Glazed carrot Bundt in Kugelhopf Bundt Pan, pan in background

Baked carrot Bundt cake in Kugelhopf design.

Baked Bundt cake with white glaze on cake stand, fresh raspberries in container

Hands revealing baked Bundt on cooling rack

Kugelhopf Bundt® Pan

$36.00

MSRP:

4.7 based on 6 reviews

Authentic Kugelhopf is a very rich combination of part bread and part cake. The tall angular shape of the Kugelhopf inspired the Bundt® cake. Create this rich bread perfectly in an authentic heavy cast aluminum pan from Nordic Ware®. The heavy walled pans provide superior baking which allows baked goods to rise evenly, cook uniformly, have fine details and delicious golden crusts.

SKU: 59937

Out of Stock

Material: Cast Aluminum

Warranty: Lifetime Warranty

Weight: 1.9 lbs

Made In: USA

10 Cup Capacity

California Code 109010 Information: Click here to learn more.

Before initial use and after subsequent uses, hand wash with warm, soapy water. Extended soaking is not recommended.
Before each use, brush with butter or shortening and dust with flour or cocoa to coat. Baking spray containing flour may also be used. Do not use regular cooking spray.
Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.
Metal utensils, scouring pads and abrasive cleaners
should not be used on nonstick surfaces.

After picking up a cookbook from Colmar France, I knew I needed the perfect kugelhopf bundt pan. Your’s fit the bill. It’s exactly what I needed. 10 stars!!!!

I love the dramatic statement that this shape brings to a an ordinary Bundt cake. I use all purpose baking spray to coat the pan and the cake pops right out with ease and no residual left behind. It’s also easy to clean! Would recommend this shape to add some fun to your dessert table.

Even though I forgot to grease this pan, a bundt cake came out beautifully. Lovely presentation.

I bought this baking pan to make a marble cake. It is a very solid, heavy pan that conducts heat very evenly. My cake released easily and the pattern it creates is stunning. Very happy with my purchase!

I baked a traditional Kugelhopf using James Beard’s recipe. It turned out of the pan perfectly and had a lightly browned exterior. Bake time was about 10 minutes less than the recipe (which apparently assumes a ceramic pan). I think the volume from that recipe is a bit much for this 10 cup pan so next time I may reduce the ingredients some. This pan will produce a lovely form for special breads or cakes.