I’m a HUGE fan of Nordic Ware® bakeware. I love it because it’s high-quality, durable, and American-made (Minnesota, since 1946), and has an affordable, value-driven price point. It’s renowned for superior heat conductivity, even baking, and its warp-resistance.

The brand is also well-known for its expansive range of over 50 specialty shapes and sizes, including, their iconic Bundt pans. Nordic Ware is long-lasting (placing it in the heirloom category) and is an absolute favorite of both home and professional bakers. (Are you familiar with this bakeware, do you like it, and why?)

This isn’t meant to be an info-mercial—I have no connection to the company and have nothing to gain by touting them. But when there’s good news out there, it ought to be passed on, right? So here’s the rest of the good news: they have a GREAT website where you’ll find a truly helpful blog and terrific recipes.

From show-stopping Bundt cakes to everyday loaves and seasonal treats, their recipe collection is designed for bakers of all skill levels. Each recipe is developed and tested in their Minnesota kitchen to help you get the most out of any Nordic Ware pan. But of course, these work well in any bake pan, it’s just that the Nordic Ware turns out such a beautiful result.

“Beautiful” is almost an understatement. The Pistachio Cardamom Bundt Cake is not just scrumptious, but gorgeous.

Their Grapefruit Bundt Cake is amazing. You don’t get just a pretty presentation with this cake, you get incredible flavor because the soaking syrup and glaze add a burst of citrus flavor that doesn’t quit! (Go to www.nordicware.com/recipes for both recipes.)

I could blather on about this wonderful bakeware, but I’ll spare you and close with a very unique recipe for a pull-apart savory bundt. You’ll like this because holiday stuffing pairs with the irresistible charm of freshly baked bread.

Each soft, tear-apart piece is infused with aromatic herbs, savory spices, and all the traditional flavors you love which makes it a perfect addition to your holiday table (or a comforting treat any time of year, actually). With its golden crust and braided design, this Bundt is as beautiful to serve as it is delicious to enjoy. In fact, it’s so pretty that some testers said they’ve even used it as a centerpiece for their holiday tables.

You don’t need a Nordic Ware® pan to make it—any bundt pan will work just as well, so don’t hesitate to try it. Meanwhile, I hope you’ve enjoyed this good news and I’m just sure you’ll enjoy this GREAT recipe!

Pull-Apart Savory Stuffing Bundt

Ingredients:

4 2/3 cups all-purpose flour
4 1/2 teaspoons kosher salt
4 teaspoons baking powder
1 tablespoon sugar
1 1/2 teaspoons poultry seasoning
1/2 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1 1/4 cups cold, unsalted butter cubed
3/4 cup coarsely chopped, dried cranberries
1/3 cup shredded gruyére cheese
2 tablespoons chopped, fresh sage
1 1/4 cups cold buttermilk
5 tablespoons unsalted butter softened
1 cup finely diced celery
1/4 cup finely diced sweet onions
Garnish: shredded gruyére cheese

Directions:

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large bowl, whisk together flour, salt, baking powder, sugar, poultry seasoning, garlic powder, and pepper. Add cold butter, tossing to coat. Using a pastry blender or your hands, cut in butter until mixture is crumbly and butter pieces are pea-size. Stir in cranberries, cheese, and sage. Add cold buttermilk; stir with a fork until a shaggy dough forms. (Do not over mix.)

Turn out dough onto a lightly floured surface. (Dough will be crumbly and almost dry.) Pat dough into a rectangle about 1 inch thick. Using a lightly floured rolling pin, roll dough into a 15×6-inch rectangle. Using a bench scraper, fold dough in thirds like a letter. Rotate dough 90 degrees. Repeat rolling, folding, and rotating three more times. (Dough will seem too shaggy to do this to start but will come together and be easier to work with as you go.) Roll dough into a 10×9-inch rectangle (about ¾ inch thick). Place on prepared pan. Cover and refrigerate until butter is chilled, at least 20 minutes.*

Spray a 12-cup Bundt pan with baking spray with flour. In a medium skillet, melt 1 tablespoon (14 grams) softened butter over medium-high heat. Add celery and onion. Cook, stirring frequently, until tender and fragrant, 5 to 6 minutes. Remove from heat; stir in remaining 4 tablespoons (57 grams) room temperature butter until melted. Transfer mixture to a large bowl; let cool for 5 minutes.

Cut dough into 1-inch squares, and add to vegetable mixture. Gently toss until combined and dough is evenly coated. Arrange dough pieces in prepared pan, lightly pressing dough into grooves of pan. Once all dough is in pan, lightly press with your hands to level dough and fully adhere. Freeze until firm, at least 20 minutes.

Bake for 10 minutes. Reduce oven temperature to 375°F (190°C), and bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 25 to 30 minutes more. Let cool in pan for 10 minutes. Invert loaf onto a serving plate. Garnish with cheese, if desired. Serve warm.

*Note: If you don’t want to make dough from scratch, you can use premade biscuit dough cut into quarters in place of homemade dough. Follow the remaining steps as written.

Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.