So i keep having the same problem every time i bake the cream cheese pound cake recipe i found here on this site (by Jodie F)in a regular 2 inch deep pan. Doesn't matter what size the pan is, if its round or square they always crater in the middle. I mean, they really crater. I have used the heating core and still no better. A friend of mine who also bakes suggested i try baking thicker cake batters like this in a 3 inch pan. Do you think this would help? I have noticed that when i bake this cake in a tube pan it comes out perfect. Please help!
have you tried baking it in a bath....like the pan sitting in a bigger pan with water...might help balance out the heat...just a suggestion..HTH
Where is JanH when you need her!!! I believe try joyofbaking.com and that will give you some poiters on scratch baking. I believe that there is another I will do some searching and see what I can come up with
Charliecakes, how full do you fill your cake pans?
I guess I should explain why I ask. I don't claim to be any where near an expert, but is it possible that you are overfilling your pans, the cake is rising above the pan before it's baked well enough and is falling in the center. Normally you should only fill your tins from 1/2 to 2/3 of the way full. If you are filling them 2/3 of the way, I'd try filling them only 1/2 full.
thanks cabecakes, but i am filling only 1/2 full. but thanks for suggesting that.
Thanks for the vote of confidence, cakeandpartygirl.
JodieF answered this question in another thread: