The original concept of the pan came from Germany. It was used to make kugelhopf, a lightly sweetened, leavened cake similar to modern America's coffee cake. In the 1950's a Minnesota-based company, Nordic Ware, replicated the stoneware mold and established the term "Bundt cake."
Nordic Ware Budnt Pans are basically the Kleenex of tissues. And from all the research I've done, their even baking surface & non-stick coating is far supreme to other models (just in case you're in the market for a bundt pan.) I went with the Heritage Pan b/c it was just so beautiful! So there's a tid-bit of research for you, now onto the reason I had to buy a Budnt pan!
A recipe from my aunt, who seriously needs to write a book on how to be an excellent hostesses, because she's got it down to an art. This is her "go-to" breakfast treat to have available whenever guest come to stay. It's SO easy. I've made it twice now, New Years and Easter. Nothing but rave reviews. Enjoy!
~Jill
Yellow cake mix
1 c sour cream
4 eggs
1 t vanilla
1/2 c oil
1 small pkg instant vanilla pudding
1T cinnamon
Preheat oven to 350. Mix cake mix, eggs, oil, instant pudding, sour cream, and vanilla about 2 minutes with an electric mixer. Combine sugar and cinnamon, set aside. Grease a bundt pan and sprinkle the sugar cinnamon mixture so bottom and sides are coated. Alternately layer batter and cinnamon mix ending with cinnamon mixture (approx. 3 layers). Bake approx. 45 min. Can be made ahead and frozen up to 6 weeks. 10-12 servings.
