Nordic WareKugelhopf Bundt Cake Pan

I have used this mold twice to make a lemon pound cake and it turned out pretty and tasted good! The way the mold molds the cake, you tend to slice the cake on the lines made from the mold. Which makes a nice size slice. But you aren’t able to get as many slices doing this. Also make sure you fill the mold below the top section so it doesnt overflow. Otherwise the cake will overflow and give you the crunchy cake, but just on that section. The other areas were moist. Lastly, since the mold has a lot of crevices, use a good spray. I used Pam Perfect Release 1 time and Baker’s Joy the 2nd. I like the Pam a little better. The mold felt like quality and was heavier than my lower priced molds. Money well spent! Buy!

Having been raised by a mother who declared layer cakes could only be made by professional bakers, having remembered her only two attempts turning into cake clumps in a pile of crumbs, I believed. Like her, I avoided cake pans. My siblings and I began to refer to 11x13 baking dishes as cake pans and never made a real birthday cake for our children. Ever.Then at age 68, I decided to bake. I started with rolled cookies, then bread, then pies. My first cake was a Black Forest cake, slightly cock-eyed and titled, but a success in de-panning. My daughter's 40th birthday cake. I became cake-obsessed and searched out websites and Youtube for recipes and hints. I learned and experimented and my family started gaining weight.Then I discovered Southern Living's bundt obsession. I checked out the molds and loved several of the conservative models. Some seemed impossibly impossible. My mother 's voice whispered, "You know that would NEVER work!"Then I ran across a story about the kugelhopf, the history, the romance. After collecting 30 recipes, including one in Spanish, one in French, I had no choice. I bought the kugelhopf pan. Since I live in a small Montana town, the mundane dried fruit ingredients have disappeared from our two small Covid-hit grocery stores. I keep forgetting to shop in Missoula when we go, so I decided to just make a lemon pound cake in the mold to try it out. I did what helpful sites and YouTube taught me. I used flour and oil baking spray and a sturdy pastry brush to assure the oil covered every crevice. I then floued the pan, mixed the cake, poured, baked and unmolded. There it stood, a perfect cake. My mother would have been astounded.So yes, I highly recommend this historic mold and all other Nordic Ware bundt pans. If you follow directions, they work perfectly, as all Southern and all other bakers know. These bundt molds are the best. You will produce spectacular cakes, even if your doubts whisper, "It will NEVER work!"It will. Trust me...and YouTube!

Great shape, great size, great quality. Not too heavy, not difficult to wash (although you need to be careful and do it by hand). Allows for perfect baking as temperature is evenly distributed thanks to the aluminum. My only piece of advice is to butter it thoroughly and generously the first times before baking (I found that using buttered fingers worked better than a brush!), to allow the surface to get "seasoned." That way it won't stick at all for later uses.

as i knew this pan was about to arrive with the post yesterday, i started prep on my grandmother's stollen recipe before it even arrived so i could try out my new kugelhoph pan. though not a classic kugelhoph cake, the stollen is a lightly sweet fruit and nut bread that is somewhat similar. i was looking forward to baking it in this pan since i wanted to test baking a yeast bread in it. well, the finished bread turned out beautifully and the bonus was that the texture was light as a feather (lighter than the traditional crescent shape). my husband and i were impressed! the bread released from the pan easily and cleanup was quick and easy. i will be using the pan soon for any of my bundt cake recipes that are in my rotation and am confident that the results will be spectacular! i am even going to bake a loaf of my oatmeal bread in the kugelhoph - no, yeasted breads don't stick as long as the pan is well buttered! as you can see, i am looking forward to having a lot of fun with this pan.

I am very pleased with this pan. It has allowed me to make the most amazing European sweet yeast bread/cake ever. I found my recipe “Chocolate Cherry Almond Gugelhupf” in a recently purchased bundt cake cook book “Beautiful Bundts” by Julie Anne Hession....page 202. (Purchased on Amazon). We had our first taste this morning for breakfast. Wow and wow again. Hubby said I could make this recipe every day and he would be a very happy man. The pan is heavy duty and my bread/ cake released without any problems. My only concern is that I do not see the Nordic Ware name imprinted anywhere on this pan. It came with the usual Nordic Ware cardboard wrapper and recipe and has pan capacity (10 cups) and Bundt Kugelhopf imprinted on the bottom rim. I do wonder if Nordic Ware simply omitted putting its name on this pan or could this be a counterfeit item? I hope that it is just a Nordic Ware omission because the pan certainly is substantial and well made. As I stated earlier, whether fake or genuine, this pan has been a good buy and produced a fabulous result for me. If in doubt, call Nordic Ware to learn what they have to say about their pan.

One of the best purchases I ever made for baking for sure. It makes your cake look very elegant.

This Nordic Ware cake mold is a new addition to my collection and a very pleasant one. It boasts the reliable quality and manufacturing one expects from Nordic Ware, paired with sturdiness and ease of cleaning.The Carrot Cake recipe included with the mold is perfect and needs no changes, giving you a soft, moist, and flavorful cake that will unmold without tearing - just follow the instructions.So, if you are tired of the usual round cakes and are ready to impress your family or guests, Nordic Ware Kugelhopf Bundt Cake is the perfect item.Enjoy.

A nice product, serves it’s purpose.