Cranberry Pecan Pound Cake Recipe {Easy Coffee Cake in Bundt Pan} (2024)

FAQs

Can you use a bundt pan for pound cake? ›

From as long as I can remember, my mother or grandmother would prepare this fancy-looking bundt pan pound cake, which is easy to prepare from pantry staples. The name is derived from the ingredients: one pound each of butter, sugar, and flour.

Bundt cakes typically contain ingredients like cake flour, sugar, eggs, and flavorings, but they often incorporate additional ingredients such as sour cream, yogurt, or buttermilk for added moisture and richness. The result is a cake that is lighter than a traditional pound cake but still rich and delicious.

Allow the Cake to Cool

Once you've cooked your bundt cake and removed it from the oven, allow it to cool in the pan for 10 minutes. Then place a wire cooling rack over the base of the cake and invert the pan to release.

Bundt pans have fluted sides and are less ideal for a chiffon cake or angel food cake, but are otherwise pretty interchangeable with tube pans, according to Lolley.

If you leave the cake too much longer you will encounter the sticking issue. As the cake cools the crust will start to become sticking and it will glue itself to the pan, turning out after 10 minutes is the sweet spot where the cake will slide right out of the pan without issue.

Because Bundt pans are so deep and hold so much cake, Mark says you will have to lengthen the baking time. The oven temperature does not have to change. Most Bundt cake recipes are baked for 60 minutes or more. Check for doneness at the 45-minute mark.

The bundt pan allows more of the cake to be in contact with the edges of the pan, and therefore the heat is transferred more evenly. If you put pound cake into a regular round cake pan, it will not cook in the center or it will burn on the edges.

Cake flour – This flour works considerably better for pound cake than using plain/all-purpose flour (see in post for comparison). It rises better, and has a more tender crumb. Measuring cake flour: If using cups, sift flour into a large bowl first, then scoop out a cup of flour.

And, well, I grease my Bundt pans with Pam Original. I find it fast and effective, and have never experienced any sort of residue or buildup over time,* but I'm also (like many pastry chefs) rather meticulous when it comes to cleaning my gear.

When you remove your cake from the oven, don't flip it out of the pan right away! Instead, let the cake cool for ten minutes in the pan. Then, placing the wire rack over the base of the cake, invert the pan. Peek under the wire rack and see if the cake has dropped out.

What is the difference between a fluted tube pan and a Bundt pan? ›

“Tube pans most often have detachable sides, while bundt pans do not,” says chef and cookbook author Denise Norton, founder of Flavour Cooking School. “A tube pan is round, with deep sides and a hollow center tube that is most notably used for angel food or sponge cakes, which tend to be oil-free and very delicate.

What Is The Difference Between A Bundt Cake And A Pound Cake? The differences between a Bundt cake and a pound cake are the amount of each ingredient and the shape of each cake. Pound cake is named for the traditional amount of each ingredient.

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

A standard Bundt cake pan holds between 10 and 12 cups of batter, and standard Bundt cake recipes typically make slightly more than what you'd bake in a 13×9 pan, or two 9-inch round cakes. Find more baking pan conversions.

Ring pans like Bundt molds heat faster than regular round pans and they bake deep cakes evenly even at diameters over 9 inches.