2 recipes to make in Bundt pans: Grapefruit Bundt Cake and Cider Bundt!

Today we bring a double helping of bundts: to celebrate the arrival of the new Crystel pans and Magnolia from Nordic Ware, we bring you two recipes you’ll surely make the most of:

• The recipe for a grapefruit bundt cake, which you can substitute with orange (or even lemon!) if you prefer, yielding a delicious citrus cake.
• The recipe for an apple cider and bourbon bundt that will delight everyone at home.

1. Grapefruit bundt cake recipe (or orange bundt!)

To christen the new Magnolia Bundt pan we suggest the recipe for a delicious grapefruit cake. Also, if you finish it with the syrup and glaze, they add a citrusy touch that suits it wonderfully. A very pretty and tasty cake!

That said, knowing fresh grapefruit season is still a few weeks away, if you prefer you can make this same recipe by replacing the grapefruit juice quantities with orange juice (and orange zest when applicable). You’ll get a delicious orange bundt!

Magnolia Bundt pan Nordic Ware

INGREDIENTS (for 10 servings)

For the cake:

• 3 cups* flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup oil
• 2 cups sugar
• 3 large eggs
• 1 cup milk
• 1 teaspoon vanilla powder
• the zest of one grapefruit peel

• 1/2 cup grapefruit juice
• 1/3 cup sugar

• 1 cup powdered sugar
• 1-2 tablespoons grapefruit juice

*One cup refers to a café con leche cup, equivalent to 250ml. Alternatively you can use some measuring cups.

PREPARATION

For the cake

1. Preheat the oven to 180 °C.
2. Prepare the Magnolia Bundt pan with a thin layer of flour or shortening and flour (grease and flour it), or use non-stick baking spray.
3. In a medium bowl, mix the flour, baking powder and salt.
4. Add the oil and sugar, incorporating the eggs one at a time until well blended.
5. Add half of the flour mixture and half of the milk. Mix and repeat with the second half of the flour and the milk.
6. Add the vanilla and the grapefruit zest.
7. Pour the batter into the prepared pan, no more than 3/4 full.
8. Tap the pan gently on the top to remove air bubbles and then bake for 50-60 minutes.
9. Let the cake cool in the pan for 10 minutes before inverting onto a cooling rack.

For the syrup

1. Bring the juice and sugar to a simmer in a small saucepan, stirring constantly.
2. Simmer for 2-3 minutes.
3. Once the cake is out of the pan, slowly pour or brush the syrup over the cake surface and let cool completely.

For the glaze

1. Whisk the powdered sugar and grapefruit juice, starting with 1 tablespoon and adding more as needed to reach the desired consistency.
2. Pour over the cake once it is cold and serve.

2. Apple Cider and Bourbon Bundt Recipe

With wonderful texture, this is simply a delicious recipe, where Bourbon is mixed with the pleasant flavor of apple cider. With the Crystel Bundt Pan from Nordic Ware you can make cakes as elegant as this one!

Crystel Bundt Pan Nordic Ware

INGREDIENTS (For 10 servings)

For the cake:

• 3/4 cup butter at room temperature
• 1 cup granulated sugar
• 4 large eggs
• 3/4 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3 cups flour
• 1/2 cup apple cider
• 1/2 cup Bourbon

• 1/2 cup apple cider
• 1/2 cup Bourbon

• 2 1/2 tablespoons granulated sugar
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

PREPARATION

1. Preheat the oven to 180°C.
2. Prepare the Crystel Bundt Pan Nordic Ware for baking and use a brush to evenly coat the grooves of the pan with butter.
3. With an electric mixer, beat the butter and sugar until the mixture is fluffy.
4. Add the eggs one at a time.
5. In a bowl, whisk the spices, salt, baking powder, baking soda and flour. Slowly add the flour mixture with the cider and bourbon to the butter mixture, continuing to mix until both mixtures are well combined.
6. Once the batter is ready, pour it into the pan. Tap the pan gently to remove air bubbles trapped in the batter.
7. Bake for 45-50 minutes, placing the pan in the middle of the oven.
8. While the cake bakes, prepare the syrup. In a small Shallow Casserole, heat the apple cider and bourbon over medium-low heat for about 10 minutes, stirring occasionally.
9. When the bundt is done, let it cool in the pan for 10 minutes before unmolding onto a cooling rack.
10. Prick holes in the top with a skewer while the cake is still warm and gently brush the syrup over the cake. Reserve about 3 tablespoons of syrup for later.
11. Cover the cooled cake with plastic wrap and let it rest overnight.
12. For the spice topping, stir the sugar and spices in a small bowl. Before serving, brush the reserved syrup over the cake and sprinkle with a little of the sugar and spices.