Kathleen, I wouldn't test the internal temperature of a cake until you know it's really fully set, and won't collapse. I'm not sure what a change in your physical location would be doing to the texture of your cakes; perhaps the area you're now in is drier, and you may be adding a touch too much flour to cake recipes that were developed somewhere hotter/more humid? For pound cake, I'd bake at 300°F, testing towards the end. When a toothpick inserted into the center comes out clean — or with a few moist crumbs clinging to it — your cake should be done. Good luck — thanks for connecting with us here. PJH

• Reply