How can I keep my cake from sticking in the tube pan?

Classic Angel Food Cake
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke

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If you have a cooking question, our expert, Marge Perry, can answer it. Marge teaches home cooks in her classes at the Institute of Culinary Education in New York City. She is an award-winning food writer, longtime contributor for Cooking Light and a number of other leading food magazines, author of the blog A Sweet and Savory Life, columnist for Newsday, and has contributed to over 20 cookbooks.

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"Lately my 10" tube pound cake has been sticking on the sides and bottoms of the pan. I lightly grease and flour the tube pan and test the cake for doneness with a piece of spaghetti. The last time I cooked the pound cake I got the same results!! Am I not letting the cake cool long enough or am I not preparing the tube pan correctly? Do I need another pan? (The pan doesn't have that much wear and tear). Also, do you have a list of causes of why a cake didn't turn out right.? I never use to have this problem. I haven't baked in a while and can't figure out what I'm doing wrong. I NEED HELP!!"

It doesn't sound so much like the cake isn't turning out right, as it won't come out of the pan. Other than that, I am assuming the cake is good.

So, why is it sticking and what can you do about it? Here are a number of guesses:

In addition to those suggestions, you might also try Wilton's Cake Release, which I use when baking pans with tricky shapes and lots of edges.

Marge Perry
Aug, 2012
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