Cake pan woes
I made this recipe tonight: http://www.glutenfreeblondie.com/2011/09/recipe-strawberry-buttermilk-cake.html
Ingredients
1 cup gluten free all-purpose flour mix (or regular flour if you're not GF)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ stick (4 tbsp) unsalted butter, room temperature
2/3 cup + 1 tbsp sugar
½ tsp vanilla
Zest of 1 lemon
1 egg, room temperature
½ cup reduced fat buttermilk
Approx.1/3 lb strawberries (about 7), tops sliced off and quartered (can substitute raspberries, blueberries, peaches, etc.)
This was my first time baking with a round cake pan. I used an aluminum one (not spring-loaded), coated with olive oil spray.
The good news? The cake is FRICKIN' DELICIOUS.
The bad news? It broke apart when I removed it from the cake pan. Not only did it stick a little bit to the pan, but even slicing proved difficult. It just crumbled apart. In fact, you could see the strawberries at the bottom of the cake, when you actually put them on top when baking (so I didn't get that nice design on top of the cake as the website shows). It seemed almost...soggy? Especially around the strawberries.
The only thing different I used was regular buttermilk as I could not find reduced fat. Perhaps it was too rich? The batter was thick when I poured it into the cake pan. I have enough ingredients to try this again, and I'd really like to because it's YUMMY.
Any tips on making this cake hold together better?
Ingredients
1 cup gluten free all-purpose flour mix (or regular flour if you're not GF)
½ tsp baking soda
½ tsp baking powder
¼ tsp salt
½ stick (4 tbsp) unsalted butter, room temperature
2/3 cup + 1 tbsp sugar
½ tsp vanilla
Zest of 1 lemon
1 egg, room temperature
½ cup reduced fat buttermilk
Approx.1/3 lb strawberries (about 7), tops sliced off and quartered (can substitute raspberries, blueberries, peaches, etc.)
This was my first time baking with a round cake pan. I used an aluminum one (not spring-loaded), coated with olive oil spray.
The good news? The cake is FRICKIN' DELICIOUS.
The bad news? It broke apart when I removed it from the cake pan. Not only did it stick a little bit to the pan, but even slicing proved difficult. It just crumbled apart. In fact, you could see the strawberries at the bottom of the cake, when you actually put them on top when baking (so I didn't get that nice design on top of the cake as the website shows). It seemed almost...soggy? Especially around the strawberries.
The only thing different I used was regular buttermilk as I could not find reduced fat. Perhaps it was too rich? The batter was thick when I poured it into the cake pan. I have enough ingredients to try this again, and I'd really like to because it's YUMMY.
Any tips on making this cake hold together better?