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How to invert cakes with streusel toppings

fromFine Cooking
Issue 96

Carole Walter’s coffee cakes offer a special challenge when the time comes to turn them out of their pans: How do you keep the streusel topping from falling off when you invert the cake? Here’s the solution:

1. Gently lift up the center tube while carefully pushing the bottom upward with your opposite hand. If the cake doesn’t release easily, run a thin knife between the cake and the tube and between the cake and the outer wall of the pan. Once the cake is out, run the knife under the bottom, too. 2. Fold a 12-inch square of aluminum foil into quarters. Measure 1-1/4 inches from the inside tip of the foil and cut an arc (this will become a hole for the tube when you unfold the foil). Unfold the foil and place over the cake, pressing gently onto the top of the cake and molding the foil around its sides to hold in the streusel. 3. Invert the cake onto a plate and remove the center tube. 4. Invert the cake onto a rack, remove the foil, and cool right side up.

Photos: Scott Phillips

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