Baker Matt Lewis; © Chris Court
In our December issue, baker Matt Lewis, co-owner of Brooklyn’s amazing Baked, talks about his Bundt cake obsession, and why the dessert is an excellent fit for the holidays. Bundts are versatile, essentially self-decorating (they require little adornment other than a dusting of confectioners’ sugar) and much easier to transport than frosting-covered cakes. They are also incredibly forgiving, something we learned in the F&W Test Kitchen while trying to troubleshoot a cake recipe for a different story. When we attempted to bake a Bundt recipe using loaf pans, the results—while delicious—had sunken tops that were just too sad-looking to serve.
But why would the different shape affect the final result? For guidance, we turned to Shirley O. Corriher’s indispensible and brilliant baking reference, BakeWise. Corriher writes, “With cakes, many times an overleavened recipe is baked in a Bundt or tube pan.… It doesn’t matter if the top of the [cake] in a Bundt or tube pan is slightly sunken, you’re going to turn it upside down. No one will ever know!”
Of course: Cakes baked in Bundt pans are served bottom-up, with the decorative molding from the pan on display. In our case, the recipe in question had too much baking soda, causing the cake to rise too quickly in the hot oven and then deflate as the fast-rising bubbles popped. We corrected the leavening to produce lovely little loaf cakes, but we also gained some admiration for the humble Bundt: From now on it’s our go-to pan for any delicious-but-cosmetically-challenged cake recipes.