A couple of weeks ago, maybe more like a month at this point, I received my King Arthur Flour catalogue in the mail. In this issue was a recipe for a black and white pound cake. It looked delicious and, I had recently dug my fancy bundt cake pan out of storage. I say storage like we actually have some sort of organized, storage container or shed or something. What I really mean is I was cleaning out a cupboard and found it….lol. Anyway, after finding my cool pan and getting the catalogue with the recipe in it, I decided to give it a whirl.
I don’t usually have trouble with bundt cakes…well, I should say that I’ve made them before and had great success. I really like a recipe I have for a chocolate peanut butter swirl bundt ( I’m realizing I have a thing for swirled bundts haha) with salted caramel drizzle….mmmmmm, it’s so good. I’ll have to do that one soon and post about it. Also, after my disaster and tweeting King Arthur Flour, they had some recommendations (which I will share with you) about how to fix my problem as well as a recipe for a lemon bundt that I definitely want to try.
I got the recipe ready and started my process of baking and snapping pictures. I really like to document well so that you can see exactly how I’m doing things. If you ever read a recipe or a post of mine and you have a question, please email me (you can find my email here) or comment below it and I’ll be glad to explain further. If I don’t have an answer right away, I will get you one!
This blog is described as the good, the bad and the delicious and today, I’m telling you that I do have the bad part. It happens.
I started this recipe by putting all of my sugar, flour, salt and baking powder into my mixing bowl and mixing to combine.
Do these pants make my Bundt look big???
Sorry I couldn’t help myself…. moving on
Next, I added my softened butter and blended until it looked “sandy”
Adding eggs one at a time and beating well after each addition
The batter actually takes on an almost “dough-y” appearance in my opinion
Now, time to add the buttermilk. I never have buttermilk on hand so, I make my own. I used regular whole milk and added apple cider vinegar. This makes the milk curdle and gives it the tang of buttermilk. Good substitution if you want to bake or cook with it. Bad substitution if you plan on drinking it….
Buttermilk added and mixed together
Add vanilla and stir to combine. Also, after vanilla is combined, it’s time to take out 1 cup of the vanilla batter and reserve it. This is going to be the base for your chocolate portion.
Time for the chocolate part…. As I’ve done before, here, I don’t have King Arthur Flour’s triple cocoa blend so, I’ve blended my own. I used equal parts of regular cocoa powder and the special dark. It’s not a triple blend but, it’s a blend, and it’s what I have on hand. I love their products and if you are more of a planner than me then definitely order it. Maybe I’ll order some just to have.
I mixed together the cocoa powder and instead of using water and espresso powder (also, because I don’t have any) I used cold coffee that I had left over. The coffee helps to deepen the chocolate flavor. I have used KAF’s espresso powder before and, like with the cocoa powder, if you are a better planner than me and have the time to order it, do it. I really like their espresso powder. It’s a nice option to add that richness without adding the liquid of coffee. Some recipes will work fine when using coffee but for others, a powder is a nice option.
I got my chocolate batter a bit on the thin side so, when pouring the chocolate into the vanilla, it was more of a pour than a “dollop” as KAF’s recipe describes. Maybe this was part of my problem?? I put half the vanilla batter in the pan, then the chocolate, then the other half of the vanilla and swirled with a butter knife. It looked beautiful!
Baking time! 350 for 40-45 minutes or until a cake tester (aka toothpick) comes out clean
Coming out of the oven…she’s a beauty!
Now, there may be a lot of things I could have improved with my technique but, I think I have arrived at the point that really ruined it for me. At this point, little Miss was up from her nap and it was time to change her and get her fed. Also, I knew that this delicious marbled maven needed to cool so, I felt as though I could now, walk away. I’m thinking I was wrong. I think I let her cool too long before attempting to turn her out. There are a few other idea people had for me on Instagram (follow me at sweeterpeainsta) as well as when I tweeted KAF my picture.
Whomp whomp…. 🙁 well, the marbled maven tasted good, she just didn’t look so hot. I told you I’d share the bad…..lol.
- Loosen edges as much as you can along the sides of the bundt pan ( I did do this but I think it re-adhered)
- Make sure the pan, even though it’s non-stick, is well oiled. Recipes say to oil/grease the pan at the beginning of the recipe however, one person stated that if you do this, the oil tends to run down the sides and pool in the bottom causing an uneven coating so it’s better do grease/oil your pan right before you pour in the batter. I had never thought about this but, I think it’s a good point.
- Be sure the integrity of the finish in the pan is good. This may be some of my problem as well because after close inspection, the finish on the inside of my pan does appear to be scratched a bit.
- Another recommendation was to grease the pan and instead of like with a traditional cake where you flour the pan post oil, they said to use sugar. At first I thought yea, and burn the dickens out of my cake and weld everything to the inside of my pan…uh huh, sure…. This concept though, when explained, makes sense. By sugaring the sides of the pan, you are preventing the batter from coming in complete contact with the pan. It’s like a buffer or an insulator. When the sugar melts due to the oven heat, it becomes liquid and stays that way for a little while after the cake is removed from the oven allowing the cake to slide right out. This next part is KEY… you must make sure to turn out the bundt while the sugar is still a liquid because if you do wait to long to remove the cake, you will be welded. This kind of comes back to my main point in that I got distracted and didn’t remove the cake in an appropriate amount of time. It cooled completely in the pan and well, they became one…at least the top intricate portion did. I’m going to try this when I do the lemon bundt that was recommended to me by KAF.
- Jennifer from Beyond the Butter, recommended that I try Baker’s Joy which is a flour infused baking spray. She said she’s never had any trouble with anything sticking. I’m going to have to get some of that for the future. BTW, you should seriously check out her blog! She makes amazing desserts. I want to try her super moist carrot cake recipe!
This is becoming somewhat of a challenge for me now. This is my personality. If I mess up, I want to try to fix it. I want to try it a million more times to see what I did wrong or how I can change the outcome. I feel that this is part of my scientific brain, like experimenting to see what works and what doesn’t. So far, I’m in the doesn’t work category which only leaves room for improvement! Yay!
Stay tuned and keep an eye out for my next Bundt!
I like big bundts and I cannot lie…. I know you’re singing it now 😉