Ok so i baked the almond yogurt cake in my 10 cup party bundt. I reduced the yogurt to 220 grams and increased the flour to 140grms. It did bake with a circle around the top but i dont think it will show when cut.I dont know how it tastes, will be had later but appearance is presentable. Greased the bundt very well with bakers grease and baked at 350f for 35 minutes. It rose to 1"from the top. Thanks to Nannybakes for giving us the idea.
10 Likes
Beautiful! I’m sure it will be delicious! I made the yogurt verveine cake pg 14 also in the party pan, which was successful. It’s also upthread, you might want to give it try it in your party pan, our family loves it. I just bought some California apricots at TJ , they would make a good sub for the peaches in the cake.
3 Likes
Do you mean Baker’s Spray?
Yay! Gorgeous! Congrats!
Yes, many thanks to @Nannybakes for the guidance. I will be trying this one in a bundt pan soon (still eating the last one).
No its a blend of equal parts flour, oil and shortening. I mix it up in my blender and keep it in a jar in the fridge. In my case i use 1 cup of each and it lasts me for months.
2 Likes
General question for all you bundt pan experts: are you using a sheet pan under the bundt, or baking with the cake pan directly on the rack?
I see Stella Parks says to use a sheet pan. I haven’t been, but struggle with rotating the pan sometimes, and may be asking for trouble.
Thanks MR, very kind of you!
No expert but I do bake a lot of them in various sizes and shapes, I go against the “ rules” and bake on a stone, which supposedly blocks the heat from the center tube. I don’t use a sheet pan under it but do like the results from baking on a stone, convection bake. My oven and I are close friends, we know each other very well 
.
I’ve not had a spillover with this method.
2 Likes
I baked this one on a sheet pan. Do have a stone will try to remember next time.
1 Like
I don’t put a pan under my bundts.
1 Like
My stone is a permanent resident so I bake/roast with it all the time. I’m usually using the side oven of my range, so heat up time is minimal.
1 Like
We had the cake with french vanilla ice cream. Cake is delicious and moist like the original recipe. I will keep my changes. We love simple cakes with no icing except for birthdays.
4 Likes
GENOISE CLASSIQUE (P. 166) and FRAISIER (P. 176)
A layered strawberry cake with a genoise sponge, kirsch-infused soaking syrup, macerated fresh strawberries and Chantilly cream. I’ve been eyeballing this one since Gateau was BCOTM, and was waiting only for the fresh strawberries to come in.
The only modification I made was to sub the crème de fraise (for macerating the berries) with a homemade strawberry “liqueur” (strawberries, vodka, framboise and homemade strawberry syrup). That concoction came out great. The whole cake came out great, as far as I’m concerned.
I made a half recipe for the two of us in a 6" x 3" Fat Daddio pan.
We at the entire thing in one sitting, our excuse being this is not something which would hold up well at all. My husband, who grew up on sponge cakes, was very happy to see me attempt this one. All the mo’ betta’ since it included two of his other favorite food groups: strawberries and cream.
12 Likes
I want to dive into my ipad.
3 Likes
Love this.
2 Likes
Your strawberries are unusually gorgeous: red as red can be, all the way through. So happy you just went ahead and ate the whole thing!!
3 Likes
Lol. We debated it. Plan A was to hold half over for later, but we realized we were kidding ourselves. 
It was too much cake for one sitting, however (if there is such a thing). I think next time I’ll cut the cake in half before assembling it, even if it means cutting berries and whipping cream twice.
Those berries are local Washington berries from our garden. Anyone around here (me included) will talk your ear off ad naseum about how superbly red Washington berries are all the way through. 
3 Likes
Color is about variety, typically. Do you know what variety they are?
Rainier strawberries. They are a June-bearing variety, but by selecting specific and varying locations in the yard, we’ve found we can extend that season.
4 Likes
GATEAU auYAOURT et aux Poires pg.10
This is one of the most pleasing yogurt cakes that I’ve made from the book. This is probably the fourth time for the pear cake and with good reason. A tender, moist cake with a fine crumb, it would lend itself to other fruits as well. This iteration has diced rather than sliced pears, toasted crushed hazelnuts and a sprinkling of chocolate flakes added as soon as it came from the oven. I substituted sour cream for the yogurt as I was short on yogurt, this is a 6” cake.
8 Likes
