Creaming, whether it's with butter or oil, must be done on the medium speed of a stand mixer. Over-mixing is the culprit to the gluey streaks, so slow mix to incorporate flour into the other ingredients is key. Once a cake is over-mixed, it will rise in the oven then settle once it's out and that is the true culprit of the streaks. Happy Baking! Irene@KAF

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