Yes, but not the time so much. The dish itself is not a good conductor of heat, like cast iron or other metal for example. And it allows radiant heat directly on what is being cooked. One thing I do is that I have a pizza stone in my oven that helps keep the oven temperature stable.
Another thing that is very common is that oven temperatures are notoriously inaccurate. So, it pays to use an oven thermometer in order to get accurate oven temps (instead of going by the oven temperature dial).
Here's another tip. Place a cookie sheet on the rack below the glass/pyrex baking dish. This keeps the radiant heat from the lower element from directly heating the dish.
I must say though, that the #1 thing that has improved my baking is the oven thermometer. The oven dial in my kitchen is off from 15 to 25 degrees. This is a tip I got from "On Food and Cooking" by Harold McGee. The second thing is the pizza stone that helps regulate the temperature. A standard oven cycles on and off to maintain the temperature.
All that being said, I'd use metal cookware for cake. But I do get good results when I wind up using glassware by controlling the oven temps.
Update I made brownies last night and noticed in Marion Cunningham's (The Fannie Farmer Cookbook) recipe this advice, "If you're using a Pyrex dish, place it on a baking sheet during baking". What that does is to act as a buffer between the heating elements and the dish.
Will it will fit is an easy one. Go here: http://www.joyofbaking.com/PanSizes.html.
All but the biggest tube pan is less volume than a 9X13X2 pan.
As for how long it will bake- I don't have the ability to compute the exact new bake time; however, the rectangular pan will produce a thinner cake so the baking time will be reduced.
I would put it in for 3/4 the recipe time and then start checking it at 10 minutes intervals.
Best Answer
If I understand your question, each cake has 1/2 of the batter. If that's the case, each cake is smaller, so it will bake faster. You will need to reduce the baking time, but it's difficult to tell by how much, especially without knowing how deep the layer of batter is in your pans compared to the one used by the author of the recipe. Usually the bake time for half a cake will be more than half the original bake time. My guess is your final bake time will be between 45 minutes and 1 hour. The way to approach this is to bake for about half the bake time, then check on the cake occasionally until it's done. Your initial checks will be infrequent, but increase the frequency as the cake gets closer to done.
I would bake for 30 minutes, then sneak a peek and see how they look. If the cakes still look soft/gooey/liquid in the middle, wait 10 minutes and check on them again. Keep baking until the cakes no longer look raw. Then take one out and stick a cake tester, thin knife or kebab skewer in the middle. Pull the tester out - if it comes out with liquid batter or partially cooked batter (that looks like a thick goo or paste), the cake isn't done yet. Wait 5 minutes and test again. Repeat until the tester comes out "clean" - that is, with no batter on it, but maybe some crumbs and a sheen of oil.
Since bundt pans have ridges that make some sections of the cake thicker than others, try to test in a thick section, because those will be the last to finish cooking.
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