“INVISIBLE THREADS ARE THE STRONGEST TIES.” Friedrich Nietzsche.
I have an obsession with collecting vintage bakeware! And I’ve come to realize that I love the feeling of being tied to the past and connected to a total stranger who was as passionate about baking as I am. One of the things I love to collect is bundt pans.
I love the simplicity of bundt cakes so much, that I’ve joined a group called Bundt a Month. Led by Anuradha of Baker Street and Lora of Cake Duchess, this is an amazing and talented group of bakers. Once a month we are given a key ingredient or theme to serve as the inspiration for our cakes. This month we were asked to use our favorite jam. Mine is a simple butter pound cake, adorned with a crown of mixed berry jam, and garnished with a sprinkling of powdered sugar. My inspiration? . . . . .
I purchased this beautiful vintage bundt pan from PickleRose on Etsy. This is a great shop for “ hand picked vintage treasures, oddities, and supplies.” I can’t wait to shop there again! When the package arrived and I opened the box, I just about wept. You may think it’s just an old pan, but I think it is gorgeous.
Who owned this? What was the last cake that was baked in this pan before it came to me? And why did they give it up?
My mind envisioned butter cakes and lace and jam and tea on a dark afternoon.
While I’m usually trying to jazz up a bundt cake, this month I wanted to bake what I imagined might have been a typical cake for the life and time of this pan.
Simple. Buttery. Sweet.
Serves: 12 -16 nostalgic cake lovers!
Level of Difficulty: simple!
BUTTER & JAM BUNDT CAKE:
- 2 1/2 sticks (10 ounces) of unsalted butter at room temperature
- 2 1/3 cups of all purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 3/4 cup of granulated sugar
- 3 large eggs, at room temperature
- 2 large egg yolks, at room temperature
- 2/3 of a cup of whole milk, at room temperature
- 2 teaspoons of pure vanilla extract
- a heaping 2/3 of a cup of jam (I used 4 berry jam)
- baking spray with flour
- powdered sugar for dusting
With the rack in the center position, preheat your oven to 350°F. Generously spray the inside of a 12 cup bundt pan with baking spray that contains flour.
Whisk together your dry ingredients : flour, baking powder and salt.
Fit the paddle attachment onto your stand mixer and beat the butter and sugar at medium speed until it is light and fluffy. Reduce the speed to low and add the yolks. Continue to beat until the mixture is smooth, scraping down the bowl as necessary. And then add the whole eggs, one at a time, making sure each is incorporated before adding the next. You may have to scrape down the bowl again!
Keep the mixer on low and add half of the flour mixture. Mix it just to combine and then add the milk. Again, mix until just combined and then add the remaining flour. And yes, you guessed it! Mix until it is just combined. Scrape down the bowl and then add the vanilla extract. Now kick the speed up to medium and mix for about 30 seconds, until the batter is smooth.
Scoop out about a cup and a half of the batter and smooth it evenly into the bottom of the pan. With a teaspoon, make a little trench in the batter and spoon in the jam. Then add the remaining batter. Using a long toothpick or skewer, carefully give the batter a little swirl. (You can certainly use a knife and swirl the jam throughout the batter.) But a light swirl will create a pretty ruby crown.
Bake for 50-60 minutes, or until the cake is a golden brown and a toothpick inserted in the center comes out with a few moist crumbs. Cool the cake for about 30 minutes and then turn the pan out onto a rack to cool completely. Sprinkle with confectioner’s sugar before serving.
The jam on the top is so sweet.
And the cake is so light and moist.
Don’t forget to stop by and see what my fellow bundt bakers did with their favorite jam!
Here’s how you can be a part of #BundtaMonth:
- Simple rule: Bake us a bundt using your favorite jam
- Post it before November 30, 2013
- Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Raspberry Jam Bundt with Peanut Butter Glaze
- Add your entry to the Linky tool below
- Link back to our announcement posts