I make a lot of bundt cakes for various functions and am always interested in the best techniques. When King Arthur's Susan Reid did a presentation in our city over five years ago, I asked her if she knew a temperature test for bundts, since they many times look done, but upon being turned onto a plate, are still soupy in the middle. She went back to her lab, did some checking, and emailed me that the best temperature she found, using a probe thermometer, was that the center of the cake should register 209 degrees. I have used this number faithfully since, and it works every time! An exact temperature is much more accurate than using the clock or going by the look of the cake! I also have had great success using Baker's Joy for the greasing/flouring step. Wish I lived closer to King Arthur. Would love to come take some classes with you all sometime!

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