Has your cake ever browned on the INSIDE?!
I've been baking for years, but baking in my new gas oven has me stumped and I can't seem to find a solution for it.
I baked a rhubarb upside down cake and while the cake looked beautifully browned on the outside, and the skewer inserted came out clean, when I cut a slice of the cake, the cake was brown on the inside! I've made this cake several times and it's been perfectly white each time. I'm not sure what could have happened.
How can I combat this?
Well I'm stumped if you've made the cake exactly the same way every other time and this time it turned brown. odd.
otherwise I'd also ask what type of sugar you used.
Did you and do you always use rhubarb grown in your garden? If not and you buy rhubarb sold in the market perhaps you used a different variety of rhubarb. There are hundreds of varieties with some having green stems and some having the common red color, others with pink, etc.
I'm wondering about the color bleeding into the batter causing the brown you see. How does the cake taste?
I busted out laughing due to your title. I frequently search tumblr for "baking fail", it's a fun subject very close to my heart.
Anyway as others have mentioned, the texture matters more. If the texture is fine then it was probably a chemical reaction in your ingredients. It's still a pretty cake, how's the taste and texture?
Hilarious, right? Nobody's done this before so I'm pretty chuffed that anyone who Googles this from this point on will land up on this thread. Ha!
Texture is great - moist and delicious. Just not pretty enough to eat, so I'm sharing it with the pigeons. I'm going to try it again with a different baking powder.
It's still pretty enough to go in my belly! Just gift it to someone who doesn't know that it's not supposed to be brown. Although I understand... can't get myself to eat green eggs or drink green beer (unless I've already had several normal-colored beers) on St. Patty's Day. Just doesn't seem right!
New Baking Fad--
Toasted Rhubarb Cake
In 2 years CH will be full of "How do you Get your cake to brown!!"
I'm voting for a chemical reaction.
You said you've made the cake several times, but was it always with rhubarb?
There are two possibilities that come to mind:
1) The rhubarb underwent an acid-base reaction with the baking powder - the pigments (anthocyanins) that color the rhubarb change color in the presence of a base, usually turning brown.
2) You used an uncoated aluminum baking pan. When rhubarb comes into contact with aluminum, the reaction causes the fruit (and the pan, and anything else in it) to turn brown.