I wanted to finally get this baby off the ground. Since my mangoes were dropping like …. mangoes, I am blessed the force of gravity helped me remember to create the perfect Floridian fruit glaze for my bundt cake creation.
Bundt Cake. That sounds very Nordic, and it actually is a deviation of traditional European cake known as Guegelhupf. Das Bundt refers more to the doughnut shape of the cake mold. Who can’t love a good bundt first thing in the morning? Sadly, I stopped being the bundt of bad jokes years ago. OMG, like the saying went, ‘when I was a kid in school…’ not again?
My baking experiences are the primal beginnings of my culinary skills. Because I was a foodie when I was a depraved child, my dear mum would let me experiment with breads and cakes. If a child is going to destroy a recipe, better it should be some focaccia or banana bread rather than a hard-earned beef fillet.
(SID HOELTZELL @ MIAMI 2024)
Bundt served right with mango side.
In previous columns I gave you the carrot cake recipe from Aunt Zina and of course the “Bulletproof Cheesecake” (which I use as birthday presents). When creating and testing recipes, I usually try a few variations to a new or familiar dish. Only then did I finally set the tastiest one in motion with the documentary photos and snippy commentary. I hope you all like what I dish out.
But back to the bundt you kids. No matter how much I have screen-captured that new “chair-yoga-workout,” I have a gut feeling you’re about to expand the workouts in compensation for your waistlines. The urge to overindulge consuming this pastry just blows that exercise regimen off the table.
Once you make this simple clean-tasting kuchen, I understand the urge to try and make it “healthier” by slathering it with creative fruity compotes. Please indulge yourselves. That’s how I roll, or better yet, that’s how I bake. Add the berries you want to add to make it better. Not many are blessed with the mangoes that I had this last month. Please do not just sprinkle on some poisonous plain powdered sugar like you see when you google a good bundt recipe.
This is a moist luxurious plain vanilla recipe, if one does not overmix the batter. Yup, add some tropical fruit topping and that will mask away some of those extra calories. I also added some extra overripened mangoes as a side topping at the end. To counter the calorie increase, I like to fool myself and make it up by walking a few thousand extra feet daily. I simply park my car ¼ mile away in parking lots when I shop for making this recipe.
Sadly, that never helps when I do the next-worst thing possible; I buy a pint of Haagen-Dazs coconut-pineapple ice cream. OK, enough talk about back-setting the calorie count. Thank you, Jenny!
Baking is a science. When the recipes call for a specific order and method of construction, use it. Do not deviate or you will screw the recipe up. Take my word for it… some of my columns have taken an extra few days to complete because of an alteration gone wrong.
When I was on MasterChef 9, almost all the contestants were scared about the exact science of baking. There were a few ringers who were baking since they “came out of the oven.” I am still in shock about that expression… “a bun in the oven.” I’ll settle for a fine bundt any day. I’m sure you gather I love the lexicon and hearing expressions that are now almost going extinct. Well, damn the torpedoes and full steam ahead, I say. I take the credit because I represent that. Put that in your pipe and smoke it! (almost legal now anyway).
Back to the science of being a baker.
One thing I know is that when baking recipes make it a point to state “mix” until JUST combined. Simple. If you overdo mixing for this cake you might get a thick pancake from Mars… or Uranus. Also, I tried the use of 6 tablespoons of corn starch and it did improve the consistency and texture of the rise. When you read ‘add one egg at a time,’ do it. Don’t try to throw them all in to save time. Cooking, baking and eating are about the zen moments.
I know I am blessed to be in this world and have the opportunity to do this column. I have learned to savor the savory and the sweetness of pleasing family and friends with a tablespoon of this, a side of sauteed something, or a properly baked dessert. If you look closely at the bundt mold photo, you will notice a sprinkling of some orange zest before I added the mixed batter. This was my experiment about the final look and texture of the bundt’s top surface. It worked out fine this time. That was a good try on my part. Now, you baking professionals can experiment with adult versions of the “Easy Bake” oven and go to 350 degrees F to fulfill your flour-filled fantasies. That was an allusion about getting baked from your baked goods. Always the comedian?
About two hours later… you will be smellin’ what I’m tellin.’
VANILLA BUNDT CAKE WITH MANGO GLAZE
Serves: It is a cake… who knows how many can be served? I know I regret eating two wedges every time! Freezing it for a future case of the munchies is a good idea.
CAKE INGREDIENTS
(SID HOELTZELL @ MIAMI 2024)
The raw ingredients
· 3 cups of all-purpose flour or a good flour of your choice.
· 2 cups granulated sugar
· 3 sticks unsalted butter (bring to room temperature, then mix well with a spoon)
· 6 tablespoons corn starch
· 1.5 teaspoons kosher salt
· 2 teaspoons baking powder
· 4 large eggs
· 2 tablespoons of orange zest
· 1 cup whole milk
· 1 tablespoon vanilla extract
· Cooking spray for the bundt pan
MANGO GLAZE INGREDIENTS
· 1.5 cup powdered confectioners’ sugar
· ½ teaspoon kosher salt
(SID HOELTZELL @ MIAMI 2024)
Use a hand blender to mix up the creamy glaze for the ring.
· 4 teaspoons whole milk
· 1 large navel orange (for the juice) – approx 2/3 cup.
· 2 mangoes peeled and cut up into small chunks (approx.1.5 cups mango flesh)
· 2 tablespoons softened cream cheese added into heated glaze for thickness and flavor (not pictured in ingredients group photo)
MANGO GLAZE PREPARATION
· Place chopped mango into small pot with the orange juice and bring to a boil, reduce heat to medium.
· Add the powdered white confectioners’ sugar and teaspoons of milk.
· Reduce to a thickened consistency. Use a stick hand blender or food processor, blend until smooth and creamy.
· Add the tad of cream cheese while still warm and blend it very well so there is a creamy texture. Set aside to pour over cake when cooled
CAKE PREPARATION
(SID HOELTZELL @ MIAMI 2024)
Please dont overmix the dough batter ... it does matter
· Preheat oven to 350 degrees.
· Place softened mixed butter into large mixer bowl (KitchenAid is my tool of choice) with sugar and beat for a light fluffy mixture.
· Into the butter cream mixture add the vanilla, and the room-temperature eggs one at a time while keeping the mixer at medium speed.
· Combine eggs into mixture very well, adding the orange zest last.
· Combine all the dry ingredients into a large mixing bowl. Mix very well for great bundt consistency with no lumps.
· Slowly add about half the dry ingredients into the sugar-egg-cream and blend uniformly. This will thicken as you add the dry ingredients.
· Add the cup of milk slowly and when blending, add the balance of all dry ingredients.
· Blend well but don’t blend past a well-combined mixture. Do not make it a pasta dough. Keep it light.
· Butter up (or use spray oil) the metal bundt pan (non-stick preferred) and sprinkle with orange zest for a subtle hint of flavor.
· Bake for about 50-55 minutes until passing the toothpick test.
· Remove from bundt pan and place on cooling rack for 15 minutes.
· Pour that warm glaze over the cake. I served with extra mango chunks. Enjoy!
Sid Hoeltzell is an award-winning Miami-based commercial food and beverage photographer and former “MasterChef” contestant. He has completed more than 450 commissioned works for Royal Caribbean Cruise Lines, teaches food photography seminars and is a preferred fine art photographer for Christie’s, Sotheby’s and private collections.
Sid Hoeltzell