raw center in French Yogurt Cake
I've baked this a few times and I frequently have to bake longer at the risk of burning the top (I cover with foil), otherwise the center is raw. Not sure if I should bake longer at 325 (so the top doesn't burn). Or start at a higher temp for a while and then lower the oven temp. The last batch I made was raw in the top center and I only got 4 slices out of it. Any suggestions?