Q.: I have a favorite poppy seed cake recipe that I have been making for years, usually in batches of five or six at a time. Last time, I decided to try substituting Splenda (sucralose) for half of the sugar (1/2 cup Splenda, 1/2 cup sugar). The results tasted okay, but the top of the Splenda cake did not brown — it was almost white!Also, how do you keep the top of the loaf cake from cracking?— Marian Harris, Columbus, OhioA. When baked goods achieve that familiar golden-brown color, [...]
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