Why is it necessary to cool cakes and quick breads in the pans for a few minutes before removing?
A 10 to 25 minute cooling time after baking gives cakes and quick breads time to shrink away from the sides of the pan and “firm up” so that they are less likely to break or crumble when inverted from the pan. Place pans on wire racks and cool items baked in layer pans or loaf pans for 10 to 15 minutes. Items baked in a tube pan or fluted tube pan typically need require 20 to 25 minutes. Before inverting any baked item from the pan, gently loosen the edges with a metal spatula or butter knife. Then, hold the pan at a 45 degree angle and gently shake the pan or rap the side; give the pan a quarter turn and repeat three or more times. If a cake has cooled too long before removing from than pan, it is very likely to stick to the pan and break as it is removed. If the cake seems to be sticking, return it to the oven for a few minutes to warm and soften sticky (sugary) crust on the bottom of the pan. Immediately invert cake from pan onto a wire rack to finish cooling.
