Cake pan woes

[aeryn]

I made this recipe tonight: http://www.glutenfreeblondie.com/2011/09/recipe-strawberry-buttermilk-cake.htmlIngredients

Comments

[mschaos]

you may want to try a spring form pan...that way you can run a knife around he edge and cut off the top if need be

also, use butter and some flour to grease and flour the pan.

lastly, make sure you cool the pan on a rack before taking out of the pan

[tashabear]

I've never cooled a cake in the pan that was meant to be taken out of it. I always put the rack on top of the pan, flipped it all, and when properly greased and floured (I prefer Baker's Joy, but it's not GF), it slips right out.

[tashabear]

Did you flour the pan as well, or just grease it?

[aeryn]

Just sprayed it. I will try a little bit of the GF flour next time! Thanks.

[gemini7]

Strawberries have a lot of liquid so it will definitely be moist. I second the recommendation though to grease and flour the pan. I use butter+flour or shortening+flour, let the cake cool a few minutes, and then flip it out onto a rack or decorating tray - works like a charm every time.

[wildflower399]

Thirding (fourthing?) the recommendation to grease and flour the pan. Also, 1 cup of flour for an entire cake seems..not enough to me. Could this be wrong? Not enough flour would certainly explain why it's soggy, and why the strawberries sank.

[lisabella]

I know you toss blueberries in a bit of flour to prevent them from sinking when baking, maybe you need to do the same with the strawberries?