I made the CI recipe for Yellow Cake with Old Fashioned Chocolate Frosting. The recipe calls for using 2 9-inch pans. I made it in a Bundt pan, skipped the frosting and added fruit to the batter and a swirl of brown sugar, nuts, and coconut. The volume was perfect and the cake tasted very nice but...
The texture was the weirdest thing. The Spouse likened it to a steamed Chinese rice pastry. I thought it resembled a kugel. The outside was beautiful if a little bit dark, the outer layer of the inside had a proper crumb for about an 1/8 of an inch all around and the inside was pudding-like and rubbery. I baked for 65 minutes.
The technique on this cake is a little odd. The recipe has you mixing together mixing together the dry ingredients, then using a stand mixer to "cut in" 2 sticks of butter until you get pea-sized clumps. You then add 1 c. of the mixed together liquid ingredients, beat to combine, then beat until fluffy. You add the remaining ounce or two of liquid in a thin stream, beat to combine, and bake. The batter is very pale and light weight. I stirred in my fruit right at the end and swirled in the nut/sugar mixture in the pan.
Any ideas how I came up with a tasty Superball of a cake and how I could correct it?
P.S. (Five minutes later) I looked over my recipe printout again, compared it to the online version, and saw that my printout called for 1 3/4 c. cake flour, sifted vs. the online recipe's 2 1/4 c. cake flour, sifted. Did 1/2 c, flour make all that difference?