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?
Your oven is likely too hot, or you're starting with a cold batter. Make sure to start with a batter closer to room temperature and try reducing the oven temperature.
Most ovens have hot spots or poor calibration, if you continue to have trouble pick up an over thermometer and check to see what the real temperature is at various spots.