The lovely folks at meincupcake.de got in touch a little while ago, and asked if I would like to take a look at some of their products.  I have ordered from them in the past, so of course I said yes.

Straight out of the box, the Städter Rodonkuchen pan appears nice and heavy. I don’t like a flimsy cake pan and find heavier tins bake better.

The Städter Rodonkuchen or, as it is more familiarly known, bundt tin, is the classic ring shape with a cavity in the middle. The tin is 28cm wide, about 12cm high, and about 3 litres in volume.

As mentioned before, it is a good and heavy pan and appears quite durable. I am hoping to get several years of use out of this. The design on the ring is not overly fussy, and I found the simple and clean lines transferred well into the sponge.

I like the fact the Städter Rodonkuchen tin flares out slightly at the top which makes it much easier to grab out of the oven with clumsy oven gloves on, so there is no fear of dropping your yummy cake all over the kitchen floor. The tin claims to be non-stick, but on the safe side I greased and floured the inside. I needn’t have worried as the cake turned out with ease, with nothing left on the sides. The non-stick coating made it very easy to clean too.

I would say the only thing to be wary of is this tin is quite generous, and makes a lot of cake. You could easily get 16-20 slices, so unless you are making this for a group of people you might want to look for one of the smaller sizes meincupcake.de do.

As well as a bundt cake, I have also used this tin to make Monkey Bread, but it would be great for any type of pull apart bread. You could even use it to bake regular bread. Other uses I am yet to try are as a jelly (or jello) mould, but I am thinking of trying it with meatloaf next. There are countless bundt cake recipes around the web, all of which are perfect for this tin, but one I can recommend is my Caramel and Banana Bundt Cake recipe you can find below.

Banana and Caramel Bundt Cake

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Ingredients

• 100g Chopped Pecans (optional)
• 120g Unsalted Butter (softened)
• 125g 0% Fat Greek Yoghurt
• 200g Light Brown Sugar
• 150g Caster Sugar
• 3 Large Free-range Eggs
• 360ml Buttermilk
• 1 Vanilla Pod (seeds only)
• 4 Very Ripe Bananas (mashed)
• 500g Plain Flour
• 1½ teaspoon Bicarbonate of soda
• ½ teaspoon Salt
• 150ml Salted Caramel Sauce

Directions

1.	Pre-heat the oven to 160°C / 325°F / Gas Mark 3
2.	Grease and flour 28cm / 3 litre bundt tin
3.	Sprinkle the chopped pecans evenly on the bottom of the cake pan
4.	Beat the butter, sugars, and yoghurt until well combined and smooth
5.	Add in the eggs one at a time and mix in fully before adding the next one
6.	Mix in the buttermilk, seeds of the vanilla pod (alternatively use 2 tsp vanilla extract), and mashed banana
7.	Sift together the flour, bicarbonate of soda, and salt
8.	Add the flour to the batter a little at a time while the mixer is on slow speed
9.	Spoon half of the batter into the pan, then drizzle in half of the caramel
10.	Spoon in the other half of the batter and then drizzle the rest of the caramel
11.	Use a skewer to swirl the caramel through the batter being careful not to disturb the pecans
12.	Bake in the middle of the oven for 60-100 minutes, or until a skewer comes out clean
13.	Leave the cake in the tin for 15 minutes, then turn out onto a rack to fully cool
14.	Pour over any remaining caramel sauce and serve

Note

For the Salted Caramel Sauce, use this recipe here.

To make this extra special, try drizzling the finished bundt with a nutella ganache made from pouring 250ml of heated double cream over 50g chocolate chips and 12 tbsp nutella