How to prevent a Bundt cake from collapsing

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Nov 23, 2014
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I have a family recipe that really suits our taste buds but nobody has the baking knowledge to figure out how to fix its problem. Every time one of us tries this recipe the cake looks great in the oven but at the end of the baking time (or as it cools) it collapses. Still delicious eating but I'd like to solve the puzzle so that it holds its intended shape. Any ideas?

2 cups light brown sugar
1 3/4 cups AP flour
1 t each cinnamon, ground ginger, cardamom, ground cloves
1t baking soda
1/2 t salt
3/4 cup buttermilk
2 eggs
one stick (8T) unsalted butter

Pour wet into dry ingredients then bake at 325F in a greased Bundt pan for approx. 1 hour.

Thanks in advance for any advice!
 
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May 8, 2014
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Hi,
It seems that there is a very high ratio of wet to dry ingredients.
Let's here what some other bakers have to say...
 
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Add about 3 minutes to your bake time. Sometimes cakes look like they are done before they are quite, all the way there. It might be fooling you just a little bit into thinking it is done when it is only 95% of the way there.
 
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Based on a suggestion of a fellow baker, I added 1/2 cup of flour and the cake came out perfectly with the original baking time. Thanks!!
 

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