i just baked a apple spice cake with a mix...

I used the typical WASC recipe except I replaced the sugar with 2/3 brown sugar and only put in 6 oz of sour cream and 1 cup water. Oh, and 2 cups diced apples, plus spices.

My tester came out clean and I removed from oven...cooled and then went to cut. The outside was super...YUMMY! and I used a flower nail.

But the middle was gooey (that is where i stuck the tester too).

So my questions is.....reduce the liquids? Increase the drys? increase the temp? decrease temp and cook longer?

Any advice would be great appreciated....

Julia