The cake seems moist and flavorful, but even with Baker's Joy in a non-stick bundt pan, the cake stuck, which has never happened to me before. I took it out of the oven and let it cool for 15 minutes before trying to turn it out, which is also what I normally do. Also, there's no way this cake will fit into a ten cup pan -- I used it in a regular 12-cup pan, and it rose right up to the top. I thought it looked like a lot of batter, and I was wondering about the tablespoon of baking powder. Didn't overflow, though.
Because of the patches in the top of the cake, I melted 1/2 cup of apricot preserves with a little water, poured it over the cake, and covered it with shredded coconut, so it looks like a snowball cake now. Only other changes I made were to add 1 tsp of vanilla and I only had 3/4 cup of buttermilk so I topped it off with regular milk. That shouldn't have caused sticking.
Tastes good, though. *edited to up the rating to four stars. The flavor was great and everyone raved. Next time, I will just prepare the pans differently.
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The cake seems moist and flavorful, but even with Baker's Joy in a non-stick bundt pan, the...