collapsing cake question
I made a gingerbread cake today (egg-free recipe). The only change I made was that the recipe called for 3/4 cup of white sugar---I did 1/2 white/ 1/4 brown sugar. The middle of the cake collapsed and looks darker and sticky (and the bottom of this part stuck to the bottom of the pan)
Any idea why it did this? The sugar sub shouldnt have caused a problem should it?
I never had problems baking when we could use eggs....now that we can't I have issues with some things not cooking in the middle (next time I'll just make gingerbread muffins LOL)
Sounds like the heat was too high in your oven. The sides and bottom of the cake cooked too quickly, leaving an uncooked center. Did you use an oven thermometer? You might want to try it again, checking the temperature of the thermometer and adjusting the oven controls accordingly. You may also want to raise the oven rack you were baking on, to prevent the bottom from cooking so quickly. Give a shout out if you try this cake again.