Bundt tins are perfect for lazy bakers and those who do not care to decorate. Make a delicious batter, pour into the tin and bake, turn out and dust with icing sugar. The bundt tin does all the work for you; the cake will look stunning and everyone will be wowed by it and possibly not realise that the secret is all in the tin. It really is better in a bundt.
Ed bought me a beautiful pair of mini bundt tins recently, made by Nordic Ware, the Emperor of bundt tins. My new tins are perfect for baking for two as each holds a 1 egg batter.
Tips for Baking Bundts
- Grease the tin very well – I am a huge fan of Dr Oetker cake release spray – use a brush to get it into all the corners
- Bake at a lower temperature and for longer
- Bundt tins are usually labelled by how many cups they hold, which can be confusing. Calculate how much batter your bundt pan will hold by filling it with water and then pouring it into a cake tin you have baked in before, which will show you how much cake mix you need. I usually think in “egg units”
Cakes baked with yoghurt have a fantastic dense moist crumb, the slight sourness offsets any sweetness and adds a new dimension of flavour. The thick liquid base makes it a breeze to mix the cake by hand – perfect for baking when on holiday or with children. For my yoghurt I used Chobani (a popular US brand which has recently launched in the UK) Greek yoghurt with a layer of strawberry compote in my cake. Any plain Greek yoghurt and a spoon of jam would do in its place.
Photo: Chobani. Chobani is available in six flavours – Strawberry, Peach, Black Cherry, Blood Orange, Pomegranate and Plain – in selected Tesco stores across the UK, with a RRP of £0.89/170g pot
Recipe: Greek Yoghurt Cake
Scale up or down according to the size of your pan. Adjust cooking time accordingly. (Double the recipe for a 1lb loaf tin)
For a mini bundt – perfect for 2 for 2 days
Ingredients
1/2 of a 170g pot of Greek yoghurt with fruit*
1 egg – free range
50ml sunflower / vegetable oil
75g caster sugar
100g plain flour
1 tsp baking powder
zest 1/4 lemon
Pinch saltPlace the yoghurt, egg and oil in a bowl and beat with a wooden spoon or spatula until smooth. Fold in the sugar, flour, baking powder, lemon zest and salt. Pour into a prepared mini bundt tin and bake at GM3/170C/325F for about 30 – 35 minutes until a cocktail stick inserted into the cake comes out clean and the cake spring back when lightly pressed.
* or plain Greek yoghurt and a spoon of jam
Sending this to Dolly Bakes’ bundt challenge in honour of her newly created National Bundt Day UK which will be on the 15th November the same day as America’s National Bundt day! It really is better in a bundt!
Many thanks to Chobani for the bag of yummy yoghurts they sent me.
Looks lovely Helen, I think mini bundts are more appealing than the bigger ones, looking a your photo.
Love a good bundt. I had Chobani yogurts in the US: flavours were a little hit and miss for our liking but I bet they work well in the cake.
I’m so pleased you posted this Helen. Brought my first bundt tin recently whilst in Berlin and have yet to use it. You tips are helpful, love that non stick spray too, and the recipe souds delightful. I’m thinking of embellishing mine with some sort of chocolate drizzle and sprinkles but equally I see from yours that icing sugar is possibly just as nice. X