Emmy, with those 3 wrappers from the butter that you used, I would have completely greased the Bundt pan, every nook and cranny, and then thoroughly dusted with flour, tapping out the excess. That is always my tried and true method when using a Bundt pan. Loved watching this recipe -- I had read it in Cheryl Day's cookbook, bookmarked it, but I had never tried it. YUM!
Absolutely. Use a solid fat like butter, coconut oil, ghee, or shortening to grease the baking tin. Get into every nook and cranny. Start out with 2-3 tablespoons of AP flour (or other preferred flour) in the bottom of the greased pan. Tip, tap, and rotate the baking tin to evenly distribute the flour. Use additional flour in order to make certain the pan is fully coated. I, personally, have better luck using a vegetable shortening because it lacks the milk solids in butter that can scorch. When I want a buttery flavor, I use ghee. I have found that using a solid rather than liquid fat works best. Liquid fats can be absorbed very quickly by baked goods. I've found that dusting liquid fats with flour can create unappealing globs of flour on the exterior of baked goods. I'm wondering if perhaps in focusing on the ridges where you generally experience sticking, you simply didn't use as much as was needed in the larger sections of the pan? Of course, you could apply the release paste and do a light dusting of flour.
That was how my grandmother did it, how my mom does it, and how I do it. Either butter or shortening, coated in flour, then tap off the excess. It's been a trusted method for generations in my family.
I did this after Dylan did it, and I used Madagascar vanilla bean paste instead, I used heavy whipping cream instead of milk like you, and instead of using the whole eggs, I only used the whites, and added an extra egg for the missing quantity of yolks, and I did everything like you, but I whipped the egg whites and then folded it into the batter, making it even more airy and light! It was amazing! I should do a video on it because I got no sticking to my Bundt pan which is exactly like yours! I use the release spray and a mix of 3 parts flour to 1 part powdered sugar to coat the pan after spraying it. Works like a charm!
What I've always done to unmold Bundt cakes without sticking is to thoroughly butter the inside, then dust the butter with a few tablespoons of flour. I just knock the flour all around the inside of the pan and then dump any excess that doesn't stick to the butter. Then I dump the batter in and bake. I've never had a cake stick when I've used this method. It's very much like the lining paste, but what I suspect didn't work there was that it was too thin because of the oil.
I've dusted with flour when I've done vanilla or pound-type cakes, but I've dusted with cocoa powder when I've done chocolate cakes. Now, though, I just used the baker's spray. I'm only slightly ashamed.
When I make Bundt cakes, I alternate between just spraying it liberally with oil and oiling it and flouring it for extra insurance. I found that the main reason my cakes were sticking was that I wasn't letting them cool completely. Once they're completely cooled they tend to not stick. I've had a few crumbs here or there, but overall, cooling then completely is what works best.
Hi, this Hassanein from Baghdad Irak, I just wanna tell you that everything you do is just a pure perfection, I love your soul and your motivation. I just wanna tell that I use taheni instead of butter and flour to cover the bundt cake pan and it works like a miracle and it leaves no after taste, you should try it… keep up the good work.
My great grandmother gave me her recipie for pound cake. She was born in 1915 and said she learned it from her mother! It's exactly like this except the milk is sour cream and she added some almond flavor with the vanilla. She always said that the cold oven was to "set the crust" this is really a special recipe. Yall try it!
I've used this recipe for almost 30 years. I use heavy cream instead of milk. Buttering and flouring the cake pan works just fine. Wherever you miss will stick to the pan. Make sure the oven is completely cold. The cake won't bake right if it's even a little warm. Bake until a toothpick comes out clean. For an added treat, I add 1/2 to 1 cup of amaretto liquor to the batter. After cooling on a rack, I pour on more amaretto on the outside of the cake, add a dusting of powdered sugar. Wait for it to soak in. I repeat this several more times, layer of amaretto, dusting of powder, repeat. The more you add, the thicker and crustier it becomes. One final dusting of powder before serving. The longer you let it sit between layers, the more it soaks into the cake. (The amount of liquor is to your taste and liking. I've made cakes where I've used as much as 3 quarters of a 750 ml bottle of Disaronno between the inside and the outside. Just depends.) It's something my coworkers beg for and love. I make for special occasions like Christmas and birthdays. I make a rum version of this, too, but add a rum and cinnamon glaze to it. This cake is extremely versatile.
I wonder how the size of your oven affected the final product. I imagine when the recipe was created, it was intended for a full size domestic oven, and those take much longer to heat up than the smaller countertop models
I'd almost imagine that it would bake slightly faster in the countertop oven, but a bit more dense, as long as your cake pan doesn't touch the sides, it shouldn't be too problematic.
I was thinking the same thing, then looked up the size of the first gas ovens when these kinds of recipes presumably started. They are pretty similar in size to Emmy’s counter top oven.
Hey friends, I watched Dylan Holis make this same cake in a standard oven, and from memory it took about the same time as Emmys, and had that beautiful crust, Dylan has a TH-cam channel and tictok, I hope this helps, thanks
This was the first type of pound cake I made. They called it a butter pound cake. I now mostly start out my pound cakes in a cold oven, and let them bake at 300-325 for 70-85 minutes.
"Cake goop" is very well known amongst us bakers. :) I keep a jar in the fridge at all times. It's the best pan release method I've ever used! I just made a layer cake today using aluminum cake pans that are notoriously sticky. My layers came out easily and cleanly. I make sure I brush the pans liberally with the oil/shortening/flour "goop" making sure there are no skipped spots. I remember those Sara Lee pound cakes and the lined parchment paper! :D
So fun fact. I use my zojirushi BBCC-X20 bread machine to make pound cake and they come out perfect every time and you don't have to worry about mixing it, prepping the pan or anything. You just throw all the pound cake ingredients in the way you would any other bread, set it to CAKE or QUICK READ or EXPRESS BAKE depending on your machine and set the crust to LIGHT. press start and Wala! Pound cake! If you think about it every bread machine is a cold oven :)
Emmy - Beautiful job with that pound cake! I've been a food blogger and baker for decades. Years ago I'd coat my bundt pans with softened butter and a dusting of granulated sugar - the sugar left a slightly crunchy layer on the crust of the cake, which was quite nice, but occasional sticking would occur. But a number of years ago, a fellow baker shared their love of Baker's Joy with me and all I can say is I'll never bake without it again. It has proven its worth over and over... it's my fail-safe way to prepare bundt pans and I get perfect release every single time.
PS - I love black walnuts. The next time you make your favorite chocolate chip cookies, throw some chopped black walnuts into the batter. My MIL is famous for hers (she just uses the standard tollhouse recipe). Anyway, chocolate chips and black walnuts are a flavor match made in heaven. Highly recommend.
Hi Emmy! I’m a pastry chef, and my late Grandma Arlene who taught me how to bake MANY Bundt cakes swore by one thing only: *BAKER’S JOY PAN SPRAY* She used it every time and you just have to make sure its an even medium coating and its *BULLET PROOF* Thank you so much for all of the awesome content, wholesome learning and overall joy that you give us all 💘
Yes!! Love the Baker’s Joy spray with flour!! I’ve never experienced so much as a difficult bundt cake when using that spray, and I’ve been making my grandma’s cake recipe and her banana bread recipe in her bundt pan since I was 9….(so for 30 years now!).
Every time I see you make something in a Bundt pan or a mold, I always get vicarious anxiety thinking about trying to remove it whole and undamaged. But excited to see new techniques to get the finished product out cleanly.
despite coming from a korean family, was luckily to get a beautiful vintage coppered bundt pan from my mum in law, a long with a lot of other matching cookware from her mothers estate.. It's one of those old things that's just such a fun old wonder to figured out and make a good cake with, and definitely going to my daughters when I get there. Thanks as always emmy, will give your test a go, as I have an electric that heats super fast.
This is the exact recipe/method that my entire family uses(plus lemon zest and a little almond extract). It's so delicious. I just made one last weekend..
I made a lemon buttermilk bundt cake recently that I saw on food52, it said to butter the pan and then line with fine breadcrumbs. I only had panko so I just crunched it up in a bag first. The cake practically jumped out of the pan! Though it was a small cake, since I used a 12 cup bundt pan for a 10 cup recipe, so there was less surface area of cake touching pan. But still worked great, I might just keep lining that way for every bundt recipe, since you would never notice that the breadcrumbs were there.
Buttering and lining with breadcrumbs is the staple here, I heard about using flour only from US recipes. Breadcrumbs have never failed me, and since I used them from the start I never thought sticking to the pan was an issue. Gives a great crust, too! I melt the butter and spread it with a baking brush like Emmy did here, that way I get it to all the nooks and crannies. Then I sprinkle the breadcrumbs to the center wall first while tilting the pan, and then just rotate the pan, lining the outer walls with the crumbs that fell to the botton. Very little waste that way. My favourite pan is a small 1liter (about a quart) bundt pan, for me the pan Emmy used is way too big, lol!
When I was a child, I religiously pre-heated my ovens whenever I made cake. At one point in time I got incredibly lazy and impatient and just skipped the pre-heating step whenever I would make cake and I so happen to have had success with every single cake I've made thus far. The only exceptions are other kinds of desserts, such as eclairs or cakes that require special attention (such as cheesecakes).
Most of the things that I cook in the oven (successfully mind you :D), are from a cold oven. I learnt it's generally a waste of time and electricity preheating, not to mention the climate I live in gets extremely hot in summer as well.
Hey Emmy!!! I’m in a pound cake group. And this was reposted regarding sticking cakes from a manufacturer:: If you are using a pound cake/Bundt cake recipe repeatedly you may cause sticking, as they have a high sugar content. Any pan spray residue or general build up will reheat when you bake again, turning into sticky cake glue that will refuse to get go of your cake sponge. You will need to remove this residue~ fortunately it will come off and the pan will perform perfectly. To remove residue apply dawn power wash for 10 min, the use a nylon or plastic bristles brush. Rinse with hot water.
@Sabrina Blackwell lol crazy how they try to tell us..please sit down and let us show you lol..ironically my 1st daughter I'd named Sabrina middle name Elizabeth..she's literally met 1 Sabrina in her life & her nickname was the same "Bean..even though she's newly married she's still Sabrina Bean lol
My mom made only one pound cake during my childhood, and it was so scrumptious we still talk about. She lost the recipe that a coworker had scribbled onto an envelope, and just never tried to replicate it. I need to try this one.😊♥️
With bundt cakes I always firstly grease the pan with butter and then cover it with bread crumbs (store bought or self made)! It's quite lovely with all of them - I mostly do marbeled bundt cake (or tiger cake as we call it 😊), date cake etc. And it doesn't stick at all! Remember to let it cool enough before removing from the pan.
I’m from Georgia and North Carolina and was raised with this principle of cold ovens. (I’m 23, so have obviously been exposed to other thinking since) I’ve rarely found issue with it and appreciate having my oven hot for as short a time as possible. I’ve wondered how this impacted things like cookies as they slowly melt vs straight into a hot oven. Very excited to see you test it out and what the result is compared to how you typically bake. Maybe I need to change my ways! :)
I have been making my pound cake starting with a cold oven for over 50 yrs. Yes 50! It turns out perfect & is a favorite of my family & extended family. There is one more ingredient I find that makes a more flavorful cake. Almond flavoring to taste. I use at least two tsp sometimes more. Vanilla & & almond flavoring should be added last & folded in. It’s delicious.
I usually grease the pan then dust it with flour, but if I want an extra yummy cake, I grease and then dust with granulated sugar instead of flour! it gives the edges a little sweet crunch. Also, our family recipe has vanilla, almond, and lemon extract!
I love using cold oven when I'm baking yeast dough (except for pizza, of course). It allows for a slower rise and I find yeasty bake goods better this way :)
My favorite thing to do with pound cake is to toast a slice to golden brown and smear salted butter on top. I've convinced myself that cake and coffee is the perfect breakfast.
We have friends with Amish/Mennonite heritage. They always eat frosted chocolate cake with breakfast... You serve yourself a bowl of cereal, hot or cold, put a piece of cake on top, pour milk over all, and enjoy!
My favorite part of the pound cake is the crispy top too! My grandmother used to butter the inside of her bundt pan, (no flour, just butter) and the cake came out perfectly every time. Apparently, she had a magic touch because mine & my mother's turns out like yours did. They may not be picture perfect, but they're still delicious!
I made a cake similar to this for my dad today for Father’s Day. I used shortening to grease the pan. Put it on a paper towel and really rub it in. The flour the pan. Let it cool completely and then turn it out. It turned out fine. It was really good.
Perfectly baked southern pound cake! My North Carolina grandmother would make a Black Walnut pound cake to have for us, when we would visit in the summers. I can still taste that beautiful cake. It’s hard to find real black walnut extract now, but it’s worth the search, and the cost, to recreate that cake from my childhood. You can make delicious black walnut cookies, by substituting the nuts for chocolate chips, in your favorite recipe. I enjoy all your videos, and have been watching for several years. I look forward to receiving notification that another one has posted!
I made this yesterday. It turned out delicious but it somehow took 45 minutes longer than the recommended baking time! I covered it with foil so the top wouldn't burn in the last 15 minutes. Then it didn't want to come out of the pan. I'm definitely going to try again, because the flavor and texture were amazing.
Ever see a bundt cake & think back to those cake mixes from the '70s and early '80s that had streusel centers? Anyone else remember those? Was like eating an inside out crumb cake-lol!
Finally something I’ve made you haven’t lol. This comes out so beautifully as long as you don’t mess up the order. It does make a difference. It wasn’t as light when I messed up adding ingredients. The flavor was the same, but I definitely noticed a difference to how it baked up. Baking is 100% a science.
I recommend increasing the audio volume of your videos. I always have to turn the volume on my phone or computer up way higher to watch your videos than I do for the majority of videos. I know that audio volume is going to be different for everyone but I thought I'd let you know in case you were unaware. Thank you for all of your wonderful videos Emmy!
Love pound cake. This reminds me of my fav, German Streusel Swirl cake baked in a Bundt pan just like that. I made one for my Public Speaking 101 class in college for a demonstration speech. It was either Betty Crocker or Duncan Hines box mix which you simply cannot beat... Watch Adam Ragusea's video on came mixes to understand... Can't remember which brand but I baked one that morning before class and then mixed one up for presentation (baked it at home later... So much cake) and then served slices of still warm cake to the class. Needless to say everyone was thrilled to get cake at 9 am LOL! Got an A+ too 😉 My professor said it was perfect with her coffee 😁 and she was going to go buy a box on her way home.
This sound like the perfect cake for me as I love cake crust. Always enjoyed eating the batter of the beater like a lollipop and the cut off crust more than the cake itself.
Oh wow, this looks delicious! I'm definitely going to try the original recipe, but I have a feeling that it would be awesome if it was lemon flavoured with a glaze
I have a non-stick Bundt pan. I usually grease it with margarine and dust with rye breadcrumbs, it works well! And yes, I know the rye might be a weird one but I'm Finnish and my mom taught me this 😅💕
I was JUST talking about this with my mom and we decided to try one. The texture was sooo silky and beautiful. I haven’t finished your video but I can’t wait to see if yours turns out the same.
Retired early childhood teacher who used to make the baby food jar butter every year with my class! We would pass around 5 jars of cream during our morning meeting then have saltines with butter for snack! Thanks for bringing a big smile to my face!
Hey Emmy, have you ever uploaded a video that gave us a tour of your garden? I would love to see all the types of trees you have in your garden! I always imagined your garden to be massive haha.
Baker's joy is the only thing I use for baking cakes! Nothing works better I never have anything stick. When I went to a cake beforehand Clea I was told to use Baker's joy and I have never looked back! It's perfect!
I line my tins by rubbing liberally with butter (it’s a thin layer but you have to be careful not to have any exposed tin), next I tip some flour into the tin and tap,tap,tap until all the butter has flour stuck to it. I then tip away any excess flour. I’ve never had sticking when I do this, it also doesn’t leave a residue :) you can get a little creative too and add sugar or cinnamon for a crispy/flavoured crust x
I've been using that lining paste mixture for years, and in my experience it works best if you remove the cake while the pan's still warm-- I usually let it cool for 10-15 minutes in the pan and then invert it onto a rack to get to room temp. I suspect this might be because the crisco re-solidifies and adheres to the pan slightly if you let the cake cool completely
My family only makes pound cake once a year on my dads birthday and we've never had it stick, although our pan doesn't have ridges. We just coat the pan with butter and then instead of flour we use granulated sugar. It also gives the cake a nice crust thats kind of grainy from the sugar. I think it's superior to dusting with flour.
I use butter Crisco lard to butter my pan first make sure its cold.I will actually refrigerate my pan making sure the lard seals then when its good and cold add my batter and cook it. Perfect everytime.
I spray my bundt pans with cooking spray and dust them with granulated sugar. Even the most intricate pans release well. The sugar doesn't burn and adds a slight crunch to the crust.
There are multiple cooking sprays on the market that contain flour as well as oil. I use the one by the brand Joy, Pam spray has one now and other brands as well. I bake in my bundt pan all the time using that spray and I’ve never, ever had a cake or bread (I love to bake my banana bread in there lol) stick or come out damaged or covered in excess flour/oil. I believe the trick to be the baking spray with flour combined with de-molding while the cake is still pretty warm. Not HOT hot when it’s fresh out of the oven, but only waiting 5-10 mins. I believe it keeps the food lube from cooling off too much and re-solidifying which is what makes things stick to the pan. I find the canned spray with flour to be excellent. It eliminates the possibility of unevenly gooped butter and clumped or excess flour that commonly occur during traditional flouring of the pan. It also rinses off easily.
I like using Baker's Joy with the flour already in it. It really does a great job coating every cm of a Bunch pan. We know how awkward it is to grease and flour those.
A strong food memory I have is of a buttermilk pound cake my mother made in a bundt pan. The edges had that hint of crispness, and the flavor was unique. The buttermilk changes the butter and sugar flavors somehow. Similar to a buttermilk cruller, if you've ever had one.
Hey Emmy 👋👋 I never had any luck with baking paste. Too little and it sticks like yours did, too much and you end up with a layer of yuck on the outside of your cake. I recommend King Arthur Baking’s article “How to prevent Bundt cakes from sticking.” Grease lightly RIGHT before you’re going to pour in the batter, then lightly flour. I’ve never had to resort to returning it to the oven following their steps. Good luck!!
Emmy, you just brought back so many wonderful memories, of my Mom and Grandma making these cakes. I have not made one myself, so I can't wait to give this a try!
I usually just use butter cooking spray and douse it really well. I have also sugared the inside, but you have to unmold it warm and make sure not to over bake. Cooking spray, just regular, or pan coating works well, just use a good amount and get it from all angles. If you are going to use flour, do it right before you put the cake in the oven and make sure to be quick and tap out the extra. I don't use as much spray if I use flour because it just causes it to cake up and flake off. During spring and fall I tend to bake a lot of cake because I have 6 kids. (Only 5 at home now.) It's a good dessert and snack\breakfast for the next day. However with 2 teen boys, there's not really leftovers now unless I hide them in advance!
That cake is perfection. I don’t like most cakes, but pound cake is yummy! I have used sugar instead of flour to dust the inside of the Bundt pan and it was great to prevent sticking and gave the cake a nice crunch. Wonder if that would work with your paste?
That looks awesome, and somehow the fact it's so awesome doesn't surprise me. Putting a chicken into a cold oven and then roasting it really makes for the crispiest skin. I think starting in a cold oven is way underrated.
that paste is an interesting idea. i’ve always greased my bundt pan with crisco and then a dusting of flour but never considered mixing them! after years of my grandmother, mom and now me baking with it, nothing ever sticks. my favorite pan!
Except for the cold oven that’s the exact pound cake recipe I’ve always used from this super old cookbook that was my grandmas. It’s from her mother in law(my great-grandmother) from the 20s. The crunchiness of the top is the BEST. I always turn mine over for the top to be up for the crunchy to stay crunchy. Instead of milk you can also use sour cream part/part..
In Sweden we have a long tradition of doing “sockerkaka”, which are pound cakes baked in Bundt molds, often with very intricate designs. The way we do it, is to use slighty soft butter and coat the whole inside. Then you pour in breadcrumbs (I think it might work even better with panko), then twist the bread crumbs around the mold until all the inside is coated, make sure every little corner and divot is covered. Then pour out any excess. You can then put the whole mold in the fridge to let the butter set and have the breadcrumbs and butter be a bit more stable (I tend to not do this, but it helps, and if you do this at the start and then go on to make the batter, that is plenty enough time in the fridge) Slowly and carefully pour in the batter From my experience they come out very cleanly. And the breadcrumbs sort of creates a outer edge. I also like to mix in some casters sugar into my bread crumbs for taste, it also changes the texture of the edge, I like it. But that is more risky for having it stick.
I made my first bundt cake! It's also gluten free and I'm sooo thrilled. Thank you! My family who is disgusted by gf food ate it as well! This is a winner!!
Emmy. That cake looks delicious. I am shocked that a cake can be done cold. Emmy, you have such great talent. God Bless you. Maria.👍👍👍👍👍👍👍👍😀😀😀😀😀😀😘😘😘😘😘🍰🍰🍰🍰🍰❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️💕💕💕💕💕
First, I keep my pan meticulously clean on the inside scrubbing it out with lots of Dawn and a nylon scrubber every time I use it. I do not spray (baking spray -the kind with flour) until I have my batter mixed. The batter immediately goes into the pan and right into the oven. I have never had a problem with it sticking.
I actually heard that same trick yesterday for the first time and used it to make my son's birthday cake (chocolatecake so replaced flour with unsweetened cocoa). It worked very well for me, but I only used two 9" cake pans. I can see crevices being a bit trickier.
Sarah Lee pound cakes would always be stale even though they were frozen. We would buy the Entenmann's Butter Cake. My favorite part was the "cake leav'ins". The soft moist part of the bottom that would stick to the packaging. Once you're finishing gathering all of it, there would be the equivalent of half of a slice stuck there. For context, each slice would be the size of a slice of thick bread. The cakes were baked in loaf molds. I still buy them but they are much smaller these days. Still the best though. Never stale and hard to get. Stores can never keep them on the shelves. They get snapped up so fast. So if you see one, grab it.
I made this cake today. OMG it is truly the best! I have never successfully made a pound cake. This worked and taste so good! Thank you for sharing this recipe! 💜💜
My recipe that is similar to yours is called an “Elvis Presley Pound Cake.” It uses cream instead of milk and you sift the flour three times. Total. game. changer.
In Germany we butter/Margarine the mold und cover it in a thin layer of fine bread Crumbs (is called Paniermehl) and the cake will come out perfect ever time with out any Resistenz . I will give cold oven a try next Time I back a Pound Cake that will make backing in Sommer time so much easier.
I use room temperature butter and bread crumbs to grease the bundy cake pan. It never fails 🙂 The trick is to put event layer od butter on all pan (don't miss any nook of pan) and then sprinkle bread crumbs on it
Emmy, with those 3 wrappers from the butter that you used, I would have completely greased the Bundt pan, every nook and cranny, and then thoroughly dusted with flour, tapping out the excess. That is always my tried and true method when using a Bundt pan. Loved watching this recipe -- I had read it in Cheryl Day's cookbook, bookmarked it, but I had never tried it. YUM!
Same, in fact that was my "job" whenever Mom baked. Got really good at it over the years.
Absolutely. Use a solid fat like butter, coconut oil, ghee, or shortening to grease the baking tin. Get into every nook and cranny. Start out with 2-3 tablespoons of AP flour (or other preferred flour) in the bottom of the greased pan. Tip, tap, and rotate the baking tin to evenly distribute the flour. Use additional flour in order to make certain the pan is fully coated. I, personally, have better luck using a vegetable shortening because it lacks the milk solids in butter that can scorch. When I want a buttery flavor, I use ghee.
I have found that using a solid rather than liquid fat works best. Liquid fats can be absorbed very quickly by baked goods. I've found that dusting liquid fats with flour can create unappealing globs of flour on the exterior of baked goods. I'm wondering if perhaps in focusing on the ridges where you generally experience sticking, you simply didn't use as much as was needed in the larger sections of the pan? Of course, you could apply the release paste and do a light dusting of flour.
@@rtyria Me, too!
That was how my grandmother did it, how my mom does it, and how I do it. Either butter or shortening, coated in flour, then tap off the excess. It's been a trusted method for generations in my family.
@@laura121684 It also does a better job than those flour/shortening spray stuff from the grocery stores.
I did this after Dylan did it, and I used Madagascar vanilla bean paste instead, I used heavy whipping cream instead of milk like you, and instead of using the whole eggs, I only used the whites, and added an extra egg for the missing quantity of yolks, and I did everything like you, but I whipped the egg whites and then folded it into the batter, making it even more airy and light! It was amazing! I should do a video on it because I got no sticking to my Bundt pan which is exactly like yours! I use the release spray and a mix of 3 parts flour to 1 part powdered sugar to coat the pan after spraying it. Works like a charm!
What I've always done to unmold Bundt cakes without sticking is to thoroughly butter the inside, then dust the butter with a few tablespoons of flour. I just knock the flour all around the inside of the pan and then dump any excess that doesn't stick to the butter. Then I dump the batter in and bake. I've never had a cake stick when I've used this method. It's very much like the lining paste, but what I suspect didn't work there was that it was too thin because of the oil.
Baker's "gooping" method.
I've dusted with flour when I've done vanilla or pound-type cakes, but I've dusted with cocoa powder when I've done chocolate cakes. Now, though, I just used the baker's spray. I'm only slightly ashamed.
I agree, just the butter/shortening and flour is what I use. No oil
that’s what i’ve always done. learned from my grandmother and mother.
Breadcrumbs work better instead of flour instead of flour in my experience.
When I make Bundt cakes, I alternate between just spraying it liberally with oil and oiling it and flouring it for extra insurance. I found that the main reason my cakes were sticking was that I wasn't letting them cool completely. Once they're completely cooled they tend to not stick. I've had a few crumbs here or there, but overall, cooling then completely is what works best.
💯
👍mom used to save the wrappers in the freezer for that purpose
"Two official bloops of vanilla." I love it.. someone else who measures/explains like I do. ♡
Hi, this Hassanein from Baghdad Irak, I just wanna tell you that everything you do is just a pure perfection, I love your soul and your motivation. I just wanna tell that I use taheni instead of butter and flour to cover the bundt cake pan and it works like a miracle and it leaves no after taste, you should try it… keep up the good work.
No after taste? Interesting 🧐 I wanna try this someday. Thanks for the idea. 👍🏻
My great grandmother gave me her recipie for pound cake. She was born in 1915 and said she learned it from her mother! It's exactly like this except the milk is sour cream and she added some almond flavor with the vanilla. She always said that the cold oven was to "set the crust" this is really a special recipe. Yall try it!
My great grandmother had a similar recipe with sour cream and almond extract, though also a dash of lemon extract.
I've used this recipe for almost 30 years. I use heavy cream instead of milk. Buttering and flouring the cake pan works just fine. Wherever you miss will stick to the pan. Make sure the oven is completely cold. The cake won't bake right if it's even a little warm. Bake until a toothpick comes out clean.
For an added treat, I add 1/2 to 1 cup of amaretto liquor to the batter. After cooling on a rack, I pour on more amaretto on the outside of the cake, add a dusting of powdered sugar. Wait for it to soak in. I repeat this several more times, layer of amaretto, dusting of powder, repeat. The more you add, the thicker and crustier it becomes. One final dusting of powder before serving. The longer you let it sit between layers, the more it soaks into the cake. (The amount of liquor is to your taste and liking. I've made cakes where I've used as much as 3 quarters of a 750 ml bottle of Disaronno between the inside and the outside. Just depends.) It's something my coworkers beg for and love. I make for special occasions like Christmas and birthdays.
I make a rum version of this, too, but add a rum and cinnamon glaze to it.
This cake is extremely versatile.
Mmm...
How long do you let your pound cake sit in the pan after baking before flipping it?
I made cream cheese pound cake today with fresh local berries. So good.
Recipe? Omg
@@CASSIOPEIAMASHUPS ,I got it off Pinterest. I have found really good recipes on Pinterest.
@@andrealee33 Could you please share the recipe? Thank you!🥰🤗
Please share recipe
Enjoy. This is the recipe I made.
I wonder how the size of your oven affected the final product. I imagine when the recipe was created, it was intended for a full size domestic oven, and those take much longer to heat up than the smaller countertop models
I'd almost imagine that it would bake slightly faster in the countertop oven, but a bit more dense, as long as your cake pan doesn't touch the sides, it shouldn't be too problematic.
I wondered about that, too. It didn't seem to hurt anything.
I was thinking the same thing, then looked up the size of the first gas ovens when these kinds of recipes presumably started. They are pretty similar in size to Emmy’s counter top oven.
Hey friends, I watched Dylan Holis make this same cake in a standard oven, and from memory it took about the same time as Emmys, and had that beautiful crust, Dylan has a TH-cam channel and tictok, I hope this helps, thanks
The standard oven has a higher BTU ratio. The ovens should heat up in the same amount of time.
This was the first type of pound cake I made. They called it a butter pound cake. I now mostly start out my pound cakes in a cold oven, and let them bake at 300-325 for 70-85 minutes.
"Cake goop" is very well known amongst us bakers. :) I keep a jar in the fridge at all times. It's the best pan release method I've ever used! I just made a layer cake today using aluminum cake pans that are notoriously sticky. My layers came out easily and cleanly. I make sure I brush the pans liberally with the oil/shortening/flour "goop" making sure there are no skipped spots. I remember those Sara Lee pound cakes and the lined parchment paper! :D
It’s ok but it sometimes leaves a horrible coating on the finished cake.
@@ts7844 Just brush it off with a pastry brush.
why not just butter it and sprinkle flour
@@AshleyA93 I'm guessing because that is messy and time consuming. I've never heard of this method before now.
How long does the Goop last in the refrigerator? It looks like a good idea but I don't make cakes all the time.
So fun fact. I use my zojirushi BBCC-X20 bread machine to make pound cake and they come out perfect every time and you don't have to worry about mixing it, prepping the pan or anything. You just throw all the pound cake ingredients in the way you would any other bread, set it to CAKE or QUICK READ or EXPRESS BAKE depending on your machine and set the crust to LIGHT. press start and Wala! Pound cake!
If you think about it every bread machine is a cold oven :)
My god, I never thought about that!
dylan's kitchen did this months ago, glad to see he's bringing wonderful recipes into the light for other creators to cover!
I think some fresh berries, whipped cream, and hot coffee would pair lovely with this!
Emmy - Beautiful job with that pound cake! I've been a food blogger and baker for decades. Years ago I'd coat my bundt pans with softened butter and a dusting of granulated sugar - the sugar left a slightly crunchy layer on the crust of the cake, which was quite nice, but occasional sticking would occur. But a number of years ago, a fellow baker shared their love of Baker's Joy with me and all I can say is I'll never bake without it again. It has proven its worth over and over... it's my fail-safe way to prepare bundt pans and I get perfect release every single time.
PS - I love black walnuts. The next time you make your favorite chocolate chip cookies, throw some chopped black walnuts into the batter. My MIL is famous for hers (she just uses the standard tollhouse recipe). Anyway, chocolate chips and black walnuts are a flavor match made in heaven. Highly recommend.
@@Patrincia omg yes! That is my favorite combo!
@@asugarholicslife I know, right?!!
Hi Emmy! I’m a pastry chef, and my late Grandma Arlene who taught me how to bake MANY Bundt cakes swore by one thing only: *BAKER’S JOY PAN SPRAY* She used it every time and you just have to make sure its an even medium coating and its *BULLET PROOF* Thank you so much for all of the awesome content, wholesome learning and overall joy that you give us all 💘
Yes!! Love the Baker’s Joy spray with flour!!
I’ve never experienced so much as a difficult bundt cake when using that spray, and I’ve been making my grandma’s cake recipe and her banana bread recipe in her bundt pan since I was 9….(so for 30 years now!).
And thank you for the kindness. 😊
Love your content emmy! Thanks for being a beacon in this dark world! I adore you and so does my 2 y/o he asks to watch emmy all the time!!
Yes she's excellent bacon
I third this statement
4th to concur.
Emmy is a ray of friggin' sunshine!
Every time I see you make something in a Bundt pan or a mold, I always get vicarious anxiety thinking about trying to remove it whole and undamaged. But excited to see new techniques to get the finished product out cleanly.
despite coming from a korean family, was luckily to get a beautiful vintage coppered bundt pan from my mum in law, a long with a lot of other matching cookware from her mothers estate.. It's one of those old things that's just such a fun old wonder to figured out and make a good cake with, and definitely going to my daughters when I get there. Thanks as always emmy, will give your test a go, as I have an electric that heats super fast.
This is the exact recipe/method that my entire family uses(plus lemon zest and a little almond extract). It's so delicious. I just made one last weekend..
Yes, I think of pound cake as having vanilla, almond and lemon. I didn't realize that wasn't standard for pound cake.
I just love when Emmy forgets to turn on the powerstrip! She finds so much humor in little mistakes! Adorable!
I made a lemon buttermilk bundt cake recently that I saw on food52, it said to butter the pan and then line with fine breadcrumbs. I only had panko so I just crunched it up in a bag first. The cake practically jumped out of the pan! Though it was a small cake, since I used a 12 cup bundt pan for a 10 cup recipe, so there was less surface area of cake touching pan. But still worked great, I might just keep lining that way for every bundt recipe, since you would never notice that the breadcrumbs were there.
Buttering and lining with breadcrumbs is the staple here, I heard about using flour only from US recipes. Breadcrumbs have never failed me, and since I used them from the start I never thought sticking to the pan was an issue. Gives a great crust, too!
I melt the butter and spread it with a baking brush like Emmy did here, that way I get it to all the nooks and crannies. Then I sprinkle the breadcrumbs to the center wall first while tilting the pan, and then just rotate the pan, lining the outer walls with the crumbs that fell to the botton. Very little waste that way.
My favourite pan is a small 1liter (about a quart) bundt pan, for me the pan Emmy used is way too big, lol!
Line it with flower works to. Breadcrumbs is what we always do in Sweden.
Aren't Panko breadcrumbs the best thing ever?!?!
Can also also use fine semolina instead of breadcrumbs.
When I was a child, I religiously pre-heated my ovens whenever I made cake. At one point in time I got incredibly lazy and impatient and just skipped the pre-heating step whenever I would make cake and I so happen to have had success with every single cake I've made thus far. The only exceptions are other kinds of desserts, such as eclairs or cakes that require special attention (such as cheesecakes).
Me too.
Most of the things that I cook in the oven (successfully mind you :D), are from a cold oven. I learnt it's generally a waste of time and electricity preheating, not to mention the climate I live in gets extremely hot in summer as well.
Multiple posts?! Love it! Don't burn yourself out though Emmy, we're here for videos new and old!❤️
Thank you. 🧡
@@emmymade Do you sift your flour, how many cups of sugar? You did not explain your instructions, very well.
Hey Emmy!!! I’m in a pound cake group. And this was reposted regarding sticking cakes from a manufacturer:: If you are using a pound cake/Bundt cake
recipe repeatedly you may cause sticking,
as they have a high sugar content.
Any pan spray residue or general build up
will reheat when you bake again, turning
into sticky cake glue that will refuse to
get go of your cake sponge.
You will need to remove this residue~
fortunately it will come off and the pan
will perform perfectly. To remove residue apply dawn power wash for 10 min, the use a nylon or plastic bristles brush. Rinse with hot water.
I always put frozen pizzas in a cold oven. I just add 4-5 minutes to the cook time and it always comes out crispy.
I do as well. when my husband saw me do this when we were 1st dating he said it's not going to come out right lol..I showed him!
I cook bacon in a cold toaster oven that has a timer.
our oven has a frozen bake setting. Uses the convection fan
@Sabrina Blackwell lol crazy how they try to tell us..please sit down and let us show you lol..ironically my 1st daughter I'd named Sabrina middle name Elizabeth..she's literally met 1 Sabrina in her life & her nickname was the same "Bean..even though she's newly married she's still Sabrina Bean lol
Oh, can you imagine the crunchy little mounds of deliciousness if cooked in a muffin pan?
It seems like it would be similar to a French canelé
@@charlie6923 I was thinking the same. Toss on a dollop of custard and bon a petit
My mom made only one pound cake during my childhood, and it was so scrumptious we still talk about. She lost the recipe that a coworker had scribbled onto an envelope, and just never tried to replicate it. I need to try this one.😊♥️
3 new Emmy videos in a row?!? You are spoiling us now... and I can’t wait to make this cake!!! You are such a ray of sunshine!!!!
With bundt cakes I always firstly grease the pan with butter and then cover it with bread crumbs (store bought or self made)! It's quite lovely with all of them - I mostly do marbeled bundt cake (or tiger cake as we call it 😊), date cake etc. And it doesn't stick at all! Remember to let it cool enough before removing from the pan.
I’m from Georgia and North Carolina and was raised with this principle of cold ovens. (I’m 23, so have obviously been exposed to other thinking since) I’ve rarely found issue with it and appreciate having my oven hot for as short a time as possible. I’ve wondered how this impacted things like cookies as they slowly melt vs straight into a hot oven. Very excited to see you test it out and what the result is compared to how you typically bake. Maybe I need to change my ways! :)
I have been making my pound cake starting with a cold oven for over 50 yrs. Yes 50! It turns out perfect & is a favorite of my family & extended family. There is one more ingredient I find that makes a more flavorful cake. Almond flavoring to taste. I use at least two tsp sometimes more. Vanilla & & almond flavoring should be added last & folded in.
It’s delicious.
I usually grease the pan then dust it with flour, but if I want an extra yummy cake, I grease and then dust with granulated sugar instead of flour! it gives the edges a little sweet crunch. Also, our family recipe has vanilla, almond, and lemon extract!
I love using cold oven when I'm baking yeast dough (except for pizza, of course). It allows for a slower rise and I find yeasty bake goods better this way :)
Baking cakes was my fondest memory with my mother. She loved baking pancakes and I loved licking the bowl clean. Pound cake batter is so good.
My favorite thing to do with pound cake is to toast a slice to golden brown and smear salted butter on top. I've convinced myself that cake and coffee is the perfect breakfast.
Mmm...decadent. 😋
There's no better way to start any day than with cake. Especially a lavish dark, layered chocolate cake with buttercream frosting. 😋😋😋😋
We have friends with Amish/Mennonite heritage. They always eat frosted chocolate cake with breakfast... You serve yourself a bowl of cereal, hot or cold, put a piece of cake on top, pour milk over all, and enjoy!
@@Hephzibah16 I happily leave out the cereal and the milk. When you have cake, the rest is just a distraction.
My favorite part of the pound cake is the crispy top too! My grandmother used to butter the inside of her bundt pan, (no flour, just butter) and the cake came out perfectly every time. Apparently, she had a magic touch because mine & my mother's turns out like yours did. They may not be picture perfect, but they're still delicious!
Was so excited when you mentioned Nancy’s lining paste! She has a wealth of baking and cleaning tips!
I made a cake similar to this for my dad today for Father’s Day. I used shortening to grease the pan. Put it on a paper towel and really rub it in. The flour the pan. Let it cool completely and then turn it out. It turned out fine. It was really good.
Perfectly baked southern pound cake!
My North Carolina grandmother would make a Black Walnut pound cake to have for us, when we would visit in the summers. I can still taste that beautiful cake. It’s hard to find real black walnut extract now, but it’s worth the search, and the cost, to recreate that cake from my childhood.
You can make delicious black walnut cookies, by substituting the nuts for chocolate chips, in your favorite recipe.
I enjoy all your videos, and have been watching for several years. I look forward to receiving notification that another one has posted!
I made this yesterday. It turned out delicious but it somehow took 45 minutes longer than the recommended baking time! I covered it with foil so the top wouldn't burn in the last 15 minutes. Then it didn't want to come out of the pan. I'm definitely going to try again, because the flavor and texture were amazing.
Everytime the plug in issue comes up in your video my heart just gets filled with so much joy. It's like your running gag.
⚡️⚡️⚡️
Ever see a bundt cake & think back to those cake mixes from the '70s and early '80s that had streusel centers? Anyone else remember those? Was like eating an inside out crumb cake-lol!
Yes, I remember those cakes, delish!!! ❤️🍰
It's called coffee cake.
Finally something I’ve made you haven’t lol. This comes out so beautifully as long as you don’t mess up the order. It does make a difference. It wasn’t as light when I messed up adding ingredients. The flavor was the same, but I definitely noticed a difference to how it baked up. Baking is 100% a science.
Wow 3 videos in 3 days?! THANK YOU EMMY!
My mom uses a cold oven pound cake recipe and everybody loves it so much! Has a great crust and flavor.
So the best method is - brushed with soft butter (not melted) dust with flour and bang the pan on a hard surface to remove the excess.
I recommend increasing the audio volume of your videos. I always have to turn the volume on my phone or computer up way higher to watch your videos than I do for the majority of videos. I know that audio volume is going to be different for everyone but I thought I'd let you know in case you were unaware. Thank you for all of your wonderful videos Emmy!
Emmy you are absolutely spoiling us this week! I hope your summer is going well! 🥰
Love pound cake. This reminds me of my fav, German Streusel Swirl cake baked in a Bundt pan just like that. I made one for my Public Speaking 101 class in college for a demonstration speech. It was either Betty Crocker or Duncan Hines box mix which you simply cannot beat... Watch Adam Ragusea's video on came mixes to understand... Can't remember which brand but I baked one that morning before class and then mixed one up for presentation (baked it at home later... So much cake) and then served slices of still warm cake to the class. Needless to say everyone was thrilled to get cake at 9 am LOL! Got an A+ too 😉 My professor said it was perfect with her coffee 😁 and she was going to go buy a box on her way home.
This sound like the perfect cake for me as I love cake crust. Always enjoyed eating the batter of the beater like a lollipop and the cut off crust more than the cake itself.
Oh wow, this looks delicious! I'm definitely going to try the original recipe, but I have a feeling that it would be awesome if it was lemon flavoured with a glaze
Adding some finely chopped lemon zest would make it incredible, or orange zest for those who find lemon a bit too tart.
@@melissabarrett9750 or even preserved lemon in the glaze, for a little sweet, salty, and savory addition
@@the_rachel_sam Excellent idea! 👍😋
I have a non-stick Bundt pan. I usually grease it with margarine and dust with rye breadcrumbs, it works well! And yes, I know the rye might be a weird one but I'm Finnish and my mom taught me this 😅💕
I was JUST talking about this with my mom and we decided to try one. The texture was sooo silky and beautiful.
I haven’t finished your video but I can’t wait to see if yours turns out the same.
I use a flour bake spray, making sure to give a generous spritz all over the bunt and I’ve never had one stick yet. Works the best by far.
Retired early childhood teacher who used to make the baby food jar butter every year with my class! We would pass around 5 jars of cream during our morning meeting then have saltines with butter for snack! Thanks for bringing a big smile to my face!
YES! That's exactly it. 😆
Hey Emmy, have you ever uploaded a video that gave us a tour of your garden? I would love to see all the types of trees you have in your garden! I always imagined your garden to be massive haha.
Baker's joy is the only thing I use for baking cakes! Nothing works better I never have anything stick. When I went to a cake beforehand Clea I was told to use Baker's joy and I have never looked back! It's perfect!
I line my tins by rubbing liberally with butter (it’s a thin layer but you have to be careful not to have any exposed tin), next I tip some flour into the tin and tap,tap,tap until all the butter has flour stuck to it. I then tip away any excess flour. I’ve never had sticking when I do this, it also doesn’t leave a residue :) you can get a little creative too and add sugar or cinnamon for a crispy/flavoured crust x
If it is a hot day I also wouldn’t leave the tin for any time, I prep it after the batter is made :)
I've been using that lining paste mixture for years, and in my experience it works best if you remove the cake while the pan's still warm-- I usually let it cool for 10-15 minutes in the pan and then invert it onto a rack to get to room temp. I suspect this might be because the crisco re-solidifies and adheres to the pan slightly if you let the cake cool completely
That is just my cup of tea....with some of those fresh berries and whipped cream !!
I'm so happy you uploaded a video today! I got my 2nd booster yesterday and I'm feeling blah. This made me feel better. :)
I don't know why, watching you makes me miss my momma
My family only makes pound cake once a year on my dads birthday and we've never had it stick, although our pan doesn't have ridges. We just coat the pan with butter and then instead of flour we use granulated sugar. It also gives the cake a nice crust thats kind of grainy from the sugar. I think it's superior to dusting with flour.
I always crack up when you forget to turn on the power. 😂 Loved the sound effect.
I’m sure your lovely kiddos think that you’re a hoot! 💜
I use butter Crisco lard to butter my pan first make sure its cold.I will actually refrigerate my pan making sure the lard seals then when its good and cold add my batter and cook it. Perfect everytime.
I spray my bundt pans with cooking spray and dust them with granulated sugar. Even the most intricate pans release well. The sugar doesn't burn and adds a slight crunch to the crust.
There are multiple cooking sprays on the market that contain flour as well as oil. I use the one by the brand Joy, Pam spray has one now and other brands as well. I bake in my bundt pan all the time using that spray and I’ve never, ever had a cake or bread (I love to bake my banana bread in there lol) stick or come out damaged or covered in excess flour/oil. I believe the trick to be the baking spray with flour combined with de-molding while the cake is still pretty warm. Not HOT hot when it’s fresh out of the oven, but only waiting 5-10 mins. I believe it keeps the food lube from cooling off too much and re-solidifying which is what makes things stick to the pan.
I find the canned spray with flour to be excellent. It eliminates the possibility of unevenly gooped butter and clumped or excess flour that commonly occur during traditional flouring of the pan. It also rinses off easily.
I like using Baker's Joy with the flour already in it.
It really does a great job coating every cm of a Bunch pan.
We know how awkward it is to grease and flour those.
The lecithin in oil sprays like Pam is the key to creating the nonstick layer you’re looking for. Flour after spraying is ok but not really necessary.
A strong food memory I have is of a buttermilk pound cake my mother made in a bundt pan. The edges had that hint of crispness, and the flavor was unique. The buttermilk changes the butter and sugar flavors somehow. Similar to a buttermilk cruller, if you've ever had one.
Hey Emmy 👋👋 I never had any luck with baking paste. Too little and it sticks like yours did, too much and you end up with a layer of yuck on the outside of your cake. I recommend King Arthur Baking’s article “How to prevent Bundt cakes from sticking.” Grease lightly RIGHT before you’re going to pour in the batter, then lightly flour. I’ve never had to resort to returning it to the oven following their steps. Good luck!!
I love Dillon he's super funny and I usually learn something... also why I watch you;) thanks Emmy
Pound cake has always been my absolute favorite! In our family we hide any “flaws” with a lemon glaze. Yummmmm!
I really love this kind of cake too. It's almost like a sweet secret of pastry.
Emmy, you just brought back so many wonderful memories, of my Mom and Grandma making these cakes. I have not made one myself, so I can't wait to give this a try!
I'm just thrilled that it turned out so beautifully for you. I love good pound cake and am definitely going to follow the recipe and instructions.
I usually just use butter cooking spray and douse it really well. I have also sugared the inside, but you have to unmold it warm and make sure not to over bake. Cooking spray, just regular, or pan coating works well, just use a good amount and get it from all angles. If you are going to use flour, do it right before you put the cake in the oven and make sure to be quick and tap out the extra. I don't use as much spray if I use flour because it just causes it to cake up and flake off. During spring and fall I tend to bake a lot of cake because I have 6 kids. (Only 5 at home now.) It's a good dessert and snack\breakfast for the next day. However with 2 teen boys, there's not really leftovers now unless I hide them in advance!
That cake is perfection. I don’t like most cakes, but pound cake is yummy! I have used sugar instead of flour to dust the inside of the Bundt pan and it was great to prevent sticking and gave the cake a nice crunch. Wonder if that would work with your paste?
That looks awesome, and somehow the fact it's so awesome doesn't surprise me.
Putting a chicken into a cold oven and then roasting it really makes for the crispiest skin. I think starting in a cold oven is way underrated.
Yes, tomorrow I’ll be making this pound cake. Looks so delicious. Thank you Emmy.
very interesting , in germany we butter the cast and then we put flour on top of the butter
that paste is an interesting idea. i’ve always greased my bundt pan with crisco and then a dusting of flour but never considered mixing them! after years of my grandmother, mom and now me baking with it, nothing ever sticks. my favorite pan!
😆💫
Emmymade - looks delicious, and the best part is you don't have to turn on the oven to fix it, which saves on your utility bill .
Except for the cold oven that’s the exact pound cake recipe I’ve always used from this super old cookbook that was my grandmas. It’s from her mother in law(my great-grandmother) from the 20s. The crunchiness of the top is the BEST. I always turn mine over for the top to be up for the crunchy to stay crunchy. Instead of milk you can also use sour cream part/part..
In Sweden we have a long tradition of doing “sockerkaka”, which are pound cakes baked in Bundt molds, often with very intricate designs.
The way we do it, is to use slighty soft butter and coat the whole inside. Then you pour in breadcrumbs (I think it might work even better with panko), then twist the bread crumbs around the mold until all the inside is coated, make sure every little corner and divot is covered.
Then pour out any excess.
You can then put the whole mold in the fridge to let the butter set and have the breadcrumbs and butter be a bit more stable (I tend to not do this, but it helps, and if you do this at the start and then go on to make the batter, that is plenty enough time in the fridge)
Slowly and carefully pour in the batter
From my experience they come out very cleanly. And the breadcrumbs sort of creates a outer edge.
I also like to mix in some casters sugar into my bread crumbs for taste, it also changes the texture of the edge, I like it. But that is more risky for having it stick.
I made my first bundt cake!
It's also gluten free and I'm sooo thrilled.
Thank you! My family who is disgusted by gf food ate it as well! This is a winner!!
Emmy. That cake looks delicious. I am shocked that a cake can be done cold. Emmy, you have such great talent. God Bless you. Maria.👍👍👍👍👍👍👍👍😀😀😀😀😀😀😘😘😘😘😘🍰🍰🍰🍰🍰❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️💕💕💕💕💕
Amen! Amen! 🙏
First, I keep my pan meticulously clean on the inside scrubbing it out with lots of Dawn and a nylon scrubber every time I use it. I do not spray (baking spray -the kind with flour) until I have my batter mixed. The batter immediately goes into the pan and right into the oven. I have never had a problem with it sticking.
I actually heard that same trick yesterday for the first time and used it to make my son's birthday cake (chocolatecake so replaced flour with unsweetened cocoa). It worked very well for me, but I only used two 9" cake pans. I can see crevices being a bit trickier.
Sarah Lee pound cakes would always be stale even though they were frozen. We would buy the Entenmann's Butter Cake. My favorite part was the "cake leav'ins". The soft moist part of the bottom that would stick to the packaging. Once you're finishing gathering all of it, there would be the equivalent of half of a slice stuck there. For context, each slice would be the size of a slice of thick bread. The cakes were baked in loaf molds. I still buy them but they are much smaller these days. Still the best though. Never stale and hard to get. Stores can never keep them on the shelves. They get snapped up so fast. So if you see one, grab it.
I made this cake today. OMG it is truly the best! I have never successfully made a pound cake. This worked and taste so good! Thank you for sharing this recipe! 💜💜
I have a cold oven pound cake recipe. It is wonderful! I've used the baking paste as well. It works very well.
My recipe that is similar to yours is called an “Elvis Presley Pound Cake.” It uses cream instead of milk and you sift the flour three times. Total. game. changer.
I also find that using vanilla bean paste instead of essence or extract give it that something extra that is superb.
In Germany we butter/Margarine the mold und cover it in a thin layer of fine bread Crumbs (is called Paniermehl) and the cake will come out perfect ever time with out any Resistenz . I will give cold oven a try next Time I back a Pound Cake that will make backing in Sommer time so much easier.
Five barrel ferrets found financial freedom. Whew that's a tongue twister! Thanks Emmy 💕
I use room temperature butter and bread crumbs to grease the bundy cake pan. It never fails 🙂 The trick is to put event layer od butter on all pan (don't miss any nook of pan) and then sprinkle bread crumbs on it
I made this this afternoon, it’s absolutely wonderful! Thank you so much 😊
Emmy the best way to anmould your cake is to smear your metal mould with cold butter and sprinkle it with bread crumbs or flour!