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Advice from Cake Bakers about Texture, Please

monfrancisco | Oct 17, 201304:15 PM

Cake has never been a strength of mine. Quick breads and the like are not a problem. I got more interested in addressing my personal Cake Conundrum after trying TorontoJo's outstanding chocolate cake (on the Simple Dark Chocolate Cake thread). Then I had half a pineapple to use up and made Fresh Pineapple Upside-down Cake from Epicurious and it's, shall we say, not very good. Open crumb and just not very tasty. I realize these two recipes use different methods, but is there a Universal Cake Secret? Mixing? Fat? Oven temp?

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