The collapsing cake

The other day, I baked a butter-cake from a recipe I've used before. For some reason, the middle of the cake collapsed and did not bake at all. The sides of the cake baked just fine. I think the oven temp was a bit higher, and I used a large square glass baking dish, instead of the usual metal cake pan. What did I do wrong?

[angrychef]

I have read that glass containers/pans conduct heat faster than a metal one. Maybe the glass cooked your batter too fast so the middle never had a chance to cook properly?

[momoreg]

I agree with angrychef. If you want to use glass, try turning down the temp. by 25 degrees.

Thanks for your input. No more cakes in glass baking dishes!

Jeni "DUH" Chef

[W.DeBord]

Baking in glass is fine just turn down your heat as mentioned. Glass is great for cookie bars and pies...even as an experienced pastry chef sometimes it's great to see the bottom of your items has baked thoroughly.

Cakes are still better in metal though....

Thanks, Debord. Yes, the oven temp was a bit too high. I'll try it again with the glass and see what happens.