3 questions

[Dissie]

OK I made a bundt cake recently that didn't turn out.
IT FELL and then wouldn't come out of pan properly. It was awful.

First question: My butter was frozen, so I defrosted it....would that affect it? It wasn't melted, just got soft, which I thought would be ok.

Second question: Recently moved to MN from GA, would altitude affect it? Not sure of altitude here...but after 1 hour wasnt done on toothpick test, which was unusual for this cake I have made many times before, had bake 15 minutes longer,thats when it caved in, last 15 minutes.

Third question, why wouldn't the bundt cake pan release the cake? It has always worked for me in the past. I used to love this pan!

[HeatherFeather]

I have frozen butter before and later used it in baking with no problems. I really doubt that was your problem.

The longer baking time could very much have to do with using a different oven. I think that is normal and will likely be noticeable with many of your recipes.

I always spray my Bundt pans with the kind of nonstick that has flour already in it, like Pam for Baking or Baker's Joy. It makes even those fancy shaped pans release the cakes much better than just grease alone.

As to why it sank - it could be several factors. Here is a link explaining them that I found helpful:
http://www.wisegeek.com/what-causes-cakes-to-fall.htm

[Kchurchill5]

Same thing ...

I don't bake often, but I have used thawed butter (prev frozen), no problem.
My pans I use Pam with Flour too
Altitude can alter cooking times, and ovens definitely. My old house even though the oven was calibrated right, always cooked things quicker

Why it fell. Old flour, baking soda or powder, etc. NOT sure. I am certainly not one to diagnose baking issues; but, those are the usual subjects.

So sorry it didn't come out

[Felix4067]

Depending on where you were in Minnesota, I would say altitude shouldn't really make that much difference as most of it is pretty flat. Humidity, on the other hand...that can make a HUGE difference in how cakes rise (or not). Other than that, I have to agree with it being a different oven. I'm learning that myself with pretty much everything I cook since I got my new one.

[Dissie]

Thanks for the replies. I guess it certainly could be my oven. The flour, baking soda or powder weren't old. I guess 3 months at the very most.

Who knows. Hubby still ate it, as it tasted good, just looked a flat tire. ;)

[MCPammy]

Every oven cooks and bakes differently if your using a new oven I would say that's one the reasons for your outcome, and also as Felix mentioned humidity does play a big part in baking, I think it's going to take some experimenting for you. Good luck next time around Dissie

[HeatherFeather]

One thing I have done whenever I move (since I have moved a LOT) is to buy a log of cookie dough and a box of cake mix. Since pre-packaged goods have to be tested to work in numerous types of ovens, they usually give me a good idea of hot long to bake my cookies/cakes etc without having to worry if user error was involved (measuring issues, bad ingredients, etc).

Once I know how hot or cold my oven runs using a mix, I can then move on to my usual recipes and adjust the temp/time as needed.