Apple Bundt Cake
The Bundt cake derives in part from a European brioche-like cake called Gugelhupf. In the north of Germany Gugelhupf is traditionally known as Bundkuchen, a name formed by joining the two words Bund and Kuchen (cake).Opinions differ as to the significance of the word Bund. One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings. Dalquist was the owner of Minnesota's Nordic Ware company, and he cast the pan for the Minneapolis-based Hadassah Society (a group for Jewish women), which wanted to recreate traditional kugelhopf—a dense, ring-shaped cake. Originally, he called his invention a bund pan, for the German word that translates to "bond" or "alliance." Why did he add the T? No one knows, though some speculate that Dalquist wanted to put some space between the name of his product and the German-American Bund, a pro-Nazi group. Others guess it was was for trademarking purposes.The Bundt pan wasn't part of Nordic Ware's initial line of products. Its creation came about because a local group of Minneapolis women who were members of Hadassah, a women's Jewish organization, requested it. They approached Dave to ask if he could manufacture a cake pan similar to one they used back in Europe, called a Kugelhopf or Gugelhupf pan. The original design is clunky and heavy, often weighing in at a whopping 10 pounds, with a cone in the center to conduct heat into the batter for quicker baking. Nordic Ware's version improved upon the design, using cast aluminum for a lighter weight and better heat conducting. Dave trademarked the pan's name as Bundt, a loose play on the German word "bund," which means a gathering of people.The Bundt pan's popularity didn't take off in the first decade or so that it existed. Americans weren't use to this style of cake, instead opting to use pans they already recipes for. It was almost discontinued in the early 1960s,but all of that changed in 1966 thanks to the annual Pillsbury Bake-Off Contest .A local Texas woman used a Nordic Ware Bundt pan to create her "Tunnel of Fudge Cake" recipe, which had a rich filling of frosting. She ended up winning second place in the national contest, quickly causing an uptick in interest for the Bundt pan from households across the country.
Ingredients
Bundt cake
- 800 g apples
- 150 g butter
- 350 g flour
- 100 g brown sugar
- 150 ml milk
- 3 eggs
- 10 g baking powder
- 2 tsp ground cinnamon
- 1 tsp ground anise
- 1 tsp ground nutmeg
Caramel sauce
- 100 g sugar
- 50 g butter
- 100 ml liquid cream
- 1/2 tsp salt flakes
Instructions
Bundt Cake
- First, peel the apples and seeds and grate them. Put 50 g butter in a pan and after the butter has melted, add the apples and cook for 15-20 minutes on medium heat.
- Using a mixer or a food processor, mix the egg whites. After they have become hard foam, add the sugar and mix until it melts.
- Separately mix the rest of melted butter with the yolks. Add the egg whites and mix well. Add the milk, flour, baking powder, cinnamon, anise, nutmeg and mix. At the end add the apples and incorporate them well in the composition.
- Put everything in a bundt form and cook in the preheated oven at 190 degrees for 45-50 minutes minutes.
Caramel sauce
- For caramel sauce, caramelize the sugar on medium heat. When the sugar is melted, add the butter and mix until the butter is melted. Do this on low heat. In another pan, heat the liquid cream and when it's ready, add over the sugar and butter mix. Let it boil another 5-6 minutes on low heat.
- When the caramel is ready, add the salt flakes. If you don't want a salted caramel sauce, then just skip the salt.
Notes
