My cake crumbled on the top and took very long time to cook
This time I didn't have much white sugar, so I added half cup brown and half cup white sugar to my carrot cake.
I observed that the cake crumbled on the top with large cracks, and took very long time to cook as compared to previous same cake in which I had used just white sugar.
The change that I did to the cake was to add half cup brown sugar. The taste was same as before.
Can brown sugar be the culprit here?
Best Answer
Other causes for cracks are overmixing (too much aeration) and overbaking. How did you determine that it wasn't done when you baked it longer? If you used the toothpick test or judged by color, it's possible that the additional moisture in the brown sugar caused wetter crumbs or slowed browning.
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Why is the top of my cake not cooked?
There are quite a few reasons you could end up with this result. It could be that too much fat has been used to grease the tin; the cake tin wasn't lined sufficiently; the oven was too hot; the cake was left in the oven for too long or a fat that is not suitable for baking has been used.Why is my cake cooked on the top but not in the middle?
If it's too hot the cake will cook too quickly and burn on top. If your cake is not cooked, but is starting to brown on top, cover it in tin foil or baking parchment. This will make sure the centre continues to cook but the outside doesn't. Keep an eye on it and check it every 5-7 mins until done.How do you fix a crumbling cake?
Heat an oven to 300\xb0F and line a large rimmed baking sheet with parchment. Crumble or cube the cake and spread in a single layer on the prepared baking sheet. Toast until the cake crumbles or croutons are dry and crisp. Let them cool completely and store in an airtight container for a few days.What causes a cake to be crumbly?
One of the most common causes of a cake becoming too crumbly will be because there is something going on with the dough of the cake. This could be that there is too much gluten in the cake flour. Gluten plays a role in cake-making too, just as it does with many facets of baking.Top 5 Cake Baking Mistakes! | Preppy Kitchen
More answers regarding my cake crumbled on the top and took very long time to cook
Answer 2
Brown sugar contains molasses, which is acidic, and probably threw off the acid-base balance in the cake. It also contains more water than white sugar, but neither contain much, so that probably didn't matter.
Did the cake rise as expected? I'm guessing “no”, which is probably what changed the baking time.
Quickly looking it up, between ¼ tsp and ½ tsp of baking soda would neutralize the brown sugar, if you feel like trying again.
Other possibilities:
- your baking powder or soda is too old; how long ago was the last cake? Baking powder especially has a limited shelf-life.
- mistakes (oven temperature set wrong, measured wrong)
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