"bundt" news and stories

A good cannelé is one of the things that foodies will spend years seeking. Typically, it is a small pastry with a custardy center and slightly crisp/chewy, intensely caramelized crust. There are special molds available to achieve the proper, traditional shape, but having the molds alone doesn't give you the ability to produce a good cannelé, and so there are few bakeries (especially in the US) that carry the French delicacies. Once you know how to make them, however, it seems like it is possible to do so in a good metal pan of any shape. Melissa, from The Traveler's Lunchbox, has clearly take a page from the Pimp That Snack book with her utterly amazing Cannelé Colossus, which she made in a full-sized bundt pan. Her spectacular pastry took three hours to bake, in addition to a fairly long prep time, but it was worth every second.

It's not often that you hear a food blogger, though they are quite generous with praise, describe a dish in just one word: fantastic.

Source

Don't be fooled by the name - this cake isn't coffee flavored. It's actually a coffee cake disguised as a bundt cake, with the layer of streusel that makes coffee cakes to delicious embedded in between two layers of moist, butterscotch-flavored cake. It was baked by Jennifer, the Domestic Goddess, who tells us all that a Coffee Bundt Cake is the perfect thing to serve when you want to have a cup of coffee and relax with a friend - and who doesn't want to do that at least once in a while? Jennifer says that the cake is both light and moist, with a tender interior that is flavored not only with butterscotch, but with vanilla and plain yogurt. It's not exactly health food, but the itself cake isn't too sweet and Jennifer managed to sneak a little bit of whole wheat flour into the batter, so a slice can be justified as an extra serving of whole grains. If you want to try the recipe, she has posted it here. I already have it bookmarked.

Source

It is not clear what the people at Berndes, a German cookware company, were thinking when they designed this pan. It is clear, however, that they did not agonize over the name, calling it simply the Fat Bug Cake Pan. This is not the usual shape you expect to find in a cake pan. You expect roses, hearts and maybe even a butterfly. You definitely do not expect to see a cast aluminum larvae mold. I give them full credit for originality, and the pan is no doubt of high quality, but I still can't see spending $25 to buy a pan shaped like, to put it generously, a "fat bug."

Source