International Bundt Day: Bundt Cake Day

The 15th of November is the day when millions of Americans take their bundt-style pans out to work, because it's Bundt Cake Day, the international bundt day. This date has become unimaginably popular in recent years (in fact, the success of Bundt Day has spread here to Spain as well), 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.

I mentioned that there would be millions of Americans celebrating this day, and I'm not exaggerating: Nordic Ware has sold more than 60 million bundt-style pans over all these years. But let's start at the beginning...

In the 1950s and '60s, bundt-style pans were introduced and became popular when Nordic Ware registered "Bundt" as a trademark and began selling their distinctive pans.

Bundts were inspired by European fruit cakes called Gugelhupf or Kugelhupf. The funny thing is that Nordic Ware had no idea they would be so successful: at first sales were few, and they were even about to stop producing them. But suddenly, in 1963, a book mentioned them, none other than the New Good Housekeeping Cookbook (literally translated "the cookbook of the new and good utensils"), and sales took off.

Molde kugelhopf by Nordic Ware

Other coincidences followed, such as in 1966 the second prize of a very important baking contest went to the so-called Tunnel of Fudge, and the success and popularity of these pans continued to grow, to the point that a day was set to celebrate Bundt Day, which fell on November 15.

In my opinion, it may seem excessive that a brand-fixed day becomes so popular, but it's not surprising that so many people are in love with these pans: only when you have one in your hands can you feel their heft and appreciate the quality of the material, understanding the difference from many other pans; and when you try it and make a bundt cake with it, you fall in love with how well defined its shapes are and the wonderful cakes it allows you to make at home... cakes that, despite not having fondants (which you know I'm not a big fan of) are one hundred percent decorative and attractive.

There's also one thing you only understand when you have a bundt, and that's why people want more than one: you become so taken with what a simple pan lets you do that you want to vary the shape, and that's why whoever has one usually ends up wanting another... Or more! There are so many different ones and all so pretty!

That's why I loved this photo Carmen sent me, author of Yerbabuena en la cocina, because I think it defines very well what these pans mean to many: a treasure.

What a bundt pan is and how to use it

Bundt pans have a "chimney" in the center to help bake the batter properly throughout, ensuring the interior also cooks well. They are versatile not only in shapes, but in recipes: you can use them for a simple, basic, and traditional cake recipe to give it a pretty form, or for more elaborate ones resulting in a spectacular cake. They are also great for making flans and puddings, gelatin desserts, or even for baking breads, among others. After all, it's a nonstick pan in which you can bake any preparation, with the peculiarity that it will take the shape of the pan.

NOTE: In a bundt cake you can bake practically any type of cake recipes you usually make at home, with the charm that it will take the beautiful shape of the bundt pan. It is the pan that gives its name to the type of cake you obtain.

Using them has no big secrets, but there are a few important guidelines to follow. Personally I want to highlight:

• Thoroughly grease the pan with butter or baking spray, making sure with a pastry brush that the crevices are coated. I love the spray, because it leaves no smell or taste and the bundt always releases perfectly. I don't recommend greasing it with oil, because a few days ago I read an article that oil residues in the pan often cause leftover bits to burn on subsequent bakes and the batter to stick.
• When you pour the batter into the pan, lift and drop it several times onto the marble or table, tapping the bottom of the pan. This ensures the pan and its corners fill correctly, and the trapped air in the batter comes out.

• To unmold correctly, temperature and baking time are very important, and remove it from the oven when it is truly done. If it's not sufficiently baked, the batter will still be stuck to the pan... It releases properly if the cake is well done (you might even notice the batter pulling away from the pan by a few millimeters when it's fully baked). You can check it's done with a Nordic Ware thermometer for bundts.
• When you take the cake out of the oven, let it rest for 10 minutes. No more, no less, otherwise it will be too soft and will break, or conversely it will stick to the pan.
• Above all, do not insert any hard utensil to loosen it, it could damage the pan!

Bundt recipes: many recipes to make in your bundt pan

On a day like International Bundt Day, wanting to bake a delicious bundt cake, what can't be missing are recipes, so here I leave some, all of them delicious:

Gingerbread Bundt Cake
Glazed chocolate Bundt cake
Orange chiffon cake with candied orange glaze
Hummingbird Bundt Cake
Chocolate Bundt cake
Lemon and yogurt Bundt cake with cream cheese and thyme glaze
Chestnut and chocolate Bundt
Angel bundt cake
Pumpkin and mandarin Bundt cake
Orange Bundt cake
Spiced pumpkin Bundt cake
Coffee Bundt cake
Lemon Bundt cake
Ginger, lemon and white pepper Bundt cake

But wait! We have many more on the blog: in this Bundt Cakes section of the blog you'll see all the recipes we have to make in your bundt pan.

And if what you're missing is a pan of this kind or you want to expand your collection, at Claudia&Julia we are one of the main representatives of Nordic Ware in the country, so I invite you to see this section with everything the brand offers us.

Enjoy the day, and especially your bundt!