hello.
firstly try not to over mix your batter.some of the flours you are using are very heavy so you would need to add less……cook your cakes on high until it domes a bit then drop the heat to continue cooking slow.i also add a little foil folded in half and lightly place it on the top and leave room for air or it will steam too much and become a rock when cold.i also add a little water the the tray under the cake for a light steam ,it retains moister and makes the cake moist not dry.it also heaps it rise and cook slowly yet keep the rise with no cracking.it also depends on the method you use to make the cakes ,being melted method or whipped butter method.
