I’ve written down a few recipes for Bundt cakes recently, it’s something I want to try.
King Arthur Flour has put together a really good recipe collection website, including a bunch of Bundts.
When you read several in a row, for example:
Classic Vanilla Bundt
Lemon Bliss Bundt
Coconut Marble Bundt
, you’ll definitely notice a pattern of samey-ness. It’s the same Bundt, over & over, you might think. The procedure might change, you might mix ingredients in a different order, but I believe there is a mean, an eigenvector or something, an Average Bundt Cake at the center of this. Let me just chart it, and it’ll speak for itself (hopefully):
|ingredient||Classic Vanilla Bundt||Lemon Bliss Bundt||Gingerbread Bundt||Coconut Marble Bundt|
|milk||¾ c||1 c||1 c (water)||½ c|
|baking powder||2¼ t||2 t||1 t||1 + ½ t|
|baking soda||¼ t|
|salt||1½ t||1 t||½ t||½ t|
|vanilla extract &c||1 T||¾ t lemon oil||½ t||½ t|
|&c||½ c molasses, 2 T gingerbread spice1||½ c coconut milk powder2, ⅓ c cocoa, 2 T hot water|
I feel like I need to see more recipes before I can write down the average.
Other fun Bundt stuff
There seems to be a lot of two-batter cakes where you layer one, then lay the second down as a stripe, then cover with the first. The recipes for those will ideally just say “take ⅓ of the batter and set aside” or it’ll just be a fruit/nut compote or something.
And for a low-decoration cake3, most recipes have very specific glazes and icings. Hot glazes are brushed on hot out-of-pan cakes, and warm icing is poured over cold cakes. As far as I can tell.
|ingredient||Original Pound Cake||Norwegian Sour Cream Cake||Golden Vanilla Pound Cake|
|butter||227g||227g||170g + 85g cream cheese|
|milk||½ c||1½ c sour cream||3 T|
|baking powder||1½ t||2 t||1 t|
|salt||½ t||1 t||¾ t|
|vanilla extract &c||1 t + 1 t brandy||2 t||2 t + 1 t almond extract|
Hmm. The Original Pound Cake & Golden Vanilla Pound Cake are only quoted to fill a loaf pan, so they’re a bit lower in mass.
If I had to pick one Bundt recipe to stand as the median4, it’d be the Classic Vanilla Bundt. It really is close to the median. It’s also one of the lowest in sugar, which I’m trying to stay low on. A lot of the coconut cakes5 take a lot more sugar. I hope I can use sucralose or stevia or something, at reasonable cost. I’m not sure what happens to a cake if you just subtract the sugar. Does it fall apart structurally, or chemically, or does it just taste like a biscuit, or what?
There is actually a YouTube video by Maverick Baking that shows replacing sugar with stevia/erythritol. It doesn’t (form a) crust the same way, in the oven.
Taste seems to be pretty close (she’s got no reason to lie), so I’d be willing to bet you could substitute any recipe ½-½ sweetener-sugar, or maybe even ⅔-⅓.
This is all assuming an equal-volume sweetener, basically maltodextrin plus whatever.
If you get highly-concentrated stevia, you will lose volume, but I guess you can add something like a banana or applesauce or something.
I think it’s kind of pointless to try to eliminate the sugar entirely, as a goal, but if I can get away baking with stevia or sucralose, then you bet I will. I think they’re harmless. Maltodextrin, too. If I can get away buying the cup-for-cup sugar at a good price, I probably will. Maybe I could go ½-½ sucralose powder to stevia extract. I have to bake the same cake with A vs B, and report back.
just mix equal parts ginger, cinnamon, nutmeg, cloves, allspice ↩
I feel like you could also just use coconut milk, and cut liquid, or coconut cream or something ↩
honestly, I’m not a huge fan of frosting 9” flat round cakes. Crumbs in frosting, no more! Cutting off the top part to make it flat, no more! ↩
the median being an element of the set, and not some imaginary super-element or average-element, in this case ↩
and damn if I don’t like some coconut ↩