If when you put the dough into the pan, you push the sides up a bit so that they're slightly higher than the centre, your cake or bread should bake evenly. There are also strips you can buy to put onto the pans that are supposed to keep cakes even, but I have never seen them.
The outside edges are cooking more quickly than the center, so the center continues to rise.
Using baking strips will eliminate this problem, as already suggested. It slows down how quickly the edges bake.
I've used terry cloth as a cheap alternative. You can secure it with safety pins around the outside of the pan if you cut the cloth long enough to overlap on itself a little. It's important to get the cloth thoroughly wet first, then wring out the excess water before wrapping it around the pan.
The gal who showed me the towel trick also told me she always bakes her cakes 25-degrees lower than recipes call for, and that includes boxed cake mixes. She believes it keeps the cakes moister because the edges don't overcook while the center is finishing baking.
I don't twist the terry cloth the way it's shown in the link I provided. I cut the fabric wide enough so it can be folded to be double thickness, instead. It makes it easy to secure with a couple of safety pins if it's not all twisted.
If when you put the dough into the pan, you push the sides up a bit so that they're slightly higher than the centre, your cake or bread should bake evenly. There are also strips you can buy to put onto the pans that are supposed to keep cakes even, but I have never seen them.
The outside edges are cooking more quickly than the center, so the center continues to rise.
Using baking strips will eliminate this problem, as already suggested. It slows down how quickly the edges bake.
I've used terry cloth as a cheap alternative. You can secure it with safety pins around the outside of the pan if you cut the cloth long enough to overlap on itself a little. It's important to get the cloth thoroughly wet first, then wring out the excess water before wrapping it around the pan.
Here, someone did the same thing....
http://judyscakes.blogspot.com/2011/01/making-cakes-rise-evenly.html
The gal who showed me the towel trick also told me she always bakes her cakes 25-degrees lower than recipes call for, and that includes boxed cake mixes. She believes it keeps the cakes moister because the edges don't overcook while the center is finishing baking.
I don't twist the terry cloth the way it's shown in the link I provided. I cut the fabric wide enough so it can be folded to be double thickness, instead. It makes it easy to secure with a couple of safety pins if it's not all twisted.
Thank you all for the tips and solutions