BUNDT CAKE

Bundt cakes are more known for their shape than for the ingredients they contain. To get the ideal bundt shape, it is crucial, in the opinion of chef Alton Brown, to make sure that the batter does not adhere to the walls of the doughnut-shaped mould. He suggests using butter and flour to grease the bundt pan, then wrapping it with plastic wrap and giving it a good shake. This will guarantee that the pan is completely coated and keep your bundt from sticking.

Although bundt cakes are enjoyed throughout the year, the holidays are when they are created and lavishly decorated. Bundt cakes have a detailed appearance due to the glaze, frosting, and garnishes. For a crispy edge, Jessica Morrone advises baking her luscious chocolate zucchini cake in a bundt pan; it also makes the ideal surface for elaborate decoration.

Why do people like Bundt cake

Bundt cakes don't follow a specific recipe; rather, their distinctive shape serves as its defining characteristic. Although a Bundt pan typically has fluted or grooved sides, its central tube or "chimney," which creates a cylindrical hole in the centre of the cake, is its most distinctive design feature. Due to the design, more of the mixture hits the pan's surface than it would in a straightforward spherical pan, facilitating a quicker and more uniform dispersion of heat during baking.

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Ingredients that go into Bundt cake

Cake

24 tablespoons (340g) unsalted butter, at room temperature, at least 65°F
1 1/2 cups (298g) granulated sugar
6 large eggs, at room temperature
2 1/4 teaspoons baking powder
1 1/2 teaspoons salt
3 cups (360g) King Arthur Unbleached All-Purpose Flour
1 tablespoon (14g) King Arthur Pure Vanilla Extract or vanilla bean paste
1/4 teaspoon almond extract, optional
3/4 cup (170g) milk, at room temperature

Clear vanilla glaze

1/3 cup (67g) granulated sugar
5 teaspoons water
1/8 teaspoon salt
2 teaspoons King Arthur Pure Vanilla Extract

How to bake Bundt cake

The oven to 350 degrees Fahrenheit.
Butter and sugar should be combined in a sizable mixing dish. The mixture should be combined and beaten at medium speed until it looks fluffy and lighter in colour. Scrape the bowl's bottom and sides.
Salt and baking powder should only be combined briefly.
Use a scale to weigh the flour or a measuring cup to scoop it into, scraping out any excess with a straight edge. Leave it alone.
Add the first three eggs one at a time to the butter/sugar mixture while the mixer is set at medium speed. Before adding the next egg, let the previous one absorb into the mixture first.
After the third egg, add 2 tablespoons of the measured flour and stir to incorporate. After incorporating the fourth egg, add another 2 tablespoons of flour and stir until combined. Alternating the addition of the egg with 2 tablespoons of the recipe's flour, proceed in this manner with the fifth and sixth eggs.
Add almond extract and vanilla (or vanilla bean paste) to the milk.
While gently combining, add one-third of the remaining flour to the batter. Beat the milk in half slowly. Add a further third of the flour and the remaining milk, and combine. Add the remaining flour and stir. After cleaning the bowl's bottom and sides, beat the batter for 20 to 30 seconds at medium-high speed, or until it is smooth and fluffy.
Grease a 10- to 12-cup Bundt pan completely with shortening or nonstick vegetable oil spray (not butter; butter tends to increase sticking). Scoop the batter into the prepared pan and use a spatula to smooth the top.
Bake the cake for 50 to 60 minutes, or until a toothpick or long skewer inserted in the centre of the cake comes out clean and the top is beginning to colour and appear set. (If using a pan with a dark interior, check at 45 minutes.) For the final 15 minutes of baking, tent the cake with foil if it seems to be browning too quickly.
Using a heatproof spatula, carefully release the cake's edges after taking it out of the oven. Lie the pan on a cooling rack and flip it over. Lift the cake out of the pan after 10 minutes and let it cool fully.
Make the glaze while the cake is cooling in the pan. Mix the salt, water, and sugar together. Use a microwave to heat quickly, just long enough to dissolve the sugar. Add the vanilla and mix. Gently brush the cake with the glaze after removing it from the pan and placing it on a cooling rack to cool.
If desired, sprinkle confectioners' sugar on top right before serving. Fresh berries make a wonderful and delicious garnish.
Cake leftovers can be kept for a few days at room temperature if they are neatly wrapped. For prolonged storage, freeze.

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Best ways to enjoy a Bundt cake

The form is reminiscent of the traditional Gugelhupf or Bundkuchen from older Europe. A Gugelhupf is different from modern Bundt-style cakes in that it uses a specific yeast-based recipe, includes fruit and nuts, and is frequently deeper and more aesthetically pleasing. The Eastern European Babka, which dates to early 18th-century Poland, is also comparable in shape.

Other popular cakes

Besides cake, there are other types of cakes that are highly popular in Singapore and around the world. Below is a list of some of the most known and mentioned ones:

Red velvet cake, Pineapple-upside-down cake, Black Forest cake, Cupcakes, Coffee cake, Angel food cake, Devil's food cake, Pound cake, Sponge cake, Genoise sponge cake, Carrot cake, Opera cake, Chiffon cake, Flourless chocolate cake, Johnny cakes, Brooklyn blackout cake, Apple cake, Fruit cream cake, Poke Cake, Cheese cake, Strawberry shortcake, Basque cheesecake, Basbousa, Bundt cake, Mille crepes cake, Ice cream cake, Icebox cake, Honey cake, Hummingbird cake, King cake

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