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lumpygravy is looking for: (6 recommendations)
Hi all ! Goofy question here . I am no baker , but am trying a few simple things , as SO is a huge sweet eater . I was digging thru my stuff and junk cabinet , and found a tube pan I forgot I had . It was given to me by a friend who has long since passed . It is straight sided , has a lip on the bottom , and the tube part sits inside on the lip . Just lifts out . No seal of any kind . I would like to try a coffee cake in this pan , but don't know how to keep the batter from leaking out . Is the pan missing something ? I put some water in it just to see , and it leaked alot ! I know the batter would be heavier , but I don't want a mess , if this pan isn't right . Please advise . Going off for a bit to fix dinner , but will check back for sure ! Thanks all ! lump :)

Recommend a recipe

Last updated: Dec. 15, 2012 6:35 pm
Posted: Dec. 6, 2012 2:53 pm
 
Commented by: Linda (LMT)
Dec. 6, 2012 3:01 pm
I've never had luck with a pan like that. Even thick battered recipes get some batter underneath the part that is suppose to seal and then it sticks. I believe they are meant to make angel food cakes but I've never made one to know if an angel food cake recipe is more successful. I tossed mine because I had nothing but problems with it.
 
Commented by: Sweettreats
Dec. 6, 2012 3:03 pm
Cuisinart Chef's Classic non-stick tube pan with removable bottom 9" Cuisinart Chef's Classic Non-Stick Loose-Bottom Tube Pan $18.99 #9606 9-1/2" inside top diameter, 4" deep, Heavy gauge aluminized steel, Non-stick interior and exterior, Thick rolled edges, Dishwasher safe, Limited lifetime warranty Made in China Loose Bottom Tube Pans can leak with lighter batters. We recommend using foil to wrap the bottom on the outside, so that it reaches an inch or two up the side, and keeps your oven clean.
Comments:
Dec. 6, 2012 3:32 pm
it sounds like you are talking about a bunt pan. Its SUPPOSED to be like that so just pour your batter in(just make sure your recipie dosnt make TOO runny batter or you could have some leakage)
 
manella
Dec. 6, 2012 3:33 pm
I have a pan tube pan like that,i use it for meatloaf,you pick up the inside,and if there's any grease in it it stays in the botton of the pan.
 
Linda (LMT)
Dec. 6, 2012 3:56 pm
Now that's a good idea manella, wish I'd known that before I tossed mine.
 
lumpygravy
Dec. 6, 2012 4:06 pm
There is no bottom in the pan . A lip , round insert that is flat . Insert and tube are all one piece . It just sits on the lip , and lifts out .
 
hazelnut
Dec. 6, 2012 4:15 pm
I use a pan exactly like that for cheesecake and I have for years. I just butter it and dust with graham crumbs so there is no crust to hold the batter in. I have never had a leak other than a few drips of melted butter. I have never used it for coffee cake though.
 
lumpygravy
Dec. 6, 2012 4:19 pm
hazelnut - do you wrap outside of pan w/ foil , as Sweettreats suggested ? The pan is made by Wearever , and is aluminum .
 
Dec. 6, 2012 4:36 pm
That definitely sounds like an angel food cake pan. A bundt pan is heavier and is all one piece (at least that's the distinction I've always known). I came across my af cake pan recently when doing hidden-in-back cleaning. Thought, I don't like the cake and have used pan x1. Pan now gone! Kudos to hazelnut for being successful w/ cheesecakes in pan! I'd wondered abt this myself. Sounds like manella's talking abt a pan w/ holey tray.
 
Commented by: Nonna Hope
Dec. 6, 2012 4:29 pm
I believe what you have is an old fashion Angel Food cake pan and it may not work for any other kind of batter as the Angel food dough is very light and stiff.
Comments:
Dec. 6, 2012 4:37 pm
If the pan is special because it belonged to a friend, how abt using it to hold silk flowers etc?
 
lumpygravy
Dec. 6, 2012 5:34 pm
Thanks so much for all the help . Sounds like I have and old angel food cake pan . I have never eaten it , let alone baked one . LOL . If I am to venture into this baking thing , I am gonna have to SHOP ! Thanks again . lump :)
 
Commented by: sandyp43
Dec. 6, 2012 4:56 pm
I believe the pan you are referring to is an angel food cake pan. I think coffee cake batter would leak out of this pan.
 
Commented by: MOMJOY
Dec. 6, 2012 5:06 pm
Your pan should work fine for coffee cake. I have never had any trouble with leaking but if the pan has gotten slightly bent over the years, it might. Once the batter starts to bake it shouldn't cause any problem. If you want to be sure it doesn't leak just wrap foil around the outside of the bottom.
Comments:
lumpygravy
Dec. 6, 2012 5:44 pm
Thank you . I believe I will put some foil around the bottom , and try the coffee cake .
 
Recommended Recipe:
Photo of: Sour Cream Coffee Cake II

Sour Cream Coffee Cake II

Submitted by: Irene 
Simple to make coffee cake that tastes great! My friends and I have been passing this around for years! 
Recommended by: lumpygravy
Dec. 6, 2012 5:50 pm
This is the one I wanted to try .
 
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