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Why does nobody warn you that a hot oven rack will eat a pound cake alive
Last Saturday I pulled my grandma's pound cake out of the oven at 350 and set the pan on the stove to cool, then got distracted by my kid yelling about the dog in the yard. When I came back twenty minutes later the bottom crust had fused itself to the rack of my cooling setup because I set the pan down slightly crooked and the whole thing tipped. Half the cake was stuck to the metal like glue and the other half was sliding toward the floor. My grandmother used to say "let it rest in the pan ten minutes and no longer" and I always thought that was just her being fussy, but now I get it, the pan needs to be level and the cake needs to come out while it still has some give. I ended up carving the stuck part off with a butter knife and serving it as "rustic slices" to my in laws, who were polite about it. So what's the actual move here, do you all cool yours on a rack in the pan or flip it out right away? I need to know if my grandma was right or just lucky for 40 years.
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