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Sinking Streusel

post #1 of 3
Thread Starter 

I wonder if I can ask for some help.  I have made a loaf cake with streusel topping for the last few years with perfect results. Recently I am getting a sink hole, usually in the center, of the streusel.  I have checked everything, even the oven temperature against 3 separate thermometers. I am very careful to follow recipe instructions.


Does anyone know what is going on?

post #2 of 3

Maybe it's a little underdone? Sometimes a batch of flour may hold more water.

post #3 of 3
Thread Starter 

Thank you for your reply Kuan. I think you are right. After baking 3 cakes, I watched as the 4th cake began to develop sink holes in the oven. Frustrated, I raised the temperature 5 degrees and it came out perfect. 


Later, I recalibrated the oven. Hopefully that resolved the problem.


Thank you for taking the time to help me.  It is much appreciated.

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