Your honey cake likely sank because it was under-baked.
When a cake, especially a honey cake which can be dense, is taken out of the oven before the internal structure is fully set, the unsupported middle collapses as it cools. The heat hasn't had enough time to properly set the gluten and allow the cake to become firm. Here's a more detailed breakdown:
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Under-baked Center: The most common cause is removing the cake from the oven too soon. The center is still liquid and unable to support the structure.
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Insufficient Baking Time: Each oven is slightly different. The recommended baking time in a recipe is just a guideline.
To prevent your honey cake from sinking in the future:
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Check for Doneness: Use a cake tester or toothpick. Insert it into the center of the cake. If it comes out clean or with a few moist crumbs attached, the cake is done. Avoid raw batter.
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Oven Thermometer: Ensure your oven is at the correct temperature. An oven thermometer can help identify if your oven is running too hot or cold, leading to uneven baking.
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Baking Time: Be patient and give it the full baking time, and potentially even a bit longer. Start checking for doneness closer to the end of the baking time.
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Even Baking: Make sure your oven rack is in the center position. This ensures even heat distribution. Rotating the cake halfway through baking can also help prevent uneven cooking.
