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Old 08-06-2011, 12:14 PM
 
Location: Georgia, USA
28,247 posts, read 31,630,729 times
Reputation: 35277

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I have searched and not found the answer to my dilemma in a previous thread.

My mother made fabulous pound cakes with a delicious crunchy crust all around the cake.

I have her tube pan. I use her recipe and the same brands of ingredients that she used.

The cake tastes the same, but I cannot get the crunchy crust on the parts of the cake that are in contact with the pan. The crust comes out soft.

I follow her directions to the letter, including generously greasing and lightly flouring the pan immediately before adding the batter. I have checked the oven temp with a thermometer. The oven is properly calibrated. She always turned the cake out of the pan as soon as it came out of the oven after loosening it with a thin bladed knife. I do the same.

I thought maybe I wasn't allowing the cake to completely cool before covering it, but that does not seem to be the problem.

So, how do I get the crunch in the crust?

Also, recently I have had a problem with the cake sticking to the pan, even with the Crisco and flour. I always hand wash the pan. It does not go into the dishwasher ever.
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Old 08-06-2011, 02:56 PM
 
Location: San Antonio/Houston/Tricity
43,572 posts, read 62,352,860 times
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I heard that to get a nice crunchy crust you need to put in COLD oven at 325 degrees. Bake for 80 minutes. Do not heat oven before, or open oven door.
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Old 08-06-2011, 03:00 PM
 
Location: Noblesville, IN
3,774 posts, read 4,336,971 times
Reputation: 6397
My mother-in-law is a wonderful baker and she chills her dough for everything: cookies, pie, cake. Perhaps, as stated above, chilled pound cake is the secret!
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Old 08-06-2011, 03:16 PM
 
Location: Burlington County NJ
1,969 posts, read 5,523,331 times
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Quote:
Originally Posted by elnina View Post
I heard that to get a nice crunchy crust you need to put in COLD oven at 325 degrees. Bake for 80 minutes. Do not heat oven before, or open oven door.

My pound cake always ends up with the crusty outside, and this is how I bake mine. I never attributed it to the temperature, but I do always end up with the crusty result.
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Old 08-06-2011, 06:52 PM
 
Location: Georgia, USA
28,247 posts, read 31,630,729 times
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Quote:
Originally Posted by elnina View Post
I heard that to get a nice crunchy crust you need to put in COLD oven at 325 degrees. Bake for 80 minutes. Do not heat oven before, or open oven door.
Quote:
Originally Posted by nic529 View Post
My pound cake always ends up with the crusty outside, and this is how I bake mine. I never attributed it to the temperature, but I do always end up with the crusty result.
Many thanks!

It's not the way Mama did it, but I'll certainly try it.

Just need an excuse to bake a cake, now!
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Old 08-06-2011, 07:53 PM
NTT
 
Location: Houston
722 posts, read 1,668,399 times
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Do you think she preheated the pan as well?
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Old 08-06-2011, 08:03 PM
 
Location: Georgia, USA
28,247 posts, read 31,630,729 times
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Quote:
Originally Posted by NTT View Post
Do you think she preheated the pan as well?
No, she just put it in a preheated 325 degree oven.

I do preheat the muffin tins for cornbread, and that does give a nice crust. Just grease the pan, no flour of course.
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Old 08-06-2011, 08:06 PM
 
Location: Georgia, USA
28,247 posts, read 31,630,729 times
Reputation: 35277
Quote:
Originally Posted by ShellNic View Post
My mother-in-law is a wonderful baker and she chills her dough for everything: cookies, pie, cake. Perhaps, as stated above, chilled pound cake is the secret!
I can see chilling cookie or pie crust dough, but pound cake is a batter, not a dough.
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Old 08-07-2011, 03:56 PM
 
Location: Burlington County NJ
1,969 posts, read 5,523,331 times
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Quote:
Originally Posted by suzy_q2010 View Post
Many thanks!

It's not the way Mama did it, but I'll certainly try it.

Just need an excuse to bake a cake, now!

Well, since I saw this thread today - I bought strawberries and whipped cream to go with the one I'll bake now lol ....ENJOY!
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Old 08-11-2011, 01:13 AM
 
Location: PNW
682 posts, read 2,208,097 times
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Are you in the same geographic location or elevation as your mother was? Humidity can make a huge difference in my baked goods.
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