Bundt vs tube pans

Will someone please explain to me the different uses for bundt, tube, and angel food cake pans?  Are they interchangeable in recipes? 

Thanks!

Rachelle

5 1/2 yrs and only 10 posts???? I am surprised you even remember this place.

A bundt pan is a tube pan, only with a design in it. There are also plain tube pans, some have a rounded bottom and some don't.

 Am anglefood pan is also a tube pan but is taller and plain and has a flat bottom. Any pan that has a tube in the middle is considers a tube pan, the tube lets heat through and it helps to get the cake done, other wise such a large, deep cake would hardly get done in the middle.

I suppose you could bake a bundt cake in an angelfood pan but it would be very plain. (I would nit do it because angelfood pans are very thin alumninum, bundt pans tend to be heavier and made from thicker material (mine are old commercial cast aluminum) ones). Oter tube pans tend to be of different shapes and sizes whereas bundt and angelfood pans are more standard size and some tube pans are not as deep as bundt or angelfood and some have a larger tube in the middle. Still, all 3 are tube pans.

Bundt have more designs that you can choose from.. Nordic Ware makes a lot of very pretty, good quality Bundt Pans..the tube is somewhat very plain and old fashion design..

What I'm hearing you say is that the old fashioned tube pans are being replaced by the newer Bundt pan designs and that it really doesn't matter which pan is used as long as it is a tube/bundt type pan.  Is that correct?  Thanks for the input. 

I don't think they have been replaced.  Tube is the one where you can remove the bottom part.  Or the one with the rounded bottom but in one piece.   People still buy and use the tube, but what I'm saying is that with Bundt Pans,  you have more choices of designs.

Most tube pans don't have a removable bottom  unless they are Springform pans. In the latter you can have a plain flat  bottom for a round*** layer type cake or you can exchange the bottom for a tube type.

*** Springforms have been around in Europe for more than 80 yrs and are now made in more shapes than just round, you can get them in rectangular, square and oval.

Hi!  This can be confusing, but it might help if you could look at some examples.  (If the links don't work, just go to amazon.com and type in "Angel Food pans and search"; and then type in "Bundt pans" and search.)

Angel Food pans and Tube pans have the same shape.  Some people use the terms interchangably, but technically (and historically) the angel food pan is a two piece pan (the center ring/bottom lifts out).  A tube pan is one piece.  But, you can use either for just about any kind of cake where the recipe calls for a tube or angel food pan - angel food, pound cake, plum or prune cake, etc.   batter never leaks out of the bottom, either.)   Here are some tube/angel food pans:

http://www.amazon.com/s/ref=nb_ss_gw/105-5266637-7458015?url=search-alias%3Dgarden&field-keywords=Angel+food+cake+pan

 http://www.amazon.com/s/ref=nb_ss_hg/002-0568736-2172811?url=search-alias%3Dgarden&field-keywords=Bundt+cake+pan

I find that my Bundt pan (12 cup) and angel food pan (10") can hold the same amounts of batter.  I have baked the same recipes in both.  But - it will depend on what sizes of pans you buy. 

(FYI - the Nordic Ware Anniversary Pan, shown at amazon, is the standard "12 cup" size.)

 huh? removable bottoms? my tube pan doesn't. i rarely use it anymore.

i have several of the nordicware bundt pans in the pretty designs. i get lots of compliments on my cakes. it will tell you the capacity-either 10 or 12 cups.

http://www.nordicware.com/

make sure you use either the baker's joy or pam cooking spray with flour. it gets into the nooks and crannies, and your cake will pop right out.

Any cake pan with a tube in the middle is technically a tube pan.  So both Bundt and Angel Food cake pans are tube pans.  The pans are interchangeable for SOME recipes but not all.  You can't use a Bundt pan for an Angel Food cake.  You need the straight sides of the Angel Food cake pan for Angel Food Cake.  But any Bundt cake recipe can be baked in an Angel Food cake pan. 

Incidentally, Angel Food cake pans come as either one piece (with fixed bottom), or two-piece in which the bottom (with the tube attached) is removeable.  I've had both the one piece and the two-piece angel food cake pans and prefer the two-piece.

I don't recall anyone mentioning the little "legs" that are on the rim of a true "angel cake" pan.  These are to keep the cake elevated so it can cool properly and not have moisture collect under it. They can sometimes get in the way of turning out a regular pound cake. I always position them between the wires on my cake rack before I flip it over and usually do not have a problem.

Quite often today we become overly concerned about some of these things simply because there are so many options.  When I learned to bake from my aunt in the 1940's we had only a few cake pans and just used what we had.  I still have some of them and they are just open pans about 10 inches in diameter and five or six inches deep.  There were tube inserts that we just put into the pan and it worked perfectly.  I still have four of those inserts.  I was grown up before I knew there were pans with the tube already made into them. 

Nadiza:

Angel Food cake pans come as either one piece (with fixed bottom

If you bake Angel Food Cake in a tube pan that does not have a removable buttom,  it will stick and won't come out since you cannot grease the pan when baking Angel Food cake.   Grease is the #1 enemy of Meringue.

Bundt is a regestered trademark of Nordic Ware. They invented the aluminum tube pan in order to replace the cumbersome ceramic and cast iron pans originally used for making bundkuchen.

Pillsbury had a series of cake mixes also using this trademark until the 80's.

Tube pans are exactly the same as angel food pans and neither HAS to have a removeable bottom, or feet. A removeable bottom is a plus, but not necessary for any recipe. If you have trouble removing a cake from a tube pan that doesn't have a removeable bottom, try running a butter knife carefuly around the edges.

The little feet help chiffon and angel cakes keep their shape after they have finished baking. They need to sit upside down or "hang" so that they don't sink back in on themselves. If you made an angel food cake in a pan that has no feet, simply get a wine bottle or similarly shaped glass soda bottle and put the neck of the bottle in the hole in the middle of the pan. This should hold your cake up.

 History of the Bundt Pan:

http://www.practicallyedible.com/edible.nsf/encyclopaedia!openframeset&frame=Right&Src=/edible.nsf/list/Bundt+Pans!opendocument&keyword=Bundt+Pans