I always use an oven thermometer, and have many years of baking experience, yet this did not work out! The outside of the Bundt (10" size) was looking a little overcooked at 42 minutes, so I removed it and let it sit in the pan on a cooling rack for 30 min. When I removed it from the pan (came out nicely), the entire center of the cake literally OOZED out. The flavor of the ccoked area was nice, but there just seemed to be toooo much cake batter, even though the pan was the correct size... I did use a silicone Bundt pan, so maybe that's why?? I will probably not waste my time trying this recipe again until I buy another (metal) pan or just make muffins.
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I always use an oven thermometer, and have many years of baking experience, yet this did not...