Hello, Kay! We're not sure about where you live, but we've been experiencing an especially hot and humid summer which has been affecting our baking. Flour will absorb any moisture it possibly can, including from the air, so it's likely that because of that, the batter wound up being a little wetter than normal, making the center gummier. The next time you make a batch, try holding back some of the liquid and seeing if that brings your cake back to the way it used to be. Annabelle@KAF

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