Wednesday, August 5, 2009

TWD: Classic Banana Bundt Cake

A little something from Wikipedia:

A Bundt cake is a dessert cake cooked in a Bundt pan forming it into a distinctive ring shape. Bundt cake is pronounced "bunt", the "d" being silent.

The bundt may have originated from the German Gugelhupf, a ring shaped cake. The word bundt appears as early as 1901 in The Settlement Cookbook, written by Lizzie Kander of Milwaukee, Wisconsin. Bundt is used instead of bund in a recipe for "Bundt Kuchen."[1] The aluminum Bundt pan is a variation of ceramic cake forms and was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, based in St. Louis Park, Minnesota, who developed it at the request of members of the Hadassah Society's chapter in Minneapolis, Minnesota. [2] They were interested in a pan that could be used to make bundkuchen (sometimes called kugelhopf or Gugelhupf), a popular German and Austrian coffee cake. Similar cakes were made in Europe in Germany, Austria and Hungary with similar traditional kugelhopf pans. The old-world pans, with fluted and grooved sides, made of delicate ceramic or cast iron, were heavy and therefore difficult to use. He modified some existing Scandinavian pan designs and fashioned the pan out of aluminum.

Since introduction, more than 50 million Bundt pans have been sold by the Nordic Ware company.

The women of the Hadassah Society called them "bund pans". The German word bund in bundkuchen originated from bundling or wrapping the cake's dough around the pan's center hole[3] (in German the final d is pronounced like a t). Dalquist trademarked the word bundt, and Pillsbury licensed the name in 1970 for a line of cake mixes.

National Bundt Pan day is November 15.[5]

And there you have it...a little history on the bundt.

Mary of The Food Librarian already knows the history of the bundt because she loves, loves, loves the bundt cake! It is pretty perfect. It's portable, feeds quite a few people, not too messy and baked in one pan.

I love them too and with school starting up soon...I'll be making and naming them again. (For the PTC meetings :) )

Thanks Mary for picking this simple but dee-lish cake for this week's TWD.

I subbed plain Greek yogurt for the sour cream and dusted the top with powdered sugar. I am taking this baby camping with us this weekend so it's cooling it's heels in the freezer.

Don't forget to stop by here to check out what the others have baked.

Thanks for stopping by.

7 comments:

Tracey said...

Thanks for the all the bundt info! Your cake looks fantastic! Hope you enjoy it while you're camping :)

Cecille Ericta said...

The cake looks great! Perfect cake to bring camping!

Cecille Ericta said...

The cake looks great! Perfect cake to bring camping!

lasinthekitchen said...

Very interesting post, especially since I have a Nordic Ware bundt pan (that I thought was cast iron).
Your cake looks delicious! I wonder if you could make s'mores with it since you're going camping? =)

jillbert said...

I hope you enjoyed it on your camping trip. Thanks for the bundt research!

Mermaid Sweets said...

Beautiful cake!

The Food Librarian said...

Sorry I am sooo late in visiting! Thank you so much for baking along with me for this Bundt! What a nice write up of the history of this fantastic product. Yes, I do love me the Bundt! :) Yours looks awesome and I like subbing the greek yogurt for a lower calorie variety! - mary the food librarian