I'm looking forward to trying this cake out, and have read all the posts here. One question I didn't see asked: what should the internal temp of the cake be when it is done? I've recently begun to use an instant-read thermometer as I tend to over-bake by just a smidge... and the thermometer is now my new fave gagdet. (I've used it on your Cinnamon Bread recipe - 190F it is!!) Thanks so much!

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