Hi guys, I wonder if someone can please help me figure out what I:m doing wrong with my baking. I know the pic below purely looks like this cake is undercooked, but what I don't understand is that I checked this cake several times towards the end of the baking time & although its only a 6" vanilla sour cream cake it took well over an hour to cook & when I first checked, the top had cracked & the middle was still uncooked! I do use homemade baking strips when cooking a bigger cake, mainly if they are mud cakes, but for a cake this size I really didn;t think it was necessary..maybe thats incorrect? I checked the cake several times further before my flat bladed knife came out completely clean (also checked in several different area of the cake not just one) After cutting off the top cracked part (which did look slightly undercooked/doughey) as you can see from the attached picture, the middle is definitely still undercooked/doughey. So annoying, what am I doing wrong? Do any of you experienced bakers out there think this could actually be more to do with the mixing of the batter rather than the cooking method? This has happened to me a couple of times now & I' really beginning to feel like giving up (although have baked perfectly good cakes in the past!) So really not sure whats going on:(( I do use an oven thermometer by the way in case oven not very accurate & cooked this cake at 150d. Any advice would be more than welcome. Thanks guys.