8 hours ago, JoNorvelleWalker said:Here is what I use:
https://www.nordicware.com/store/product_detail/heritage-bundt-pan#.VqPoQWco7CM
Never had problem with sticking and I find the pattern lovely. Almost too pretty to cut.
I have that pan, and I also have the Nordic War Pro Cast Bavaria bundt pan. I like both patterns a lot. I use either baker's Pam or Baker's Joy and have never had an issue when releasing them from the pan, although I remember reading about the lecithin a while ago and I keep meaning to buy some (but keep forgetting). My issue with Bundt pans in general is this: while I think the cakes look stunning when they're whole, I don't particularly care for the way the slices look. I generally find the slices to be clunky looking, and I can't get around that. I also have a Pullman loaf pan, the larger size (I think it's 13x4x4), that I got from King Arthur several years ago. I love it. And it might not look it, but it holds the same amount of batter as an Angel Food cake pan, so it would hold the batter for most bundts, I guess. I make angel food cakes in the Pullman pan (without the lid), and I love the way they turn out. The slices are so much more elegant. It also holds about 1 1/2 of most loaf cake recipes.
Edited to add: with Bundt cakes, I find it helpful to overbake just a little, like a minute or so, rather than underbake. It doesn't dry out the cake but it helps when releasing from the pan.
