I have been making pound cakes with the same recipe for at least 20 years with great results until recently. In the past couple of years my cakes have started having a top that separates from the cake as it cools. It tastes delicious but the "crust," for lack of a better term, crumbles and falls off the cake. I have tried using different methods of greasing my pans, changed temperatures and converted to a weight vs volume method of measuring my ingredients with no change. I use small 1/2 size angel food pans to bake my cakes so I get 2 smaller cakes per recipe which are perfect for gifts. I had a convection oven before and didn't have this happen but I am wondering if it is the convection bake setting that is causing this problem. Any ideas? Thank You

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