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Kugelhopf Bundt®

$36.00

MSRP:

4.6 based on 5 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
Made in America. Family Owned.
Out of Stock

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Product Details

Material: Cast Aluminum
Warranty: Lifetime Warranty
Weight: 1.9 lbs
10 Cup Capacity

Use & Care

  1. Before initial use and after subsequent uses, hand wash with warm, soapy water. Extended soaking is not recommended.
  2. 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.
  3. Mixes and recipes may vary. Fill the pan no more than 3/4 full to avoid overflow.
  4. Metal utensils, scouring pads and abrasive cleaners
    should not be used on nonstick surfaces.

Product Reviews

    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.

    Please contact our Customer Experience Team at info@nordicware.com for helpful tips and hints for getting your cake to release flawlessly.

    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 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.

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