Bundt Cakes became popular in North America around the 1960s.
Bundt is not the cake, it's the name of the mold. The shape was inspired by a round, creamy German cake known as Gugu Of cake, and the hollow shape increased the contact between the batter and the mold.
It's also easier to cool down in the middle. So it's not limited to any recipe, any cake made in this hollow round mold can be called a Bunt cake.
If the cake paste is used instead, it can also be called Bundt cake. But because of the texture of the tin, it conducts heat very well, and the cake comes out with a slightly thicker crust, but it's still moist and spongy inside.
And it's delicious. Also because the shape is not easy to icing, Bundt cakes are usually decorated with syrup or powdered sugar.
A typical Bundt cake contains a small amount of dried fruit, making it an excellent breakfast or morning tea cake. If you're looking for a good meal in Alsace, a region in northeastern France that borders Switzerland and Germany, try it.
It's a cross between bread and cake, similar to a brioche. Combine rich raisins, eggs, and whole milk to create a traditional Bundt cake. For centuries, it has captured the hearts of many people in Germany, France, Austria, and Switzerland.
It's not your typical dessert after dinner. Instead, it's a great dessert to enjoy at tea time. It's great to enjoy as a breakfast or afternoon snack because it's not too sweet. Cut it into thick slices and taste it with your favorite hot drink.
Main material:
Whole Milk 390g
Tea Bags 6g
Black Sugar 330g
Unsalted Butter 227g
Egg 150g
Baking powder 3g
Baking soda 2.5g
Salt 1.5g
Flour 375g
Dark Chocolate 225g
Chocolate Chips 170g
Vanilla Extract 4g
1. In a small pot, bring the milk to a boil over medium heat. Remove from heat. Add the tea bags and put them aside for 10 minutes.
2. Remove the tea bags. Reserve 120g of milk for the batter and 75g of milk for the bittersweet chocolate glaze.
3 Beat the brown sugar and butter until fluffy for 3 to 4 minutes.
4 Add the eggs, whisking well after each addition.
5. In a medium bowl, whisk together the baking powder, baking soda, salt, and flour.
6. In a small bowl, whisk together the buttermilk, then add 120 grams of milk.
7. Add the flour mixture to the butter mixture alternately, beginning and ending with the flour mixture until blended after each addition.
8. Add the chopped chocolate, melted chocolate, and vanilla. Pour the batter into the prepared pan and smooth the top with a spatula.
9. Bake for about 1 hour.
