Why do my cakes - especially Bundt and tube pan cakes - rise in the center, and test wet when the ends test done (usually before the baking time is up)? I always underbake my cakes for fear that they will be too dry. The centers often have a pudding-like consistency. I like a moist cake, but not that moist. What should I do?
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Hi there, fellow home and pro baker and fan of great recipes….