I’m not going to use parchment paper because cake stays upright and it’s a pain to cut slices with paper on bottom.
I just slide the cake off the parchment onto a cooling rack, I’ve never left it on the cake.
When it comes to cakes, I’m in the camp of suspenders and a belt 
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I love that banana bread and always cut the sugar, too.
For loose bottom pans I wrap the bottoms with foil and then when the cake or cheesecake is done and fully cooled, I take the foil off and slide the cake off the onto the serving dish/plate. No need to cut a parchment circle and easier to remove than parchment.
I line it to prevent the possibility of sticking, not for leakage. It’s simple to put a spatula between the cake and the parchment and slide it off.
Whatever works for you is always the best way.
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I don’t do it for leakage, but for release. I don’t mean I wrap the outside but that I take the bottom and encase it in foil, which you can’t do with springform because then it wouldn’t fit right, but loose-bottom fits perfectly. Like this.
When the cake is done it can be lifted right off the base and slides off the foil, whereas parchment often gets a bit greasy and sticks to the base, and it can be harder to see the space between cake and parchment and get in between. I was just giving @Aubergine an alternative since she doesn’t seem as keen on the parchment and I was pleasantly surprised by how simple and tidy it is to do it this way and only use this now for loose bottom pans. For regular pans I line with parchment since I’m turning those cakes out and inverting them to remove the parchment:
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I’m not a good baker but our bananas were perishing and we’ve had so much zucchini given to us lately, so I saw the recipe for zucchini banana bread from Half Baked Harvest (whose stuff always looks amazing). Except when I went to grate the zucchini after mashing up the banana, we had actually eaten all of them (never thought we would!). So I grated carrot instead. This is how it came out, not too shabby for this hit-and-miss baker (helped along with plenty of chocolate chips, walnuts and raisins).
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Smart.
I learned from a friend to line Pyrex glass oblong pans with foil, no greasing at all. Cakes turn out perfectly.
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I keep being very close to buying that book, Gateau, but then failing to follow through.
Have you looked through a copy?
I got it as an ebook from my library
I think it’s a worthwhile book, she offers a lot of variations on a theme to many of the cakes. Most are simple but very satisfying. I’m happy I purchased it and I think most people who own it would agree.
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Blueberry pie, made with cultivated blueberries from our back yard.
Will cut into this one tomorrow.
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I found myself unable to resist buying a big box of local apricots this morning at the farmer’s market, thinking about this photo and the fact that I have lemon verbena growing in my garden. I wonder if you’d be willing to share the recipe you created here?
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Check your message box for info, lmk what additional information you might need. May I suggest that both of these recipes are foolproof, and might be best made as written.
@LindaWhit see your message box for same
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A Clafoutis from Snackable Bakes. I used sweet cherries. It had a nice creamy consistency. Next time i would use a blender to mix
the custard part . I think it would make a smoother batter. So simple and fast to make and we loved it.
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I forgot to indicate that I doubled the lemon verbena leaves, pulverized them in the food processor with the sugar, followed by the eggs until the mixture was foamy, creamy looking and pale green with no discernible bits of leaves. Then drizzled in the olive oil and processed again until homogenous. Followed that with the yogurt and processed until completely incorporated.
Your call if you want to proceed with the flour or remove and add flour by hand. Scrape and mix well with spatula before proceeding. @mig
@LindaWhit
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Thanks. Was the cake base the base for the pear recipe or the peach recipe you sent?
It was a little bit of both, but as I said, either of the codified recipes are spot on. I’ve made the peach/apricot with verveine at least five times and since you have both, I would recommend you follow that recipe. There are pics of the cake on the Gateau thread. If you want to avoid any dome effect, cake strips are effective. There’s a pic of one I made in the party Bundt there as well. It is also pretty in a tube pan.
Addendum…I use self rising flour frequently with the yogurt cakes , and used it for the cake upthread. If I’m using AP, I use Gold Medal bleached and Argo baking powder.
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