Hi Teresa. For your stoneware pan, we'd recommend lowering your oven temperature by 25°F, and baking until the interior of the cake reads at least 200° on an instant thermometer to ensure it's baked through. It's quite a moist cake, though for several days of storage, we'd recommend wrapping and freezing it after it's cooled. Pull it out Sunday morning and let it thaw on the counter. Happy baking! Annabelle@KAF

• Reply