SQUARE CAKE PAN SIZE RECIPES

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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

Categories     Other Non-Edibles

Number Of Ingredients 2

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

VEGAN TOFFEE APPLE UPSIDE-DOWN CAKE | FRUIT RECIPES ...



Vegan toffee apple upside-down cake | Fruit recipes ... image

Sticky-sweet and topped with lightly spiced apples, this makes the perfect afternoon tea treat!

Total Time 50 minutes

Yield 9

Number Of Ingredients 10

25 g vegan margarine plus extra for greasing
3 dessert apples
195 g muscovado sugar
180 g plain flour
1 teaspoon bicarbonate of soda
1½ teaspoons mixed spice
80 ml sunflower oil
1 tesapoon vinegar
1 lemon
85 g shelled walnuts

Steps:

    1. Preheat the oven to 180ºC/350ºF/gas 4, and grease and line the base of a 23cm square cake tin.
    2. Core and coarsely grate 2 of the apples and finely slice the remaining apple.
    3. Melt 85g of the sugar and the margarine in a pan, then pour into the prepared tin. Top with the sliced apple in a single layer.
    4. Combine the flour, 110g of sugar, the bicarbonate of soda and mixed spice in a bowl. In a separate bowl, combine the oil, 180ml water, the vinegar, grated apple and lemon zest. Mix the dry ingredients with the wet, quickly but thoroughly.
    5. Roughly chop and stir in the walnuts, then pour over the layer of apples in the cake tin.
    6. Bake for 30 minutes, or until a skewer comes out clean. Leave the cake to cool for 5 minutes before turning out.

Nutrition Facts : Calories 340 calories, FatContent 17.9 g fat, SaturatedFatContent 2.8 g saturated fat, ProteinContent 3.8 g protein, CarbohydrateContent 39.6 g carbohydrate, SugarContent 25.6 g sugar, SodiumContent 0 g salt, FiberContent 0 g fibre

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