HELP ME PLEASE.I live in Farmington, N. M. and it is considered high altitude. This cake is so delicious and I can't make it here.I have baked over 200 of these cakes when I lived in E. Texas.Cake is moist & needs no icing. Perfect coffee cake or just a snack. I have tried several different ways to fix this cake, but it either falls, or has a hole on the inside of it.
If you can help,please do!
- 1 Duncan Hines Butter Recipe Cake Mix (yellow)
- 3/4 cup Vegetable Oil
- 1/2 cup sugar
- 1- 8oz. carton sour cream
- 4- Eggs (Add 1 at a time and beat well after each one))
- (My original recipe called for 1/4 cup poppyseeds, but I like it better without them: thus the name, poppyseedless cake)
- Prepare Bundt pan by coating it with I CAN'T BELIEVE IT'S NOT BUTTER, & sugar (not from the 1/2 cup above). I start with 1/4 cup sugar, and do the small center area, then roll the pan on my fingers until the bottom and sides are completely coated. Dump excess sugar.
- Mix all ingredients (except eggs) in mixing bowl until well moistened.
- Then add eggs, 1 at a time, beating well after each.
- Pour batter into prepared pan and bake at 350 degrees for 45 minutes.
- Remove from oven and let sit about 2 minutes maximum, then turn out on cake plate.
- If you allow the cake to remain in the pan longer than 2 mins, it will be sticky on the outside, but if you remove it from the pan around the 2 minute mark, it will be slightly crunchy.
- This recipe also works will with other flavors such as lemon, strawberry, and spice.
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ColoPam (4 discussions) on Apr 15, 2012 at 03:53 PM
I too live in Denver and until recently was convinced that any cake I made, even with high altitude directions, would end up with a raw, sunken middle. Until today. Go to Michaels or JoAnn and go to the cake decorating section and pay $8.99 for a Wilton "heating core". The package says its for 10" cakes or larger - but it's perfect for my 3" deep 8" cake pan (fits one cake mix perfectly). It's just a little metal cup you put in the middle of your pan, and it COOKS THE MIDDLE while the rest of the cake is baking. Good luck to you!
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KathyKupcake (1 discussion) on Feb 11, 2012 at 12:00 PM
I live in Denver and have the same problem when I add to a mix. You could have too much liquid and need to offset it with additional flour or egg whites only. Try baking at 325 for 50-55 minutes to keep it creamy. Good luck!
