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Hazelnut Coffee and a History of the Bundt

February 21, 2011

When I was around the dear, sweet age of six I believed that the adults around me were playing with my mind when they mentioned bundt cake.  Not knowing how to say the word correctly, I decided to take the safe route and refer to the dessert as bun cake which was better than the alternative, butt cake. I didn’t know that the actual pronunciation was somewhere in-between. Turns out I wasn’t the only one to misunderstand the sound.

A little history…
Bundt cakes are believed to have originated in Germany and Austria. The word bundt stems from the German word Bundkuchen. In Lizzie Black Kander‘s 1901 The Settlement Cookbook the word was altered to bundt kuchen.  Most likely she altered the spelling based on the sound.  In the German language, the d in bundkuchen sounds like t.

In the 1950s Nordic Ware founder, H. David Dalquist coined the term bundt pan and in 1966 a bundt cake recipe won second place in a Pillsbury sponsored contest.  Of course housewives everywhere went gaga over the award-winning cake so they immediately became all the rage.  It’s no wonder though, because the cake’s visual appearance relies more on it’s shape rather than post-bake frosting and decor.  Just a light dusting of powdered sugar or a drizzle of icing and it’s ready for a party.

Yes, bunt cakes love to party.

Anyone else ever have trouble with the pronunciation of bundt or any other funny cooking terms?

Hazelnut Coffee Bundt Cake

Ingredients:
1 1/2 c. fresh coffee
1 c. chopped hazelnuts
3 c. unbleached all-purpose flour
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
4 Tbsp tapioca starch
1 1/2 c. granulated sugar
2/3 c. canola oil
1 c. coconut milk
2 tsp vanilla extract
1/4 c. coconut cream*
2 Tbsp powdered sugar
2 Tbsp grated dark chocolate bar

1: Preheat oven to 350°F. Grease bundt cake pan.
2: Combine coffee and hazelnuts in a bowl. Refrigerate until cool.
3: In a large bowl, shift together flour, baking powder, baking soda, salt and tapioca starch.
4: In a large bowl, whisk together sugar and oil until smooth. Add coconut milk, vanilla extract and coffee mixture. Combine with flour mixture and blend until smooth and creamy. Pour into cake pan and bake 50-60 minutes until toothpick comes out clean. Allow for time to cool before removing cake from pan.
5: Meanwhile, in a small bowl whisk together coconut cream and powdered sugar. Once cake has cooled and is plated for serving, pour coconut cream mixture over the top. Sprinkle with grated chocolate. Slice and enjoy with the good people around you.

* NOTE: Use one can coconut milk for the recipe.  Do not shake before opening so that the liquid has settled.  After opening, skim the top with a spoon.  Should have 1/4 cup cream before reaching the more-liquidy milk. The recipe only calls for 1 cup of the milk, so save any extra for another recipe or additional topping.

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2 Comments leave one →
  1. Denise Evans permalink
    February 22, 2011 5:02 pm

    This looks so gorgeous. Bundt cakes are so old-fashionly hip. I made a bundt cake on Sunday too, chocolate zucchini that is addictive (on my blog).

    A cooking term that tickles my fancy is amuse bouche.

  2. Mariella permalink
    February 23, 2011 2:36 pm

    This was delicious. Thanks for sharing!

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