Why did my crust separate/break from my pound cake?
I baked a strawberry swirl pound cake http://bit.ly/mEceoi and it tastes really great, but the crust separated from the cake. I did not use the tube pan that it called for and instead used 2 loaf pans. I don't think that would have caused it, but maybe it did. What happened? Is there a way to prevent that from happening again?