Bundt Pans - Your best tips and recipes!

[meatn3]

I had a modest gift card for Williams Sonoma burning a hole in my pocket and came home with an "exclusive WS" platinum Bundt pan in an incredibly cool design!

http://www.williams-sonoma.com/produc...

Once home it dawned on me that I am not a baker - a pretty good cook - but not a baker. I would like to have my crush last and not crash into frustration and disdain, so I am calling out for Bundt baking help and suggestions!

Immediate questions on my mind are adjusting for volume (my pan is 10 cups), which prep method is best for greasing the pan, do I need the fancy thermometer?

Which recipes do you suggest for a novice? I have no dietary restrictions, lean more towards lemon than chocolate, don't mind saving calories but not at the expense of great flavor.

What can I say, just another random purchase due to cuteness!

[KansasKate]

This Lemon Bundt Cake is from the cookbook IN GOOD TASTE (1989) by Joan Downs of Tulsa.

Topping:
2 Tbls. butter, melted
1/2 cup chopped pecans
1/2 cup flaked coconut
Cake Batter:
1 18.5-oz package lemon cake mix without pudding
1 8-oz carton sour cream
4 eggs
1/4 cup water
2 Tbls. vegetable oil
Glaze:
1 tsp. lemon extract
1 cup shifted powdered sugar + 2 Tbls. lemon juice for glaze

Preheat oven to 350°F.
Grease & flour a 10-inch bundt pan.
Combine butter, pecans & coconut. Spread evenly in bottom of pan. Set aside.
In a large mixing bowl, combine mix, sour cream, eggs, water & oil. Beat 2 mins on medium speed of electric mixer. Spoon batter into prepared pan.
Bake at 350°F for 45 to 50 minutes or until cake tester come out clean. Cool in pan 10 mins, the invert onto cake platter.
For glaze, combine powdered sugar and lemon juice. Drizzle over cooling cake.
Allow to cool completely before serving.

It's easy as can be, very lemony, and keeps well.

[meatn3]

My first Bundt is out of the oven and cooling!!!!!!!!!

My first pan, with the dramatic angles, made me concerned that as a first timer unmolding would be problematic. Some of the recipe suggestions were a little more involved than I felt ready for. So I decided to go with the Gramercy Tavern Gingerbread in my super discounted Bavarian pan. It seemed a hearty cake for a handsome pan, hopefully a match made in heaven!

I made the magic release mix mentioned upstream. I used 1/2 c. of each ingredient. Whisking became tedious so I pressed the bumpy mix through a fine sieve, perfectly smooth result. This is a lot of magic! I used a 1/2 inch flat watercolor brush and it went on easily. One application barely put a dent in the mix. This will probably be enough for one cake a week for a year

I made a few changes to the recipe due to taste and circumstance (ran out of a few things). Used Rogues chocolate stout, 2/3 c. dark molasses and 1/3 c. blackstrap, a little less ground ginger, changed cloves to a pinch (not fond of them), changed cardamom to 1/2 tea. since that's what resulted from the 10 pods I ground, subbed light brown sugar plus 1 Tb. dark molasses. Some how I have 5 partial bags of light brown sugar and zero bags of dark brown - go figure!

The cake came together nicely. An interesting mad scientist moment while whisking the baking soda into the boiling beer/molasses mix!

I cooled it in the pan for 5 min. on a rack. Inverted the pan onto to the rack and it slipped right out! The magic worked well, just two very small spots on the edges of the design stuck - very hard to notice. The cake rose unevenly, about 1/2 inch higher on one side. I suspect my oven isn't level. Looks like it rose to the top of the pan (based on the mold marks), pulled away and sunk a little at the midpoint of the cake. I assume the pulling away is an indicator of doneness. Is the slight sinking normal?

It took some time to wash the dishes since I had to lick every bit of batter of the bowl first! It was wonderful! These flavors would make a killer pancake!

I keep getting up to admire this glistening jewel-like creation which is torturing me with the most amazing aroma. I hope my will power holds out until tomorrow! I'm thinking breakfast....

Thanks to all of you for the hints, tips, recipes and good company! I never would have made it without you!

[HillJ]

What a run down! Excellent. So............what's the verdict this morning?

[meatn3]

WOW!

[sunflwrsdh]

It sounded like wow! I'm going to try Gramercy Park gingerbread in a Bundt pan soon!

[maplesugar]

Congrats meatn3! Glad to hear it was a success!

[Gman]

One temperature comment, one recipe.

My favorite method for knowing when a cake is done, though I don't often use it, came from Edna Lewis, perhaps in the same article where she talked about measuring out ingredients on top of coins... They had no measuring spoons, so instead would record things like, a dime's worth of baking soda, etc... Miss Lewis said that you must listen to a cake. When it stops hissing, it is done. Did it, and she was right. It does hiss, and then it stops. Toss out your instant read....

A recipe for bunt cake, given to me years ago, from someone's Southern nanny, allegedly, has never failed to garner requests for the recipe every time I've made it. It's a snap. And somehow, the combo renders something that tastes homemade ( I hate the taste of box mixes).

1 box Lemon Supreme cake mix
4 eggs
1 cup vegetable oil
1 cup apricot nectar

Whap it all together and bake at 350 for an hour, or til the hissing stops. Glaze with a mixture of confectioners sugar and lemon juice. Bonne Ap!

[meatn3]

My Mississippi mother used to make this recipe (Duncan Hines was her mix of choice). She made it in a plain tube pan. Glazing it was one of the few cooking chores I was allowed to help with!

[AdamD]

Seems like all the recipes are caloric. Any suggestions for a heart healthy bundt?

[HillJ]

Yes! My first thought is...cut a thin slice :)
but if you're after something award winning and heart healthy, I'd give this one a go:
http://www.uwhealth.org/go-red/pumpkin-bundt-cake/10660 or http://www.eatingwell.com/recipes/glazed_chocolate_pumpkin_bundt_cake.html
or http://www.myoptumhealth.com/portal/I...

[meatn3]

I'm getting ready to make the Gramercy Tavern Gingerbread now - I looked at this thread for the magic release formula.

This pumpkin recipe will be my next. I have oodles of 4 of the pantry items from the samples my last job generated, so this will help with my 2011 resolution for cooking through my pantry to bring it to a more manageable level.

P.S. feel free to use me as an excuse anytime!

:-D

[AdamD]

Looks a bit sweet, but thanks!

[toveggiegirl]

I like this recipe for Carrot-Banana Bundt Cake. It is modified from an old Bon Appétit recipe by substituting the oil for applesauce (you can do this for some or all of the oil). It is very moist cake and makes great muffins too.
http://www.food.com/336819

[HillJ]

well meatn3, I blame you (in a good way!) for the bundt baking going on at my place. After today's submission my partner finally yelled "J, what's with the bundt cake!!!"

I made this very unusal and surprisingly good bundt cake care of The Splendid Table's post: http://www.publicradio.org/columns/sp...

[blue room]

Oh I can't get my vanilla mind around this one yet.

[HillJ]

think spicy cornbread in a bundt shape...and you're halfway there!

[meatn3]

What type of chili's did you use?

This thread is getting very exciting!

[HillJ]

http://www.worldspice.com/spices/0031...
I crushed dried cascabel chiles

[pdxgastro]

There's no cornmeal in it. I wish there were-that sounds so interesting!

[HillJ]

True, my reference to cornbread was to illustrate the savory nature and the use of this recipe in a menu...this particular bundt cake recipe. Sometimes I tire of the sweet baking and crave savory...this fit the bill. Very unusual.

[HillJ]

Today was all things chocolate at my place and we baked this bundt cake.
http://www.eatingwell.com/recipes/dar...

so good!

[toveggiegirl]

And it's from EatingWell so it's practically a health food!

[HillJ]

Ha! The trick is to invite the entire block over..... :)

[toveggiegirl]

Wish I were your neighbor.

[goodhealthgourmet]

did you see the feature on Alice Medrich's chocolate desserts in the latest EW issue?

[HillJ]

No I haven't, do tell!

[HillJ]

http://www.eatingwell.com/healthy_coo...

Found it, thank you ghg

[soupkitten]

Meatn3-- you say you love lemon, and you want a cake that won't dry out quickly. i absolutely love greg patent's recipe for a lemon pound bundt cake, made with sour cream for moisture and keeping properties, with a lemon glaze for that extra lemony kick! tried to google the recipe but can't find it online. i will paraphrase from my book if you are interested :)

[meatn3]

Please paraphrase! My mother used to make a cake with lemon glaze and glazing it was one of the few kitchen activities she would let me do. I would let it puddle out a bit so there would be plenty to pick of the plate later!

Thank you!

[toveggiegirl]

Here is Greg Patent's recipe:
http://books.google.ca/books?id=CT51DZ_m81sC&pg=PA164&lpg=PA164&dq=%22baking+in+america%22+lemon+cake+bundt&source=bl&ots=GAG_MQWF2G&sig=9VqWazWN2P6lkIqUsHyXk9pmEt8&hl=en&ei=tEUyTavFC4fHgAe7yO2ECw&sa=X&oi=book_result&ct=result&resnum=3&ved=0CC8Q6AEwAg#v=onepage&q&f=false

That reminds me, Maida Heatter's famous East 62nd Street Lemon Cake is very lemony, moist and wonderful.
http://www.saveur.com/article/Recipes...

[HillJ]

page 164, google book for the lemon pound cake *bundt*

[funniduck]

Oh no. Too late. It's been viewed past its limit.
Maida Heatter's East 62nd Street Lemon Cake looks great too.

[HillJ]

funniduck, I just opened the google page 3x's. No problems viewing.
Maybe try again?

[soupkitten]

thanks! cuz i'm having trouble figuring out where i put that book down ;-P

the brown sugar cake, from the same section of the book, p 175 in the link, is another bundt cake winner.

i find that the lemon cake fluffs up *a lot* when it's baking and often needs the bottom trimmed before it's presented on a platter. i always fill a buttered ramekin or 2 for snacking on immediately before the big cake has a chance to cool. don't sub out the cake flour for another type of flour, it's important for the delicate crumb, & use best quality natural sour cream w no stabilizers. i think you'll love it!

[apple342]

Second Maida's lemon cake--it is outstanding!

[roxlet]

Does anyone have a point of view on Wilton vs. Kaiser Ware vs. Nordic Ware bundt pans?

[blue room]

I've been looking for this one, a few years now. I don't think it's Nordicware.
Anybody recognize it? I don't remember where I got this pic.
I also wonder if it's worth trying to bake in a jello mold (aluminum). I have some fun old ones, great shapes.

[buttertart]

I don't see why not, you may want to reduce the temp a bit and keep an eye on it, since jello molds are flimsier than Bundts. Maybe try it on a cake mix cake first?

[blue room]

Yes, I thought "cheap cake mix" too, but I think the cake needs some *heft* to unmold successfully -- there are pound cake mixes, though.

[buttertart]

2 boxes Jiffy pound cake mix, Bob's your uncle.

[HillJ]

http://www.amazon.com/b?ie=UTF8&n...
blue room, amazon has a pretty large selection w/photos. Any chance that particular bundt pan was a silicone version? The number of "bumps" makes me think it might be.

[blue room]

Thank you, HillJ, but no, I don't see it. I've looked at Google Images too. I know it's very similar to the classic pans, but those extra ridges make it detailed without being busy. Elegant. I may have seen it on someone's (a complete stranger) blog years ago.

[HillJ]

Ah! I wonder if a silicone bundt pan could offer you those extra ridges. There are a number of companies that only deal in silicone baking tools. I know it drives me a bit batty when a pan I love is discontinued.

[meatn3]

Wow, I'm in deep now! My local grocery had the Bavaria style and the original style pans on sale (after Christmas) for $14 each. Now I have three pans to play with!

I won't be able to start for a week or so, but I'll post the experiences here.

Thanks to all for the wonderful suggestions.

[rainey]

Is the Bavarian one the one with four quadrants and equal-sized fairly low profile ridges? If so, that's the otner pan that I have and I really like that one as well. Much easier to glaze and clean but not so dramatic as the Heritage pan. Even so, I like them both very much.

I'll be using the Bavarian style later today to make that fillo wrapped feta torte linked to above in the thread.

If you want other pans can I suggest you watch Costco next Christmas season? They typically get in 4 or 5 Nordicware styles including the classic and newer variations. The price is excellent, as Costco prices always are, and they throw in a bundt size serving plate with the clear cover.

[meatn3]

I think we are talking about the same pan!

Here's a link to a picture:

http://www.nordicware.com/store/produ...

[rainey]

Right! My second favorite shape.

[meatn3]

It is a handsome design. I think the Gramercy Tavern Gingerbread will be my first recipe for that pan!

Now that I have bundt fever I'm getting so many ideas for pan designs. Maybe I should send them a proposal?!

[pdxgastro]

The Martha Stewart show once featured a woman from family that manufactures Bundt pans. It was the anniversary of their pan. She demonstrated a great tip that I've been using since then. After you spray the pan, turn it upside down. This way, the spray not only distributes in all the grooves down the sides, but it doesn't pool in the bottom.

[nemo]

In case you'd like a savory recipe, here's one from the NYT that I've made a few times. The recipe in the NYT link is accurate; the link to Ciaochowlinda has pictures. It's very rich and buttery and a small slice goes a long way, but it is very easy to make and absolutely delicious. Don't be afraid of the amount of dill -- it makes the dish. You definitely need a crowd to help polish this off!

http://ciaochowlinda.blogspot.com/2009/05/no-fear-phyllo-torte.html

http://query.nytimes.com/gst/fullpage...

[HillJ]

holy mother of goodness, nemo-that is one beautiful bundt torte!

[bushwickgirl]

Quite unusual, looks beautiful, sounds delicious. Bookmarked, thanks, nemo.

[JoanN]

That looks like a real show-stopper and sounds delicious to boot. How do you serve it? What do you serve it with?

[nemo]

The first and second times I made it, I took it to offices where I had meetings and everyone just had at it. I didn't use the full amount of dill the first time so made it a second time and it was so much better with the entire 1/3 cup. Third time, I took it to an appetizer potluck.

I think of it as a first course or a really rich luncheon dish with a green salad. Surprisingly, someone at one of my tester offices thought it was dessert and said something about it should be sweeter. As noted in the recipe, a drizzle of honey is optional, so good comment on her part! The huge slice on the ciaochowlinda blog is more than I would serve as a first course, but the architecture of the pan kind of dictates where to cut. Slicing it myself, I might use an electric knife to try to get smaller pieces.

PS Do put a lot of holes or the butter will not seep in. I'm thinking a bamboo skewer or even a Japanese chopstick might work better than a knife so as not to scratch your non-stick surface if your pan has one. Also use a rimmed pan underneath as the butter bubbles over.

[JoanN]

Thanks for all the detail. Looks like I'm going to have to save this for a special occasion so I don't end up with a million calories worth of leftovers.

Sometimes I envy those of you who have offices where you can bring your baked goods. But not often.

[karykat]

I looked at these links. The pictures on the ciaochowlinda blog are amazing -- Wow!

I know this is a Greek inspired dish but what would you think about substituting another cheese for the feta? (Not a feta fan.) Gruyere? Something else?

[nemo]

Feta is a fairly dry cheese, and as I remember it didn't melt much. The cottage cheese and eggs set up and held the feta pieces in suspension. Someone more knowledgeable about cheeses should chime in here!

[blue room]

I've made this twice, from this source http://www.nytimes.com/2009/04/15/din...
but only exactly as written. If you want to use a different cheese maybe you could experiment first with custard cups, lined with phyllo and filled with another cheese.

[meatn3]

Farmers cheese, sometimes used in blintz recipes could work. Or you could drain a ricotta. Either of these options would probably create a need for a bit more salt.

[meatn3]

This looks so beautiful!

I may have to start entertaining more frequently.

[rainey]

I made that tonight using half the butter. Worked out fine. Next time I'll try to cut more. I compensated for what might not make it all the way through by brushing the interior of the pan before sprinkling on the grated cheese and layering in the filo sheets.

I was surprised at how easy and fast it was to construct. I appreciated Ciao Chow Linda's suggestion to press extra moisture out of the cottage/ricotta cheese. And next time I will definitely add well squeezed out spinach to the filling.

Thanks so much for sharing those links.

http://www.flickr.com/photos/75667634...

[HillJ]

rainey what a beautiful torte! That photo is so inspiring. Delicious!

[rainey]

No more than any of the bloggers that have tried it. It's the use of the bundt pan that makes it so pretty.

It's amazingly easy and can be made well in advance of serving still retaining it's lovely fillo crunchiness. Ciao Chow Linda's entry on it provided above has helpful suggestions including draining out excess moisture from the cottage cheese or ricotta plus step by step photos.

Try it! You'll have great results too.

[karykat]

Very very beautiful. You can kind of see the design of the pan in the beautiful pattern on the filo.

Here's a dumb question I should know the answer to. Do you serve this warm or cool?

When you say you can make it ahead, I assume you serve it cool.

[meatn3]

There are so many terrific suggestions - wow! This has me rather glad I'm unemployed at the moment and have a bit of extra time on my hands!

Can any cake recipe be adapted to a Bundt cake, having enough volume for the pan and cooking at 350 for and hour or so? It seems many of the recipes are pound cakes - does the pan and cooking time lend itself to this type cake best?

I do love that a Bundt doesn't need frosting, Once past childhood I became more interested in the cake than the icing!

[blue room]

Haha -- how far past childhood? I'm at least 40 years gone...still want.frosting.on.finger.
Bundt cakes don't need frosting, but benefit much much ! from glazes / thin icing / a powdered sugar shower. A lot of flavor and visual appeal is added. Most bundt cake pans let the liquidy frostings just go down the (gorgeous) architecture in rivulets. So, just catch it where it pools and re-pour 'til you've got a lot soaked in the cake.
This is still frosting, but on the *inside*.

[rainey]

Nicole at Baking Bites also recently got that pan and was going to try it with this recipe for a Tiramisu Bundt Cake.

Sounds good to me!

http://bakingbites.com/2009/11/tirami...

[Sarahlovy]

I made this last weekend with a mildly chocolate buttercream icing- it was SO SO SO SO good.

[toveggiegirl]

That looks sooo good.

[rainey]

I haven't tried it yet but I've gotten many excellent recipes from her site. They're always very reliable and really tasty.

[rainey]

That's a gorgeous pan. I have one and it makes beautiful cakes.

This muffin recipe makes a great rich chocolate bundt cake and it's just the right size for that 10 cup pan. http://www.kingarthurflour.com/recipe...

Interestingly, I've been using that recipe for years for both muffins and cakes. Originally it specified buttermilk instead of milk + vinegar. I have no idea when or why they changed it. Use the buttermilk. And add whatever kind of nuts, chips, etc. you like as well when you want to.

For a glaze I use:
3 oz. of bittersweet chocolate broken into small chunks
1/4 cup of butter cut into small bits
1 1/2 teaspoon of light corn syrup

Stir in a bowl over another bowl of hot water. Once fully melted, the glaze should be removed from the hot water and stirred until cooled then poured over the cake.

It's worth saying tho that you'll find this shape cake very difficult to glaze. The glaze will just run down those sharp creases that make the pan such a standout. No matter. A dusting of powdered sugar or sweetened ground chocolate are all that's really needed.

[meatn3]

Can glazing be done in stages? I was thinking of using a foam wedge to gently angle the plate to create a more horizontal surface for glazing. After it set, then rotating the plate, etc.

I suspect the recipe switched to milk and vinegar since so few people keep buttermilk on hand anymore. It is hard to find buttermilk in some areas! I usually have the powdered buttermilk on hand.

[rainey]

Yes, it can. Here is an Easter cake I made and glazed: http://www.flickr.com/photos/75667634...

This glaze is very thin and I did the glazing on a rack over a dish. I kept retrieving the runoff and pouring it over the ridges rather than down the channels. I probably made 5 or 6 passes on that particular cake but it was worth it as I was pleased with the appearance and the sweet tart glaze of that cake (I saw someone else supplied the recipe for the Lemon Grove Cake above stream) just makes that cake.

A thickish glaze like the chocolate one I usually use with that chocolate cake would be hard to do that with. If it were thick enough you could spread it on the cake but then you'd lose the beautiful crisp definition that makes that pan a standout.

Probably right about the buttermilk but people who don't keep it on hand are missing a bet. It's a great and easy way to add a lot of flavor. It's fantastic with chocolate and, when I was a kid, it was frequently part of any chocolate cake recipe.

[meatn3]

I love the bunnies around the cake! The glazing turned out nicely.

Hope you don't mind, but I looked a bit further in the photos...your color sense and fabric choices are really wonderful.

[rainey]

That's so kind of you to say!

Color doesn't come naturally to me. It's something I've been working on which is why I use the camera to help me diagnose what works, what's more adventurous than my instincts and what needs more work.

Meanwhile, while cutting the bunnies out was tedious it did dress up the cake. Here's a link to the template if you want it: http://images.marthastewart.com/image...

[jsantopietro]

These two recipes were winners for me.
http://www.nytimes.com/2005/12/25/mag...

[milklady]

I like to use Pam for Baking of Bakers' Joy (sprays that are a combination of flour and canola oil) for bundt pans. It does an effective job coating the pan.

I love that pan. I just read a blog post that used the same pan - here it is, for inspiration http://shebakesthecake.blogspot.com/2...

You got a lot of good recipe ideas in the thread! I love making bundt cakes, so I'll have to remember this one.

[greygarious]

The recipe on the can of Solo almond filling (if not still there, must be at solofoods.com) makes a buttery almond poundcake that keeps for a long time in the refrigerator. The first time I made it, I refrigerated slices in plastic containers and forgot one of them in the back of a shelf for a couple of months. It still tasted like it was baked the week I found it.

[meatn3]

There are just two of us and a self appointed taste testing cat so a long lasting cake is very attractive!

[HillJ]

http://popsiclesandsandyfeet.blogspot...

Just one more for fun!

[meatn3]

Always good to have a fall back plan if the baking journey is a flop!

Actually that idea could be spun off- use the mini bundts to make decorative ice for punch or to use as candle holders for a winters night picnic!

[HillJ]

Absolutely. I know some of my over used, pitted pans get put in the decorative/craft pile rather than the trash.

[JoanN]

I once thought about buying that pan and this is the recipe I wanted to buy it for:

http://userealbutter.com/2008/05/24/c...

It's Flo Braker's Crystal Almond Pound Cake and it's one of the best cakes ever. Really. Right up there with Claudia Fleming's Guiness Stout Ginger Cake. Honest.

[buttertart]

I gotta make this. Why did I overbake at Christmas, we're up to our ears in baked goods.

[roxlet]

Oh, so you're the one who suggested this cake! I was trying to remember who it was! I made it this fall, and it is quite delicious if denser than I thought it would be. At first I thought that I had screwed up the cake somehow, but when I tasted it, it was fantastic even though I didn't have oranges to zest. I wound up giving most of it away, and the comments were very enthusiastic. I also love Claudia Fleming's Ginger Stout Cake!

[JoanN]

Ooops. You caught me out. I really have only three recipes to recommend and I just keep recommending them over and over again.

[blue room]

Oh I have a favorite, but now I've seen the Elvis cake.
Mine is from a little book of favored recipes from the editors of newspaper Food sections around the country. This paraphrased from Ann Criswell of the Houston Chronicle.
Bundt Cake
2 cups sugar
2 cups flour
1 cup butter, softened
5 eggs, room temperature

1 tablespoon *combined* flavorings -- 1 teaspoon each vanilla, lemon, almond extract, or other flavorings. (1 Tablespoon = 3 teaspoons)
Beat everything together with an electric mixer for 10 minutes, pour into prepared bundt pan, bake at 325F for 1 hour or until done.

[apple342]

Blue room--what is the title of the book this recipe came from? Thanks!

[blue room]

It is here, apple342 :
http://www.amazon.com/Food-Editors-Fa...

[alitria]

I can give you a simple recipe that seems to be popular any time I make it, but I am in no way to be held responsible for the nutritional repercussions.

In the actual bundt pan, I make a yellow cake, replacing about a cup of the liquid with rum. I've used a variety of recipes, and a variety of rums. I've even used a box cake mix and had it turn out ok. I'll probably be chastised severely for this but since you say you're not really a baker, I'm putting the option out there.

While the cake is baking, I disolve half a cup of butter, brown sugar (1/2-1 cup, depending upon the consistency I'm going for that day) and stir until it's a syrup. Then, I add in a cup of crushed pineapple. Remove from the heat and stir in another 1/2 cup of rum. You can then return to the heat to cook off the alcohol or not, depending upon your taste and needs.

Once the cake is out of the oven, prick it all over with a fork and pour over the glaze. I usually end up with enough to fill the center of the cake. That's fine, it will absorb.

It's easy to add or adjust this with things like orange extract, coconut, almonds, etc. depending upon taste. You can add to the cake or the glaze.

Either way, it's simple and a recipe you can find all over the internet in various forms, but that doesn't prevent it from tasting really, really good. The good thing I do find about this is that it's rich enough that even though it's not healthy, I'm more likely to enjoy and savor a small piece than I am to eat way too much.

[meatn3]

Pineapple and rum, mmm - whats not to love?! Fruit is part of a nutritious diet, so we've got the healthy part down
:-D

[roxlet]

Even if the pan is non-stick, using Wilton Quick Release will assure that even the stickiest cake batters release completely.

http://www.amazon.com/Wilton-702-6016...

I have found it for half that price at Chef Central, but it's not in their online shop...

[bushwickgirl]

I was thinking of this product and you when I posted upthread. Do you get pretty good mileage out of a bottle? I put it on my wish list.

[roxlet]

Pretty good milage. You have to shake it very well because it separates and it's hard to amalgamate. buttertart stirs hers with a chopstick. It is half the price at Chef Central, so you might try calling them and asking them how much it would cost to ship. It's 3.49 a bottle vs 7 at Amazon. Or maybe a baking/cooking store near you might have it. Also, I just read in one of the threads recently that there is a discussion about this product on the Wilton web site that gives a recipe for something that apparently works as well as the Wilton product. It is some sort of mixture of flour and vegetable shortening. The Wilton product has lecithin though, but I don't know how much difference it would make since I'm not inclined to do the mixture.

OK, here is the post by nomadchowoman:

Someone may have posted about this before, but I wanted to share. Last month, while I was on the Wilton's site and thinking about ordering some of their Cake Release, I happened upon a comments section where someone had posted a copycat recipe for the CR, and a few other posters had chimed in saying they'd tried it and it was great. Seemed odd that it was on their site, but I said WTH and mixed up a batch, and have used it for all my baking that requires greasing and flouring pans--and yes it works great. Easy, readily available, stays spreadable even stored in the fridge.
The "recipe": equal parts (1) solid shortening, such as Crisco, (2) vegetable oil, and (3) flour. Whisk until smooth

[meatn3]

I'll try this! Appreciate you tracking down the tip!

[buttertart]

The Wilton product is very good (even works on my 35-yr-old nonstick no longer small Bundt pan), haven't tried the copycat but I will, since it would be nice to be able to get a brush down into the container.

[roxlet]

How about storing the container upside down?

[buttertart]

At least in my coolish kitchen, the solid part is stuck to the walls of the bottle. Maybe if I warmed it up just a tad and sqeezed it back into a layer at the bottom, mixing it up, then inverting the bottle, that would work.
Chowhound: the overthinker's refuge...

[roxlet]

I dunno -- microwave for 10 seconds?

[buttertart]

I was thinking hottish tap water.

[bushwickgirl]

That mix of shortening and flour (I never used oil in it, that's an interesting addition, bet it would make for a smoother application) is referred to as baker's grease. That's what I normally keep around but I have no problem using something different if I get the same good results. Baker's grease is messier than a release spray but it really works well and it pretty cheap to mix up. I keep it in the frig and let it warm up to room temp and apply it with a pastry brush or paper towel.

buttertart, I think warming it in hot water or in the MW for a few would be just fine. You can get a nice thin coat.

[toveggiegirl]

Bundt cakes are gret for non-bakers because they are among the easiest cakes to make. And inverting them hides any cracks. :-)
A simple oven thermometer is never a bad thing to test the accuracy of your oven.
For an easy release, either thoroughly grease and flour or use Baker's Secret spray.

Some favourite bundt recipes:

Miss Grace Cake Company's Lemon Grove Bundt Cake -This one has been discussed on CH.
http://www.food.com/414677

Chocolate Sour Cream Bundt Cake (Cook's Illustrated) http://www.food.com/434968

Elvis Presley's Favorite Pound Cake http://www.epicurious.com/recipes/food/views/Elvis-Presleys-Favorite-Pound-Cake-232642

The Best Banana Bundt Cake (Dorie Greenspan) http://www.food.com/434380

Mocha-Walnut Marbled Bundt Cake (Dorie Greenspan) http://www.food.com/443748

Mary, "The Food Librarian", has a great blog with a special love for bundts. .
http://foodlibrarian.blogspot.com/p/i...

[meatn3]

Thank you! The foodlibrarian has a new fan! This is really helpful.

[HillJ]

I can vouch for the SK pear bundt on the food librarian blog post. The SK recipe is foolproof and absolutely delicious. I've never added a glaze or frosting (as the photo depicts). That's a beautiful bundt pan!

Here's what one blogger made with that pan:
http://www.adventuresofanamateurfoodi...

[meatn3]

The pear cake was one that caught my eye. I don't care for fresh pears, but I love the flavor so I tend to cook with them a bit!

[HillJ]

I enjoy pears in all forms but my husband doesn't care for stewed or heated fruit and he loves this bundt cake. I've also made muffins from the same SK recipe and thrown in some chopped crystalized ginger buttons. It's a nice moist, spicy cake.

[Smachnoho]

Do you have a link to the pear cake recipe?
I couldn't fin it here and did a search:
http://www.adventuresofanamateurfoodi...

[HillJ]

Smachnoho, the pear cake recipe is on both the Smitten Kitchen blog and the Food Librarian blog linked above.

[MsMaryMc]

Best gingerbread cake EVER...and it gets better a couple of days after baking.

Gramercy Tavern Gingerbread
http://www.epicurious.com/recipes/foo...

[skippy66]

I agree. This is one of my favorite cakes. I made one just last week.

It has been my experience that the hardest thing about this recipe is getting the cake out of the pan after it's baked. Initially, I followed the recipe and just buttered and floured the pan as written. Usually, only half the cake came out. The rest of the cake stuck to the pan. Now, I always spray the pan well with Pam spray for baking (different from the regular Pam spray) and it comes out perfectly every time.

[maplesugar]

Love that gingerbread! It's the first cake I made with my WS bundt pan. It was all I could do to get people to wait til it cooled a bit before they inhaled it.

[MsMaryMc]

It really is good--but if you can fight them off next time, trust me--it's even better after a couple of days!

[maplesugar]

Heh next time I'll have to make it when we don't have a crowd in the house :)

[meatn3]

MsMaryMc - thank you again! I have made this many times since your post and adore it!

[MsMaryMc]

Happy to help--I found it on this board, too!

[greygarious]

Guess you didn't do a search before posting - here's your pan and a link to a popular recipe:
http://chowhound.chow.com/topics/690585?tag=search_results;results_list

And here, a few dozen more: http://www.chow.com/search?query=%22b...

[meatn3]

I had seen the first link! I see by your second one that adding "recipe" to the search produced more than my initial attempts.

I had noted the suggestions for making cupcakes with the possible extra batter. Does the change in volume create a change in time or temperature?

[bushwickgirl]

Time only, not temperature. Temp always stays the same. A digital thermometer, or really an oven thermometer over a digital, would be very useful. Both are ideal.

There are many options for greasing these intricate pans; read some of the reviews at your WS page link for more info/techniques. A oil/flour combo baker's release spray is probably your best bet with all the curves.

That's a lovely design on your bundt, btw; one of the really attractive ones in the Nordicware lineup, imo.

[meatn3]

I do have an oven thermometer which stays in there always and a simple instant read for meats and such.
I saw a special, very long thermometer for Bundt cakes on some website - was curious if the baking was so different that an internal temp. check was needed above and beyond the usual visual cues and the knife test.

I'm excited to try it out! Hope the end result isn't too pretty to cut into!
; - D

[greygarious]

I've never taken a cake's temperature - for bundts, like layer and loaf cakes, the toothpick test, and the cake's pulling away from the sides of the pan, are good enough signs of doneness. In general, thicker-mass cakes like bundt and loaf will take longer to bake and may do better at 325 than 350. For example, I have a recipe for an unusual fruitcake which is baked in a bundt or angel food pan at 325 for TWO HOURS. That sounds really long but the time and lower temp are needed to get the interior done without overbaking the outside.

[bushwickgirl]

I wouldn't consider buying a special thermometer just for bundts, but because they are thicker in mass and are more dense is why I think the digital test would be good idea until you do the recipe in your oven with your new pan at least once. As greygarious posted, your cake will provide some obvious signs of doneness.

A oven thermometer is very important, in general, and I use a digital for back up, for further accuracy. I've been temping loaves of bread lately, after years of tapping on the bottom and listening for the hollow sound. The internal temp of your cake should read around 200°-208° A slightly lower oven temp will also allow for the bundt cake to bake through; I've been baking my cakes at 340° when the recipe temp calls for 350° (I have a digital control oven and try to match the set temp with my oven thermometer) and testing them; I usually need to add a few minutes to the baking time, but this prevents overbrowning and a tougher crust, and the cake bakes though with no area of undercooked batter.

Maybe it's just that I like to play with these kitchen thermometer toys more now.

I do like the time tested toothpick approach, though, or the broomstick straw. I've been using the toothpick method for layer and loaf cakes long before there were instant reads on the market.

One tip I meant to add earlier is to remove your cakes from the pan after cooling for no more than 5-6 minutes. This will prevent sticking and cake breakage from your deeply crenelated pan. Here's another unmolding explanation from one of my favorite sites:

http://www.baking911.com/cakes/bundt.htm

The Spiced Cranberry Bundt linked at the foodlibrarian's blog is from Dorie Greenspan and is especially good for the holidays. Here's the epicurious link:

http://www.epicurious.com/recipes/foo...

[buttertart]

A cake is supposed to be around 190 deg F, I think? A bamboo skewer is what I've been using lately for Bundt and loaf cakes. I've only temped my fruitcake, too much riding on it $$$-wise to mess that up.

[bushwickgirl]

That depends on batter density and mass. Most layers are done at 195-200°, brownies at 175-180°, cheesecakes at 150°, and so on. It can be just a matter of slight trial and error per recipe. Maybe the ole toothpick test really had something going for it.

Here's what Rose Levy Beranbaum has to say: "Most layer cakes are baked fully when they reach between 195 and 205 degrees F. Since thermometers vary in accuracy and may be slow to respond, also judge by pressing lightly on the top to see if it springs back and inserting a cake tester. If using a wooden skewer it's fine if a few crumbs still adhere but a metal cake tester when removed should be crumb free."

"Most layer cakes should not shrink from the sides of the pan until removed from the oven. There are sometimes exceptions which in my books I am careful to mention."

[karykat]

meatn3 -- Don't worry about not doing a search first. Sometimes the search function isn't that easy to use. Plus, some of us like to have a contemporaneous discussion about things.

One idea for you: monkey bread. You make a sweet bread recipe, cut it into little spheres and then dip them in butter and cinnamon sugar and then put in the pan and bake. You get a neat pull-apart bread and the bundt pan makes it even more interesting. I just saw a recipe for a gingerbread monkey bread. Let me know if you want the link to it.

[meatn3]

I would like the gingerbread monkey bread recipe please. I love ginger in any form!

[goodhealthgourmet]

i'm gonna guess that this is it:
http://www.food52.com/recipes/8266_mo...

looks pretty awesome.

[karykat]

That is indeed the monkey bread recipe. They did a video for it too, which is here:

http://www.food52.com/blog/1476_monke...

Let us know if you make it.