I've been trying different yellow cake recipes trying to find one that I love. I made David's Yellow Cake from this site last night and it fell. I mean sunk all the way to the bottom of the pan in the middle! I've never had this happen before. The crumb was also very coarse. Does anyone know if this cake normally has a coarse crumb?
And what could have gone wrong? 2 things I could think may have been the problem. 1. I have started baking my cakes at 325 for a more level cake and less likely to burn and the recipe calls for 350, but I've never had a prob. with this before. 2. recipe says to mix flour and milk just until incorporated and I got distracted and mixed part of it longer. Could either of these caused a coarse crumb or fallen cake? I really liked the flavor so I wanted to try and fix it.
the sounds like something I would do, being dostracted by the hussle and bussel of the house! lol 
Here's a post where I was having the same problem and there were some replies that may help you out. http://www.cakecentral.com/cake-decorating-ftopict-55797-.html
you may also want to try to put your sugar in the food processor for a bit first. It makes a smoother crumb this way
Thanks Derby, I'm going to try that!
Um, I think I figured out at least part of the problem. As I was trying for the 2nd time, I realized I used baking soda instead of baking powder.
I've done that too, LOL! The first time I made no fail sugar cookies. YUCK!!
That was a waste of time and effort 
Courtney
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