I've been noticing lately my pound cakes have been coming out with sticky tops. They look beautiful when done, but then they kind of shrink and have sticky top. I even cut back on the sugar some and let it rest in pan still in oven (oven off, door open) to avoid any temperature shock. As the cake totally cools, top becomes sticky and a little deflated looking. I used to make the best poundcakes, they're still good, just not as pretty as they used to be. I've checked my oven, it's fine. Advice?
something happened to one or more of your ingredients that is creating this problem and the sanctified aka holy cake* problem -- let me suggest you join and ask on egullet.com -- i haven't been on there in years but if they still have pastry chefs on the baking forum you might get some answers --
it's very aggravating -- i get it -- i just don't have any answers