Quick, bakers help me!

[katfco]

I'm baking a cherry cake for DH's birthday (modified yellow cake). I usually cook it in 2 8-inch layers for 35-40 minutes, but this year decided to do it as a tube cake. How do I modify the cooking time? I assume it has to cook longer, but I'm not sure how much longer.

The reason for the expediency is that it's in the oven right now, so I have about 30 minutes to figure this out, and google isn't helping.

ETA: unclejesse and I can't remember who else is a baker here.

[Dorothy Zbornak]

monkeybabe

[katfco]

Thanks

[mala]

An 8inch tube pan with 12-14oz (by weight) of batter will bake at 360* for 30 min. A 10inch tube pan with 24-32oz of batter will bake at 350* for 50 minutes. This is according to my favorite baking book/bible.

[katfco]

Thanks! It ended up taking about 50 minutes, so you were both right on.

[unclejesse]

Sorry!! Just seeing seeing this. Glad it came out well!

[katfco]

May 30, 2013 16:16:39 GMT -5 unclejesse said:

Sorry!! Just seeing seeing this. Glad it came out well!

Well, the bottom stuck to the pan a little, but I'm not sure how to avoid that in the tube pan--it's one of those that has a separating bottom, so it seeped underneath. No matter, though, since it's just the bottom.

[unclejesse]

Pans with the false bottom can be tricky. If you let it cool too long in the pan, it can stick.  Next time, cool about 10 minutes on a cooling rack, then unmold.  

[katfco]

That was my plan, but the kids got in the way.