Help with a falling Bundt cake!

Discussion in 'Cakes' started by digit3, Nov 23, 2014.

  1. digit3

    digit3 New Member

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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!
     
    digit3, Nov 23, 2014
    #1
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  2. digit3

    monkeyboots Well-Known Member

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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...
     
    monkeyboots, Nov 24, 2014
    #2
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  3. digit3

    DancingLady Well-Known Member

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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.
     
    DancingLady, Nov 24, 2014
    #3
  4. digit3

    digit3 New Member

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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!!
     
    digit3, Nov 24, 2014
    #4
    DancingLady likes this.
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