Summary
This swirled Bundt cake pan is modeled after a traditional kugelhopf, the beloved Alsatian yeast cake that’s commonly found in pastry shops and cafés throughout Europe. Made of cast-aluminum, it creates an impressive cake that needs nothing more than a drizzling of glaze or dusting of sugar.
- Durable cast-aluminum pan distributes heat quickly and evenly to promote uniform baking, resulting in a delectable golden crust.
- Center tube conducts extra heat to the middle of the cake for even baking.
- Nonstick interior ensures effortless release and cleanup.
Dimensions & More Info
- 9 3/4" diam., 3 1/2" high.
- 10-cup cap.
- Made in the USA using domestic and imported materials.
Use & Care
Use
- Before each use, wash pan with hot, soapy water.
- Oven safe to 400°F.
- Use only wood, silicone, plastic or other nonmetal utensils to avoid scratching the surface.
- For best results, brush pan with a nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition.
- When pouring in batter, begin with a small amount, making sure that the liquid fills in all of pan’s details. Pour in remaining batter.
- To prevent overflow, do not fill more than 3/4 full.
- Gently tap pan on counter several times to release excess air bubbles from batter.
- After baking, cool on a wire rack for 10 minutes.
- To unmold, tap pan firmly a few times. Invert onto a cooling rack and lift pan away.
- Allow cake to cool completely before decorating.
Care
- Hand-wash. Dry thoroughly.
- Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface.
- A soft sponge or kitchen brush will remove baked-on food particles. You may need to scrub lightly.
