I see my complete question didn’t post, so I’ll try again

Question

I’ve made this once before using a mixture of 3/4 c cream + 1/4 c 2% milk (what I had on hand) and it was TO.DIE.FOR. Made it again yesterday using only 2% milk and it inflated like a balloon, higher than the sides of the loaf pan, and then, by the time cooking time had elapsed (1 hour), it had deflated to well below the edge of the pan, but dark golden and crispy around the edges. I thought all was well and it was just a fluke. However, when I went to serve it, the bottom third of the loaf/cake was practically uncooked, very gooey and moist. It ended up only being about 1/3 the volume of the pan. Was this because of the milk fat content (or lack thereof)?

Brooke · Answer

Appreciate the response, but: I baked this second one in the same pan, same oven, same rack position, for the same amount of time. I added what the author suggested to the same AP flour to make it like self-rising too. I measured by weight. I also floured the berries. I’m totally befuddled.

Lori T. · Answer

I believe that the cause of the collapse had less to do with the fat, and more to do with being removed early.  I know, the recipe says 50-60 minutes.  Baking is not an exact science, and I find it helps to test the doneness of a baked good with a toothpick to assess the cooked state of the batter.  You result also suggests that perhaps there was a temperature problem.   Your oven temperature could be running a bit on the high side, or your pan might have been set a bit too high in the oven.  Heat in an oven tends to be hotter near the top.  A buckle will indeed "buckle" or sink as it cools and time passes.  Juices from berries will weigh down the cake portion.  Especially juicy berries can release a bit more liquid than you expected and sink deeper as well.  Something else to consider is the flour.  If you are using self-rising flour, the leavening agent in it could have gone south and isn't puffing long enough to allow the gluten in there to set well.  If you are not weighing the flour, and are using a cup measure, it's also possible you don't have quite enough flour in there either.   Or your flour may be lower in protein that you realize.  A cake flour, or a southern style biscuit flour would not work with this recipe.  If you think the berries are a bit juicy, try coating them in a little flour before stirring them in as well, to control the extra liquid they will release.

I see my complete question didn’t post, so I’ll try again

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