1. Even better than using nonstick spray — brush pan with a solid vegetable shortening and dust lightly with flour. Briskly tap the pan several times with the palms of your hands to distribute the flour evenly, then turn pan upside down over a sink to remove excess flour.
If using nonstick spray, Nordic Ware recommends Bakers Joy, which also contains flour. After spraying, take a pastry brush and brush the oil into the grooves of the pan, then turn the pan upside down on a paper towel, allowing excess oil to drain off. Avoid using spray that contains lecithin, as a gummy residue can build up over time.
2. Avoid bubbles in the batter. Slowly pour the batter in one corner of the pan and allow it to flow around the pan, then gently tap the pan on the counter a few times.
3. With a spatula, push the batter to the outside of the pan and slightly up the walls. This helps the cake climb up the sides, giving greater detail on the outside of the cake.
4. Bake cake on the center rack of the oven. If pan is dark-colored, reduce the temperature by 25 degrees.
5. Cool 10 minutes before inverting. With hot pads, pick up the pan and gently shake it from side to side to see if it's loose and ready to invert. A plastic knife may be used to carefully loosen the cake around the center tube and sides if sticking persists.
6. Place a platter upside down over the pan, then invert the cake onto the platter. Dust it by shaking powdered sugar from a sieve or sifter, or drizzle with your favorite glaze or sauce.