The first time I had plantains, they were fried and delicious. This time, I didn't want to mess with getting out oil and the inevitable oil splash mess that comes with frying, so I came up with this creation. I had some leftover coconut milk from making coconut-ginger rice a few nights before, so I grabbed that, some cinnamon, and a bit of salt and tossed them all together in a saute pan. While I made the rest of the dinner, the plantains simmered away in the coconut milk mixture. I turned them several times as they were cooking. I decided they were done when they reached the above consistency--all the milk had thickened into a gooey paste. They were very sweet, maybe a bit too much cinnamon, but a fair effort nonetheless. I'd like to go with more of a savory flavor next time--these reminded me of a dessert. And now I present: cake failure. Below is a picture of the most recent cake I baked. This is the 4th time this particular failure has happened to me, and I am at a loss of how to fix it. The resulting cake is very very dense, with a high center, and a rim around the edge. Based on internet research I have attempted the following remedies: adjust the oven temperature (check, bought an oven thermometer), avoid over mixing (check), use fresh eggs and baking soda/powder (check and check), and make sure the pan is the right size for the recipe (check). None have helped at all. Now, I thought about switching to an aluminum pan versus the non-stick metal pans I have been using for 4.5 years, but if it was the pan, why wouldn't this have happened for the past 4.5 years? Why is it just starting to happen now? Can anyone shed some light on this? I am guessing it has to do with the oven (I don't know what though). Please help! It is hard to even out these cakes, and I much prefer a light, airy cake over such denseness.
Thanks in advance.
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