Anna made a comment about having trouble with cakes because they get crusty edges and a peak in the middle. I usually have this happen with my cakes. In fact when I took a cake to the office last week it was exactly like that. While doing some research for a new cake recipe for Oceana's birthday I came across a bit of information about cake baking. I thought I'd try it, just to see if it was worth keeping.
After you put the batter into the pan, slam the pan down on the counter a few times. I probably did it about 20x. All the bubbles that went i while I was beating up the eggs (by hand, but I beat them pretty furiously with the sugar) rose to the top. I kept doing that until I saw a bunch of little bubbles come to the top and pop. There were tons! And then I slid it in the oven. It had NO PEAK and it had NO CRACK down the middle.
I'll do this every time I make a cake from now on. It also give you a dense cake, rather than a swiss cheese looking cake with bubbles all through it. Hope it's helpful for all of you.
If only I'd known this last year. I usually cut off the peak and flip the cake upside down to frost it. Then no one else knows the cake was an ugly thing... HAHAHA.