I am intrigued by your finding of the use of flour to make the outside of the cake so smooth. I wonder if using a baking spray that already has flour in it would give the same result. Did you try that? Also, it is unusual to add the eggs at the end (after the flour) so I wonder how you think that affected the resulting crumb. I love the science of baking so these questions always come to my mind. Thank you. I haven't tried the flour spray but I think it would work the same way. Adding the eggs at the end does help you get a nice velvety texture on this particular recipe. Plus the amount of butter and eggs together makes for a nice tender crumb. ~ MaryJane

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