Hi Brenda, sorry for the delay in responding to your question! I reached out to PJ for her advise, and this is what she said:  "Brenda, was your cake baked in a loaf pan, or in a shorter, round or square cake pan? If a loaf, try a shorter, wider pan; the shorter pans tend to work better for cake. Given what you experienced, I'd see if you can find a setting that uses two elements on top, and two on the bottom. If that's not available, then use just 2 elements on top. Set it at 325°F, for the amount of time your recipe calls for. Put the pan on the middle rack, and start checking the top crust 5 to 10 minutes into the bake. If it's already starting to brown, tent it with aluminum foil, being sure to anchor it somehow so it doesn't fly off in the "breeze" from the convection fan. Check it frequently along the way to make sure the top isn't burning; and take it out when the center shows no sign of raw batter. Baking in an air fryer is definitely a learning experience; so write down everything you try, so you remember what works and what doesn't. This blog article might prove useful to you. Hope this helps —"

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