A Bundt pan is an aluminum round baking tin with evenly spaced scalloped edges. It was invented in 1950 by H. David Dalquist and is a modernized adaption of Jewish ceramic cake pans used to bake the kugel -- a traditional noodle pudding. Dalquist added curves to his design to make cake slicing easier. Before trademarking the pan, he added the letter "t" to the end of the German word, "bund," which means "a gathering of people." The Bundt pan is commonly used to produce moist, dense cakes and is one of the most popular cake pans in the world.
A tube pan is similar in shape to a Bundt pan, without the scalloped edges. It is simply a straight-edged, round baking pan with a hollow tube in the center. The hollow area allows the heat of the oven to reach the center of the cake, making the tube pan an excellent substitute. Since the basic shape is the same for both pans, a cake in a tube pan can be baked at the same oven temperature and time as one baked in a Bundt pan.
Angel Food Cake Pan
An angel food cake pan is an alternative to a Bundt, as this specialized pan is similar in shape to a tube pan, but with a few extras. The bottom is separate from the pan and detachable to allow the spongy cakes to be easily removed without sticking. These pans also usually have some type of feet attached to the lip that helps to balance the pan when it is inverted, which is the recommended method for cooling an angel food cake after baking.
Any other type or shape of pan can be used in place of a Bundt pan. The important thing to remember is to adjust baking times accordingly. More shallow pans, like round, square or jelly-roll pans, will need much less time in the oven, whereas deeper loaf or bread pans will require similar baking times to the Bundt pan.
- Photo Credit bundt cake image by Elke Dennis from Fotolia.com
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