I just made this coffee cake in a 9 x13 dark pan. I let it rest 10 minutes and then baked it. The topping turned rock solid around the edges. I noticed the brown sugar bubbling while it baked. I checked the oven temp. It was fine. I baked it for 40 minutes. The cake is wonderful. I want to make it again but I wish to avoid the hard corners and edges. Can you help?

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