caramel lumps have dissolved.
Transfer the caramel to a heat proof measuring container (like a Pyrex measuring cup) and add the coconut milk and lemon juice. Whisk to incorporate. Set aside– you will be using half of this in the cake and half of this in the frosting.
TO MAKE THE CARAMEL BUNDT CAKE:
Preheat the oven to 325°F. Spray the inside of a Bundt pan with cooking spray or baking spray.
Whisk flour, baking powder, baking soda, salt, and cinnamon together in a medium bowl.
In the bowl of an electric mixer, beat the butter and sugar together until pale and fluffy (about 3 minutes). Add eggs one at a time, beating well and scraping down the sides after each addition. Add the vanilla and beat just until incorporated.
Add the flour mixture in 3 parts, alternating with the caramel cream mixture (remember, you’re only using half of the caramel cream here–the other half goes in the frosting), beginning and ending with the flour mixture.
Pour batter into the Bundt pan and bake for 45-55 minutes*, or until a knife inserted into the cake comes out clean (toothpicks don’t work so well here, since the cake is so deep). Allow the cake to cool completely on a rack, then loosen the sides of the cake with your hands before flipping over and releasing.
TO MAKE THE RUMMY CARAMEL CREAM FROSTING:
Place the butter, rum, salt, and remaining cream in the bowl of an electric mixer fitted with a paddle attachment. Beat 1-2 minutes, then add 1 1/2 c. of confectioner’s sugar. Continue adding sugar 1/4 c. at a time until you have reached your desired consistency (I like mine nice and thick so it sits on the cake in a lovely heap–that took about 3 c. of confectioner’s sugar).
* The Baked men say that this cake should bake in about 45-50 minutes; mine cooked at a much longer 60-70 minutes–I would check the cake around 45 minutes, but don’t be worried if it takes a bit longer–different ovens, temperatures, weather, etc. can all play a factor in your bake time.
