I have been baking for over 20 years, and I have never had this happen. Of course, it has to happen when there is no time to rebake (it's a banana cake, and all I can find are green bananas).
Cake tested done, and most of it is, but there is one little part, not even in the middle, that is soft. I discovered this when I split it to fill. Ugh.
Is there anything I can do? It has firmed up a bit this morning, but I am filling with French custard, crumbing with chocolate icing, and finishing with a chocolate glaze. THe last thing I need is for that part of the cake to start caving in on me.
Happened to me the other nite and had to rebake a 6" round.
Can you scoop that spot out and fill-in with your left over cake. The icing will help hold it in place.
I thought of that, too. I don't have much left over - the cake baked up with a fairly level top, but I'll see what I can do! Thanks!
I seem to always have this happen with my banana cakes/breads. I have resorted to lowering my oven rack to one level below the middle and baking at 325 instead of 350. I also try to not over fill the pan. I think it's just that the batter is so heavy from all the fruit.
That completely stinks, it's not bad when it's for home but for a client I know you want it perfect.
It sounds yummy by the way!