No, it is not a Nordic Ware bundt pan...it is a much cheaper version. As you can see, the ridges on the finished cake is not as clear or distinct compared to those baked with a Nordic Ware pan. But, I am still very happy with it :)
here if you are interested to know the story behind the bundt pan.
A bundt pan is great for making cakes that have got dense batters, eg coffee cakes. Just like a chiffon tube pan, the hole or the tube in the centre of a bundt pan promotes even baking. The fluted sides and ridges provide a greater surface area which produce cakes with more crust. With the attractive design, even for a cake decorating dummy like me, I am able to bake a lovely cake that I am proud to serve it to my guests. With only a light dusting of icing sugar, or a drizzle of icing or chocolate glaze, one can easily bring the already very pretty cake to even greater heights.
I hope you had a great morning too...and not forgetting...
Happy 100th International Woman's Day to all of you!
Old-fashioned Banana Cake
150g unsalted butter
2 tablespoons olive oil
150g caster sugar (I cut down to 120g)
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3~4 medium size banana, mashed
4 tablespoons milk, room temperature
240g plain flour (I use cake flour)
1 teaspoon baking soda
1/2 teaspoon baking powder
pinch of salt
- Grease and flour 10" fluted tube pan. Set aside.
- Sieve together flour, baking soda, baking powder and salt. Set aside.
- With an electric whisk (medium speed) beat the butter until creamy. Add sugar and olive oil and beat till the mixture turns pale, light and fluffy.
- Dribble in the eggs gradually and beat till incorporated in the batter.
- Add vanilla extract. Beat to combine.
- Add mashed banana, stir with a spatula to combine.
- Sieve over half of the flour mixture and add half of the milk. Fold the mixture with spatula until the flour is just incorporate into the batter. Repeat with the remaining flour mixture and milk.
- Spread batter into prepared pan and bake in pre-heated oven at 180 degC for 35~40 min or until golden brown or a toothpick inserted into the centre comes out clean. Unmold and let cool on a wire rack.