I got my bundt pans through a giveaway and haven't looked back since.Though I rarely use the bigger pan(12 cup bundt),the smaller one(6 cup)gets used at least once in a fortnight.I love the pan for the beautiful shape it lends to the cake without much effort from us,excluding the greasing and flouring of the pan.
Few times,I've had disasters where the cake stuck to the pan or refused to come out despite greasing.Over a period of time,I've learnt a few tips and tricks which ensure the cake comes out of the pan in one single piece each and every single time.
- Grease and flour your pan well.Use a pastry brush or a tissue and cover every nook and cranny of your pan with melted butter or shortening.Add flour to the pan and tap well so that every part is coated with flour.Discard the excess flour and make sure no chunks of flour remain.
- After baking,place the pan on a wire rack and let the cake cool in the tin for 30-40 minutes.Use a knife to loosen the edges and center of the pan.
- Invert the cake pan onto a wire rack and let the cake cool further before slicing.
In a mixing bowl add all the ingredients and beat well for 3-4 minutes
or until the batter is smooth and no chunks of sugar and flour remain.
Pour into the prepared tin and bake for 30-35 minutes or until a toothpick inserted into the cake comes out clean.