The TOP, or in the case of a Bundt cake the Bottom browning a little isn't a problem and I am sure the cake I received had a considerable amount of sugar in it. I want my cakes to be as "Light" in color as possible. I'm going to try using "Vintage" pans with the WHITE interior and lower the temp. This is the color of the cake I got, maybe even a little lighter https://blog.kingarthurflour.com/2017/05/02/classic-vanilla-bundt-cake/

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