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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.
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 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.
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
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.
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.
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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