Pear & Cinnamon Bundt Cakes

A bundt cake is a dessert cake that is baked in a bundt pan, shaping it into a distinctive ridged ring. The d in “bundt” is assimilated into the t. The term is used chiefly in North America.

It would appear that “bundt” is derived from the German Bundkuchen (in Southern Germany and Austria called Gugelhupf, in Switzerland Gugelhopf), a ring-shaped tea-time 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.”

The aluminium bundt pan, a version of the ceramic cake forms that were used in Germany, Austria, and Hungary to make the ring-shaped cakes, was trademarked in 1950 by H. David Dalquist, founder of Nordic Ware, based in St. Louis Park, Minnesota. Dalquist developed the bundt pan at the request of members of the Hadassah Society’s chapter in Minneapolis, Minnesota. The old-world pans, with fluted and grooved sides, made of delicate ceramic or cast iron, were heavy and therefore difficult to use. Dalquist modified some existing Scandinavian pan designs and fashioned his bundt pan out of aluminium.

With the change in the weather and a new kitchen, I can’t help but want to bake enough cakes for a small country cake stall. These little cakes would be snapped up in a flash if they were on a stall because they look so pretty and, best of all, taste divine. If you have some spare time this weekend, try this recipe.

Buon appetito!

RECIPE: Pear & Cinnamon Bundt Cakes

Makes about 20 mini cakes
380g self-raising flour
1 1/2 tsp ground cinnamon
4 eggs, lightly beaten
50ml milk
240g unsalted butter, melted
180g brown sugar
3 tbsp golden syrup
3 pears, peeled and grated
Coating:
200g caster sugar
2 tsp ground cinnamon

Preheat oven to 180C. Grease mini bundt tin well and set aside. In a clean bowl, mix flour and cinnamon. In a jug, mix eggs, milk, butter, sugar and syrup. Pour wet mix into dry mix and fold together with a spatula. Once combined, fold in grated pear.

If the mix is quite stiff, add a dash more milk. Spoon mix into bundt tin. Fill to three-quarters full. Pop into oven and bake for 20 minutes or until skewer comes out clean. Remove from oven and turn out straight away.

In a small bowl, mix sugar and cinnamon. Roll each cake in mix and place on serving platter. Best served warm straight from oven.

Tip: If you’re not serving straight from oven, bundt cakes keep well in a airtight container. To serve, just re-roll in sugar mix.
Source: au.news.yahoo.com

baking with Bill & Sheila

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