These tips for baking the perfect Bundt are from Nordic Ware Web site at www.nordicware.com:
Spray the Bundt pan with a nonstick vegetable oil spray or brush the pan with vegetable shortening, and then dust it with flour to make it easy to remove from the pan.
To prevent bubbles in your Bundt, pour the batter slowly into one side of the pan, then gently tilt the pan to allow the batter to flow around the Bundt design.
Never fill the Bundt pan more than three-quarters full. Use a spatula to push the batter gently up the sides of the pan. This will help the cake rise as it bakes.
After baking, allow the cake to cool for 10 minutes before you invert the pan to release the cake.
Cool the cake completely on the cooling rack before you drizzle it with glaze or dust it with powdered sugar.
For months, bakers across America have donned aprons and oven mitts in hopes of creating the perfect holiday-themed Bundt cake. Anna Reiser from Hortonville, Wis., is one of 10 finalists in the "Bundts Across America" Contest. Nordic Ware – maker of the iconic Bundt pan – chose Reiser for her "Caramel-Copia Thanksgiving Bundt Cake." The recipe was judged superior in the areas of originality, taste, texture, visual appearance, use of ingredients and an essay describing how the entry represents Thanksgiving in its own special way.
"Caramel-Copia Thanksgiving Bundt Cake"
This recipe is from Anna Reiser.
Baked in Nordic Ware's Bavaria Bundt Pan
1½ cups all-purpose flour
½ cup dutch process unsweetened cocoa
½ teaspoon baking soda
4 ounces bittersweet chocolate, melted
1 teaspoon vanilla
1º cups sugar
¾ cup, unsalted butter, softened
4 eggs, room temperature
½ cup plus 2 tablespoons buttermilk
1/8 cup whole milk yogurt
Approximately 15 caramels
6 ounces cream cheese, softened
1 egg, room temperature
ª cup powdered sugar
½ teaspoon vanilla
ª cup heavy cream
1 cup caramel candies
½ cup finely chopped pecans
Whole or coarsely chopped pecans for serving
Make filling. Beat softened cream cheese and egg until well blended. Add powdered sugar and beat thoroughly. Add vanilla. Set aside.
Make cake. Preheat oven to 350 degrees. Spray a Nordic Ware Bavaria Bundt pan with cooking spray. Use a pastry brush to spread cooking spray to coat every surface of the Bundt pan. Invert onto paper towel to let excess cooking spray drip off pan.
In a medium mixing bowl, sift together flour, cocoa and baking soda. Set aside.
In the bowl of an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time. Beat thoroughly after each addition. Scrape the sides of the bowl. Beat in melted chocolate. Beat in vanilla and yogurt.
Add flour mixture to the butter mixture in three parts, alternating with buttermilk. Beat thoroughly after each addition.
Pour half of the batter into prepared Bundt pan. Pour cream cheese filling over the batter. Do not let the filling touch the outer sides of the Bundt pan. Pour the rest of the batter into Bundt pan so the pan is three-quarters of the way full. Drop coarsely chopped caramels into batter.
Bake for 55-60 minutes or until toothpick comes out clean after being inserted into cake. Remove cake from oven and let cool on a rack for 10 minutes. Invert cake onto platter.
Make sauce right before serving. In the top unit of a double boiler, melt caramels with heavy cream. After caramels are melted, remove from heat and stir finely chipped pecans into caramel sauce. Serve immediately and top with whole or coarsely chopped pecans.