Bundt Pan Revival

In 1966 the bundt pan surpassed the popular Jello mold to become the most sold pan in the US. In the 70's and 80's its popularity peaked but in the last few years there seems to be a resurgence of cake baking and decorating using the new Nordic ware bundt pans. Shopping kitchen ware speciality shops can be fun looking at what is new in the field of cake making pans.

I have posted a photo of yesterday's chocolate bundt cake recipe, an apple bundt cake recipe and a decorating idea.

Apple Bundt Cake

Note: moist and easy to prepare

Ingredients:

• 2 cups peeled and diced apples
• 2 TB. sugar
• 2 tsp. cinnamon
• 3 cups flour
• 1 TB. baking powder
• 1/4 tsp. salt
• 2 cups sugar
• 1 cup safflower oil
• 1/4 cup apple juice
• 2 tsp. vanilla
• 4 eggs
• 1-1/2 cup chopped walnuts

Directions:

• Mix diced apples with cinnamon and 2 TB. sugar-set aside
• Sift flour, baking powder and salt
• In large bowl combine sugar, oil, juice, vanilla and eggs
• Beat till fluffy
• Stir in flour and blend
• Add apples and walnuts
• Bake in a greased bundt pan @ 350 for 55 minutes

Praline Frosting

• 1/2 cup brown sugar
• 1/4 cup butter
• 3 TB. milk
• 1 tsp vanilla
• 1 cup powdered sugar

Bring 1/2 cup brown sugar, 1/4 cup butter and 3 TB. milk to a boil over medium heat, whisking constantly, boil l minute

Remove from heat, add vanilla and whisk in powdered sugar till smooth

Chocolate Cherry Bundt Cake

Ingredients:

• 1 TB. sugar
• 1 box of chocolate cake mix with pudding
• 1 cup cherry pie filling
• 3 eggs
• 3/4 cup water
• 1/4 cup oil
• 2-3 TB. cherry brandy or 1 tsp. almond extract

Directions:

• Add all ingredients and beat till smooth
• Grease bundt pan and sprinkle with 1 TB sugar shake well to coat
• Bake at 350 for 50 minutes check at that time to see if done

Frosting:

• 1- 3 oz. package of softened cream cheese
• 3/4 cup sugar
• 4 tsp milk
• 1-1/2 cup powdered sugar
• 1 tsp. vanilla
• 2 TB. softened butter