Hi Christine, were you able to use our unbleached all-purpose flour in this recipe? Substituting another brand of all-purpose flour could result in the cake sinking as you describe. This is because other brands of AP flour aren't as high in protein as our flour and won't absorb as much liquid. If you did use our flour, it may be helpful to bake the cake just a little bit longer. Look for the firm top and the sides pulling away a little bit as the best signs of doneness for this cake. 

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