Removing streusel cake from Bundt pan

Nanna Bev

Hi all,
This is my first post so please forgive me if it's not quite right!

I have a 10" bundt pan with a removable base. I am new to this type of pan & am having trouble getting a streusel topped cake out of the pan in one piece. It is not sticking and I can remove the base from the actual tin easily. The problem comes when I need to lift the cake over the funnel piece attached to the base. The cake has been breaking into two pieces across the cake. Inverting the cake causes a lot of the streusel to fall off! Does anyone have any ideas? How do you do it?

Thanks in advance,
Bev Elliott

badge posted by: Nanna Bev on February 18, 2014 at 12:28 am in Q & A
tags: Bundt pan
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reply by: frick on February 18, 2014 at 1:28 am

I'm a little confused. A Bundt pan is a specially shaped design all in one piece. Do you mean a tube pan? The type typically used for angel food cakes?
Anyway, if it is in two pieces. you have to invert the pan and remove the cake from the main part of the pan, then remove the removable base, should now be on the top. Good luck.

reply by: PaddyL on February 18, 2014 at 1:33 am

Do you slide a metal spatula or a knife under the cake, then around the middle tube before trying to get the cake off the base? I know it can be tricky easing the middle out, and you will have to turn the cake over a bit to release it.

reply by: Nanna Bev on February 18, 2014 at 6:11 am
Nanna Bev

Thanks very much! Yes I do mean a tube pan. Thanks so much for the hints. I am making a coffeecake tomorrow so I'll see how it goes. If I can get it out in one piece with some streusel on top I will be very pleased.
Thanks, Bev

reply by: Nanna Bev on February 18, 2014 at 6:16 am
Nanna Bev

I do slide a spatula under the cake but do not put it around the middle tube. I'll give it a go tomorrow.
Thanks very much, Bev

reply by: dachshundlady on February 18, 2014 at 10:52 am

Welcome, Bev. I just brought up a topic called "Pan Greae" which might also help you. Makes everything come out easier. Equal parts crisco, oil and flour.

reply by: Mrs Cindy on February 18, 2014 at 1:58 pm
Mrs Cindy

Bev, D-Lady's hint about pan grease is going to be your lifesaver. Make sure you grease the entire pan, including the center tube. The entire cake should come right out of the pan with no problem. If done right, you won't lose any of your streusel topping!
When the cake is completely cool, run a knife around the outside edge of the tube pan. Lift it straight up, using the tube as a handle and put it on the counter. Run a knife around the bottom of the cake AND the tube in the middle. Using two spatulas, one on each side, slide the spatulas under the cake, between the bottom of the pan and the cake, lift it straight up and over to your serving platter. Be careful. Have the platter right next to the pan. This should save all of your streusel.
Good luck!

reply by: Nanna Bev on February 18, 2014 at 4:14 pm
Nanna Bev

My thanks to all of you for your help. It is very much appreciated as it is very disappointing to make a lovely cake and then watch it break in half and then crumble as you get it out of the pan. I will let it completely cool in the pan to give me the best chance of having a whole cake on the platter and not cake pieces!

Thanks again, Bev

reply by: Nanna Bev on February 22, 2014 at 6:21 am
Nanna Bev

Thanks All,
Following all the hints given I was able to serve a beautiful coffeecake for my daughters Birthday. I think leaving the cake until cool and using two spatulas to lift it over the tube really lessened the risk of the cake breaking.
Thanks again, Bev

reply by: dachshundlady on February 22, 2014 at 8:08 am

Thanks for reporting back. And don't be a stranger.

reply by: chiara on February 25, 2014 at 4:21 pm

I have had this problem when baking a streusel coffeecake in a tube or Bundt pan. Try to avoid letting the streusel touch the pan. The sugar content of the streusel is higher than the dough so it gets hotter. If it is touching the pan, it will stick to and harden on the pan--no matter how much grease or pan grease you use--and tear the cake when trying to get it out of the pan. So try to distribute the streusel so that it isn't on the pan sides. I make a little concave well in the batter and put the streusel in the depression. I often "marble" the streusel into the batter a little so that streusel is not a separate layer which will later tear.

reply by: Nanna Bev on February 26, 2014 at 6:04 am
Nanna Bev

The only other problem I have with this cake is the streusel slipping down the sides of the pan leaving a layer of streusel in the outer layer of the cake about an inch from the top. This also leaves a strip on top of the cake without a streusel topping. The cake still tastes great but loses out in the looks department! Using your technique will probably help with this so I will give it a go. Any excuse to make another coffeecake!

Thanks, Bev