Why does my pound cake collapse in the middle.

Been making the same pound cake for years. The only change this time is the flour. I usually use king arthur cake flour and this time it wasn't available so I went with the swan stuff. I don't think that would have made the difference but I don't know. Please help. Also Im baking them in the nice paper pound cake molds (like the pannetone mold) just in the pound cake form.

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