cake flute pan/bundt pan
I've tried various flute/bundt pans - different materials, different manufacurers. I thought they were supposed to be better baking pans thanks to the flute in the center - that spreads the heat evenly to all parts of the batter. Well, my regular cakes come out much better than the flute-pan cakes. I cant get the "magic" of angel food cake or similar cakes. Last cake I made - the recipe said bake for 1 hour. It took me 1 hr 25 mins to get the batter cooked "until toothpick comes out clean". It ended up having a crunchy crust on the edges and the cake was a bit dry than I would have liked - probably due to overbaking.
Anyone has an idea what I am doing wrong? Or any solutions you found on how to avoid this problem?