Baking Tin for Babka 22 cm Klausberg KB-7839 – round fluted cake pan

Klausberg KB-7839 is a 22 cm round fluted baking tin designed specifically for baking babka and other bundt-style ring cakes. The metal construction and fluted profile create the characteristic shape of molded cakes while promoting even heat distribution across the batter. Sized for standard home ovens, this cake pan is intended for yeast-based and sponge ring cakes as well as molded desserts that require a decorative outer surface and a central hole.

Advantages

The fluted design produces a distinctive decorative pattern without additional tools, and the round shape with central opening ensures uniform baking and efficient heat circulation. The metal material offers good thermal conductivity for consistent browning and stable shape retention during baking. Its 22 cm diameter provides a practical capacity for small to medium-sized cakes suitable for family servings, and the pan's dimensions are compatible with most domestic ovens.

Suitable for

• Babka and other traditional ring or bundt cakes
• Sponge and yeast-based molded cakes
• Pound cakes and coffee cakes with a central hole
• Molded gelatin or chilled desserts that benefit from a patterned surface

Key specifications

• Shape: round, fluted with central tube
• Diameter: 22 cm
• Material: metal with heat-conductive properties
• Intended use: home oven baking of ring-style cakes and molded desserts
• Finish: smooth interior suitable for greasing or lining

How to use

Before first use and between bakes, wash the pan in warm soapy water and dry thoroughly. Prepare the pan by greasing the interior and the fluted grooves with butter or oil, and dust lightly with flour or line with a thin layer of baking spray to facilitate release. Pour the prepared batter evenly into the pan, filling to the recommended level in your recipe to avoid overflow. Bake according to your recipe’s temperature and time guidelines, checking doneness with a skewer or cake tester inserted into the thickest part. Allow the cake to cool briefly in the pan on a wire rack before inverting to release; tapping the outer edges gently can help unmold the cake without damaging the pattern.

Usage recommendations

To extend the life of the baking tin and ensure consistent results, avoid using metal utensils that can scratch the pan surface, wash by hand rather than in a dishwasher when possible, and allow the pan to cool before cleaning. For best release, use a thin coating of fat and a light dusting of flour for high-sugar batters or consider silicone release sprays for intricate flutes. Store the pan in a dry place to prevent corrosion and maintain its baking performance over time.