Kim Question:I have a rather perplexing problem. Every time I make a cake with a streusel topping, the topping ends up sinking inside the cake, rather than sitting on top as it's supposed to. I'm beginning to think that my oven is cursed. I find it very hard to believe that every recipe I've tried is flawed, and I know that the batters were prepared correctly... Any ideas what could be causing this? Thanks for any help you can give me, Rose Reply: i had this happen when filming a t.v. show. the prep person made my streusel or crumb topped coffee cake and when i saw it there was NO crumb topping at all. the batter had swallowed up the entire amount. it turned out the oven was way off and the baking time was too long. the structure of the cake has to set quickly to hold the crumb topping up. my coffee cake uses sourcream which makes a more acidic batter which also helps to set the structure. but for absolutely perfection, i now add the crumb topping after 30 minutes of baking. i lift the cake out of the oven and quickly strew the crumbs on top. then gently place it back in the oven.
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