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Bake-ahead question: how to store to keep cake moist, sugar top crisp?

hippopotame | Dec 18, 201807:10 AM

I've made this almond flour cake a few times; it calls for a layer of sugar in the bottom of the pan so when turned out, the cake has a nice, crisp sugar top.

Previously I've been able to serve it within hours of baking, but for the holidays I will need to bake ahead 1-2 days (will also try sugaring some cranberries for garnish) before serving.

What would be the best way to store this so that the cake remains moist, but I don't lose the crispness of the sugar topping?

Do I turn it out, cool, then wrap the cake itself (plastic? foil?) -- or leave in pan? Will a few minutes in the oven (in pan? turned out on cookie sheet?) before serving help crisp up the top or just dry out the cake? (Note: we've always eaten this at room temp so unless there's a need to reheat, would rather avoid).

Thanks in advance for any advice / input!

Strawberry Almond Flour Cake Recipe King Arthur Flour

This moist, tender, and perfectly fluffy almond-flour cake is topped with fresh strawberries and is sure to be a crowd-pleaser.

www.kingarthurflour.com
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