I have been making a very good yellow cake recipe inspired by mimifix. I just changed the buttermilk for sour cream.
Everyone loves it but it leave a thick crust around the cake which I have to remove everytime.
I don't have this problem with other recipes. What could it be? My pans? An ingredient?
3 large eggs
1 cup oil
2 cups sugar
2 teaspoons vanilla extract
1¼ cups sour cream
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
Hopefully Mimi will see this and answer you since it is her recipe, but this happens to me on cakes that contain a large amount of sugar (like mud cakes - especially white chocolate mud cake). It could also be that your oven bakes at a higher temp than you think, I know my oven is very fierce and I reduce the temp on all my recipes. Are you flouring the pans, or just greasing them? Flour on the pans can sometimes make the edges crispy.
Thank you Dayti, you have some excellent points. MKC, this is my favorite yellow cake and I bake it often. I never have any thick crust form, but I use buttermilk and not sour cream. Have you tried my original recipe?
Thank you Mimi for this recipe. It beats all the other recipes I've tested (over a dozen). I've tried your original recipe but after tasting the recipe with buttermilk versus sour cream, we switched to sour cream. I can't remember if the original recipe created this type of crust.
I test my oven regularly but maybe I should look at it again.
I use a professional cake release spray.
Maybe I'll try the Wilton bake-even strips....that I have somewhere in my kit.
This recipe from Mimi Fix's book is made with buttermilk. The first time I made them I added Ceylon Cinnamon and Mace. They were so delicious!! they tasted like Old-Fashioned Buttermilk Donuts. I didn't even ice them, they were delicious just as they were.
The next time I made them, a thin powdered sugar glaze was drizzled on the top..... Yummy.
No crust on mine.
AI think that is a lot of moisture going on that needs to cook out for lack of a better phrase. The cake has to bake longer to test done so it is creating a crust. I had the same problem with a pound cake I was plaing around with. In my opinion the sour cream creates more moisture in the recipe than the buttermilk (holds it longer maybe?) you might reduce the amount of sour cream or maybe use half buttermilk half sour cream and see what it does. My kitchen is always a science lab so I constantly playing around with recipes.
AThat would make sense. I find that it does take a long time to bake.
Thank you for you input.