I did read that you were
using a bundt pan- that
may be part of your problem.
The bundt pan is designed
for dense cakes. The design
gives more cake surface
exposure to oven heat so it
can cook through better.
This approach doesn't work
very well for soft, moist
cakes. Try borrowing a
friends regular 8 or 9 inch
cake pans (the new anodized
pans are fabulous!) and use
an oven thermometer to see
if it makes a difference
(I also bake my cakes at
325- takes forever-but....).
Another thing that I often
do is instead of sour cream,
etc- a dollop of mayonaise!
Sounds weird- works great!
Grace
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