My Bundt cake turned into a crater and I almost threw the pan out the window

Honestly, I spent like 3 hours last Saturday making a lemon poppyseed Bundt cake from scratch. I greased that pan like crazy with butter and flour, thought I did everything right. When I flipped it out, the whole top stayed stuck in the pan and I was left with a sad, broken ring of cake. Half of it crumbled on my kitchen counter in Austin and I just stood there staring at it for a solid minute. I ended up gluing the pieces back together with a simple powdered sugar glaze and called it a rustic dessert. My roommate said it looked like a cake that survived a car crash but tasted fine. Has anyone else had a Bundt pan just betray them out of nowhere or is it just me?

2 comments

2 Comments

susan8111d ago

That 3 hour lemon poppyseed story hit me hard because I used to be one of those people who swore the nonstick spray with flour was a waste of money. I always did the butter and flour method and thought everyone else was just bad at greasing pans. Then I made a chocolate stout Bundt cake for a friend's birthday last month and that thing came out looking like the surface of the moon. Three big chunks just stayed welded to the pan and I had to scrape them off with a fork. Now I use that baking spray with the flour mixed in and I haven't had a crater since, though it still feels like cheating somehow.

eva_moore11d ago

Wait, hold on, you had to scrape them off with a fork? That's like, nightmare fuel. I would have just stared at it for ten minutes trying to figure out what crime I committed against that cake. I mean, I get the whole butter and flour thing being the 'right' way, but if it's that risky then maybe it's not actually the right way. Is it cheating if it works every time? I just feel like the baking spray people have been laughing at us this whole time.