Often, recipes call for greasing and flouring the baking pan. Normally, I line my pans with parchment paper, but in the case of bundt pans and other elaborately etched cake pans, parchment is not an option.
It is critical to get not only the butter or oil, but the also flour, into every nook and cranny of the pan, to ensure that the cake comes out easily,without chunks of flour on it, or bare spots where the cake got stuck to the pan. This can take a bit of shaking and patting, in an attempt to get the flour evenly distributed. It’s not foolproof, and can be a bit messy.
indigo jones eats | sour cream coffee cake
I use cooking spray to grease my pans, as it gives the best light and even coverage. I am not a fan of the baking spray that also flours the pans. It tends to glob up a bit, and gives less than stellar results.
Celebrity chef Alton Brown has a genius solution to this dilemma, and it is one I intend to use myself. He sprays the bundt pan with cooking spray (I like to use coconut oil spray) and then puts the flour in the bottom of the pan. Next, he covers the pan with plastic wrap, and secures it with a heavy duty rubber band. Then, he turns it upside down and shakes vigorously until the pan is perfectly and evenly coated. No mess, no wasted flour, and even better, no clumps or bare spots.
Thanks Alton!!!
Photo: Glasshouse Images
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Tags: Alton Brown, bundt cakes, flouring the pan, greasing the pan, kitchen tips Tuesday
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