This Bundt cake recipe tip from Joy the Baker is a game changer

While many people turn to Joy the Baker for expert baking tips, a recent revelation will change that Bundt cake recipe forever. During a recent cake demo for Fisher’s Nuts, the popular food personality whipped up a delicious cake recipe using almond flour and a tasty streusel. While that recipe had many people’s mouths watering, another item had all the aspiring bakers taking notice.

A great Bundt cake recipe is a tried and true treat. While grandma might have the well-loved pan that has seen thousands of bakes, the somewhat nostalgic dessert doesn’t necessarily have to be stuck in the past.

During the recent baking demo, Joy the Baker showed how Fisher’s Unblanched Almond flour can be the base of a traditional recipe. For anyone who appreciates a gluten free baking recipe, the unblanched almond flour offers a nuanced flavor. Still a moist, flavorful bite, the recipe is a little more approachable for various food choices.

Beyond the delicious Bundt cake recipe with a streusel filling, Joy shared an interesting tip that many people might be interested in trying. Since no one wants that cake to stick to the pan, it is important to properly grease the sides. But, what does Joy use?

Even though grandma might use shortening and some people might use a baking spray, another option is one that might not be in the pantry. Joy uses ghee to grease her Bundt pan.

When asked, she said that she likes not only the flavor but also the coverage that it offers. Even though her pan has been well-loved, the cake easily releases when using ghee. Although an intricate Bundt pan might need a baking spray, the more simple pan gets the ghee.

What is ghee? Ghee is a version of clarified butter that is often used in Middle Eastern and Indian cooking. While often used in biryani, the ghee has a high smoking point which makes it good for frying another other cooking uses. It can be found in a variety of stores or can be purchased online.

In this case, the ghee ensures that the batter doesn’t stick to the pan. While it might impart a little flavor, it isn’t overpowering, and it does incorporate itself well with the almond flour in her recipe.

Even though this baking tip might not instantly turn the home baker into a culinary phenomenon, it does bring a little more success to the experience.