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ISO: Pound Cake Problems

Misc.
I make a basic Sour Cream Pound Cake. I am finding more and more often that while my cake still comes out of the oven looking beautiful, the top seems to rise too far above the body of the cake. The top has the full circle "crack" and looks just as it should. However, as it cools, the top separates from the rest of the cake and pops off when I try to remove the cake from the tube pan. It tastes wonderful, but I would much prefer that it stay attached to the cake! Same oven, same pans, same brand of ingrendients for several years now. Please help!!
MsgID: 0223218
Shared by: Vicky, NC
Board: All Baking at Recipelink.com
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