I just received a Breville Smart Oven (large model) for my birthday and I am happy to report it did a decent job of baking a full sized bundt cake in the oven. I used CIs Chocolate Sour Cream Bundt Cake and my pan has a dark coating on it. Since the pan fills the oven almost completely, I opted to use convection to circulate the air for more consistent temperature. Though the recipe says to bake at 350F, I opted to bake at 325F on convection since I had a darker pan (note—this is actual temp—I had to set the oven to 340F to achieve a consistent 325F). Anyway, I baked the cake until 190F internally (which I think amounted to 48 minutes—but I didn’t write down how long I set the oven for—40 mins or 45?? oops!). The cake rose evenly and there was one spot on the top where the crust was overbrowned and starting to darken. This however, was easily modified by picking off (and sampling the crust). Otherwise, the cake looks evenly baked (even upon unmolding). I won’t be slicing until next week but I’m generally pleased with how the cake turned out. I figured a Bundt may possibly be pushing the limits given how close to the top of the oven it sits once risen—yet aside from the one dark spot, it was nicely baked.