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CUSTOMER REVIEW
I love to bake. I baked my first cake at two at Auntie Beulah's knee and have been baking ever since. I have at least a gazillion baking pans, but oddly enough, until this Culina 8" Square Cake Pan arrived a few weeks back, not a single 8" square pan did I own. I always test every single item that I review, so I've been using this pan for several weeks now. Every now and again I luck out and get to test several things at one time - and so it was a couple of days ago when I baked a Blueberry Cake with the last of the season's berries in a toaster oven that I'm testing. (Three for one! Hah!)
The pan is very sturdy, rust resistant and has a non-stick interior coating. A few things about non-stick bakeware -
▶︎ Non-stick does not really mean that your baked goods won't ever stick, just that they are less prone to do so. I always lightly grease my non-stick pans and line them with parchment paper. (A trick from Jacques Pepin - butter your parchment after you've cut it to fit, place it butter side down in the pan and then flip it over so that the buttered side is right side up to save work.)
▶︎ Never cut your baked goods or use a knife in your non-stick bakeware. That leaves scratches that will quickly reduce the life-expectancy of your pan. If you cut your parchment a bit larger on two sides so that you have a bit of an overhang you can easily lift your cake straight up out of the pan to place it on a rack to cool. (Do allow it to cool for 5 minutes or so first.)
▶︎ This bakeware, like most, is dishwasher "safe" but there is a big BUT - use a gel cleanser in your dishwasher rather than tablets. The grittiness of the tablets will scratch the non-stick surface. Note that the manufacturer recommends hand-washing - and so does Grandma.
Here's the recipe that I used. The cake is downright luscious - almost identical to the recipe I baked so often in my early teen years. Great for brunch, makes a great coffee cake or even a dessert. For that matter, my daughter is here for a visit and we just called it dinner!
▶︎▶︎▶︎ Blueberry Cake { MAKES 1 CAKE } ◀︎◀︎◀︎
For the topping:
¼ CUP BUTTER
⅓ CUP FLOUR
½ CUP SUGAR
1 TEASPOON CINNAMON
For the cake:
½ CUP (ONE STICK) BUTTER
¾ CUP SUGAR
2 EGGS, SEPARATED
1 TEASPOON VANILLA
2 CUPS FLOUR
2 TEASPOONS BAKING POWDER
¾ CUP MILK
1½ TO 2 CUPS FLOURED BLUEBERRIES (Save a couple of tablespoons of the flour to use to flour the blueberries.)
Prepare the topping first by cutting the ingredients together with a fork and set aside. Preheat the oven to 350 degrees. Grease and flour an 8- or 9-inch square pan. Cream together the butter and sugar and beat in the egg yolks. Add the vanilla.
Beat the egg whites until stiff and set aside. (NOTE FROM GRANDMA - If you beat the egg whites first you can then proceed to cream the butter and sugar in a different bowl without washing the beaters!)
Sift together the flour and baking powder and add to the butter and sugar mixture alternately with the milk. Fold in the whites and then gently add the berries. Distribute the topping or just sprinkle with cinnamon sugar. Bake for 40 minutes, slightly longer if the berries are frozen. The cake is done when the topping is golden brown and a tester inserted comes out clean.
Oliver, Sandra (2012-09-01). Maine Home Cooking: 175 Recipes from Down East Kitchens (Kindle Locations 816-827). Down East Books. Kindle Edition.
BTW, the pan fits perfectly in a toaster/convection oven. Do make sure the rack is on the bottom setting. If the rack is in the middle the top of your baked goods will brown before the rest is done.
Grandma's $0.02 - Culina 8" Square Cake Pan is a really nice pan, one that will last for years with a bit of care.
Recommended Culina Premium 8" Double Layer Nonstick Square Cake Pan 0.6 mm
Culina Premium 8" Double Layer Nonstick Square Cake Pan 0.6 mm
CUSTOMER REVIEW
I love to bake. I baked my first cake at two at Auntie Beulah's knee and have been baking ever since. I have at least a gazillion baking pans, but oddly enough, until this Culina 8" Square Cake Pan arrived a few weeks back, not a single 8" square pan did I own. I always test every single item that I review, so I've been using this pan for several weeks now. Every now and again I luck out and get to test several things at one time - and so it was a couple of days ago when I baked a Blueberry Cake with the last of the season's berries in a toaster oven that I'm testing. (Three for one! Hah!)
The pan is very sturdy, rust resistant and has a non-stick interior coating. A few things about non-stick bakeware -
▶︎ Non-stick does not really mean that your baked goods won't ever stick, just that they are less prone to do so. I always lightly grease my non-stick pans and line them with parchment paper. (A trick from Jacques Pepin - butter your parchment after you've cut it to fit, place it butter side down in the pan and then flip it over so that the buttered side is right side up to save work.)
▶︎ Never cut your baked goods or use a knife in your non-stick bakeware. That leaves scratches that will quickly reduce the life-expectancy of your pan. If you cut your parchment a bit larger on two sides so that you have a bit of an overhang you can easily lift your cake straight up out of the pan to place it on a rack to cool. (Do allow it to cool for 5 minutes or so first.)
▶︎ This bakeware, like most, is dishwasher "safe" but there is a big BUT - use a gel cleanser in your dishwasher rather than tablets. The grittiness of the tablets will scratch the non-stick surface. Note that the manufacturer recommends hand-washing - and so does Grandma.
Here's the recipe that I used. The cake is downright luscious - almost identical to the recipe I baked so often in my early teen years. Great for brunch, makes a great coffee cake or even a dessert. For that matter, my daughter is here for a visit and we just called it dinner!
▶︎▶︎▶︎ Blueberry Cake { MAKES 1 CAKE } ◀︎◀︎◀︎
For the topping:
¼ CUP BUTTER
⅓ CUP FLOUR
½ CUP SUGAR
1 TEASPOON CINNAMON
For the cake:
½ CUP (ONE STICK) BUTTER
¾ CUP SUGAR
2 EGGS, SEPARATED
1 TEASPOON VANILLA
2 CUPS FLOUR
2 TEASPOONS BAKING POWDER
¾ CUP MILK
1½ TO 2 CUPS FLOURED BLUEBERRIES (Save a couple of tablespoons of the flour to use to flour the blueberries.)
Prepare the topping first by cutting the ingredients together with a fork and set aside. Preheat the oven to 350 degrees. Grease and flour an 8- or 9-inch square pan. Cream together the butter and sugar and beat in the egg yolks. Add the vanilla.
Beat the egg whites until stiff and set aside. (NOTE FROM GRANDMA - If you beat the egg whites first you can then proceed to cream the butter and sugar in a different bowl without washing the beaters!)
Sift together the flour and baking powder and add to the butter and sugar mixture alternately with the milk. Fold in the whites and then gently add the berries. Distribute the topping or just sprinkle with cinnamon sugar. Bake for 40 minutes, slightly longer if the berries are frozen. The cake is done when the topping is golden brown and a tester inserted comes out clean.
Oliver, Sandra (2012-09-01). Maine Home Cooking: 175 Recipes from Down East Kitchens (Kindle Locations 816-827). Down East Books. Kindle Edition.
BTW, the pan fits perfectly in a toaster/convection oven. Do make sure the rack is on the bottom setting. If the rack is in the middle the top of your baked goods will brown before the rest is done.
Grandma's $0.02 - Culina 8" Square Cake Pan is a really nice pan, one that will last for years with a bit of care.
Recommended Culina Premium 8" Double Layer Nonstick Square Cake Pan 0.6 mm
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