Cakes, especially Bundt or other cakes that use a fancy pans with crevices, have a tendency to stick. So there are several ways for the baker to prevent sticking which can ruin an otherwise delicious cake.
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| Julian's Raspberry Cream Bundt Cake |
The cakes that are most prone to sticking are those that have a high sugar content. These cakes include popular flavors like strawberry or cinnamon sugar.
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| Julian's Strawberry Bundt Cake |
Now if you've been greasing with butter and coating the pan with wheat flour and you get a result you are happy with, then you can skip my advice. But in my many attempts at making a wide-variety of cakes of many shapes, sizes and flavors, here is what I've learned on the subject.
- Use a non-stick pan that is in good shape, meaning it has no scratches and is not worn from long, hard usage.
- Use a non-stick vegetable oil spray and not butter to grease the pan. Butter solids can stick when baking. Make sure the oil spray gets into every nook and cranny. Use a silicone brush if needed.
- Grease the pan just prior to adding the batter. A good non-stick pan results in the oil sliding down the sides of the pan and pooling in the bottom.
- Use "Goop" (recipe below) to make one of the most non-stick surfaces you'll find for baking if the cake is high in sugars or otherwise prone to sticking.
- Use greased parchment paper if the cake is placed in a standard round (rather than a Bundt or molded pan) applying the fat to both sides of the parchment, which will peel off easily after the cake is removed from the pan.
- Coat the pan with almond or pecan flour, not regular wheat flour. Not only does wheat flour leave a unattractive coating on the cake, it can often stick. Don't be tempted to coat the pan with sugar, as it hardens as soon as the cake begins to cool. The nut flours (basically finally ground nuts) leave a nice brown slightly nutty outer layer which will not detract from your cake and insure a clean release.
- Loosen the edges of the cake just after you remove it from the oven. Don't forget to loosen around the center tube of a Bundt or angel food cake pan. Do this using a thin spatula or knife and running it down as far as you can without scratching the cake pan.
- Let the cake rest before removal. I prefer 5 minutes right out of the oven and then turn it over onto a rack for another 5 minutes. Many times they drop out themselves. If they do not, be gentle with them as you remove them from the pan. Jiggle very gently from side to side. Warm cakes are fragile and even if they do not stick they can break. Don't let the cake cool more than stated here.
Goop Recipe
Goop is equal parts of flour, vegetable oil and vegetable shortening (aka Crisco). Using a mixer, combine 1/4 cup of each of the room temperature ingredients until fully mixed. Brush the mixture over the pan's interior insuring all surfaces are lightly coated. If making a dark cake (aka chocolate) you can substitute the flour for cocoa powder in this recipe. Refrigerate any leftovers and use for future baking. Holds well for 2 months or more refrigerated. Soften at room temperature before using.
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