Underbaked center
Posted: 11 February 2014 07:15 PM   [ Ignore ]
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Hello all,

I’m cross-posting in cakes, as I’m not sure where this question best fits.

I have a recipe for an “olive oil cake” (really like a quick bread, I think) that’s baked in a loaf pan, with olive oil as the fat, baking powder as the leavener, plus sugar, and various flavorings, etc. Nothing too complicated.

I’ve baked it many, many times with good success in a disposable aluminum baking pan.

I recently purchased a professional loaf pan, however, and each time I try the recipe using the new pan, it’s raw in the middle and I can’t bake it longer or the outside will become overdone.

The new metal loaf pan is just slightly larger than the disposable aluminum ones, and of course it’s heavier, but those are the only differences.

If someone could help me troubleshoot, I’d appreciate it!!

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Posted: 12 February 2014 12:52 AM   [ Ignore ]   [ # 1 ]
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Reduce the oven temperature and bake longer..

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If error is corrected whenever it is recognized as such, the path of error is the path of truth.

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Posted: 12 February 2014 11:38 AM   [ Ignore ]   [ # 2 ]
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I agree with Charles but I would also tent with foil if the top is over-browning. I always do that with streusel cakes/loaves after 45 min.

Also, I have been told to use a baking core for this situation.  I’ve never used it but some on here use it all the time.

I love olive oil cakes. Is your recipe from a specific cookbook?

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Posted: 12 February 2014 12:26 PM   [ Ignore ]   [ # 3 ]
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I always use my decorating nail when I bake this type of bread/cake. Then later cover it w/ a foil loosely, just like what Flour girl mentioned.

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Posted: 12 February 2014 02:57 PM   [ Ignore ]   [ # 4 ]
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Thanks for the suggestions!

I’m going to look into baking cores and nails now…never heard of them, as I’m a newbie baker smile

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Posted: 12 February 2014 03:11 PM   [ Ignore ]   [ # 5 ]
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Oh, FlourGirl, forgot to mention. It’s an olive oil and rosemary cake. It’s sweet and savory and wonderful!

Feel free to email me for the recipe, I’ll see if I can attache it.

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Posted: 12 February 2014 03:30 PM   [ Ignore ]   [ # 6 ]
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BakinFat - 12 February 2014 03:11 PM

Oh, FlourGirl, forgot to mention. It’s an olive oil and rosemary cake. It’s sweet and savory and wonderful!

Feel free to email me for the recipe, I’ll see if I can attache it.

It sounds wonderful. My email function is disabled. Can you tell me who the author of the recipe is?  Thanks and good luck with your loaf. I hope it is a success for you.

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Posted: 18 February 2014 04:53 PM   [ Ignore ]   [ # 7 ]
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Hi FlourGirl,

Sorry for the late reply. It’s from a local restaurant, they sort of confided the recipe in me so I can’t post/publish it, but I know they wouldn’t mind if I shared it with an individual.

How else can I get it to you :(??

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Posted: 19 February 2014 08:40 PM   [ Ignore ]   [ # 8 ]
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Hi Bakinfat, I would love to try your recipe. Can you send it to me in a private message ?
Thank you!

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Posted: 23 February 2014 05:55 PM   [ Ignore ]   [ # 9 ]
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Just sent it wink

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Posted: 23 February 2014 10:23 PM   [ Ignore ]   [ # 10 ]
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Hi, Bakin and FG

Olive oil rosemary cake??  Would one of you please PM it to me, as well?  It sounds amazing!!!!!!

Merci boucoup!!!

—ak

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Posted: 24 February 2014 02:22 PM   [ Ignore ]   [ # 11 ]
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Hi Anne,

Just sent it! Lmk how it turns out…I’m still trying to perfect this one!

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Posted: 24 February 2014 07:09 PM   [ Ignore ]   [ # 12 ]
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Thanks a lot BakinFat!

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Posted: 24 February 2014 07:29 PM   [ Ignore ]   [ # 13 ]
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Thanks from me, as well!

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