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 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”
Greek Yoghurt Bundt Cake
- 85 g Greek yogurt with fruit
- 1 free range egg
- 50 ml sunflower oil
- 75 g caster sugar
- 100 g plain flour
- 1 tsp baking powder
- zest 1/4 lemon
- pinch salt
- Place 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.