Every time I make this lovely cake the middle sinks and forms a trough as soon as I pour on the glaze, in spite of the cake's passing the doneness test after baking the maximum time called for. Yet the crumb beneath the topmost gooeyness under the glaze isn't underdone. Still tastes great, just isn't so pretty! Any ideas? I don't want to risk drying it out by baking it longer, but would you suggest that?

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