Hi Mialuna! Using the guidelines in this story about adapting recipes for any size pan (https://food52.com/blog/13239-how-to-make-your-baking-recipe-fit-your-pan-size), you would first find out the area of both pans, divide the larger area by the smaller, and then you know the amount to multiply the ingredients by. Here, the area of the loaf pan (8.5"x4.5") is 38 square inches and the 9" round is 64 sq.in., and when you divide them, the amount is 1.7. To make it easy I would just double the recipe, fill it no more than 2/3rds full and bake for a little longer, checking every few minutes. But if anyone else wants to check my math I would welcome another opinion!
my calculations and experience give the same number for these two pans.
You’re multiplying by 2 and only filling the pan partway is a good general rule.
But sometimes, I’ll also look at key ingredients for easy multiplying. If using a certain # of eggs, fruits or cups of something would give me 1 2/3 or 1 and 80% of the original recipe, I might use them for my new dish rather than rounding up to 2x.
That is. I would sometimes multiply close to the ratio of pan to pan (1.7x in this case) rather than a rounded easy multiplier (e.g., 2x in this case).
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my calculations and experience give the same number for these two pans.
You’re multiplying by 2 and only filling the pan partway is a good general rule.
But sometimes, I’ll also look at key ingredients for easy multiplying. If using a certain # of eggs, fruits or cups of something would give me 1 2/3 or 1 and 80% of the original recipe, I might use them for my new dish rather than rounding up to 2x.
As a lining for cookie sheet, yes.
Are you thinking of baking the cake in the cookie sheet instead of 9” pan?
Other use?