| Problem | Most Likely Cause | Fix for Next Time |
|---|---|---|
| Dry / cakey | Too much flour OR over-mixed the batter. | Spoon & level your flour. Fold until just combined. |
| Burnt bottom, raw middle | Dark non-stick pan + oven temp too high. | Lower to 325°F. Switch to a glass or light metal pan. |
| No crackly top | Eggs were cold OR butter was too hot. | Use room temp eggs. Let melted butter cool for 5 minutes. |
| Too greasy | Pan not lined correctly (grease slid under bars). | Always use parchment paper slings, no exceptions. |
Suggested Pairings
-
-
Beverage: A tall glass of cold whole milk or a strong black coffee (the bitterness cuts the sugar).
-
-
Occasion: Bake sale, book club, or a rainy Saturday afternoon.
-
Serving style: Slightly warm with a scoop of vanilla bean ice cream and a drizzle of salted caramel.
ADVERTISEMENT
