I made a gingerbread cake today (egg-free recipe). The only change I made was that the recipe called for 3/4 cup of white sugar---I did 1/2 white/ 1/4 brown sugar. The middle of the cake collapsed and looks darker and sticky (and the bottom of this part stuck to the bottom of the pan)
Any idea why it did this? The sugar sub shouldnt have caused a problem should it?
I never had problems baking when we could use eggs....now that we can't I have issues with some things not cooking in the middle (next time I'll just make gingerbread muffins LOL)