Bundt cakes get their distinctive shape from the fluted, grooved tube, baking pan similar to the traditional brioche-like gugelhupfk, which is called bundkuchen in northern Germany.
In 1950, bundt cakes became so popular that Nordic Ware trademarked the name, ‘bundt pan.’ In 1966 Pillsbury sponsored a baking contest where a bundt cake won second place and sales really took off after that.
Rich desserts are traditionally made with butter, eggs and milk. These decadent desserts tend to be notoriously high in fat, calories and cholesterol.
There is a better way to produce scrumptious, rich tasting treats. The key is in choosing wholesome, easy to use alternatives to replace eggs, refined sugar, butter and dairy products. Continue reading “Luscious Double Chocolate Blueberry Bundt ~ High in Protein, Low in Fat”