Bundt cakes have a reputation for being tricky, but with the right technique for preparing the pan, you can be certain of beautiful results every time.
Where many bakers go wrong is with a scant coating of lumpy flour or cocoa, which can only prime the pan for disaster. The coating must be fine, light, and even, without any pockets of dry matter lurking in the crevices of the pan.
To scale the recipe, tally up the weight of the ingredients and multiply accordingly to hit the proper range. Because there's some wiggle room when it comes to the exact amount of batter, I'll usually round up or down to the nearest whole egg., as their uneven shape may cause them to tip to one side when placed on a wire oven rack. This can also be handy for catching overflow, should the amount of batter be miscalculated.
When adapting a recipe as a Bundt for the first time, rules of thumb can land you in the right ballpark, but it takes experience to dial in the details!After baking, I let my Bundt cake cool for about 10 minutes to give its crumb a chance to firm up. Then I use my fingers to gently pull the cake away from the side of the pan. Next, I'll place a serving platter or cake stand on top, then quickly flip the whole thing over .
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