personalitybb

I think I made these before, and they were good. But I made some adjustments that helped!Doubled the recipeUsed one spoonful of sour cream in place of milkAdded a splash of vanillaAdded a small pinch of salt to toppingUsed brown sugar for topping (only used about half)Filled 12 muffins to topStarted at 425° for 5-10 minutes down to 400° for another 10 minutes or more as needed(My oven was running low ~25°)

I baked it for 1 hour and 5 minutes. When I checked it earlier, the tooth pick came out clean, but the cake did not feel done. I don't usually touch it to test, but it was clearly not done. When I checked it again, it was better, so I took it out. The toothpick still came out clean. I let it cool a bit, and it fell. Then I cut in it to check. It was not done. It was like batter in the middle. I tried to salvage it by putting it back in the oven. I ended up doing this twice for 15 extra minutes 2 times. It was better but still not fully baked. I've never had a toothpick come out clean when it was not done. I guess it's because it's mostly fat - butter and sour cream. Bakers beware. It still tasted pretty good. I joked that it was blueberry lava cake.