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Dense, Heavy Cake Help-Part 2

Anthea asks: How can I fix dense heavy cakes such as fruit (i.e. carrot or apple) or yogurt or sour cream-based cakes? My cakes have a lovely crust, but the main part inside is like play dough. Thank you.

Baking S.O.S. says: Since you are asking specifically about cakes made with fruit and yogurt or sour cream-based cakes, my first guess would be that you need more baking soda–a base–to counteract the acidity of the fruit or yogurt or sour cream. Please refer to my earlier post where I give a guide for how much baking soda (or baking powder) to use.

These types of cakes tend to be more dense and moist by nature, so it can be tricky to tell exactly when they are done. Be sure to bake the cake long enough to fully bake it through the center. Use a wooden toothpick inserted in the center or gently touch the top of the cake to be sure it springs back. If it “squishes,” it is still wet and under-done.

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