Add enough water to larger pan to come halfway up side
of tube pan.
Pour half of the batter into the
prepared tube pan, spreading out into an even layer.
Using a long narrow spatula or silicone spatula, spread a thin layer of batter onto the sides of the 10 inch two - piece
metal tube pan to ensure smooth sides.
First of all, I use a 10 - inch round by 4 inch
deep tube pan to bake my pound cakes.
My cake looks very white on the lower part, because I only have a
light tube pan that does not give golden coloring or crust.
To get the center
of tube pans, pour a little flour on your hand and sprinkle where needed.
I have baked once in a 10
inch tube pan and the other time, it was in 2 smaller heart - shaped baking pan.
The Babka is the European cousin of coffee cake, the rich yeast bread derives its name from bacia, a Slavic term of endearment for grandma, which the Encyclopedia of Jewish Food points out may have been because the
fluted tube pans in which babkas were originally baked gave the cakes the appearance of an old woman's pleated skirt.
This recipe uses an
ungreased tube pan with a removable bottom to give the cake support as well as making it easier to remove.
Pour into a
greased tube pan or two loaf pans, or about 2 dozen greased medium muffin molds, and bake for about 40 minutes, or until a knife inserted in the center comes out clean
Invert
tube pan on a long - necked bottle to cool cake completely.
The only thing I can think of is that I always use a two
piece tube pan, and I go around the edges with a sharp knife to separate it from the pan on the sides and from the tube in the middle.
Trace the outline of a 10 - inch springform or
tube pan onto parchment paper, cut out the circle, and use it as a guide when rolling out the dough.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece
ungreased tube pan.
place a 10 ″
tube pan on a parchment lined baking sheet.
Generously grease and flour 10 -
inch tube pan with removable bottom.
Lightly grease 12 - cup fluted
tube pan with shortening or cooking spray.
1 box Gold Cake mix 1 box Chocolate cake mix 1/4 to 1/2 teaspoon Boyajian orange oil (or extract) 1 tablespoon orange zest - finely minced Garnish Confectioners» sugar 2 ounces semi-sweet chocolate - melted Orange zest Preheat oven to 350 F. Spray a 10 - inch angel food cake or
tube pan with non-stick cooking spray.
And you will also need to have ready a long necked glass wine bottle (or similar structure that will fit into the opening of
the tube pan) for inverting the cake right when it comes out of the oven.
I find cakes easier to remove using
a tube pan versus a bundt pan.
Things I adapted include the cooking level and time for the glaze, using butter instead of margarine, and baking in two loaf pans instead of
a tube pan, which of course altered the baking time.
The tube pan I use is an antique!
You can make this cake in a bundt or
tube pan, but I don't recommend it.
That's called
a tube pan, Heather (if it has straight sides).
Spoon the batter into an ungreased 10 inch
tube pan.
I should also point out that this was made in
a tube pan, not a fluted or decorative bundt.
So yes, the crumble goes on last, but when the cake is turned out of
the tube pan it is NOT inverted or turned upside - down.
I made it in
a tube pan and it is only 3 ″ tall.
Pour half of the batter into a greased and floured 10 - inch
tube pan.
Bake as directed on box for fluted
tube pan.
If I double the recipe can this be baked in
a tube pan for a larger pound cake?
• spoon batter into your ungreased
tube pan.