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Cracking Cake :(

post #1 of 10
Thread Starter 

I have a coffee cake recipe that I have been making for about 4 years.  Recently when I am making it the cake is breaking into thre pieces.  While it is baking , I see it cracking on the top.  So I have purchased new baking powder and soda, fresh butter and cake flour. My eggs are room temp before I add them to my butter and sugar.   When I add my dry goods I mix it for 90 secs.  I am stumped as to what could be causing the cakes to crack.  Any suggestions?




P.S. I cool it for 15 mins before I take it out of the pan to completely cool.

post #2 of 10

over mixing maybe.

oven too hot.


post #3 of 10
Thread Starter 

I have adjusted the temp from 350 to 325 since it was running a little hot.  I don't think I am over mixing. Is 90 secs too long?

post #4 of 10

post the recipe. we'll be able to help you better. but i believe 90sec is too long for any cake.

post #5 of 10
Thread Starter 

Ok here is the recipe


1/2 c butter

2 eggs

1 c sour cream

1 tsp baking soda

1 1/2 tsp baking powder

1/2 tsp cinnamon

3/4 c sugar

1 tsp vanilla

1/4 tsp salt

1 1/2 c flour


Bake 60 min 350




post #6 of 10

Hey Jessiquina,

I noticed you are from Seattle. I am moving there with my wife and new baby in Feb. Is there any advice you could give me on where to find a great job in the area? Im excited for all the wonderful restaurants and styles of cuisine there.

post #7 of 10

The first thing I look at when a previously tried and true recipe fails are the ingredients.

Different brand, different formula within the brand, weights of brands.

With the economy in the bucket some manufacturers have changed recipes and/or sizes of products hoping to not raise prices (and lose customers).


You mentioned your oven is not heating true to temp.

Sometimes an oven will develop hot spots, try moving your thermometer around and see if this may be the case.


Other than these few suggestions, I don't have a clue.



post #8 of 10

I was told that an oven that is isn't as clean as it should be will cause uneven temp and/or false readings.

I dont know if this is true but it makes sense.

post #9 of 10

Makes sense.

Why not start out the year with a clean oven and lets us now.


post #10 of 10
Thread Starter 

I actually heard of that solution. I cleaned out the oven after Christmas. I was surprised at the difference in temperature.  I have made a few more cakes to test the theory. It seems to work. I'll make some more and give you my finally comments.

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