Nordicware, from Minnesota-don’t-you-know, has been in the cast aluminum Bundt pan business since the early 1950s. A modern twist on the kugelhopf pan, Bundt pans weigh in at nearly two pounds ...

To make this chocolate cream cheese bundt cake, you will start with a chocolate that's batter made with cocoa powder, all-purpose flour, granulated sugar, instant espresso powder, kosher salt ...

Prepare a 10-12-cup Bundt pan using a butter & flour method, or by using a baking spray which contains flour. Do not use cooking spray. Preheat oven to 350 degrees F.

If baking as a single cake, butter and flour one Bundt or tube pan. Preheat oven to 325 degrees and place rack in lower third of oven. In a medium sized bowl, beat egg whites until stiff, but not dry.

Sporting a filling enhanced with fresh ginger and a crust spiked with cracked pepper, this summer classic walks the line between savory and sweet. Personally, I’d nudge it to the sweet side with ...

Spoon filling into ring (it will overflow -- that's okay), then dollop with remaining batter, spreading with spatula to cover. Bake until a tester inserted in center comes out clean, about 1 hour ...

3. Melt 2 tablespoons butter in a large, heavy skillet over medium-high heat. Season steaks with salt and pepper. Fry to desired doneness, about 5 minutes per side for medium-rare.

A modern twist on the kugelhopf pan, Bundt pans weigh in at nearly two pounds and are available in 10- and 15-cup sizes, as well as mini-Bundts. A pan with a 10-cup capacity will serve 12 to 16.

For the filling: Whisk together the Meyer Lemon Curd and cream cheese until smooth, with no white streaks. For the cake: Combine the shortening and 1 tablespoon of flour in a small bowl, to create ...