Okay, bakers, I need some help here.
Several years ago we found an old baking book from 1937 that belonged to my grandmother. While I am merely a good baker, she was a fabulous one. So I started baking from this little cookbook hoping to recall some family favorites. Not happening.
Of the 7 recipes - all cakes or coffee cakes - I've made, all have fallen in the middle. Most of the cakes were fine until the last few minutes of baking; almost all of them fell during the last 5 minutes of baking The flavor of the finished product is wonderful and the texture of the parts that don't fall is also wonderful. In fact, they'd be really, really good cakes if they didn't end up with sinkholes in the middle.
The first thing I've done is to reduce the amount of leavening by half, which sort of helped. The cakes now come out of the oven looking like they should, but fall within the first 5 mintues of being out of the oven. I've also experimented around with different size pans, which hasn't seemed to make much of a difference.
1) Was flour that much different in 1937?
2) Am I possibly overmixing
3) What other baking ratios should I be looking at...flour/sugar? flour/sugar/fat?
Open to suggestions at this point