An American favorite, the modern Bundt cake and its eponymous pan evolved from a heavy-set round mold with a tube-like hole protruding from the center. Fast-forward to today, when the Bundt comes in a dizzying array of shapes and sizes. Think roses, the Star of David, a gothic cathedral—the list goes on. But let’s go back to that original round pan. Did you know that it has a distinctly Jewish heritage linked to Hadassah?

The tale goes like this: In 1950, Hadassah members in Minnesota solicited the manufacturing of the very first one, approaching Northland Aluminum (today’s bakeware giant Nordic Ware) to produce a pan in which they could recreate dense coffee cakes (kugelhopf or bundkuchen) from the Old Country—in this case, Germany. Obliging the request, company CEO David Dalquist made a surplus of the pans, which the Hadassah chapter then sold as a fundraiser for many years afterward. It was soon said that every Hadassah member owned one. However, the Bundt pan didn’t take off in mainstream American kitchens until the 1960s.

Today, Nordic Ware reports that the Bundt pan is one of its most popular items sold in America.

To honor the history of these coffee cakes, I have gone back to my maternal Great-Grandmother Gertrude and her sour cream cake, which I have doctored up to maximize moistness and flavor. Her own personal folklore seems to fit the story of the Bundt pan’s creation. Tales of her spunky personality and stubbornness make me think that she would have been equally comfortable marching up to a CEO and asking that he make a specific product to satisfy her nostalgia.

Here I’ve made the cake in two variations: Apple Pie Bundt Cake—great for Rosh Hashanah!—and Lime Poppy Seed. The apple variation features chunks of tart spiced apples and shortbread streusel layered into the batter. The streusel melts into the cake but leaves behind the taste of a sweet shortbread crust. In the lime poppy seed version, the green citrus fruit replaces the more classic—and mundane—lemon.

Regarding the scariest part of making a Bundt cake—the sheer panic when it’s time to turn the cake out of its pan (and the tears of disappointment when half the top stays in the pan)—I have a secret weapon. It’s called “cake release.” Sure, you can buy the product in baking stores, but it’s not difficult to make since it includes only a simple slurry of flour and oil (recipe here). Use it, and you’ll never fear a cake not releasing smoothly again.

Here’s to a sweet New Year!

Apple Pie Bundt Cake
Makes 1 small, 9-inch Bundt cake. For a large Bundt, double the recipe and extend the bake time to 1 hour and 15 to 20 minutes.

APPLES AND STREUSEL
1/4 cup powdered sugar
1/3 cup flour
Pinch of salt
1/4 cup butter
Few drops vanilla extract
2 medium-size, firm baking apples, such as McIntosh or Pink Lady
1 1/2 tablespoons brown sugar
1 teaspoon cinnamon
Small pinch of ground cloves

BATTER
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 1/2 teaspoons safflower oil
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1 1/2 teaspoons whole milk
1 egg

1. Prepare the Bundt pan by coating the inside evenly with the cake release (recipe below) using a pastry brush, making sure to get in all the cracks and cervices as well as the center tube. Try not to leave any pooling in the bottom, as this will end up on your finished product. Place pan in refrigerator while you prepare your cake batter.

2. Prepare the shortbread streusel: Place the powdered sugar, flour and salt in a medium bowl. Cut butter and vanilla extract into the flour mixture using your fingers, until the mixture is crumbly and the flour is fully incorporated. Put bowl in fridge while you prepare the remainder of the cake.

3. Prepare the apple mixture: Peel, core and roughly chop the apples. Place in a medium bowl and mix with brown sugar, cinnamon and cloves, and set aside.

4. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a stand mixer, combine butter with sugar and safflower oil until smooth. Add vanilla and almond extracts then the sour cream and milk. Mix again before adding the egg and combining until smooth. Add the dry ingredients all at once and again mix until smooth. The batter will be thick.

5. Preheat the oven to 350°. Assemble the cake: Add just enough batter to cover the bottom of the prepared Bundt pan, and spread out evenly with an offset spatula. Add half the apple mixture, then top with half the shortbread streusel mixture. Add more batter on top and repeat, making sure to end with a thin layer of cake batter to cover the apples.

6. Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.

7. Once the pan is cool enough to handle, flip it out of the pan directly onto a cooling rack. Wash pan immediately.

8. Once the cake has completely cooled, sprinkle with a light dusting of powdered sugar and serve.

Lime Poppy Seed Cake
Makes 1 small, 9-inch Bundt cake. For a large Bundt, double the recipe and extend the bake time to 1 hour and 15 to 20 minutes.

BATTER
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter
1 cup sugar
1 1/2 teaspoons safflower oil
1 1/2 teaspoons vanilla extract
1/4 teaspoon almond extract
1 cup sour cream
1 1/2 teaspoons whole milk
2 eggs plus 1 egg yolk
2 tablespoons whole poppyseeds
Zest of 4 medium limes

1. Prepare the Bundt pan by coating the inside evenly with the cake release (recipe below) using a pastry brush, making sure to get in all the cracks and cervices as well as the center tube. Try not to leave any pooling in the bottom, as this will end up on your finished product. Place pan in refrigerator while you prepare your cake batter.

2. Prepare the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside. In a stand mixer, combine butter with sugar and safflower oil until smooth. Add vanilla and almond extracts then the sour cream and milk. Mix again before adding the egg and combining until smooth. Add the dry ingredients all at once and again mix until smooth. The batter will be thick.

3. Stir poppyseeds and lime zest into the cake batter with a silicon spatula.

4. Preheat the oven to 350°. Pour batter into the prepared Bundt pan and spread out evenly with an offset spatula. Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.

5. Once the cake pan is cool enough to handle, flip out of the pan directly onto a cooling rack. Wash pan immediately.

6. Once the cake has completely cooled, sprinkle with a light dusting of powdered sugar and serve.

Cake Release
Makes enough for one small cake, but can easily be doubled or more.

2 tablespoons flour
1 tablespoon vegetable oil

Mix in a small bowl and set aside until ready to use.