1/2 recipe in 6 cup bundt stuck to pan. Would a heavier loaf pan bake 1/2 recipe more evenly?
Hi Coral - Though the visible part was very dark and pulling from the edges of the pan, the outside of the cake was light, unlike your picture. I peeled the stuck parts out of the pan and stuck it on the cake. I’m an experienced baker and am perplexed. I would like the crispy edges, and can do another 1/2 recipe in a heavy loaf pan. If I greased the pan and lined it with parchment paper would I get the sugary crisp edges? And how long would you recommend baking, still at 325 degrees? Is it possible that the butter of the well buttered pan got too warm? Many thanks.