Introduction
Have you ever wondered if it takes longer to bake in a bundt pan? If so, you’re not alone. Many bakers wonder if the unique shape of a bundt pan affects baking time. In this article, we’ll explore the truth behind this baking myth and provide a delicious recipe for you to try out.
Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, room temperature
- ½ cup vegetable oil
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat your oven to 350°F.
- Grease a 10-cup bundt pan with cooking spray or butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract.
- Pour the wet mixture into the dry mixture and stir until just combined.
- Pour the batter into the prepared bundt pan.
- Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
- Serve and enjoy!
Nutritional Information
- Serving Size: 1 slice
- Calories: 250
- Total Fat: 11g
- Saturated Fat: 1.5g
- Cholesterol: 40mg
- Sodium: 260mg
- Total Carbohydrates: 35g
- Dietary Fiber: 0g
- Sugars: 23g
- Protein: 3g
Cooking Time
The baking time for this bundt cake recipe is 40-45 minutes.
Equipment
- 10-cup bundt pan
- Mixing bowls
- Whisk
- Spatula
- Cooking spray or butter
- Wire rack
Serving Suggestions
This bundt cake is delicious on its own, but you can also serve it with whipped cream, fresh berries, or a drizzle of chocolate sauce.
Variations
- Try adding ½ cup of chopped nuts, such as pecans or walnuts, to the batter.
- For a citrusy twist, add the zest of one lemon or orange to the batter.
- Add ½ cup of chocolate chips to the batter for a chocolatey version of this cake.
Substitutions
- If you don’t have buttermilk, you can use 1 cup of milk mixed with 1 tablespoon of vinegar or lemon juice.
- You can substitute the vegetable oil with melted butter or coconut oil.
- If you don’t have granulated sugar, you can use brown sugar instead.
Storage
This bundt cake can be stored at room temperature in an airtight container for up to 3 days. You can also store it in the refrigerator for up to 1 week or freeze it for up to 3 months.
Tips
- Make sure your ingredients are at room temperature before mixing the batter.
- Don’t overmix the batter or the cake could become tough.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Notes
This bundt cake recipe yields 10-12 slices, depending on the size of your slices.
Frequently Asked Questions
Does it take longer to bake in a bundt pan?
No, it doesn’t take longer to bake in a bundt pan. However, the baking time can vary depending on the recipe and the size of your bundt pan.
What size bundt pan should I use?
This recipe calls for a 10-cup bundt pan, but you can use a larger or smaller pan if you adjust the baking time accordingly.
Can I use a different type of pan?
Yes, you can use a different type of pan, but the baking time and temperature may need to be adjusted.
Personal Thoughts
This bundt cake recipe is a classic and always a crowd-pleaser. The buttermilk adds a tangy flavor and keeps the cake moist, while the vanilla extract gives it a delicious aroma. I love serving this cake with fresh berries and whipped cream for a simple yet elegant dessert. Give it a try and see for yourself how easy it is to make a delicious bundt cake! In conclusion, the shape of a bundt pan doesn’t affect baking time, but the size of the pan and the recipe can impact the baking time. Follow this recipe and enjoy a perfectly baked bundt cake every time!