November 20, 2010 - 10:25am
buttermilk cluster question
Hi, I just baked the buttermilk cluster on the front page as a practice run for thanksgiving. It came out very nicely but the bottom was a little too hard. This is baked for 30 minutes at 425 deg F and it seemed like just enough to cook it all the way through. The cluster is baked in a metal springform pan. What would be the right correction to make to keep the bottom from getting too tough while the rest cooks all the way through? Thanks so much! -Varda