Sorry to say that I just tried the vegetable oil and sugar technique, and my poppyseed cake stuck worse than with butter and flour. As suggested, I let the cake cool for 5 minutes open side up, then turned it over on the wire rack to let it cool for another 5 minutes. After about 2 minutes the bottom part fell loose but the entire top and the outside of the cake was stuck to the pan. I thought that I might as well try to return it to the warm oven for 10 minutes, but that didn’t help.

The cake was perfectly baked, moist and light, but the stuck part seemed to be carmelized to the top and sides of the pan.

The pan is supposed to be non-stick, but it obviously isn’t. The shape of the pan isn’t ideal either because the tube doesn’t make a smooth curve to the sides, but curiosly, the cake didn’t stick to the tube.

Next time I’ll get a better pan and try the almond flour technique.

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