I discovered Bundt cakes when I moved to the US in 1997 and received my first pan as a wedding gift, (pictured above). To be honest, I wasn't exactly sure why anyone would want to bake a cake with a hole in the centre.... until I made my first bundt. I fell in love with the density and richness of every recipe I tried in my bundt pan.  Each one is beautifully decorated and the designs available today are very intricate. I only use a small drizzle of icing so that the design can still be seen. 
 
This Applesauce Spice Bundt is vegan with a salted caramel sauce. It is moist, dense and moreish and one of my healthiest free-from cakes available. 
 
For those of you who may be wondering where the bundt pan originated..... here's a little history. In 1950, two women approached H. David Dahlquist, the founder of Minneapolis-based Nordic Ware, to show their mother’s ceramic kugelhopf cake pan. They missed the rich, dense European cakes from their childhood but to bake these required a special pan with a hole in the center that allowed heat to penetrate heavy cake batter from all sides. This became the prototype for the Bundt pan. The German word Bund mean 'gathering of people' or 'community' and Dahlquist added the 't' to the end and trademarked the word.
 
Contains GLUTEN
 
11 slices per cake 
(£4.50 per slice plus 1 complimentary slice included)