I have the same problem as John F. the cake collapsing after taking it out of the oven. I have read all your replies and the cake is fully cooked before taking out of oven and I am using King Arthur All-purpose flour. I bake in an angel food cake pan instead of a "bundt" pan. I don't think that would make a difference. It tastes great, just doesn't look as professional as I would like. Do you think the pan would make a difference?

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