Hi Jill and Baker's Hotline- I just had the same issue-first time- on a cake that I have made literally four or five times a year for many years. It was very humid here yesterday in New England and was wondering if that was it. I also opened up a fresh can of baking powder. I was thinking there might be lot of humidity in the flour? This is a simple cake- and made in one bowl with oil, milk and water so considerable amount of liquid. Ugh- what a disappointment. It tastes fine but odd texture, not a nice crumb and it was for my son's birthday so it mattered but mostly to me! Any idea Baker's Hotline? Thank you

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