Sounds fun-pictues please!

Thanks! And sorry. I type on the computer and then put in the pictures from the tablet, and I guess you saw the post before they got in. :)

Not a glass pan but I have two "half size pans" and I LOVE them! There are two of us and one is perfect -- the other can be frozen or given away and we don't have to either overeat cake or eat cakes for days and days and days an . . .

Looks great. I bet the fruit tasted good!

NICE!!! Now I want a piece. :-)

Oh, that does look like just the right. I have several bundt cake pans, but the smallest is, I think, a 10 cup. I make a smaller cake in the bigger pan and get a "not very tall" cake but it throws off the baking time and I have to watch it very carefully.

This is a much better idea.

Annie

I dont have a bundt pan, but i do have a full size angel food pan. Do you think i could use it instead of buying another pan? i have so many pans…..

If you make angel food cakes, saving your pan for them exclusively isn't a bad idea. They need the texture to cling to with absolutely no fat. With good dish soap, however, you can reliably remove any fat residue. Just make sure to do that before making an actual angel cake. The same tube pan is appropriate for chiffon cakes as well.

The question for Bundt recipes is volume and texture. A thin batter will run out of the bottom of a two part tube pan. It's also harder to measure the volume of the pan, because you can't just fill it with water. If you have something like rice in bulk quantity, you can fill the pan with that, then measure the volume of that to get an approximation, unless you know the volume of your angel recipe. If you have the right amount of batter--or don't mind if you have overs (a classic Bundt recipe, as noted above, is 15 cups)---and if it's thick enough, yes, you can use the pan. If you want to be crafty, you can cut and pleat parchment to try to keep the batter from leaking, but it's not the best way to bake. You can also bake the recipe in a couple of loaf pans.

The thing about Bundt pans is that they're pretty. The fancy molds, like the rose or castle, are too detailed and don't work well with a lot of recipes. Regular fluted Bundts just look nice without any icing or topping or anything. Unlike layer cakes meant to be frosted, Bundt cakes are baked to a toasty brown color and are meant to stand alone. I get it about the "so many pans" but if you want to make Bundt cakes regularly, it's worth having one.

This is the Simax glass bundt pan I used. They make the small and medium, and also a shallow round that one would use for coffee cake and similar. https://www.amazon.com/gp/product/B07T4J1743/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&th=1

Thank you, plllog. Your pan is beautiful and I’d love to have one. The thing is I’ve never made a bundt cake; in fact, I’m not sure I’ve ever eaten one! I read about them and think I really need to have a bundt pan, but on one hand, I love cooking and kitchen (and Sewing!) gadgets and can accumulate many. On the other hand, I seldom make angel food cakes, so I will take your advice and try a bundt recipe in my angel food pan, cleaning it thoroughly after I do. If this bundt cake is irresistably delicious, if not not particularly beautiful, well, I will probably buy a bundt pan.

Thank you very much fo your help.

You can't judge a whole type of cake from one recipe made once, but I get what you're saying. A Bundt cake is defined by the pan, however. It's just cake! When you make layers, sometimes you make them drier or firmer than standard cake to hold up to heavy fillings and wet applications, such as whipped cream. Sometimes, Bundt cakes have an added soak--a flavored simple syrup that's soaked into the baked cake to make it sweeter and moister because it doesn't have frosting. But a good cake is a good cake, no matter what pan you make it in. The crust I mentioned above comes with baking at 350°F no matter what pan you're using, it's just that it's desirable in a Bundt and often not in a layer cake, which is often baked at 325°F (many just cut the crust off of the cake layers before frosting).

I've made this strawberry Bundt cake many times. It's thick enough a batter for your tube pan, IIRC, and really good. I've never added any ganache or other topping to it. Just plain cake. :) It's a full sized recipe, however, so do check the volume of your pan if you make it, and reduce it if necessary:

http://brighteyedbaker.com/2013/02/11/confession-109-i-buy-too-much-chocolate-strawberry-bundt-cake-with-white-chocolate-ganache/ 

Oh my! What a cake that is! Thanks for the recipe. I’ve never been a good cake decorator so i probably won’t go all in on this one but the cake itself sounds just wonderful. I‘m looking forward to this cake adventure.