I would bake a cake, of course!
And being from Minne-soh-ta, dontcha know, it would have to be a Bundt cake.
Indeed, this is a long-standing tradition for the baker that is me, and the reasons for this are plentiful.
First, a Bundt cake is easy to make and frees one up for frantic, pre-guest house cleaning.
Second, a Bundt cake looks lovely upon said guest’s arrival.
And third, a Bundt cake is—simply put—delicious.
There really is no end to the fun one could have with a Bundt cake, no matter which state you live in.
Though it is we Minnesotans who claim the founders of the Bundt cake as our own. 🙂
H. David Dalquist and his wife Dorothy founded the Nordic Ware company in 1946, and came out with the Bundt pan in 1950. However, it wasn’t until some savvy young baker entered—and won—the Pillsbury bake-off contest with this recipe that the popularity of the Bundt pan soared.
I was born that very same year.
It’s my destiny to be a baker of Bundt cakes, dontcha know!
Come for Coffee and you’ll see. 😉
Ed. note: one of the original aluminum Bundt cake pans is on its way to the Smithsonian! (as well as 30 cubic feet of original drawings, recipes, and documentation from the company). “At the (Smithsonian’s) American History Museum, we collect objects and documents that represent a wide range of important themes in American history and American life,” said Paula Johnson, a Smithsonian curator. “The Nordic Ware story really relates to so many of these themes: entrepreneurship, innovation and the changes in American foodways in the 20th century” (St. Paul Pioneer Press; Friday, February 23, 2007).
Yah, you betcha!
When I finally did learn how to bake, one of the first things I made was Poppyseed cake…in a bundt pan!
And it has a nice hole in the middle for flowers! (ala My Big Fat Greek Wedding)
I love all the recipes in this post, Margaret. Can’t wait to try some out!
Do you have any secrets for making sure it they don’t stick?
P.S. I have always wondered if there was a difference between a Bundt and a tube pan. Any ideas?
Matilda: I think a tube pan is the one you use to make an Angel Food cake; you know, with a removable bottom and all.
And as for my non-sticking secrets, I just butter & flour the pan before adding the batter and then make sure I let the cake cool after baking it before giving it a good flip onto the plate!
I like to make my pumpkin bread in a bundt pan — it makes it so pretty.
Matilda, to keep things from sticking I just use lots of lots of non-stick spray. Margaret’s tip about letting it cool awhile also makes a big difference.
Since you are a chocolate lover like me, you must go to allrecipes and search for “Too Much Chocolate Cake” (I know, like could there EVER be too much chocolate in a cake?!?)
It’s heavenly, especially in a bundt.
Thanks for the new recipes!
Great post! I love how you added your own Minne-soh-ta flavor to it!
Gotta love a Bundt cake — and so cool to know all the history!! Thanks Margaret!
Gotta love a Bundt cake — and so cool to know all the history!! Thanks Margaret!
This was wonderful, Margaret! And as for non-sticking, I LOVE Baker’s Joy. It works wonders on those specialty bundt pans with all the crevices.
Well now I have to go out and buy a bundt cake pan! I can’t wait to try it out. I just hope I don’t have another baking disaster : )