We’re stepping into the month of June! Half of the Year 2009 is gone, just like that! It’s been a fruitful, busy 6 months but I would love to bake more when time permit, I wonder if it’s time to readjust my schedule? I totally miss making bread and I’ve gotten a pack of Japanese Bread Flour recently, waiting for me to do the opening ceremony, I can’t wait to see the end result using another type of flour.
Dear fren help to hand carry this beautiful bundt pan from US, I saw this Bundt pan quite sometime back but they don’t ship overseas and loving it is one thing, owning it is another thing. So when she ask if I want anything, I can’t think of anything in mind except this bundt pan.
Bundt® is the American name for a German coffee cake that is traditionally baked in an elaborate mold with a center tube. The dramatic swirling shape captures the vintage style of the original Bundt pan from 1950. Made of durable cast aluminum, weighing 890gm, it features a center tube that ensures even baking. William Sonoma’s premium Goldtouch™ nonstick coating provides effortless release and cleanup.
I love the swirl pattern on the pan, it’s just so clean and neat! The bundt pan came together with a recipe by Williams-Sonoma kitchen which I gladly use it since I’ve had no problem using his recipe so far.
After baking these few years, I’m still very skeptical baking big cakes, no confidence with my microwave-convention oven! I am still haunted by the uncook inside from my last oven 😛 But I tell myself that that should not deter me from using this pan – at least once! The recipe calls for 250g butter, 4 eggs, almost half a kg of flour and I’m glad I cut the sugar down 50g, the sweetness came out just nice and uisng Lurpark gives the cake a nice, rich yet subtle fragrant and taste. I will stock up Lurpak as and when there is an offer, it’s an important ingredient when it comes to butter cake, at least to me. I added a tsp of vanilla bean paste which I felt I shld have added more! I baked it for a good 45 mins and out came a beautiful cake with a nice, brown cast!
Heritage Bundt Cake
440g plain flour
1 1/2 tsp baking powder
3/4 tsp salt
250g unsalted butter
375g caster sugar (I use 325g)
4 eggs, lightly beaten
1 tsp vanilla extract (I use vanilla bean paste)
1. Preheat oven to 150 degrees, grease and flour the pan and tap out the excess flour.
2. Sift flour, baking powder and salt together.
3. Cream butter on medium speed until creamy and smooth, about 30 seconds.
4. Add the sugar and continue beating until light and fluffy, about 5 mins.
5. Scrape down the sides occassionally.
6. Add eggs a little at a time, beating well after each addition.
7. Beat in the vanilla just until incorporated, about 1 min.
8. Reduce the speed to low and add the flour in 3 additions, alternating with milk and ending with the flour.
9. Beat each addition just until incorporated, scrape down the sides occassionally.
10. Spoon batter into the prepared pan and bake for 55 to 60 mins.
11. Transfer the pan to a wire rack and let cool for 15 mins.