Since I first saw Nordicware’s Heritage Bundt Pan at a Williams-Sonoma store over two years ago, I’ve wanted one. I don’t have an extensive collection of bundt pans – although I wouldn’t mind it – just because they’re fairly large and I generally try to wait until I have a bit of extra storage space before adding a new one to my kitchen. I made a little room in my pantry, and went out to pick up my very own Heritage Bundt just a few weeks ago.
This pan is gorgeous, with deep ridges and a swirling design. It is made of heavy cast aluminum and has a nonstick interior. I wanted to whip up a Tiramisu Bundt Cake for a New Year’s party, so I made the batter and poured it straight into the pan – no greasing, no flouring – for a trial run. I usually grease and flour my bundt pans to ensure that the cake comes out cleanly, whether they’re nonstick or not. Nonstick coatings don’t last indefinitely, so this is a great safeguard for older pans, as well as a means to prevent chocolate chips, nuts or other mix-ins from sticking to the bundt pan and leaving gaps in your finished cake. I expected a brand new nonstick pan to give me no problems and it met my expectations. The cake easily slid out of the pan and was, to put it mildly, stunning to look at. The ridges looked just as good on the cake as they did on the pan. I originally planned to glaze the cake, but it was so pretty that I simply served it plain – to a very appreciative audience.
I’ll be getting a lot of use out of this pan in the future and am glad that I finally added it to the collection!