Have a beautiful borosilicate glass bundt pan with which I have had mixed results when baking. My Kugelhopfs and babkas turn out well sometimes and so do other bundts like the Apple Dapple cake etc.. Yet at times the cakes turn out a bit raw or underdone around the 'closed' tube area. I bake successfully in glass pans, adjusting heat times and settings. But these bundt pans have me puzzled. To achieve consistent results, I use the same methods, times and heat settings as for the successful bakes. Sometimes the cakes turn out fine, at other times raw, gooey dough around the center tube results. I'm no engineer but I think perhaps the tube shouldn't be closed? Is there any way I can compensate for the lack of even heat distribution, especially around the center tube? Haven't tried using a pie drip catcher (hole in center) to set the bundt pan on; that's my next test. If you have a solution that really works, please share it. Hate having to wonder if my cakes are done, especially gift cakes for the holidays. Thank you for any help you can provide.
I don’t think it has much to do with lack of air circulation from the closed tube, but with the gigantic mass of glass in the center. That’ll take a long time to heat up, retarding the cooking in that area.
For forgiving recipes which are fine with extended cooking, consider increasing the cooking time. For recipes which need to be cooked thoroughly without being overcooked, consider buying a metal pan.