I'm making this next week (for guests, so I don't want to screw it up) Orange Olive Oil Cake. Of course it wasn't until I became married to the recipe that I saw it calls for a 10" round cake pan. That's about the one thing I don't have in this ridiculously well-equipped kitchen. The safe option is of course using a 9" pan and making cupcakes with the remaining batter, which is what I'll do unless I get some assurance that what I would rather do will work fine.
My understanding is that a standard 10" round pan has a capacity of 11 cups (not having one, I've never measured, but that's what I read from a couple of online resources). My Bundt pan has a (confirmed) capacity of 12 cups, so if this were the type of cake that I'm used to, I wouldn't think twice about it, I'd just use the Bundt. I've got a couple of concerns though about this particular cake.
Number one, the recipe calls for lining the pan with parchment. Obviously, that can't be done in a Bundt pan. The recipe starts with boiling down oranges in what could potentially be a very sticky syrup. If I were to use the Bundt, I'd probably spray with Pam. Just how sticky should I expect this cake to be? Is there anything more I should do to control sticking if I use the Bundt?
Secondly, the cake in a Bundt pan will obviously be taller but with a hole in the middle. Would you recommend dropping the temperature a bit? I'm thinking 15-20 degrees F, but I'm open to suggestions.
Just as an aside if you're interested, what do you think of this Orange Creme Fraiche as a garnish?