I have a great recipe for pound cake but every time I cook it (in a 9" circle pan) the sides are tough-I'm afraid someone might lose a tooth 
- and really brown but the middle is perfect. What am I doing wrong?? The recipe calls for it to be cooked in a tube pan. Uhm...what is a tube pan? Should baking in a circle pan make that big a difference? Any suggestions will be a big help. Thanks a bunch!
Tube pan is pretty much a bundt pan. You know it's round and has a hole in the center. ALOT of pound cakes are baked in these. I think you may be baking it too long. It is nothing like baking a cake. You know sometimes you can forget about your cakes and by the time you get them out they have released itself from the pan. Well you can't do that with a pound cake. You have to make sure you leave your pound cake in the appropriate time called for and no longer.. Hope this helps!
It could be that the outer edge is cooking quicker that the inner portion of the cake.
If you are following the instructions for a tube/ring cake, the temperature is probably set higher than would be necessary for a round cake.
Drop the temperature back by 25oF and increase the baking time by 15 mins. Carefully check after 10 mins until done.
Don't forget to keep a record of any changes to your recipe.
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