The default cake pan for this kitchen is a Bundt pan. I bought it long ago. Not knowing better at the time, I bought a black one. The purported positive theory was things bake faster in black–save time, save energy. Well, the outside bakes much faster but I’ve always had a problem with super crispy outer edge and a still-gooey center.
So when I saw a post on Christopher Kimball’s Milk Street Facebook page about using a baking sheet under a baking pan not just to catch bubble-over but to change baking dynamics, I decided to give it try. Oddly, the post noted that baking time would likely be affected but didn’t note in which direction.
For me for this cake, it increased baking time by about 10 minutes. Most importantly, the edge did not get crunchy. The hubs was pleased. This is his fav: poppy seed form cake. He maintains, however, that the center was still a titch gooey and requested a retrial. Yes, dear. Finish this one and I’ll bake another.
All in all, the experiment did pan out.
What has not panned out recently is the photo program on the ol’ PC. If it does open at all, it crashes, so please forgive the less-than-average images. As soon as I can find a solution, I’ve got a bunch of things to post. After eons in publishing, I can’t bring myself to publish anything beyond these two raw images.
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