Line an 8» (20 cm) round or
square cake pan with parchment paper.
Line a 9 - inch
square cake pan with two pieces of parchment paper, one going each way.
Lightly grease an 8 - inch
square cake pan with melted butter.
Preheat the oven to 325 degrees F. Line an 8 - inch
square cake pan with foil and spray with nonstick cooking spray.
square cake pan with foil, with some of the foil hanging over the edges of the pan.
Preheat your oven to 350 degrees and line an 8x8»
square cake pan with parchment paper along the bottom and sides.
Preheat oven to 350 F. Line two 9 inch
square cake pans with waxed paper and spray the paper with vegetable spray / shortening.
Not exact matches
Cream room temperature butter and brown sugar together for 5 — 8 minutes / Add egg & milk mixture (w / extracts) a little at a time until fully incorporated / By hand or
with mixer on lowest speed, alternately add flour and buttermilk until just incorporated — don't overmix at this point for the tenderest
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch square or 10 - inch round pan coated with just a little butter and flour / Sprinkle evenly with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake / By hand gently stir in 2 — 3 cups of rhubarb sauce so that it swirls through the batter / Place in a 9 - inch
square or 10 - inch round
pan coated
with just a little butter and flour / Sprinkle evenly
with chopped almonds (or, use local hazelnuts instead, or omit the nuts) / Bake at 325º for about an hour, until skewer comes out clean when tested / Macrina Bakery dusts the
cake with powdered sugar and coarsely chopped almonds / Cake is tender until completely cooled so handle with c
cake with powdered sugar and coarsely chopped almonds /
Cake is tender until completely cooled so handle with c
Cake is tender until completely cooled so handle
with care.
Line a 9 - inch
square metal
cake pan with foil, draping the foil over the edges.
Then, instead of baking round
cakes, I used
square pans to create four rectangular layers, which, piled one on top of another
with all that icing, shaped the
cake into a log like my family's favorite
cake at Thanksgiving, a frozen chocolate and coffee mousse.
Prep your
pans: preheat the oven to 350 F and line a
cake pan with parchment paper - we used a 9 x 13
pan, but you can also use a 8 - inch
square pan.
Cinnamon Crumb Coffee
Cake Prepare a round (or square) 9 ″ cake pan with parchment and non-stick baking sp
Cake Prepare a round (or
square) 9 ″
cake pan with parchment and non-stick baking sp
cake pan with parchment and non-stick baking spray.
Dust
with confectioners» sugar, cut into
squares, and serve straight from the
pan; or turn
cake out onto serving platter and dust
with confectioners» sugar.
I do not have a tube
pan, and am wondering if I could substitute
with a normal round or
square cake pan.
Grease a
cake pan or
square pan with 2 tablespoons of olive oil, distributing it evenly around the bottom of the dish and a little bit up the sides.
Pour the batter into a 9 - inch
cake pan coated
with cooking spray (alternatively, you can use a 9 - inch
square pan and cut the
cake into
squares).
Meanwhile, lightly grease an 8 - inch round or
square cake pan and sprinkle the bottom
with cornmeal.
Instead of muffins, I split it between two
square - ish
pans (ikea, hence the - ish) and topped
with your strusel from the Bug Crumb Coffee
Cake.
Line a 9 - inch
square baking
pan (
with a removable bottom is best)
with parchment paper along the bottom and sides to allow for easy
cake removal.
Grease the sides of a
square 20 - by -20-cm (8 - by -8-inch)
cake pan and line the bottom
with parchment paper, leaving an overhang for easier removal.
Butter an 8 - inch
square cake pan and line
with a
square of parchment paper, then butter parchment.