Thursday, March 10, 2011

Bundt Cakes Kick Bundt

What’s the latest trend following the extremely successful cupcake fad? People speculate the newest “it dessert” could be pies or cake pops, brownies or French macarons. Why not consider bundt cakes?

Bundt is derived from Bundkuchen, a German ring-shaped cake served during tea. Additionally, the word “bund” refers both to how the cake's dough “bundles” around the pan's center hole and to its German-English translation meaning “gathering” (thus a cake used for a gathering or party). The unique pan design was patented by Dave and Dotty Dalquist, who designed the pan in 1950 at the request of members of the Hadassah Society’s Minneapolis chapter. The Dalquists went on to establish NordicWare, a company specializing in kitchenware products. Today, they have sold nearly 60 million Bundt pans throughout the U.S. What makes the mold unique is its fluted and grooved design, which allows for more dough to make contact with the pan's inner surface and provides deeper, more even heat distribution.

To me, bundts are simply cupcakes in a different shape. However, I’m always on the hunt for that just-right cake base and spot-on frosting. In my area, a place named Nothing Bundt Cakes recently opened a few months ago—I was excited to give the place a try over Spring Break!

As indicated by its name, the bakery specializes in bundts. They offer nine standard cake flavors (including chocolate chocolate chip, pecan praline, lemon, and red velvet), as well as a rotating “flavor of the month” (if you’re curious, March is “Chocolate Turtle”). After surveying the delicious options, I decided to try their carrot bundtlet (a.k.a. mini bundt). The cake was perfectly moist; its carrot flavor was excellent, with added sweetness from pineapple (something I’m going to consider in my future carrot cakes!) and aromatic spiciness from cinnamon and nutmeg. The cream cheese frosting was piped not in the usual swirl as seen on cupcakes, but rather in thick umbrella-inspired petals. The frosting had a velvety texture and tasted sweet but not overpowering, merging well with the cake itself.

Overall, Nothing Bundt Cakes did a solid job with their bundts. I’d love to return before break ends so I can try some of the other flavors available. The bakery may very well be part of a new dessert trend, so here’s hoping for a bundt place to open in Philadelphia! (For now, you can get your fix at places like Metropolitan Bakery and Corner Bakery Cafe.)


  1. Hi Nicole!

    Wow, they look so tasty, and so cute! :D I'll
    have to try one the next time we visit, the cinnamon swirl (found on website) sounds delicious!

    love always, Nancy n_n

  2. You've convinced me to try one the next time I'm in town! (Chocolate chocolate chip would be my pick.) The history of the bundt cake was quite interesting. The only mini bundt cake I've tried is the chocolate one served at the Corner Bakery Cafe. It is delicious and can easily shared by two. (Eat the whole thing yourself and expect to add another hour to your cardio workout.) P.S. I loved the title of your article.

  3. Wow I feel so educated about bundts! Too be honest I tend to overlook this type of treat at parties because I've always considered it more bread like, and less cake like. But, you have caught my attention and made me curious. By the way, I just read a foodie article on mini pies, which my coworkers passed on to me. The way they see it, mini pies will be the new cupcakes. But I guess only time will tell.

  4. check out our post on mini-pies:

  5. Your picture of the carrot bundt looks so moist and delicious. I've always enjoyed eating old fashioned coffee cakes baked in bundt pans, but like the idea of all these new flavors you described. The bundt's curved groove shape makes it easy to slice equal portions. I'll have to make a visit to Nothing bundt cakes.



Related Posts Plugin for WordPress, Blogger...