Pancake Bundt Cake

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Gone are the days of standing in front of a hot buttered skillet dishing out pancakes one by one. By placing the light golden batter into one gorgeous vessel, your favorite breakfast item magically transforms into a light and fluffy sliceable cake. Just 10 minutes out of the oven and still warm, the Bundt is soaked with a golden maple-infused syrup, permeating every nook and cranny with undeniable flavor. Not only is this Pancake Bundt Cake delicious and easy to share, but it is also stunning. The cake owes its geometric design to Nordic Ware’s Jubilee Bundt Pan, creating a swirled diamond pattern that captures the final drizzle of Brown Sugar-Maple Glaze perfectly. Whether feeding loved ones or savoring the cake over a few days, this Bundt is versatile enough to be enjoyed for brunch, dessert, or a luxurious afternoon snack.    

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Pancake Bundt Cake
 
Makes 1 (10-cup) Bundt cake
Ingredients
  • 3 cups (375 grams) plus 2 tablespoons (16 grams) all-purpose flour, divided
  • 8 tablespoons (112 grams) unsalted butter, melted and divided
  • ½ cup (100 grams) granulated sugar
  • 3¾ teaspoons (18.75 grams) baking powder
  • 1¼ teaspoons (3.75 grams) kosher salt
  • ¼ teaspoon ground nutmeg
  • 1¼ cups (300 grams) heavy whipping cream, room temperature
  • 1 cup (240 grams) water, room temperature
  • 3 large eggs (150 grams), room temperature
  • 1½ teaspoons (9 grams) vanilla bean paste
  • Maple Simple Syrup (recipe follows)
  • Brown Sugar-Maple Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a small bowl, stir together 2 tablespoons (16 grams) flour and 2 tablespoons (28 grams) melted butter until well combined. Using a pastry brush, spread flour mixture all over inside of a 10-cup Bundt pan*, being sure to evenly get into grooves.
  3. In a large bowl, whisk together sugar, baking powder, salt, nutmeg, and remaining 3 cups (375 grams) flour.
  4. In a medium bowl, whisk together cream, 1 cup (240 grams) water, eggs, and vanilla bean paste; whisk in remaining 6 tablespoons (84 grams) melted butter. Add cream mixture to sugar mixture; whisk just until combined and no large flour pockets remain. (Mixture will still be lumpy; do not overmix.) Pour batter into prepared pan. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 35 to 40 minutes. Let cool in pan for 10 minutes. Invert cake onto a wire rack placed over a rimmed baking sheet. Generously brush Maple Simple Syrup all over still-warm cake until all of mixture is used up. Let cake cool for 20 minutes.
  6. Spoon Brown Sugar-Maple Glaze into a heatproof squeeze bottle with a ¼-inch opening in tip. Using a kitchen glove or towel to hold bottle if it feels too warm, carefully pipe glaze into and over grooves of cake as desired. (Alternatively, use a spoon to drizzle glaze.) Serve warm with any extra glaze.

Maple Simple Syrup
 
Makes about ⅓ cup
Ingredients
  • ¼ cup (85 grams) maple syrup
  • 1 tablespoon (12 grams) granulated sugar
  • 1 tablespoon (15 grams) water
  • ¼ teaspoon (1 gram) maple extract
Instructions
  1. In a small microwave-safe bowl, whisk together maple syrup, granulated sugar, and 1 tablespoon (15 grams) water until well combined. Heat on high in 10- to 20-second intervals, whisking between each, until sugar dissolves. Whisk in maple extract.

Brown Sugar-Maple Glaze
 
Makes about ¾ cup
Ingredients
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 teaspoon (7 grams) maple syrup
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 teaspoon (4 grams) maple extract
  • ½ teaspoon (3 grams) vanilla bean paste
Instructions
  1. In a small saucepan, stir together brown sugar, butter, cream, maple syrup, and salt. Bring to a boil over medium-high heat, stirring frequently; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in maple extract and vanilla bean paste. Use immediately.
Notes
If glaze starts to get too cool and thick, place in a microwave-safe bowl and heat on high in 10-second intervals, stirring between each, until desired consistency is reached.

 

CONVERT THIS RECIPE INTO BUNDTLETTES 

Want to take it a step further and remove the slicing completely? These sweet Bundtlettes are the answer to your single-serving needs. Follow the recipe below and get ready to share!

Pancake Bundtlettes
 
Makes 6 bundtlettes
Ingredients
  • 2 cups (250 grams) plus 1 tablespoon (8 grams) all-purpose flour, divided
  • ¼ cup (57 grams) plus 1 tablespoon (14 grams) unsalted butter, melted and divided
  • ⅓ cup (67 grams) granulated sugar
  • 2½ teaspoons (12.5 grams) baking powder
  • ¾ teaspoon (2.25 grams) kosher salt
  • ⅛ teaspoon ground nutmeg
  • ¾ cup plus 1 tablespoon (195 grams) heavy whipping cream, room temperature
  • ⅔ cup (160 grams) water, room temperature
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (6 grams) vanilla bean paste
  • Maple Simple Syrup (recipe follows)
  • Brown Sugar-Maple Glaze (recipe follows)
Instructions
  1. Preheat oven to 350°F (180°C).
  2. In a small bowl, stir together 1 tablespoon (8 grams) flour and 1 tablespoon (14 grams) melted butter until well combined. Using a pastry brush, spread flour mixture all over inside of a 5-cup Bundtlette pan (see Note), being sure to evenly get into grooves.
  3. In a large bowl, whisk together sugar, baking powder, salt, nutmeg, and remaining 2 cups (250 grams) flour.
  4. In a medium bowl, whisk together cream, ⅔ cup (160 grams) water, eggs, and vanilla bean paste. Whisk in remaining ¼ cup (57 grams) melted butter. Add cream mixture to sugar mixture; whisk just until combined and no large flour pockets remain. (Mixture will still be lumpy; do not overmix.) Divide batter among wells. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
  5. Bake until a wooden pick inserted in center comes out clean, 10 to 13 minutes. Let cool in pan for 10 minutes. Invert Bundtlettes onto a wire rack placed over a rimmed baking sheet. Generously brush Maple Simple Syrup all over warm cakes until all of simple syrup is used. Let cool for 20 minutes.
  6. Spoon Brown Sugar-Maple Glaze over Bundtlettes as desired. Serve warm with any extra glaze.
Notes
This recipe fits 5-cup-capacity Bundtlette pans. For Bundtlette pans with smaller capacities, fill wells only two-thirds to three-fourths full.

Maple Simple Syrup
 
Makes about ⅓ cup
Ingredients
  • ¼ cup (85 grams) maple syrup
  • 1 tablespoon (12 grams) granulated sugar
  • 1 tablespoon (15 grams) water
  • ¼ teaspoon (1 gram) maple extract
Instructions
  1. In a small microwave-safe bowl, whisk together maple syrup, sugar, and 1 tablespoon (15 grams) water until well combined. Heat on high in 10- to 20-second intervals, whisking between each, until sugar dissolves. Whisk in maple extract.

Brown Sugar-Maple Glaze
 
Makes about ¾ cup
Ingredients
  • ½ cup (110 grams) firmly packed dark brown sugar
  • 6 tablespoons (84 grams) unsalted butter, softened
  • 2 tablespoons (30 grams) heavy whipping cream
  • 1 teaspoon (7 grams) maple syrup
  • ½ teaspoon (1.5 grams) kosher salt
  • 1 teaspoon (4 grams) maple extract
  • ½ teaspoon (3 grams) vanilla bean paste
Instructions
  1. In a small saucepan, stir together brown sugar, butter, cream, maple syrup, and salt. Bring to a boil over medium-high heat, stirring frequently; cook, stirring constantly, for 2 minutes. Remove from heat. Stir in maple extract and vanilla bean paste. Use immediately.
Notes
If glaze starts to get too cool and thick, place in a microwave-safe bowl, and heat on high in 10-second intervals, stirring between each, until desired consistency is reached.

 

BUNDTOLOGY

Our Bundtologists share their expert tips to help master our April Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the Jubilee Bundt Pan. Results may vary for other recipes and other pans.

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