I'm not sure. Why not?Give it a try and let us know how it turns out.You could make it in 1 regular sized muffin pan. It is about 2 third the size of a regular 9 inch, standard, cake which works for a bundt pan. Perhaps not. Cup cakes generally can be made from a 9 inch recipe with a 24 muffin yield. This would probably make a dozen cup cakes, so easy to freeze and even easier to eat. Do you have a muffin pan?I bet the cook time would be about 15 minutes, check and cook more until you think it is done. Sorry for rambling on, but I fear I think as I write.Good luck and report back, please.
Sent from my iPhone > On Sep 8, 2016, at 3:57 PM, Susan Lumpkin via Cookinginthedark > <[email protected]> wrote: > > I wonder if this could be baked in a 12-cup bundt pan or would that be too > big? > > Susan > > -----Original Message----- > From: Janet Brown via Cookinginthedark [mailto:[email protected]] > Sent: Thursday, September 08, 2016 4:20 PM > To: [email protected] > Cc: Janet Brown <[email protected]> > Subject: [CnD] six inch maple cake > > > > Sent from my iPad > I was looking for any recipe to try out with my new six inch cake pans from > Amazon. > I found a recipe on the web which started out ;as yellow cake and ended up > being a wonderful maple cake with white frosting. > ingredients: > 1&1\2 cup flour. I actually used self rising flour so added no levining. > 1 tbsp baking powder > 3 eggs > 1 cup white sugar > milk try 1 half cup and go up until the batter is medium thick, like cake > batter generally is. > one cap of maple extract. > You could add a bit of vanilla extract too just for a change. > Mix flour baking powder and the dash of salt I forgot to mention earlier. > In another bowl, mix eggs, sugar, milk and eggs. > Melt the 1.5 cups of butter I forgot to tell you to melt. > Wait until it has cooled before you add it to the egg mixture. > Put the extract in the the wets, > Mi;x wets and dries theroughly. I used my hands, but use whatever works for > you. > Pour into two six inch pans which you have either buttered and floured or > parchment paper lined I hope you do better than I about getting your pans > evenly filled. I used an ice cream scoop. > Bake at 350 for about 27 minutes or longer if it doesn't smell done enough. > When cooled, frost it with your choice of frostings. I had some white butter > cream, so that is what I used. > We loved it and it is a goner. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
