No matter what season it is, I hate how fast time goes so right now I am still trying to hang out to the last bits of the winter and fall months by being rebellious and baking all of the fall/wintery things I possibly can. Like the Pioneer Woman’s delicious and perfect coffee cake. And heck, just the other day I made pumpkin muffins for my kids! Nothing throws off your natural sense of time quite like coming home to a house that smells like pumpkin spice at the end of March ha! Just trying to keep my family on their toes :)

But don’t worry, when fall comes, I’m just going to to try and hang on to every bit of summer I can by tricking my brain with making all of the strawberry things I possibly can. I guess it’s my self-taught therapeutic way of moving from season to season.

I have made quite of few cakes the last few months, whether for birthday or just for fun. But surely nothing can deflate your excitement about baking a cake quite like the cake getting stuck in the pan! Here are a few tips to make sure that doesn’t happen again:

FOR 9-INCH ROUND PANS:

Brush a thin layer of soft butter over the bottom and sides of the pan. (Or use the butter wrapper to wipe it on.) Fold a square piece of parchment paper, slightly larger than the pan, into quarters, then into a skinny triangle. Line up the point with the center of the pan; cut a rounded edge from the outside. Unfold and press it into the pan. Butter the parchment.

FOR STANDARD BUNDT PANS:

Brush a thin layer of softened butter from center to edge (avoid non-stick spray, which can miss a Bundt’s nooks and crannies). Add a couple of spoonfuls of flour (or cocoa powder for the chocolate cakes) and shake to distribute across the bottom of the pan. Working over a bowl, tilt, tap, and rotate the pan so the flour lightly coats the interior. Invert your pan and tap out any access.

FOR 8-INCH SQUARE PANS:

Non-stick cooking spray does the trick when you already have the protection of a double layer of parchment. Lightly coat the pan with spray. Lay 1 piece of parchment across it, pressing into bottom and leaving a 2-inch overhang on 2 sides. Spray the parchment and place another piece, perpendicular to the first, so long sides hang over the opposite edges. Spray the parchment.

ALREADY STUCK IN THE PAN? TRY THIS:

Wrap the cooled cake and pan in plastic wrap and freeze for at least 6 hours and up to a day. Unwrap the frozen cake and run a thin knife around its edge. Insert two forks on opposite sides of the pan. Using the forks as levers, gently squeeze and nudge the cake to loosen it. Invert the pan and tap the edge on a 45-degree angle to pop out the cake. No luck? Frost the cake (or dust with powdered sugar) and serve straight from the pan.

Here is the recipe for that fantastic coffee cake from the Pioneer Woman I was telling you about:

THE BEST COFFEE CAKE (from the Pioneer Woman)

Prep time: 15 minutes
Cook time: 45 minutes
Yield: 16 servings

Serving size: 16
Calories per serving: 10

Ingredients:
for the cake:
1 1/2 sticks butter, softened
2 cups (scant) sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 1/4 cups whole milk
3 egg whites, beaten until stiff

for the topping:
1 1/2 sticks butter, softened
3/4 cup flour
1 1/2 cups brown sugar
2 tablespoons cinnamon
1 1/2 cups pecans, chopped


Directions:

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternatively until combined. Don’t overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 (or LARGER!) baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm--delicious!