Single Acting Baking Powder vs double acting, and more

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I am trying to perfect a French Almond Cake. In homage to my ancestry, I am trying to use German or Alsace single acting baking powder. Twice now my cake has sunk a lot in the middle third of the nine inch round cake, late in the bake. Cakes tastes good, and has a good crumb...except in that middle, and it is ok. The second time, I took extra precautions, such as preheating pan a bit, all ingredients at room temperature, not ever mix batter, and get it in oven quickly. Should I just, give up and return to double acting baking powder?
Also, is the call for yogurt in the recipe a recent thing, or a traditional alternative to butter?
Thank you, brad
 

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