topic Re: Bundt pan in Recipes

Bundt pan

Mom2Dogs — Fri, 11 Sep 2020 23:57:39 GMT

I want to make a coffee cake for a friend. I usually bake it in a 9x13 pan but I want the presrentation to be nicer. I was thinking about a bundt pan...are there some things that SHOULD NOT be baked in a bundt pan?

This is not a sticky coffee cake, more of cake with a dry layer of br. sugar, cinnamon and then the rest of the batter and more of the filling on top.

One thing I do know is to grease the pan well.

thanks

Re: Bundt pan

rms1954 — Sat, 12 Sep 2020 00:10:42 GMT

I think a bundt pan would be fine. You might want to see a conversion chart because you may need less batter. If you look at the back of a box cake mix it often tells you how long, at what temp to bake it for different pans.

Re: Bundt pan

Mom2Dogs — Sat, 12 Sep 2020 00:12:28 GMT

@rms1954 I had not thought of that....the cake is scratch. I will probably have to make a test cake!!

Re: Bundt pan

rms1954 — Sat, 12 Sep 2020 00:17:03 GMT

@Mom2Dogs Maybe this will help:

https://www.allrecipes.com/article/cake-pan-size-conversions/

Re: Bundt pan

beach-mom — Sat, 12 Sep 2020 00:16:28 GMT

@Mom2Dogs - I use a Bundt pan for everything I can, most often for coffee cakes. I make mine from scratch too. I always butter AND flour my pan.

Re: Bundt pan

Sooner — Sat, 12 Sep 2020 00:17:00 GMT

@Mom2Dogs

Round Pans:
6×2 inches (15 x 5cm) = 4 cups (960ml)
8×2 inches (20 x 5cm) = 6 cups (1.4 liters)
9×2 inches (23 x 5cm) = 8 cups (1.9 liters)

Square Pans:
8×2 inch square (20 x 5 cm) = 8 cups (1.9 liters)
9×2 inch square (23 x 5 cm) = 10 cups (2.4 liters)
10×2 inch square = (25 x 5 cm) = 12 cups (2.8 liters)

Rectangular Pans – 2 inch (5 cm) tall
11×7 inches (28 x 18 cm) = 10 cups (2.4 liters)
13×9 inches (33 x 23 cm) = 14 cups (3.3 liters)

Springform Pans:
9x 2.5 inches (23 x 6 cm) = 10 cups (2.4 liters)
10x 2.5 inches (25 x 6 cm) = 12 cups (2.8 liters)

Bundt Pan – volume varies because of various designs
10×3 inch (25 x 8 cm) = 10-12 cups (2.8 liters)

The 12" ones hold 12 cups--Sooner

Tube Pan:
9×3 inches (23 x 8 cm) = 12 cups (2.8 liters)

Jelly Roll Pans – 1 inch (2.5 cm) tall
10×15 inches (27 x 39 cm) = 10 cups (2.4 liters)
12×17 inches (32 x 44 cm) = 12 cups (2.8 liters)

Loaf Pans – about 3 inches (8 cm) tall
8×4 inch (20 x 10 cm) = 4 cups (960 ml)
9×5 inch (23 x 13 cm) = 8 cups (1.9 liters)

Re: Bundt pan

Mom2Dogs — Sat, 12 Sep 2020 00:21:27 GMT

@rms1954 Thank you, I bookmarked the site.

Re: Bundt pan

Mom2Dogs — Sat, 12 Sep 2020 00:23:03 GMT

@Sooner thanks! I will add this to my recipe cards.

Re: Bundt pan

KaySD — Sat, 12 Sep 2020 00:28:51 GMT

Thanks @Sooner!

Re: Bundt pan

deepwaterdotter — Sat, 12 Sep 2020 01:54:40 GMT

I've made this Pecan Sour Cream Coffee Cake from a recipe I saved from an old issue of Cook's Country. This recipe takes a few hours to complete. It calls for a Bundt pan:

Streusel:

1/2 cup toasted pecans, ground fine

3 tbsp dark brown sugar

1 tbsp flour

1 tsp cinnamon

Cake:

2 sticks cold butter cut into 1/2" chunks, then left to soften at room temperature

6 eggs

1 3/4 cups sour cream

1/4 cup maple syrup

1 1/2 tbsp vanilla

3 cups flour

1/2 cup toasted pecans, ground fine

1 1/4 cup sugar

1 1/2 tbsp baking powder

1 1/4 tsp baking soda

1 tsp salt

Glaze:

1 cup powdered sugar

1 tbsp maple syrup

2 tbsp milk

Stir streusel ingredients together in dish and set aside.

Grease Bundt pan with 1 tbsp softened butter.

Whisk eggs, sour cream, 1/4 cup maple syrup, and vanilla in bowl and set aside.

Stir flour, remaining pecans, sugar, baking powder and soda, and salt in big bowl. Beat in butter and half of reserved egg mixture on low setting with electric mixer until combined. Beat in rest of egg mixture on medium speed until fluffy.

Pour 5 cups batter into pan and smooth surface. Sprinkle streusel on top, then cover with rest of batter.

Bake until internal temperature of cake measures 208 degrees and toothpick comes out clean, about 1 hour. Cool in pan on rack for 1/2 hour. Invert onto wire rack set in baking sheet for 1 hour.

Whisk together glaze ingredients. Drizzle over top and sides of cake.

Re: Bundt pan

candys mine — Sat, 12 Sep 2020 10:37:14 GMT

@Sooner Thanks so much for the volume guide! AND it made me think a bit about Bundt vs Tube pan. I never considered that a tube pan isn't a bundt pan but a bundt pan is always a "tube" pan!

Re: Bundt pan

Mom2Dogs — Sat, 12 Sep 2020 12:18:23 GMT

@deepwaterdotter Thanks for the recipe, sounds good. We have coffee cake on the weekends for breakfast.

Re: Bundt pan

wagirl — Wed, 16 Sep 2020 20:13:50 GMT

I made bundt cakes for many years to use for xmas gifts. I had a pretty nice assortment of Nordic bundt pans. One thing about the ones that have a black interior, you need to lower the oven temp by 25* so it doesn't over cook and give you a chewy crust. Also, I use the PAM baking spray too--never had any problems with the cake sticking to the pan. and, I would dust the pan with cocoa powder for the choc ones . Also letting the cake sit for about 10 minutes on a rack is good. Seems to settle the cake before you turn it out. Little tricks from making prob hundreds of them

Re: Bundt pan

Mom2Dogs — Wed, 16 Sep 2020 21:55:54 GMT

@wagirl thank you for the tips. I was looking at the pans at the store yesterday (walmart) I am not sure which brand they carried and was concerned about the quality and sticking issues.

Re: Bundt pan

wagirl — Wed, 16 Sep 2020 21:59:07 GMT

@Mom2Dogs ---I had a few cheaper brands that did fine too. Just seems like Nordic came out with the really fancy shaped ones. but I found alot on sale so rarely paid full price for the N-brand.

Re: Bundt pan

mogama — Wed, 16 Sep 2020 23:06:19 GMT

A bundt pan is find for baking coffee cakes, even the struesel one you describe. I've dont it many times and it comes out great. Greasing helps.