Remove and set aside to cool for 10 minutes then carefully
lift out of pan with the edges of the paper liners.
It was a bit tricky to
get out of the pan though AND I couldn't use all of the crumb topping because I used such a short pan.
When done, allow to cool for about 5 minutes before turning
out of pan onto a cooling rack.
I really love this technique of using parchment paper, as the cake can be lifted
right out of the pan when done baking.
Once cool enough to handle, you can flip the skillet
cake out of the pan onto a serving plate, or serve straight form the skillet.
Run a knife along the edge of bread and gently
turn out of pan onto a cooling rack.
Allow the brownies to cool completely before lifting the brownies
out of the pan using the parchment paper.
Sprinkle with salt and pepper, hold the pan at an angle over a plate, and
slide out of the pan with a large metal spatula.
When it's lightly golden on top, remove from the oven and
pop out of the pan onto a cooling rack.
Let the cake cool until the pan is cool to the touch, this helps it come
out of the pan in one beautiful piece.
I used it to lift the entire loaf
out of the pan as directed, and the whole loaf held together.
Lift the
foil out of the pan with the bars, peel the foil off, then using a sharp knife, cut into squares.
For a rustic presentation, grease and dust the cake pan with flour, then scoop the cake right
out of the pan instead of cutting it into slices.
Would be great with butter or honey on it — but was also wonderful straight up and
warm out of the pan.
A little tip, so you won't be disappointed: don't expect the first crepe (or sometimes even the second) to come
out of the pan well.
I served it last week and my hubby liked it so much I found him sneaking the last
bit out of the pan as a snack the next day.
Remove from oven, drain the
fat out of the pan, and let the loaf sit for 5 - 10 minutes before slicing and serving.
Once set, remove from fridge, lift parchment
paper out of pan and cut into 16 bars - enjoy!
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