But it's precisely these bundt pans that can send a baker into a panic: after all, they're the ones who have to release the cake intact from all those nooks and crannies. If you're not careful ...

At Coyle’s Bakeshop in Seattle, chef-owner Rachael Coyle always keeps a bundt cake or two in the case. This autumnal version, an adaptation of an Italian apple cake, is moist and light ...

Next, bake the copycat lemon nothing Bundt cake for 45-55 minutes until a tester comes out with just a few moist crumbs ...

“You zest the lemon zest…and then you pour it into a pre-greased bundt cake pan,” she said. Guthrie asked if home bakers can use a regular cake pan to which Curtis feigned being upset.

For this recipe you will need a 2½/4½ pints litre capacity bundt tin or a 20cm/8in square cake tin (approx. 5½cm/2¼in deep). Open the cider so that it loses its fizz. Preheat the oven to 170C ...

Once you have a smooth cake batter, carefully pour it into the oiled bundt tin. Step 6: Bake for 45-55 minutes, though I always start checking at 40. The cake should be coming away from the edges ...

from a classic two-layer to an unfussy snack cake and an elegant bundt studded with fruit and blanketed in a sour cream glaze. Get out your box grater and decide which of these tasty carrot cake ...