For me, I want the cake to be what I’ll call extremely-moist-dry-matic. This is when the cake approaches the furthest point possible toward mush while somehow remaining cake that can be sliced and forked up without disintegrating. It’s just dry enough to get to the mouth, but not dry enough to be mishandled. The fork could easily mush it. It should also not overly crumb. It’s sweet, but not too sweet. It can’t be picked up with a hand like a coffee cake. It’s dense, but not too dense.