I need recommendations for a 9-inch tube pan (brand, source?) to bake, let's say, a Chocolate Dump-it Cake. Anyone have one they really like?
Amanda is a co-founder of Food52.
I bought mine at Williams-Sonoma and I like it very much. It's aluminum. I also have a non-stick tube pan, but I'm not a fan of it because with the dark coating, you have to adjust the temperature on recipes, and cakes didn't bake as well in it. Also, if you make something like angel food cake, you don't want non-stick.
Thanks! The non-stick feature had me perplexed. Also, I assume smooth design is better than fancy curves of a Bundt pan for your Dump-it Cake.
Yes, it's a heavy cake, so I think a Bundt pan could be problematic. I love tube pans because you can always cut out the cake without losing any (though you shouldn't have to with the dump-it cake if you butter and flour the pan well). Good luck!
Please enter a valid email address.
Well played. You deserve a cookie.
Our favorite seasonal decorations (& then some)
Deck those Halls
Snack and play.
A cool countertop.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.