Tube and Bundt Pans

Do you have recipes that call for a tube pan? How about recipes calling for a Bundt pan? Are they interchangeable and does it matter which you use in your recipes? I use to wonder about the same thing and over years I have read numerous articles and baked in both. So in my March edition of Equipment Corner I will give you the answers to questions every home cook has about these essential pans,Tube and Bundt Pans.

Over the years I have gotten many questions about these pans. Growing up I watched my Mom and grandmother use only a tube pan to bake pound cakes or the infamous fruitcake. My Dad loved pound cake so at Christmas and Easter we often found her delicious cake for dessert. buttery thick and rich, dense cake that could be served with fruit.

Depending on the recipe ingredients and baking times, the two pans are not interchangeable. Angel Food Pans as they are sometimes called have a long tube running through the middle of a round but straight ring. Some may have a center removable tube making easy removal of some cakes. Tube Pans are best for baking angel food cakes and sponge cakes. These cakes bake in less time because texture is lighter and not as heavy as a pound cake, requiring less baking time. Usually constructed of aluminum or metal which helps with heat distribution and high-rise. If your pan has a removable center, I suggest placing parchment between outer ring and tube insert. This will keep your pan from leaking batter.

As much as Tube and Bundt pans are alike they are different. Bundt Pans are heavier because they’re made of cast-aluminum, most often used to bake as mentioned pound cakes, coffee cakes, or heavy, dense cakes. Bundt Pans have fluted sides and the tube in the center allows batters to rise and bake evenly. The size of both pans are about the same, holding approximately 12 cups of batter. If you are unsure about your pan’s capacity, pour water in the pan to figure out capacity.