No matter the ingredients, from pumpkin to chocolate and raspberries to lemon zest, a hollow cake drizzled in glaze presents a flavourful dessert. Bundt and tube pans are made with a middle tube that protrudes upward throughout the depth of the pan, forcing the batter to bake in a circular design around the tube. This creates a hollowed-out centre that resembles a large doughnut. The Bundt pan, invented by H. David Dalquist of Nordic Ware in 1950, differs from the tube pan in that it offers fluted sides, which create a ridge pattern.
- Skill level:
- Moderately Easy
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Things you need
- Bundt or tube pan
- Mixing bowls
- Bundt cake recipe
- Electric mixer
- Cooling rack
- Glaze or frosting (optional)
Preheat your oven to 162 degrees C. Look at the bottom of the Bundt or tube pan to find the size of the pan. The standard size is 10 inches by 3 1/2 inches, which has room for 12 cups of batter, versus the smaller, 7 1/2-inch-by-3-inch pans, which hold six cups.
Grease the bottom, sides and centre piece of the pan with butter to prevent sticking. Add a dusting of flour and tip the pan so the flour spreads around and coats all areas evenly. Remove excess flour. Make sure to grease and flour the creases in a Bundt pan.
Use a mixing bowl to whisk dry ingredients such as salt, flour, baking soda, baking powder and any spices, like nutmeg or cinnamon, that your cake recipe calls for. Do not add the sugar at this time.
Cream butter and sugar in a separate mixing bowl with an electric handheld mixer on medium-high for about three minutes until a fluffy consistency forms.
Mix eggs, vanilla, milk or buttermilk and flavour ingredients such as pumpkin, lemon or orange juice and zest, depending on the recipe, with a whisk in a different bowl. Add the mixture to the creamed butter and sugar mixture and beat with the electric mixer for one minute on medium-high.
Pour the dry ingredients into the other bowl in 1/4-cup increments. Mix the dry ingredients in on low speed until the batter gains a smooth texture without bumps.
Ladle the batter into the pan around the centre tube to create the hollowed-out middle. Smooth the top with the back side of a spoon for consistency. Place the pan on the middle rack of your oven and bake the cake for about 50 minutes.
Remove the cake from the oven and place the pan on a cooling rack for about 15 minutes. Flip the pan over so that the cake comes out on the rack. Cool the cake for 10 minutes. Flip the cake back over so it is right side up and add frosting or glaze, if desired.
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