Right now, the traditional bundt is my favorite cake shape. I love the clean lines and the perfectly symmetrical shape. I love how it slices into a fat, round wedge, and I love how well it holds a draped glaze or icing. At Marlow & Sons, we have a few recipes that work nicely with the bundt shape and volume — fresh ginger and creme fraiche; sesame seed and orange blossom water; spiced pumpkin and chopped dark chocolate; and homemade goat’s milk caramel, or cajeta, pound cake. Bundt cakes feel plentiful, unpretentious, classic, and simple. Exactly what I want all my cakes to taste like.
There are so many beautiful bundt molds out there, vintage shapes especially (like Nordic Ware, well-known for manufacturing the molds back in the 1960s and 70s). At work, we use one similar to this, but I like the smooth lines of this ceramic mold, too.
Tomorrow is National Bundt Day, so it’s a great time to invest in a beautiful pan!
Happy Independence Day to my American friends! There is perhaps no better wholesome, all-American holiday with which to share the news that you can now read my story about the wholesome, all-American baking and pastry community in Portland, Maine over at enRoute. We had the most tremendous time during our brief stay there earlier this year, and I’m already scheming ways to return. On Standard Baking Co:
Portland’s most renowned pastry shop, Standard Baking Co., is located under its sister restaurant, the James Beard-award-winner Fore Street, whose wood-fired kitchen can take much of the credit for Portland’s foodie reputation. Standard’s sweet wonders are inspired by old-world traditions: caramel-coloured pain au levain, impossibly tender croissants, spongy financiers and sumptuous morning buns swirled with caramel and nuts.
On Scratch Baking Co:
Some of Portland’s most heavenly baked offerings are found over the Casco Bay Bridge in South Portland. At Scratch Baking Co., unpretentious American desserts like graham crackers and shortbread studded with sea salt tumble forth from woven baskets. Scratch’s masterful blueberry scone is feather-light and tastes faintly of sweet cream. Its most popular item is an outrageously addictive, chewy-yet-crisp bagel, lovingly made with a nine-year-old sourdough named Lulu.
Click through the whole slideshow to read it all! I took so many more photos during our trip, and I’ll post more soon.