Bundt

The Bundt can be any type of sponge cake baked in a distinctive turban-like shape with a central chimney. Therefore, there is no exclusive recipe for this type of mold, although the existence of the central hole has a reason for being.

When baking dense cakes, either because of the type of flour they use or because the flour has been mixed with nuts or candied fruit, for example, it is convenient that, to achieve a good distribution of heat, it reaches the part center of the cake. Otherwise, you risk being undercooked (or worse, undercooked in the center and burnt at the ends). Therefore, if we bake flours with little or no gluten, or mix nuts, candied fruits or similar with the flour, it is also convenient to use this type of mold with a central chimney.

In Europe there are several cakes that use the same molds, such as Babka or Gugelhupf. In fact, Bundt is an American brand whose design was directly based on Gugelhupf. The intention of the company that began to market the mold in the United States was to imitate its shape, although more for aesthetic than practical reasons, without limiting the type of cake that could be made, since its business was to create household items, not recipes. In fact, if the flour is rich in gluten and therefore the dough is very fluffy and is not mixed with nuts or other fruits, the variation between baking with or without a hole is minimal.

This cake is easy to make, one of those recipes that you can repeat often because it is cheap and hardly messy in the kitchen. It is also healthy because it uses very little sugar (carrots are a good sweetener) and when made with whole wheat flour, it ensures a good dose of fiber.

We are going to make a bundt with whole wheat flour, grated carrot and coconut, which would justify using the center hole mold with these ingredients. Then we will cover it with a cheese frosting that will make it even more visually appealing.

INGREDIENTS:

• 300 grams (11 oz) of grated carrots
• 300 grams (11 oz) of grated coconut
• 2 eggs
• 100 grams (3.5 oz) of sugar cane
• 100 grams  (3.5 oz) of whole wheat flour
• A tablespoon of baking soda

Glaze:

• 100 grams  (3.5 oz) of cream cheese 
• 2 tablespoons melted butter
• 2 tablespoons of milk
• 1 cup icing sugar

We beat the two eggs in a bowl and add all the ingredients. The very homogeneous mixture is poured into a silicone or aluminum bundt mold, the latter well greased with butter and flour, which can be baked.

We preheat the oven to 190 degrees (375 F) and place the cake for half an hour. The cake is ready when it is visibly golden and when you insert a toothpick it comes out completely dry.

While the cake was baking, we made the frosting by simply mixing the cream cheese, runny butter, milk, and icing sugar.

When it comes out of the oven, we paint with the frosting using a silicone spatula or a brush, let it cool down to room temperature and ready to eat.

It couldn't be easier.