Bundt cake
A partially sliced Bundt cake
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| Type | Cake |
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| Course | Dessert |
| Place of origin | United States |
| Region or state | Minneapolis |
| Created by | H. David Dalquist |
| Main ingredients | Flour, sugar, eggs |
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A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.
The Bundt cake derives in part from a European brioche-like cake called Gugelhupf which was particularly popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn̩]), a name formed by joining the two words Bund and Kuchen (cake).
Opinions differ as to the significance of the word Bund. One possibility is that it means "bunch" or "bundle", and refers to the way the dough is bundled around the tubed center of the pan. It is interesting to note in this respect that in Dutch, the cake is called "tulband," which is Dutch for 'turban.' The pronunciation of the second part of this word is very similar to that of 'bundt.' Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings.
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