Rose, I was a little confused by your reply at first. First you say that you need less leavening because of the center tube, then you recommend increasing the baking powder.
Perhaps you were thinking of converting a recipe for a tube pan (with center tube) over to a Bundt pan (without center tube)?
I was thinking of converting a regular cake recipe over to a Bundt recipe. Any recommendations there? It seems to me that you must need a recipe that makes a cake that holds together well - a soft, very tender, almost crumbly cake would fall apart as you took it out of the pan. Would it be a good idea to substitute some bleached all-purpose flour for part of the cake flour? Should the leavening be increased?
I don’t yet have a big Bundt pan. I have two 4.5 cup pans and a rose-design muffin pan with 12 holes. I haven’t used either one yet—suggestions for “christening” the pans, anyone?
506 Baker, good luck with your Bundt baking! Let us know what happens…
