Dear lord, I do understand that I have too many bundt pans, but when you are a real Southern baking woman, can that really be true? Or are you a real baker? In my head, that is a no. Never too many bundt pans and never too many recipes for pound cake either. This is one of my William-Sonoma Gold Touch Pans. They are just too amazing. The bake is great – not too dark and not too light. They say they are non-stick-ish, but I never trust that and spray with baking spray, especially to get in the corners and what nots of these pans.
All my Williams Sonoma bundt pans are from Nordic Wear – a made in America company that has been around for ages and a day – since 1946. This one is the heritage bundt pan based on the German design of the kugelhopf. To be honest, this is one of the simplest of the bundt pans that I have, but it is one of my favorites. It still is rather architectural and looks good with a simple bit of confectioners’ sugar on it.
Hey – look at that – I spelled confectioners’ right the first time – slightly amazing.
I love a good pound cake. I have quite a few favorites in this category: a sour cream one, a cream cheese one, a lemon buttermilk one. Yes, I just could go on and on, I am Southern after all.
I think pound cake is a favorite for me because this is one of the few desserts the the MotH* likes. It is simple, slightly sweet, but not too sweet, and I think that appeals to him. It does not hurt that the Boy is a big fan too, as am I.
Funny, my mom used to make pound cake (or as my paternal grandmother would call plain cake)** and toast it in the toaster oven and then smear it with peanut butter. Not something I would do, no matter how much I love some peanut butter, but I understand the idea. Crunchy cake with goopy peanut butter. To each her own.
So in the next few posts, I’ll share my favorite pound cake recipes and my favorite bundt pans as well. They really are, in my opinion, works of art. And the ones I order are all Made in America. Pretty cool, right? Yes, it is Nordic Wear and it is pretty damn cool.
My first non-traditional bundt pan is one that a great friend got for me ages ago – from William-Sonoma – which I could never had afforded at that time. Since my degrees were in Art History and I focused on 17th-century French Chateaus and 18th-century British Country Houses, I had a thing for the Fleur-de-lis. Living here lots of people mistake my fleur-de-lis thing for a support of New Orleans, and most of the time I do not bother to correct people and I do love New Orleans a lot. But the people that know me – really know me – understand the origin of this symbol for me. And my dearest friend bought this bundt pan for me – and shared her sour cream pound cake recipe with me. We are similar in that family recipes are very important and Southern Living magazine has produced some of our favorite things to make (see: Cranberry Relish).
*Man of the House.
** I have made my grandmother’s Plain Cake recipe as an adult and it was pretty much disappointing. Just not inspiring in the least. That said, she made the most amazing fried apple pies. Yes, this conversation will continue.