Can you coat a cake pan with sugar instead of flour?

While it is possible to coat a cake pan with sugar instead of flour, it is not generally recommended as the two substances serve different purposes in the cake baking process.

Flour:

- Prevents sticking: A light coating of flour on the cake pan helps prevent the cake from sticking to the pan. When it bakes, the flour particles act as a barrier between the cake and the metal, allowing them to separate easily without leaving any residue.

- Absorbs moisture: Flour also absorbs some of the moisture from the cake batter, which helps prevent it from sticking.

- Provides structure: The flour coating helps create a thin layer between the cake and the pan, adding some structural support and preventing the cake from collapsing after baking.

Sugar:

- Browning: Coating the pan with sugar can result in caramelization and browning. While this can add some flavor to the cake, it can also potentially cause uneven baking or scorching.

- Lack of moisture absorption: Unlike flour, sugar does not absorb moisture, which can lead to sticking issues and a moist, dense texture in the cake.

- No structural support: Sugar does not provide any structural support and might not prevent the cake from sticking to the pan as effectively.

Therefore, while experimenting with alternative coating methods can be interesting, using flour as a coating material in cake pans is generally preferred for both its functional properties and the desired texture and appearance of the baked cake.