Pecan Updside Down Bundt Cake Recipe - Practically Homemade (2024)

FAQs

Why are nothing bundt cakes so moist? ›

The bakery is known for its unique take on bundt cakes. The Secret Recipe: The secret recipe of Nothing Bundt Cakes revolves around quality ingredients, including flour, sugar, eggs, and a unique addition — sour cream. Sour cream adds moisture and a subtle tanginess to the cake, making it stand out.

It is usually used for pound cake and other dense moist cakes such a coffee cakes. Pound cake batter has a lot more moisture than a standard cake batter due to all the butter, milk and eggs. Because of the extra moisture, it takes longer to cook and usually uses a lower temperature.

The differences between a Bundt cake and a regular cake are shape, size, and texture. The ingredients may be the same, but the end result looks different. A regular cake can be round, square, rectangular or any shape really.

Let It Cool Before Flipping

For a full size—10 to 12 cup Bundt—Dalquist recommends letting the cake cool for seven to 10 minutes. For smaller pans, such as a six cup Bundt, five minutes is plenty of time.

Made fresh daily using only the freshest ingredients available, Nothing Bundt Cakes combines great taste and creative presentations that appeal not only to taste buds but to all five senses. Customers are greeted by the smell of freshly baked cakes the minute they cross the store threshold.

These pans are ring-shaped and highly decorative. Bundt cakes may take the form of coffee cakes or pound cakes. In general, these cakes are denser than light and airy sponge cakes. This structure helps the cakes bake well in the specially designed pans.

However, you can use a tube pan for recipes that call for a Bundt pan in many cases. Keep in mind that tube pans typically hold more batter than a bundt pan of the same size. Also, a two-piece tube pan with a removable inner core has the potential to leak.

How much batter should go into a Bundt pan? Broadly speaking, a classic 10-cup pan should contain enough batter to reach the two-thirds mark, but should be no more than three-quarters full.

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.

As a professional baker, I don't often use boxed mixes, but I appreciate how easily they bring a cake together. I think premade mixes are great for beginners gaining confidence around the kitchen and also for last-minute cake "emergencies."

Is boxed cake mix as good as homemade? ›

They are so convenient, but never quite as tasty as homemade cakes. But don't worry! With ingredients you already have on hand in your kitchen, you can make a cake from a box that tastes more flavorful, moist, and like it was made from scratch.

If healthfulness is a big factor in your cake consumption, this might be a winning argument for you for homemade over boxed mix. MAKE OR BUY? Honestly, we could go either way with this one. The box mix is about $1.50 cheaper and requires less effort, energy, and attention.

Rebel bakers who flout the rules should know that using Pam on nonstick bundt pans without ruining them is all about the cleanup. First, after you've sprayed your pan with Pam and poured in your cake batter, take the time to carefully wipe off every bit of the excess Pam on the edges of the bundt pan.

To summarize, applesauce is a secret weapon for creating moist and healthier cakes. Its natural sweetness and moisture make it a great substitute for high-fat ingredients like oil or butter. So go ahead, embrace the power of applesauce and elevate your cakes to new levels of deliciousness!

Often times Bundt cakes bake up with a bit of a domed bottom. That's OK—most cakes do! Catherine says that one way to prevent that and to create a more level bottom for your cake is to use a spoon to create a bit of a trench in the center of the ring. You can also tip the pan so the batter goes up the sides a bit more.

A bundt cake is a cake made in a bundt pan. Because of how the pan is designed, the cakes usually come out very thick and moist, without much expansion going on during the baking process to make them light and airy like other cakes.

So, to prevent moist cakes, make sure you're binding the ingredients well. If over-mixing is a problem, so is under-mixing.

The ratio of wet to dry ingredients determines a cake's moisture level. If there's simply too much flour and not enough butter, a cake will taste dry. On the other hand, if there's too much milk and not enough flour, a cake will taste too wet. Finding the right balance between wet and dry ingredients is key.

Your cake is too dense A cake that is overly dense typically has too much liquid, too much sugar or too little leavening (not excess flour, as is commonly thought).