Hi Rosa, to answer your first question, we like using all-purpose flour in this recipe because it gives the cake the support it needs to stay in tact, even when it is heavily soaked. If you make a cake flour version, you might consider opting for a half batch of soaking syrup to ensure it doesn't get too heavy and fall apart. As for the sticking to the pan, we like using non-stick spray and then coating the inside of the pan with almond flour to create a barrier between the pan and cake. This cake can be troublesome since the sugary soaking syrup can become sticky as the cake rests overnight. We find that putting the cake back into the oven for 10 minutes before trying to turn it out really helps. Kye@KAF

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