SUMMARY

This swirled Bundt cake pan is modeled after a traditional kugelhopf, the beloved Alsatian yeast cake that’s commonly found in pastry shops and cafés throughout Europe. Made of cast-aluminum, it creates an impressive cake that needs nothing more than a drizzling of glaze or dusting of sugar. 

DIMENSIONS & MORE INFO

9 3/4″ diam., 3 1/2″ high.
10-cup cap.

USE & CARE

Before each use, wash pan with hot, soapy water. Oven safe to 400°F. Use only wood, silicone, plastic or other nonmetal utensils to avoid scratching the surface. For best results, brush pan with a nonstick baking spray with flour. Turn pan upside down and tap to remove excess flour. These steps will help ensure easy release and excellent pattern definition. When pouring in batter, begin with a small amount, making sure that the liquid fills in all of pan’s details. Pour in remaining batter. To prevent overflow, do not fill more than 3/4 full. Gently tap pan on counter several times to release excess air bubbles from batter. After baking, cool on a wire rack for 10 minutes. To unmold, tap pan firmly a few times. Invert onto a cooling rack and lift pan away. Allow cake to cool completely before decorating. Hand-wash. Dry thoroughly. Do not use abrasive cleaners such as metal scouring pads, as they can damage the surface. A soft sponge or kitchen brush will remove baked-on food particles. You may need to scrub lightly.