We're sorry to hear this recipe didn't bake the way you were expecting, Anna! I suspect your results were related to the glass pan you used. Glass acts as an insulator at first, by slowing the flow of heat between the oven's air and your batter, until the glass itself heats up. Then the glass retains heat far longer than metal will. Because of these properties, the standard advice for baking in glass is to lower the oven temperature by 25°F from what the recipe calls for and bake up to 10 minutes longer. For more information on how different types of pans can affect the baking process, check out this blog post. 

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