1) I weighed all ingredients
2) I baked for 25 minutes, checked it, wasn’t done (per the skewer), baked for 5 more minutes then checked again, and took out.
Top is cracked, and it said in the book that it is supposed to have a flat top, and it has a domed top. And a little lip around the edge.
It also seems too thin….??? Like the thickness of a LAYER that i would normally use in a layer cake?
Grrr!! I haven’t tasted it yet, hopefully it tastes good.
Yes to what Rozanne and Julie said… (Oven temperature too hot. Not using magi-cake strips)
Other causes of a cracked domed top are:
Too much flour or too little liquid (do you weigh your ingredients?)
Pan placed too high in the oven.
Over mixing (Usually not a problem if you use Rose’s method) Overmixing will produce too much gluten. Too much gluten causes a cracked and domed top.
Just thought of something else…......is your baking powder fresh? If it is old it could affect the height of the cake. To check if it is still fresh, put 1/2 teaspoon baking powder into 1/4 cup of hot water. If the water bubbles a lot, the baking powder is still fresh.
its definately still fresh, i weighed all ingredients, I didn’t leave the batter out, and i DIDNT use baking strips. After i put the cake in the oven i said to myself “I FORGOT TO USE THE STRIPS!” but then figured it was too late and hoped for the best. I guess next time i will remember them!!
Oh, i didn’t sift my flour either- i remembered the issue over sifting vs not sifting and if you weigh it, then its all the same, right? I just weighed it, and wisked it.
Could that be it too??
I always weigh my flour and never sift (for Rose’s recipes anyway) and I have never had a problem with it. I tend to forget the strips sometimes too. Now I put the strips on as soon as I spray the pan. That way it’s already on the pan when I pour the batter in. No more forgotten strips.
Ski, did you eat it as is, or combine it with a frosting? Just curious, I love this cake, too, but have yet to find a great frosting combo. My favorite is the sour cream coffee cake, made with this base.
I love this cake too….could I make it into 2 10 inch layers? I was thinking of doing 1 regular batch and 1 double batch, then calculating the appropriate batter weight for a 10 inch pan based on whatever it is for the original recipe (I have yet to do any calculations, this is all theoretical at this point). Any leftover batter I could use for cupcakes. Thoughts?