Why would the exterior of a cake cook and not the interior? I attempted to make the blueberry corn cake from "All About Cake" by Christina Tosi, and for both layers, the top of the cake got rock solid and started to collapse down, but the inside of the cake was goo - barely cooked. I'm pretty sure I followed the recipe, and have never seen anything like this happen to a cake before. Fellow baker family members are stumped - any ideas what might have happened?
May be the temperature of the oven was too high so the outer part got cooked too quickly leaving the inner cake raw.