Hi Rod. We're thinking the pan is the culprit. Try using a different pan, preferably one that's a light colored metal. Any dark colored metals, ceramic, or glass pans bake the outside of cakes way faster than the inside can cook, leaving you with a dry, hard edge. Alternatively, try lowering the oven temperature by 25°F and extending the bake time a bit. We hope it helps! Annabelle@KAF

• Reply