30 DAYS OPEN PURCHASELong before the Bundt pan existed, people were baking kugelhopf in Alsace, southern Germany and Austria. It's a tall, ring-shaped cake, often made with a yeasted dough with raisins and almonds, traditionally baked in earthenware moulds. Nordic Ware's kugelhopf is a tribute to the European classic, with the same tall, sculpted shape and sweeping, swirling flutes that make the cake look like a little crown.
The pan is taller than a regular Bundt pan, and that's no accident. The height makes it perfect for yeasted doughs that need to rise properly, like kugelhopf, brioche and panettone-style cakes, but it works just as well for pound cakes and coffee cakes. The tube in the middle lets heat reach the centre of the cake, so even a tall cake bakes through without burning on the outside. The pan holds approx. 2.4 litres.
The pan is cast in thick aluminium that conducts heat evenly, and the inside has a non-stick coating. Grease the pan thoroughly with butter and dust with flour before every bake, and the cake releases easily and keeps every flute. Fill it no more than three-quarters full and let the cake cool for a while before turning it out. Dust with icing sugar and serve with a cup of coffee, the Viennese way.
Nordic Ware is the family business from Minneapolis that created the first Bundt pan in 1950 and still casts its pans in the USA.
Cast aluminium cake pan with non-stick coating. Holds approx. 2.4 litres (10 cups). Oven safe up to 220 degrees. Wash by hand. Made in the USA.
