I baked a cream cheese pound cake today. When I removed it from the oven, it started to sink in the middle. I stuck a long toothpick to check for doneness and the whole top layer crumbled. It was a crusty top layer with air between it and the cake itself. Can someone please tell me what could cause this?
Your subject title says it all... Air Pocket.
You need to either tap the filled cake pan on the counter (several times) to bring up all the air pockets (for bursting) or you need to run a knife through the batter (in the pan) to release any air pockets.
Hmmm..."run a knife through the batter to release air pocket"?
I thought that you shouldn't 'stir' or disturb the batter once it is in the pan?
Does the knife in the batter method actually release air pockets? Do I run the knife in the batter in the tube pan once or twice, or what? Was doing my own research online and was wondering if I had used too much sugar (3c. per cake instructions). Hmmm....