I picked this pan because when it’s greased well, the cake will come right out with a lovely pattern.
I admit it. I wanted a few oohs and ahhs today. No, it’s not ALL about me…but still.
So I made sure every crevice of this pan was well buttered.
Then I set it aside, preheated the oven, and started measuring out ingredients.
First, the streusel topping.
Brown sugar, flour, oats, cinnamon, allspice, butter, almonds, salt…mmm…sounds good, doesn’t it?
I was already envisioning it.
The gorgeous, slightly crispy, sweet streusel topping is always my favorite part of any coffee cake.
Oh.
Wait a minute.
Streusel topping.
Yes? And?
But…Jayne…you will be inverting that pretty bundt pan.
The topping will become the bottoming.
Dang it.
Where’s my 9” springform pan?…mumble mumble mumble…..
You remind me of me…. good luck and i hope everything was as wonderful as you dreamed.
Happy Easter
Ah, now, see, if I was a brighter chandelier bulb, Id have done one or the other – the plastic wrap or the fridge. But, no. I stuck the pan in a deeper bowl with hot water and a bit of dish soap and let it soak, then this morning I wiped it out. Next time (because there probably will be a next time), Ill try to remember to cover the pan with plastic. Im trying to keep my baking of cakes and that sort of thing to a minimum, so who knows when Id be baking a cake again. Thanks for the ideas!
From: TypePad