Nutrition and Healthy Eating
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Mar 2015Each time I bake a yeast based coffee cake, the center collapses as it cools. I've tried the recipe several times and this has happened all but one time. I beat the batter at high speed, as directed; I prepare the whole recipe as directed. It comes out beautifully, but again as it cools the center collapses and is doughy. The toothpick comes out clean at the end of baking time. What am I doing wrong?