Why did my crust separate/break from my pound cake?
I baked a strawberry swirl pound cake http://bit.ly/mEceoi and it tastes really great, but the crust separated from the cake. I did not use the tube pan that it called for and instead used 2 loaf pans. I don't think that would have caused it, but maybe it did. What happened? Is there a way to prevent that from happening again?
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And I ate that crust. I sure did. I peeled that sucker right off and I ate it. The top of the cake was perfectly, evenly flat (which was kind of surprising but in a good way) so I whipped up some cream and garnished with fresh sliced strawberries (what a great suggestion!)
You can minimize that effect by doing one or two or all three of these tricks: baking the batter in a tube pan--you might still see some cracking, but guests won't notice once the cake is turned upside-down for serving (in the SouthernLiving photo of your cake baked in a tube pan, you can see the cracks); lowering the oven heat by 25 degrees; or by wrapping your loaf pans with homemade cake strips, which slow down the transfer of heat from the outside in, which results in a more evenly-baked cake.
For the how-to, go to
You could also fill the depression with something luscious, such as whipped cream and fresh strawberries.
That website that drbabs sent the link to is a wonderful resource. You would be wise to add it to your favorites.
boulangere - I was afraid that not having a tube pan would cause a problem in this recipe. I used all purpose flour, which I measured by spooning it into a measuring cup. I also spooned the flour into the batter as it was mixing so I didn't end up dumping too much in at a time.
Gluten - 1, Jackie - 0
It sounds like you overmixed the flour when you added it to the cake, which cause it to develop too much gluten. I'm glad it tastes good! This is what whipped cream is for!