An Ode To Bundt Cake
Popularized in the 1950s and 1960s, the humble Bundt cake traces its history back to Eastern European kugelhopf cakes baked in a pan with fluted edges. The cake was introduced to American society when Nordicware invented the sturdy aluminum Bundt pan that created the distinctive shape we celebrate as the Bundt cake today, though its meteoric rise to fame did not happen until 1966 when a Bundt cake earned second place in a Pillsbury Bake-Off competition. The cake, named the “Tunnel of Fudge” would ultimately inspire housewives to bake Bundts of their own.
Given this doughnut-shaped dessert’s illustrious history, we were also inspired to bake our own for the holidays. We used a liberal dark chocolate Dutch process cocoa powder to ensure chocolatey goodness and sour cream to create the perfect crumb. Serve it with a glass of our 2021 Pinot Noir Reserve at your next holiday gathering.
FOR THE CAKE
1 cup unsalted butter
1/3 cup dark chocolate Dutch process cocoa powder
1 teaspoon kosher salt
1 cup water
2. cups all-purpose flour
1 3/4 cups granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
2. large eggs
1/2 cup sour cream or plain greek yogurt
2 teaspoons vanilla bean paste
non-stick cooking spray
FOR THE GLAZE
1 cup granulated sugar
1/2 cup bourbon
7 teaspoons unsalted butter
Place a rack in the center of the oven and heat to 350°.
Place a small saucepan over medium-high heat and combine the butter, cocoa powder, and salt. Cook, stirring frequently, until the mixture is smooth. Remove from heat and set aside.
In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda. Add half the cocoa mixture and whisk until completely incorporated. The mixture will be very thick. Add the remaining cocoa mixture and whisk until just combined. Use a spatula to scrape down the sides of the bowl, then add the eggs, one at a time and stir until completely incorporated. Add the sour cream and vanilla extract, stir until smooth.
Prepare your bundt pan with a generous amount of non-stick cooking spray then pour the batter into the pan and bake for 45 to 55 minutes or until a toothpick or knife comes out clean when inserted into the center. Allow the cake to cook in the pan for 15 minutes before inverting it onto a cooling rack. When the pan is cool to the touch, gently slide a thin knife between the cake and the the pan to loosen the edges, taking care not to damage the surface of the cake. At this point, the cake should release from the pan easily.
While the cake continues to cool, place the sugar, bourbon, and butter into a small saucepan. Cook over medium-to-low heat, stirring constantly until the sugar has completely dissolved. Remove from heat, then spoon the glaze over the cake. Serve it with a glass of Pinot Noir Reserve when the cake has completely cooled.