Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

A Better Way to Grease a Bundt Pan

Fine Cooking Issue 83
by Jennifer Armentrout.  Photo: Scott Phillips
Save to Recipe Box
Add Private Note
Saved Add to List

    Add to List

Add Recipe Note

Fancy fluted tube pans, popularly called Bundt pans, turn out gorgeous cakes—as long as the cake doesn’t stick to the pan, that is. To make sure your Bundt cakes never stick, try greasing the pan with melted butter and a pastry brush instead of softened butter. The pastry brush lets you get the butter down into the crevices of the pan. Softened butter, on the other hand, tends to coat these pans unevenly—thickly in some spots and missing others entirely. For extra anti-stick insurance, flour the pan after buttering it.


Leave a Comment


Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All

Moveable Feast Logo

Season 4 Extras

Santa Fe, NM (509)

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of…

View all Moveable Feast recipes and video extras


Follow Fine Cooking on your favorite social networks