RIBBON CAKE PAN RECIPES

CAKE PAN CONVERSIONS | JUST A PINCH RECIPES

Cake Pan Conversions | Just A Pinch Recipes image

You never need to adjust the oven temperature: cakes need to bake quickly in a relatively hot oven to set their structure and to make sure they don't dry out. You only need to adjust the baking time. If you’re using a smaller pan with the same volume of batter (using an 11"x8" pan instead of 13"x9"), you're actually making a deeper cake, so it might take a little longer to bake. I'd still start checking it after 30 minutes: the cake should spring back

Provided by Dee Tourville @Dee_Tourville

Number Of Ingredients 2

Ingredients

PAN SIZE CONVERSIONS
FOR PAN SIZE & VOLUME

Steps:

If the recipe calls for: 1 (8-inch) round cake pan (4 cups volume ) SUBSTITUTE with: 1 (8 x 4)-inch loaf pan, or 1 (9-inch) round cake pan, or 1 (9-inch) pie plate
2 (8-inch) round cake pans ( 8 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans or 1 9-inch) tube pan or 2 (9-inch) round cake pans or 1 (10-inch) Bundt pan or 1 (11 x 7-inch) baking dish or 1 (10-inch) springform pan
1 (9-inch) round cake pan ( 6 cups volume ) SUBSTITUTE: 1 (8-inch) round cake pan 1 (8 x 4-inch) loaf pan 1 (11 x 7-inch) baking dish
2 (9-inch) round cake pans (12 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (8-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes or 1 (10-inch) springform pan
2 (10-inch) round cake pans (22 cups volume) SUBSTITUTE: 5 (8-inch) round cake pans 3 or 4 (9-inch) round cake pans 2 (10-inch) springform pans
9-inch tube pan (12 cups volume) SUBSTITUTE: 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (10-inch) Bundt pan
10-inch tube pan ( 16 cups volume) SUBSTUTE: 3 (9-inch) round cake pans 2 (10-inch) pie plates 2 (9-inch) deep dish pie plates 4 (8-inch) pie plates 2 (9x5-inch) loaf pans 2 (8-inch) square baking dishes 2 (9-inch) square baking dishes
10-inch Bundt pan ( 12 cups volume) SUBSTITUTE: 1 (9x13-inch) baking dish 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9-inch) tube pan 2 (11x7-inch) baking dishes 1 (10-inch) springform pan
11 x 7 x 2-inch baking dish (6 cups volume) 1 (8-inch) square baking dish 1 (9-inch) square baking dish 1 (9-inch) round cake pan
9 x 13 x 2-inch baking dish (15 cups volume) SUBSTITUTE: 1 (10-inch) Bundt cake pan 2 (9-inch) round cake pans 3 (8-inch) round cake pans 1 (10 x 15-inch) jellyroll pan
10 x 15 x 1-inch jellyroll pan ( 15 cups volume) SUBSTITUTE: 1 (10-inch) Bundt pan 2 (9-inch) round cake pans 2 (8-inch) round cake pans 1 (9 x 13-inch) baking dish
9 x 5-inch loaf pan (8 cups volume) SUBSTITUTE: 1 (9 x 2-inch) deep dish pie plate 1 (10-inch) pie plate 1 (8-inch) square baking dish 1 (9-inch) square baking dish
8 x 4-inch loaf pan ( 6 cups volume) SUBSTITUTE: 1 (8-inch) round cake pan 1 (11 x 7-inch) baking dish
9-inch springform pan ( 10 cups volume) SUBSTITUTE: 1 (10-inch) round cake pan 1 (10-inch) springform pan 2 (8-inch) round cake pans 2 (9-inch) round cake pans
10-inch springform pan ( 12 cups volume) SUBSTITUTE: 2 (8 x 4-inch) loaf pans 1 (9-inch) tube pan 2 (9-inch) round cake pans 1 (10-inch) Bundt pan 2 (11 x 7-inch) baking dishes 2 (8-inch) round cake pans
8-inch square baking dish ( 8 cups volume) SUBSTITUTE: 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates
9-inch square baking dish ( 8 cups volume ) SUBSTITUTE: 1 (11 x 7-inch) baking dish 1 (9 x 2-inch) deep dish pie plate 1 (9 x 5-inch) loaf pan 2 (8-inch) pie plates

KENTUCKY BUTTER CAKE RECIPE: HOW TO MAKE IT

Kentucky Butter Cake Recipe: How to Make It image

I found this Kentucky butter cake recipe in an old cookbook I bought at a garage sale and couldn’t wait to try it. I knew it had been someone’s favorite because of the well-worn page. —Joan Gertz, Palmetto, Florida

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 16 servings.

Number Of Ingredients 15

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
BUTTER SAUCE:
1 cup sugar
1/2 cup butter, cubed
1/4 cup water
1-1/2 teaspoons almond extract
1-1/2 teaspoons vanilla extract

Steps:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Pour into a greased and floured 10-in. tube pan. Bake at 350° until a toothpick inserted in center comes out clean, 55-70 minutes. Cool 10 minutes. Run a knife around edges and center tube of pan. Invert cake onto a wire rack over waxed paper. , For sauce, combine the sugar, butter and water in a small saucepan. Cook over medium heat just until butter is melted and sugar is dissolved. Remove from the heat; stir in extracts., Poke holes in the top of the warm cake; spoon 1/4 cup sauce over cake. Let stand until sauce is absorbed. Repeat twice. Poke holes into sides of cake; brush remaining sauce over sides. Cool completely.

Nutrition Facts : Calories 410 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 100mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 56g carbohydrate (38g sugars, FiberContent 1g fiber), ProteinContent 5g protein.

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