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Prune Cake

h
Honeygirl May 10, 2011 09:53 PM

Why would the center of a Prune Cake collaspe at the end of cooking?

  1. f
    flashria May 11, 2011 03:00 AM

    Is it possible it was meant to? Was there a photograph which showed a non-sunken cake? I ask because I have a recipe for a prune and armagnac cake which is flourless and intended to be damp and 'puddingy' rather than light and spongy. Just a thought!

    3 Replies
    1. re: flashria
      m
      magiesmom May 11, 2011 05:27 AM

      can you share that recipe? It sounds like heaven to me!

      1. re: magiesmom
        f
        flashria May 13, 2011 02:28 AM

        http://www.deliaonline.com/recipes/ty...

        Here's a link - hooray for Delia Smith!

        1. re: flashria
          buttertart May 13, 2011 12:16 PM

          That looks good. Love St. Delia.

    2. goodhealthgourmet May 10, 2011 10:19 PM

      could be physics, could be chemistry, could be both. everything from altitude to humidity to old baking powder to uneven oven temperature can cause a cake to collapse.

      can you provide more information about the recipe so we can help you troubleshoot? and have you checked your oven temperature with a thermometer to confirm that it's calibrated properly and heating evenly?

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