Thank you for your reply. Oh I am quite certain the recipe is flawless - I rather blame my execution for the crumbly texture… I’m just not sure what I did wrong (twice).
I did use a bundt pan and I changed nothing about the recipe. There are only 2 things I can think of that might be off:
1. I used raw cane sugar instead of white sugar - although I use it all the time without issue
2. I measured the cake flour then sifted it. Am I supposed to sift then measure?
I mixed the batter in a Kitchenaid mixer following the directions… but I must be doing *something* wrong, as I don’t think the cake should be so crumbly! I was hoping that crumbly cakes result from a known baking sin and someone more experienced could set me straight - but perhaps my problem is not quite that easy to diagnose