Sinking Streusel

Discussion in 'Pastries & Baking' started by baker girl, May 6, 2012.

  1. baker girl

    baker girl

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    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?
     
  2. kuan

    kuan Moderator Staff Member

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    Maybe it's a little underdone? Sometimes a batch of flour may hold more water.
     
    baker girl likes this.
  3. baker girl

    baker girl

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    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.
     
    Last edited: May 7, 2012