I, too, have been scouring the Internet for 3-cup bundt cakes. Having used the Nordic ware recipe, I can tell you that a recipe using 1-1/2 cups of flour would cause a lava-flow of batter in my oven. It is unfortunate that those of us baking for only 2 (and with limited freezer space) are so underserved in this regard. I am not a food scientist, but even I know that you can’t just Willy-nilly start dividing a cake recipe into quarters for smaller bakes. With an aging population and smaller households, maybe King Arthur could get ahead of the curve on this?

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