Review on Fox Run Non-Stick Carbon Steel Rehrucken/Almond Cake Loaf Pan - 4.75 x 12.25 x 2 Inches | Metallic by Jodi Besch

I love this pan! I use it for the vegan Scandinavian almond cake (recipe below), it comes off easily and is easy to clean. The cake bakes evenly, turns out delicious, and the shape makes it easy to cut and portion. Highly recommended. Vegan Scandinavian Almond Cake 1 1/4 cup all-purpose flour 1/3 cup almond flour 1 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup almond milk 1 teaspoon apple cider vinegar 1/2 cup sugar 1/3 cup vegetable oil 1 teaspoon vanilla extract 2 teaspoons almond extract Heat Preheat the oven to 350 degrees, grease and flour a cake tin. Stir vinegar into almond milk and set aside. In a medium bowl, mix flour, almond flour, baking powder, and salt. In a separate bowl, combine sugar, butter, extracts, and almond milk mixture. Make a well in the dry ingredients and pour in the wet. Stir until the mixture is smooth and only a few lumps remain. Pour into prepared cake pan and bake 30-35 minutes or until edges are browned and peeling from pan. Leave to stand for about 5 minutes, then remove from the mold and let cool on a wire rack.