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· Founding Member
399 Posts
Discussion Starter · #1 ·
Many of us are older and have no kids at home. Some of us are single. I think we need a place to share downsized desserts. It took us two weeks and a new belt to eat the Jam cake I made for New Year and the cake was stale by the end of it. Mostly just ate a sliver and the thick caramel icing.

I will go first. After a month of thinking about it 'because we already have 4 big bundt pans I broke down and bought the six inch one I've had my eye on. Now I want to take it for a test spin and completely failed to find recipes sized for it. In my surfing I read two interesting comments.
Cupcake recipes that make a single dozen are about the right size.
Half of a standard cake mix recipe is just about the perfect amount.

Toward that end I removed a lemon pound cake mix from the box and weighed the bag. Measured out half of it by weight and cut all the other ingredients in half. This in the result:

Food Ingredient Recipe Cuisine Baked goods

The box called for 50-55 minutes in a loaf pan. This cooked in 27 minutes @ 325. Oven vary; underestimate your time a test it as you go. The toothpick was very wet at 20 minutes and clean at 27.

This mix only weighed 400g total. Some will weigh more but with the closed horn on the pan there is some room to work with.

After cooling I made a glaze, the quality of which will be determined this evening.

This is the finished product:

Food Dishware Tableware Ingredient Gugelhupf

I bought the pan from Wally World. It is Wilton and here it was less than $6. I think I am going to like this a lot.

So jump in and post some downsized desserts.

· Founding Member
257 Posts
Baked goods can usually be frozen/cut into serving size (or so) pieces. It's stuff that can't be frozen like pudding that might cause an issue. But even those recipes can usually be scaled down quite easily prior to "construction".

· Administrator
356 Posts
I have a couple of cookbooks dedicated to small batch baking and I love them.

Yes, I know you can do the conversion on your own but that involves thinking and planning.

The Dr Pepper cake I posted the other was found during an internet search because we wanted chocolate cake but only my husband and I would eat it.

I'll grab my favorites and get them posted!

· Founding Member
471 Posts
Yes, Colby my 6 cup bundt pan is the most used baking pan in my kitchen, I cut lots
of cake recipes in half. I’m working now on 6” Italian ricotta pistachio pound cake,
that I plan on making today. I’m going to start with Grandma Rubys pound cake and
hopefully turn it into an Italian bundt cake.
Your cake looks delicious. 😋

· Founding Member
471 Posts
Here is grandma Ruby’s pound cake.
I knew this recipe was going to be good because
it had buttermilk and crisco in it. ( no butter)

I halved the recipe and used my
small bundt 6” pan.
I also cut down on the sugar ( used 1 1/4
cups of sugar not 1 1/2 cups)
other changes are- I used
1 teaspoon vanilla ( not 1/2 teaspoon)
1 teaspoon almond extract ( instead of butter extract)
1 Tablespoon of lemon extract.
It baked @ 325 for 60 minutes.

Font Recipe Screenshot Software Number

Food Tableware Plate Ingredient Cake

· Administrator
356 Posts
Here's a recipe for a "chocolate cobbler." It's relatively small, made in an 8x8 baking dish. It is fantastic if you like chocolate! They say it serves 6 but...not in my house. 😉

  • 1½ cups self-rising flour
  • 1 ½ cups granulated sugar, divided
  • 7 tablespoons dark unsweetened cocoa powder, divided
  • 3/4 cup whole milk
  • 8 tablespoons melted unsalted butter
  • 1/4 teaspoon vanilla extract, optional
  • 1/2 cup brown sugar, packed
  • 1½ cup very hot water

  • Preheat oven to 350 F. Grease the bottom and sides of an 8-x-8 glass baking dish with butter or shortening. Set aside.
  • In a large bowl, whisk or sift flour, 1 cup granulated sugar, and 3 tablespoons cocoa powder.
  • Stir in milk, melted butter, and vanilla extract, if using.
  • Pour batter into prepared pan and spread to an even layer.
  • In a medium bowl, whisk together remaining granulated sugar (1/2 cup), brown sugar, and remaining cocoa powder (4 tablespoons)
  • Sprinkle this mixture evenly over the batter into an even layer, being careful NOT to disturb the batter layer.
  • Next, carefully pour the hot water evenly over the sugar mixture, do not stir.
  • Carefully place the pan on a cookie sheet (just in case the chocolate syrup bubbles over a little.) and then place it into the oven.
  • Bake for 40-45 minutes.
  • Remove from oven (center will be a bit jiggly) and let it sit for 15-20 minutes. (This will allow the sauce on the bottom to cool and thicken)
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