What an easy and delicious cake to make! I tried it with a teaspoon of cognac and a teaspoon of vanilla which gave it a really nice flavor. I baked it for 25 minutes and checked it with a toothpick, but after it started to cool it began sinking in the middle. Why do cakes sometimes do that? It was perfectly cooked in all the places I tested it, just not the very center, which I'm sure I checked. Anyway, it was yummy with a cup of tea and enjoyed by all!
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Can you see that hole emerging right in the middle? |
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Gooey right in the center |
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Cut the goo away and it was just right! |
Mine did the same thing...I noticed it was not done in the center. My oven was still hot so I put it back in and left it there for about 10 more minutes. With most cakes that wouldn't have worked but it did with this one. Next time I know to leave it in the oven longer. Your cake looks wonderful anyway! It was delicious!
ReplyDeleteGood thinking! We still enjoyed it and having less to eat is not necessarily a bad thing :)
DeleteLooks good to me, and so delicious. Tricia and I enjoyed this little french pound cake too,
ReplyDeleteand I will definitely be trying this again.
Your cake looks great! I imagine the cognac gave the cake a lovely flavor, I thought about trying amaretto next time (I have an almond thing going on lately!).
ReplyDeleteHi Robin, yes I think mine would have been unfinished in the middle too if I had pulled it out on time....but since I have one oven that undercooks (and that's the one I used) and one that overcooks, I have to watch the recipes more than I care to...I did actually use the 3 tsp of cognac, so I don't think that's the issue, just the time in oven...yours looks good, like it rose really well...and the taste can't be beat!
ReplyDeleteOh boo, I hate when cakes sink in the center! :( It still looks delicious though!
ReplyDeleteIt's a bummmer when you get that sag, isn't it? (although your picture doesn't look like it)
ReplyDeleteI did get a little bit of a sag with this one, but the center was done so I am not sure what the issue was. I just figured that I wasn't as gentle with the whites or something...
Oh how annoying, but looks like you still had a good amount of cake which cooked properly. I tested mine at 25 minutes and it was not done at all (it was still visibly jiggling when I checked it) so I left it in there for 5 more minutes and then it was perfect.
ReplyDeleteI had to bake mine a few minutes longer too... I think about a half hour, but depending on the baked good I have to cook for more or less time. The color of the pan you use sometimes effects it too. :( But it seems you were able to enjoy it nonetheless!
ReplyDeleteYou wouldn't know the cake had a little sag - the photos make it look like it turned out perfect. I think I had to leave mine in a few more minutes. Great cake! Love the simplicity.
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