Springform pan recipes wanted.
November 8, 2009 6:11 AM   Subscribe

What else besides cheesecake can I make in an springform pan?

I recently purchased three springform pans of different sizes, and now I'd like to start using them. I made a pumpkin cheesecake this morning, but I'm wondering what other sorts of things (desserts, casseroles, breads, etc) can be made in a springform pan? I'm looking for recipes that don't include chocolate (I'm allergic). Thanks!
posted by emd3737 to Food & Drink (25 answers total) 34 users marked this as a favorite
I have wanted to try this pasta recipe (just have to get a few spring form pans my self.)
posted by Captain_Science at 6:15 AM on November 8, 2009 [5 favorites]

Lake! Garda! Apple! Cake!
posted by craichead at 6:16 AM on November 8, 2009 [1 favorite]

Pizzas, cakes and quiches
posted by Petrot at 6:20 AM on November 8, 2009 [2 favorites]

I always make ordinary layer cakes in springform pans.
posted by drlith at 6:36 AM on November 8, 2009 [1 favorite]

I use a springform pan to make a whoopass chocolate and raspberry layered torte. Whoopass.
posted by spikeleemajortomdickandharryconnickjrmints at 6:52 AM on November 8, 2009

This is made in a springform pan, and got me proposed to last week. Serve with a dab of unsweetened whipped cream.
posted by mollymayhem at 6:56 AM on November 8, 2009

Flourless chocolate cake! For instance, this one. Simply the best dessert possible.
posted by lhputtgrass at 7:03 AM on November 8, 2009

When I was growing up, my mom used to make something called eggplant timbale in a springform pan--slices of eggplant are salted and left to drain out extra moisture; then the slices are brushed with oil are cooked on a baking sheet until the edges start to get crispy (set oven to 400F or so); then the eggplant is layered with a mixture of cooked corkscrew-shaped pasta, homemade marinara, and shredded parmesan cheese; the top layer should be eggplant topped with extra cheese; then the casserole is baked at (I think) 350F for maybe 15 minutes to let everything meld.

Googling turns up variations with meat, pease, sausage, and different cooking methods. The recipe my family uses only calls eggplant, pasta, sauce, and cheese but is delicious.
posted by Meg_Murry at 7:20 AM on November 8, 2009 [1 favorite]

Dont forget the whole "I'm looking for recipes that don't include chocolate (I'm allergic)" thing!
posted by Petrot at 7:41 AM on November 8, 2009

This Egg Noodle, Chard, and Fontina Torte is divine and is made in a springform pan.
posted by kittydelsol at 7:48 AM on November 8, 2009

Nigella Lawson has a couple of savory recipes made in a Springform: Pizza Rustica and Courgette and Chick Pea Filo Pie. I have had my eye on the first one for ages, but have never made it. The other one looks great too.
posted by apricot at 8:03 AM on November 8, 2009

Apple pie?
posted by oskay at 8:29 AM on November 8, 2009

We make deep-dish pizza in a springform pan. Every Friday night. Works like a charm.
posted by Thorzdad at 8:34 AM on November 8, 2009

Traditionally, the reason you'd use a springform pan is for items that you wouldn't want to just turn over and 'plop' out of a regular pan. Any nut torte recipe featuring ground almonds, walnuts or hazelnuts would be appropriate. Example (Disclaimer: I've done many recipes similar to this, but not this particular one.)
posted by gimonca at 8:48 AM on November 8, 2009

posted by wocka wocka wocka at 9:17 AM on November 8, 2009

You can cook anything in them. The advantage to spring form pans is that you can remove delicate or sticky things from them. I hate trying to get that first piece of pie out. You'll always break the crust.

Monkey Bread comes to mind.
posted by fontophilic at 9:37 AM on November 8, 2009


Everyone loves a kugel that doesn't look like it was dropped from the sky into a 13x9" casserole dish.
posted by yellowcandy at 9:40 AM on November 8, 2009

Seconding the Nigella Pizza Rustica, one of my favourite recipes. But there's a easier version in How to be and Domestic Goddess called Pizza Rustica All'Inglese.

Gateau Breton another favourite.
posted by cluck at 10:08 AM on November 8, 2009

After checking out Nigella's Courgette and Chick Pea Filo Pie, I'm going to use my springform pan the next time I make Spanakopita. Also, I'm planning to make pumpkin spice cake for Thanksgiving and use it instead of a square pan. Thanks for the question!
posted by zinfandel at 1:48 PM on November 8, 2009

This infamous Plum Torte from the New York Times is tied with only one other dessert (a not quite as easy but effing incredible ginger cake) as the hands down best thing I know how to make in a springform pan, and it's also (bizarrely enough) the easiest cake I know how to make, period. That thing is foolproof magic deliciousness.

This Busy Day Cake from the amazing Edna Lewis is probably the one I actually make the most though--Molly is spot on about it being like cornbread, only silkier and sexier--it's the ideal thing to have sitting on your kitchen counter during the summer, snacked on with fresh sun-warmed berries.

And this jam-layered cake from Flo Braker is good too, as a special treat after a hearty just-the-family-style supper.
posted by ifjuly at 3:54 PM on November 8, 2009

posted by skwm at 5:42 PM on November 8, 2009 [1 favorite]

pineapple upside-down cake. yum!
posted by misanthropicsarah at 6:58 PM on November 8, 2009

My mum's been cooking this cake for years and now, since there's half a world between us, I've started making Claudia Rosen's Flourless Orange and Almond Cake. It's dense and bittersweet and oh my, really quite delicious.
posted by pipstar at 1:08 PM on November 9, 2009

River Cafe Chocolate Nemesis.
posted by zamboni at 5:36 PM on November 9, 2009

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