Why did this cake fail?

Question

I made this cake in a borrowed bundt pan (i.e., I'm not used to baking in it), which I greased with cooking spray. This was the result:

Not only did large sections stick to the pan and tear out upon removal, but there's that thick semi-burnt crust on the surface.

The tear-out suggests that the pan wasn't greased properly, but I typically get pretty good coverage with that spray.
The semi-burnt crust suggests that the oven was too hot, but, while I've never actually tested the oven, I've used it for years with no problems, so I'm pretty confident that it's accurate.

Does anyone have a thought as to what happened here?

GdD · Accepted Answer

Batters full of starches and sugars are always sticky, how you prevent it from sticking partly depends on the plan. Some pans have coatings which while called non-stick aren't, but do reduce sticking somewhat. On pans like these often buttering is sufficient, and 'normal' cake pan shapes allow you to loosen the sides by running a knife around the side, so even if they stick you can free the cake. Putting a piece of baking paper on the bottom of a flat bottomed pan is a sure-fire way of preventing issues.
When you have an odd shape like a bundt, paper won't work, and you can't afford anything sticking, so the best way to ensure it frees is to generously butter (not oil or spray) the pan and then flour it. You can also make cake release, which can be sprayed or brushed on, using equal volumes of flour, oil and shortening.

Why did this cake fail?

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