Fine Cooking Magazine - December 2019/January 2020

All Access| Sign Up| Login

How-To

How to invert cakes with streusel toppings

Fine Cooking Issue 96

Photos: Scott Phillips

Save to Recipe Box

Add Private Note

Saved Add to List

Add to List

Add Recipe Note

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.

Comments

Leave a Comment

Comments

Leave A Comment

What We're Cooking Now

Sponsored

Recipe
Dry-Rubbed Roast Turkey with Pan Gravy
By Pamela Anderson Presented by Edna Valley Vineyards
Collection
What Can I Bring? Thanksgiving Sides Perfect For Potlucks
By Joanne Smart
Menu
Carla Hall's Soul-Food Thanksgiving Dinner

Recipe
Chocolate-Swirled Pumpkin Cheesecake
By Michelle Gayer
Collection
Seasonally Spiced
Menu
A Vineyard Harvest Dinner
By Denise Mickelsen
Collection
Beyond Roasting: New Ways to Cook Thanksgiving Turkey

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Subscribe

Already a subscriber? Log in.

Recipe

Delicata Squash with Caramelized Shallots & Sherry

Delicata squash is available for a short season in early-mid fall. Its sweet flesh is complemented here by caramelized shallots and dry sherry. If you can't find it (or if…

How-To

How to Make Decorative Pie Crust Edges

Video

25 Ways to Grate

How-To

How to Assemble a Turkey Roulade

How-To

How to Make Classic Pecan Pie

From the Shop

Browse the Shop

Moveable Feast - Season 7 Now Airing

Connect

Follow Fine Cooking on your favorite social networks

December 2019/January 2020

Rule The Roast

October/November 2019

Carla Hall's Soul-Food Thanksgiving Dinner

August/September 2019

Jamie Oliver's 5-Ingredient Recipes

June/July 2019

Shred Your Inhibitions With These Summer Slaws

Follow

Newsletter

Love to cook? Sign up today to get daily recipes and more from Fine Cooking plus special offers

Site Links

Taunton Network

© 2019 The Taunton Press, Inc. All rights reserved.

Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.

Double Check

Do you really want to delete the list, ?

Note

This won't delete the recipes and articles you've saved, just the list.

This feature has been temporarily disabled during the beta site preview.

Add/Edit a private note for this Article

This note is only visible to you.

Double Check

Are you sure you want to delete your notes for this recipe?

You must be a magazine subscriber to access this feature.

Fine Cooking Cover

Subscribe today and save up to 44%

Subscribe

Already a subscriber?

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.