I developed this recipe solely to test my new Nordic Ware bundt pan. It was a not-so-sweet, moist and slightly dense ring-shaped cake baked in a bundt pan. In 1950, the word “bundt” was trademarked by H. David Dalquist, the co-founder of Nordic Ware which was a Minnesota-based cookware manufacturing company. He developed the pan at the request of the Jewish women of a Hadassah Society in Minneapolis who wished to recreate German kugelhopf baked in ceramic molds. Nordic Ware bundt pans are constructed with cast aluminum and have a center tube which conducts heat very evenly. The crown shaped cake takes on the decorative shape of the pan upon baking so it doesn’t need much decoration. A glaze or simply a layer of dusted powdered sugar or cocoa powder is all the cake needs.
是次食譜乃EC為測試新的Nordic Ware環形模具而設。這個在環形蛋糕模內烤焗的蛋糕味道不如一般配方甜，質地濕潤並帶少許厚重。在1950年，美國明尼蘇達州炊具品牌Nordic Ware聯合創辦人H. David Dalquist為Bundt這個詞註冊。當時他按明尼阿波利斯的哈達薩社區請求，為猶太婦女會員們仿製陶瓷模具供她們烤德國傳統咕咕霍夫蛋糕(Kugelhopf)。Nordic Ware環形蛋糕模以鑄鋁製造，中空的設計導熱十分均勻。蛋糕烤好後呈皇冠形並能盡現模具的線條和設計細節，基本上不用任何裝飾，吃前用淋面作裝飾或簡單的撒上糖粉或可可粉即可。
It was also a banana cake that I made when I tested my first Nordic Ware bundt pan (read about my blog post Banana Bundt Cake with Chia Seeds). It was, however, a completely different recipe this time. I used a combination of brown and organic cane sugar. The flour and liquids ratios were different and I added chopped walnuts for some crunchiness. This recipe asks for three to four bananas. For the best flavor, use overripe bananas that are full of brown spots or even start to develop blackened skin. It may not be easy to have that many overripe bananas all at once unless you have planned ahead to reserve them on purpose. Sometimes your bananas are all ready, but you are occupied and got no time for baking. That’s frustrating. My solution is to keep ripe bananas handy in my freezer. I usually throw them into my freezer with skin on. When I have collected a few then I could use them whenever I am free to bake. The skin will turn black a bit when frozen but the taste won’t be affected. It can be peeled off easily if partially thawed. Frozen bananas are great for milkshake, frozen yogurt or ice cream (it will be better to store peeled and sliced bananas in freezer bags). When thawed and mashed it is excellent for baking. The cake (and any cakes that contain banana as main ingredients) doesn’t taste best when freshly baked. Try to place it in the refrigerator for a day or two to develop the flavor. Then serve at room temperature or lightly toast them in the toaster oven.
My bundt pan has a capacity of 10 to 15 cups which is a bit too big for a small family. This recipe also makes 24 cupcakes, two 7.5” smaller bundt cakes or two 8” round cakes so can easily be adjusted by dividing the recipe in half. For a 9”x5” loaf pan, 2/3 of a batch would be sufficient whereas a 6” round pan requires only 1/3. Note that baking time needs to be adjusted as well if pan size is changed. In general the cake is done when the top is golden and a wooden skewer inserted into the center of cake comes out clean. I usually test mine with an instant-read thermometer. Cake will be ready if the internal temperature has reached 205℉ or 96℃.
Banana Walnut Bundt Cake
For 10” bundt cake pan
360 g all purpose flour (plus extra for pan preparation)
100 g granulated sugar (I used organic cane sugar)
50 g brown sugar
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
2 large eggs
400 g overripe bananas, mashed (from 3 – 4 medium bananas)
2 tsp lemon juice
240 g sour cream
150 g unsalted butter, softened
75 g grapeseed oil (plus extra for pan preparation)
1 tsp vanilla bean paste or pure vanilla extract
100 g walnuts, chopped
Powdered sugar (for dusting)
Notes: The eggs I use are about 50 g each without shells.
熟透香蕉泥 400克 (3-4隻中型香蕉)
Preheat oven to 350ºF/180ºC. Grease and flour the bundt pan. Tap off excess flour then set aside.
Place bananas in a large bowl and mash with a fork. Stir in lemon juice and vanilla.
In a mixing bowl, sift together the flour, baking powder, baking soda, salt and both sugars. Whisk to combine. Add softened butter and grapeseed oil. With a hand mixer or a stand mixer fitted with the paddle attachment, beat with low speed until blended.
Beat in the eggs one at a time until incorporated, scraping down the sides as needed.
Beat in the banana mixture in two batches with low speed until incorporated. Then beat in sour cream in two batches. Raise to medium speed and beat for 1 minute to aerate the batter and develop the cake’s structure. Scrape down the sides as needed.
Fold in walnuts with a spatula.
Scrape batter into the prepared pan. Tap pan onto the kitchen counter several times to get rid of large air bubbles. Smooth top with a spatula.
Bake until the cake springs back to the touch and a toothpick inserted into the cake comes out clean, about 45 to 55 minutes. Adjust oven temperature and baking time accordingly for your own oven.
Cool in pan for 10 minutes before inverting onto a wire rack to cool completely. Dust with powdered sugar before serving.
These were the bananas in my kitchen. The two from the left were fresh overripe ones. The two on the right were from my freezer. They looked a bit darker.
If you want to republish this recipe, please link back to this post.
EC Bakes 小意思 Facebook 專頁 www.facebook.com/ECBakes
© Copyright 2017 ecbakes.com