Claudia&Julia's blog

November 15 is the day millions of Americans pull their bundt pans out to work, because it’s Bundt Cake Day, the international day of the bundt. This date has become unimaginably popular in recent years (in fact, the success of Bundt Day has even reached here in Spain), and in this post I tell you a bit about this day and why so many people are passionate about bundt pans and the beautiful cakes you make with them.

In one week, next Sunday, November 15, Bundt Cake Day is celebrated. In fact, it began as National Bundt Cake Day in the U.S., when Nordic Ware set the date to celebrate its 60th anniversary, but the date crossed borders and oceans (not surprising when the use of the bundt cake has spread so widely!), and it has become the official Bundt Cake Day worldwide.

There are many apple pie recipes, each with its own character and many truly delicious. I don't think I'll ever get tired of it; it's one of my favorites.

Our recipe collection couldn't be missing the cake that Virginia, author of Sweet&Sour, prepares for us today: the chiffon cake is a cake that, like good fashions, is making a strong comeback! It's prepared in the Angel Food Cake pan, so take note because you now have another "must-try recipe" for your list!

One of the most classic bundt-style pans is the Nordic Ware Angel Bundt pan. It’s a pan that's very popular because, being round, smooth, and tall, it offers a lot of versatility and allows for countless recipes and combinations.

The author of Pemberley Cup&Cakes, our contributor Rosa, invites us today to make a cake with a summery twist in the form of a bundt cake. Don’t miss this baking classic!

The Nordic Ware Angel Bundt pan is a very popular pan because, being round, smooth and tall, it's very versatile and allows a multitude of recipes and combinations. It's one of the classics when it comes to bundts.

La autora de Sabores y Momentos, Patricia, nos sorprende hoy con una receta que ideal para el día a día pero presentada de la forma más original! Me hubiera gustado ver la cara de los niños al ver que en la mesa, a la hora de comer, había un molde de tarta en lugar de la fuente tradicional. Me los imagino diciendo "Pero mamá, ¡si este molde es para tartas!".

Lately we've been talking a lot about the Bundt cake-style pans. They give a simple sponge cake a phenomenal appearance. But if you also make the cake with care and a few well-chosen ingredients, the result will be exquisite. And that's exactly what Miriam, author of El invitado de Invierno, did by showing us how to make this delicious and beautiful chestnut and chocolate bundt.

I knew that Noelia, La cucharina magina, was delighted with Nordic Ware molds. For that reason I couldn't resist and the last time I spoke with her I asked if she could prepare a post explaining the virtues of these molds and how to use them. If you're interested in these molds, don't miss it!

Luisa Morón, del blog Cocinando con mi Carmela, nos presenta hoy un delicioso bundt cake de chocolate. El bizcocho que nos propone es fácil de preparar y se puede hornear en cualquier molde, pero un molde tipo bundt le dará esa presentación especial y esa textura que tanto nos gusta. Espero que disfrutes de su receta y sus fotos.

Christmas is something to be experienced, but it’s clear that how much it intensifies also depends on us. As Patri, food blogger at Sabores y Momentos, is an unconditional devotee of these family occasions, she’s the ideal person to recommend a pretty and easy recipe to make a bundt cake that will be fabulous at this time of year (although it will be welcome any time of the year!). Here’s the recipe.