Recipes

[Mom2Dogs]

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

[rms1954]

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.

[Mom2Dogs]

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

[rms1954]

@Mom2Dogs Maybe this will help:

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

[beach-mom]

@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.  

[Sooner]

@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)

[Mom2Dogs]

@rms1954   Thank you, I bookmarked the site.

[Mom2Dogs]

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

[KaySD]

Thanks @Sooner!

[deepwaterdotter]

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.