Cake made in glass cake pans may take a bit longer to cook than in metal. Generally, to adapt a recipe from a metal dish to a glass dish, you should lower the baking temperature by 25 degrees and allow a bit of extra time in the oven.
Your cake looks to me as if the temperature may have been a bit high do to the heavy browning on the edges. That also may account for the uneven top (it's much higher in the middle than on the edges).
Time is only approximate when you bake something. Always check it a few minutes before the recipe says. With cakes, I rely first on touch -- poke it gently in the middle and if it bounces back, it's probably nearly done. Second, look at it -- generally a cake is done when it just begins to pull away from the sides of the pan. Third, use a toothpick -- stick it straight down in the middle of the cake and pull it straight out; if it comes out clean, the cake is done; if it has a few crumbs on it, the cake is probably done; if it has wet batter on it, the cake needs more time. Add only 5 minutes, then check it again.