Hi! I am working on a pound cake recipe and have noticed a trend I cannot figure out. With frequency I will get a thickish crispy, sugary crust on top with a large air pocket all the way around, before getting to an almost perfect cake. The taste, including the crisp crust, is delicious but the appearance is a little disheartening. Can you tell me why I am getting an air pocket and a crispy, albeit tasty crust? I am using a high walled tube pan and it’s a pretty hefty amount of batter. Thank you!!!

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