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Coffee Cakes - Bake-off XVII

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30 replies to this topic

#1 Kerry Beal

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Posted 13 August 2009 - 06:24 PM

I've had a request for a Coffee Cake Bake-off.

eG has quite a variety of topics about these gems including Anatomy of a Coffee Cake Recipe and Cinnamon Cream Cake.

There are not yet a lot of recipes in recipeGullet - one is Karen's Chocolate Chunk Coffee Cake.

So what is your favorite coffee cake - do you prefer one with yeast or with baking powder?

Don't forget to post your recipes on recipeGullet.

#2 RWood

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Posted 13 August 2009 - 06:44 PM

I used to bake tons of coffee cakes at a previous job, so I experimented with lots of combinations.
I prefer baking powder recipes, not looking to get into the yeast thing.
I think one of my favorites is a Orange Cardamom with pecans that I made. I have lots of love for cardamom :wub: .
I also have a mexican chocolate with cinnamon and a caramel pecan goo. I'll have to dig the recipes out.

#3 CanadianBakin'

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Posted 13 August 2009 - 08:40 PM

How do you define coffee cake? I don't know if this one will fit but it's great with coffee and it's a cake. It's a recipe from the University of British Columbia (UBC) and it's very good.
http://www.adrianlie...od-with-coffee/
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#4 Darienne

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Posted 14 August 2009 - 05:47 AM

Thanks, Kerry.

RWood: I agree with no yeast. My whole purpose is to stay off my feet as much as possible right now and have something to freeze for the onslaught of people and dogs who are coming to the farm next weekend for the Annual Dog Weekend. All eGulleters invited, BTW. (No, no coffee cake for the dogs.)

Also I would love your Orange Cardamom with pecans. I absolutely adore cardamom. :wub: Please.

CanadianBakin: Looked up your recipe. Am not fond of chocolate in muffins or coffeecakes. But thanks.

OK. I need know some basic stuff. Take the Bake-Shop Muffins recipe by our own CanadianBakin in Recipe Gullet:

16 oz flour, 4 tsp baking powder, 1/2 tsp soda, 1/2 tsp salt. 9 3/8 oz sugar, 5 oz butter, 8 1/2 oz milk, 8 1/2 oz sour cream, 2 large eggs, 1 large egg yolk. Additions: up to 1 1/2 cups fruit or chocolate and 3/4 cup nuts. plus vanilla or spices. Bake at 350 degrees for 30-35 mins.

To make this into a coffee cake, what size loaf pan would I use, and would I change the oven temperature and would I bake it for longer? Maybe it is not a simple transition. I don't know. I am hoping to learn.

Thanks. :wub:
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#5 prasantrin

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Posted 14 August 2009 - 07:44 AM

Assuming it's for 12 muffins, there are tons of websites out there that offer pan conversions and hints for baking. I'd start with a 9" loaf pan, and bake it for however long a standard loaf cake bakes.

#6 Darienne

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Posted 14 August 2009 - 08:01 AM

Assuming it's for 12 muffins, there are tons of websites out there that offer pan conversions and hints for baking.  I'd start with a 9" loaf pan, and bake it for however long a standard loaf cake bakes.

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Thank you.

It's not just not knowing the answers; it's not even really knowing the questions. But I am learning quickly. At this rate, I'll stay quick of mind forever. :wink:
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#7 CanadianBakin'

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Posted 14 August 2009 - 08:26 AM

Just to clarify: Bake Shop Muffins isn't my recipe it's by Joanne Chang who owns Flour Bakery & Cafe and she publishes in Fine Cooking magazine. She is just in the editing process of her first book. I can't wait!

Regarding size of pan...it makes a generous 12 muffins. I make the recipe into 18 when I want a smaller, more regular sized muffin so I think it would be too much batter for a single loaf pan. You might fit it in a 9x13 pan. I think I would top it with streusel or something. Just seems more coffee-cake like to me that way. BTW, I've never tried this so I don't know for sure that it will work.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#8 Darienne

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Posted 14 August 2009 - 09:29 AM

Just to clarify: Bake Shop Muffins isn't my recipe it's by Joanne Chang who owns Flour Bakery & Cafe and she publishes in Fine Cooking magazine. She is just in the editing process of her first book. I can't wait!

Regarding size of pan...it makes a generous 12 muffins. I make the recipe into 18 when I want a smaller, more regular sized muffin so I think it would be too much batter for a single loaf pan. You might fit it in a 9x13 pan. I think I would top it with streusel or something. Just seems more coffee-cake like to me that way. BTW, I've never tried this so I don't know for sure that it will work.

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Sorry that I incorrectly attributed the recipe to you. Of course, the correct attribution is printed right on top of the recipe in eGullet. I'm just a tad overwhelmed at present and didn't notice it.

I will try it this afternoon. I could try a 9x13 pan and then I would have to find out the difference in baking time, yes? I'll definitely add nuts to it. I have fresh cherries, oranges, bananas and fresh frozen blueberries and raspberries.

I have this pan with 8 small loaf sections in it. Perhaps the batter would fit that pan plus a regular loaf pan. Nothing ventured... I just have to be realistic about how I reach with each new venture. Maybe I'll buy a second 8 loaf pan.

Hmmm...I see what the recipe can entail in solids is not only 2 cups of flour but also 1 1/2 cups fruit, etc and 3/4 cup nuts giving a total of over 4 1/4 cups of batter. Quite different from only 2 cups of flour and no additions. I know it's elementary to most of you, but I thank you for your forbearance as I work it into my brain. :smile:
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#9 CanadianBakin'

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Posted 14 August 2009 - 11:48 AM

http://www.doriegree.....reakfast+cake
Dorie just tweeted this Blueberry Breakfast Cake with a walnut streusel that might fit your requirements.
Don't wait for extraordinary opportunities. Seize common occasions and make them great. Orison Swett Marden

#10 RWood

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Posted 14 August 2009 - 11:51 AM

I just added the Orange Cardamom Coffee Cake to recipegullet :).

#11 Darienne

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Posted 14 August 2009 - 11:56 AM

I just added the Orange Cardamom Coffee Cake to recipegullet :).

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Thank you. :smile:

ps. I even have a brand new bundt pan. A friend was given a set of various silicone pans and she has re-gifted them to me. Nice friend. :rolleyes: I'm not crazy about using silicone except for the sheets which are such a boon.

Edited by Darienne, 14 August 2009 - 12:00 PM.

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#12 RWood

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Posted 14 August 2009 - 12:04 PM

I just added the Orange Cardamom Coffee Cake to recipegullet :).

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Thank you. :smile:

ps. I even have a brand new bundt pan. A friend was given a set of various silicone pans and she has re-gifted them to me. Nice friend. :rolleyes: I'm not crazy about using silicone except for the sheets which are such a boon.

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I've always been a little iffy on silicone pans, especially the cake and bundt pans. Won't the bottom of a bundt get flattened with it being flexible?? I think they are too wobbly myself.

Good luck though :smile:

#13 merstar

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Posted 14 August 2009 - 12:34 PM

Some of my favorites (with tweaks):
Streusel Topped Triple Berry Coffee Cake
http://www.recipezaar.com/47953
Strawberry Coffee Cake
http://www.recipezaar.com/67733
Tons of Blueberry Coffee Cake
http://www.recipezaar.com/117026
Cranberry Swirl Coffeecake
http://www.recipezaa...rry-Swirl-14125
Orange Marmalade Coffee Cake
http://www.cyber-kit...her&DaysPrune=5
Chocolate Swirl Sour Cream Coffee Cake
http://www.godiva.co...ipe.aspx?id=533
Raspberry Cream Cheese Coffee Cake
from Uncle Sam's Hilltop Lodge
posted at: http://www.recipezaa...rry-Swirl-14125

Edited by merstar, 14 August 2009 - 12:39 PM.

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#14 Darienne

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Posted 14 August 2009 - 12:47 PM

Dear Gulleters all ...

CanadianBakin for the Greenspan recipe. Have printed it out.

RWood on silicone. Interestingly enough some of the pans have been altered somewhat. The loaf pan has a ribbed pattern on the bottom (cake top) but the bottom of the pan has been reinforced with buttressing and extra bottom. The bundt pan also has a pattern but I think the patterning material on the pan bottom is sufficiently strong to hold up. I'll let you know after I use it.

Merstar, Wow! That's a lot of coffee cakes. I'll look them up ASAP.

Answers all to a Maiden's prayer. :wink:

(and I am making a chart about how long how much batter cooks in what size pan at what temperature. Learning the system behind the recipe, instead of simply following the recipe. )
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#15 Darienne

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Posted 14 August 2009 - 01:13 PM

Some of my favorites (with tweaks):

Raspberry Cream Cheese Coffee Cake
from Uncle Sam's Hilltop Lodge
posted at: http://www.recipezaa...rry-Swirl-14125

View Post

Hello Merstar,

Unless I am mistaken, something is amiss here. There is no Raspberry Cream Cheese Coffee Cake at this URL, just a repeat of the Cranberry cake.

...or was this a test to see if I was paying attention or not?...
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#16 merstar

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Posted 14 August 2009 - 03:09 PM

Some of my favorites (with tweaks):

Raspberry Cream Cheese Coffee Cake
from Uncle Sam's Hilltop Lodge
posted at: http://www.recipezaa...rry-Swirl-14125

View Post

Hello Merstar,

Unless I am mistaken, something is amiss here. There is no Raspberry Cream Cheese Coffee Cake at this URL, just a repeat of the Cranberry cake.

...or was this a test to see if I was paying attention or not?...

View Post


Ha! You passed the test with flying colors!
I couldn't edit my previous post, so here's a link to the recipe (couldn't find the original source, but this is the same recipe):
Raspberry Cream Cheese Coffee Cake
http://kellishouse.b...04/cake_18.html
There's nothing better than a good friend, except a good friend with CHOCOLATE.

#17 Darienne

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Posted 14 August 2009 - 03:52 PM

Ha! You passed the test with flying colors!
I couldn't edit my previous post, so here's a link to the recipe (couldn't find the original source, but this is the same recipe):
Raspberry Cream Cheese Coffee Cake
http://kellishouse.b...04/cake_18.html

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Looks delicious, but unfortunately for my current needs doesn't look like a candidate for freezing. But so yummy. Thanks, Merstar
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#18 merstar

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Posted 14 August 2009 - 05:36 PM



Ha! You passed the test with flying colors!
I couldn't edit my previous post, so here's a link to the recipe (couldn't find the original source, but this is the same recipe):
Raspberry Cream Cheese Coffee Cake
http://kellishouse.b...04/cake_18.html

View Post

Looks delicious, but unfortunately for my current needs doesn't look like a candidate for freezing. But so yummy. Thanks, Merstar

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Darienne,
I've frozen this with good results - not to worry.
There's nothing better than a good friend, except a good friend with CHOCOLATE.

#19 Darienne

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Posted 14 August 2009 - 06:06 PM

Darienne,
I've frozen this with good results - not to worry.

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You're on. Tomorrow.
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#20 merstar

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Posted 14 August 2009 - 09:53 PM


Darienne,
I've frozen this with good results - not to worry.

View Post

You're on. Tomorrow.

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Just noticed a slight difference between the recipe I have, and the one on the link: the one I have uses 1/2 cup raspberry preserves - the linked one uses 3/4 cup. Also, the linked one doesn't specify to use very cold butter, sliced. I'm going to PM you the exact one I use.

Edited by merstar, 14 August 2009 - 09:55 PM.

There's nothing better than a good friend, except a good friend with CHOCOLATE.

#21 Darienne

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Posted 16 August 2009 - 11:09 AM

As noted elsewhere under disasters in the kitchen, the clip on my springform pan slipped open...it was my very first use of a springform pan...and the cake was not a delight to view. By the time it was fully baked, the messy angle of the topping was not nearly as visible as it was before baking and after being clumsily repacked into the pan. Another learning experience.

I am still waiting for RWoods' recipes for Mexican chocolate with cinnamon and a caramel pecan goo.

I am about to attempt the Orange Cardamom cake next. Perhaps it will not fall...or should I say, I won't drop it. Or create some other kind of disaster. My t-shirt is already wet from hurriedly leaning off it after trying to fill the ice cream cookie sandwiches. Busy, busy, busy. :wacko:
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#22 RWood

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Posted 16 August 2009 - 02:10 PM

As noted elsewhere under disasters in the kitchen, the clip on my springform pan slipped open...it was my very first use of a springform pan...and the cake was not a delight to view.  By the time it was fully baked, the messy angle of the topping was not nearly as visible as it was before baking and after being clumsily repacked into the pan.  Another learning experience.

I am still waiting for RWoods' recipes for Mexican chocolate with cinnamon and a caramel pecan goo.

I am about to attempt the Orange Cardamom cake next.  Perhaps it will not fall...or should I say, I won't drop it.  Or create some other kind of disaster.  My t-shirt is already wet from hurriedly leaning off it after trying to fill the ice cream cookie sandwiches.  Busy, busy, busy.  :wacko:

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I found the recipe for the mexican chocolate. It's probably more of a bundt cake than coffee cake, but it can be whatever you want.
I will divide the recipe down. The original makes 5, and I don't think you want to deal with that :). I'll put it in recipegullet.

#23 Darienne

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Posted 16 August 2009 - 02:28 PM

I found the recipe for the mexican chocolate.  It's probably more of a bundt cake than coffee cake, but it can be whatever you want.
I will divide the recipe down. The original makes 5, and I don't think you want to deal with that :).  I'll put it in recipegullet.

View Post

Thank you again. I should have noted that the Orange Cardamom Coffee Cake recipe came from you.

It's finally out of the oven and resting quietly on a cooling rack. :hmmm: I'll decant it later, hoping for the best.
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#24 RWood

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Posted 16 August 2009 - 02:52 PM


I found the recipe for the mexican chocolate.  It's probably more of a bundt cake than coffee cake, but it can be whatever you want.
I will divide the recipe down. The original makes 5, and I don't think you want to deal with that :).  I'll put it in recipegullet.

View Post

Thank you again. I should have noted that the Orange Cardamom Coffee Cake recipe came from you.

It's finally out of the oven and resting quietly on a cooling rack. :hmmm: I'll decant it later, hoping for the best.

View Post


Here is this one. Recipegullet is being annoying and won't upload.

Mexican Chocolate Bundt Cake

Servings: 12

We experimented with adding a little ancho chili powder to the cakes as well, so that's an option if a more spicy cake is wanted.

Cake
12 oz unsalted butter
3/4 c cocoa powder
1-1/3 c water
3 c sugar
3 eggs
3/4 c buttermilk
2 T vanilla
3 c flour
1-1/4 tsp baking soda
1 T cinnamon
3/4 tsp salt
Chocolate Pecan Glaze
2 c pecans, toasted
2 oz unsalted butter
2 oz half and half
1/4 c powdered sugar
5 oz bittersweet chocolate
1/4 tsp salt


Cake:

Butter and flour bundt pan. Oven 325.

Melt butter in saucepan. Whisk in cocoa, then water until smooth. Remove from heat.

Whisk is one at a time-sugar, eggs, buttermilk, vanilla.

Sift together dry ingredients.

Combine drys with cocoa mixture, whisk until smooth.

Pour into pan and bake until tests done.

Glaze:

Melt butter, whisk in half and half, then powdered sugar. Add chocolate, and melt over low heat, stirring until smooth.

Remove from heat, add pecans and salt.

Let cool until thickened. Pour over cooled cake.

I'll also post one for what one customer always called my jewish style coffee cake. I always called it swirled. It was very popular.

#25 RWood

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Posted 16 August 2009 - 02:59 PM

And here is the other one.

Jewish Style Coffee Cake

Streusel:
1 1/4 c walnuts, coarsely chopped
1 1/4 c brown sugar
4 1/2 tsp cinnamon
4 1/2 tsp cocoa
6 T currants
Combine and set aside.

Cake:
3 c flour
1 1/2 t baking soda
1 1/2 t baking powder
3/4 t salt
Sift together.

6 oz butter
1 1/2 c sugar
3 eggs
1 lb sour cream
1 T vanilla
Cream butter and sugar until fluffy
Add eggs and vanilla, scraping bowl well.
Alternate drys and sour cream. After last addition, beat on high for 1 minute.

Butter bundt pan well, flour and knock out excess.
Alternate cake batter and streusel, usually 3 batter and 2 streusel.
Bake at 325 till done.

#26 Darienne

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Posted 16 August 2009 - 04:33 PM

The problem is with the questions, not the answers. If you know what the questions are, you can find the answers. Now I am such a novice at this baking life, that I didn't even know there were questions about how to make sure a bundt cake was done or how to make sure it didn't stick in the pan. So I didn't ask.

Now I know. Yes, my cake was fully baked and is delicious. I baked it a very long time. The old toothpick trick wasn't all that useful, because the pick had to travel through a layer of interior streusel which would not come clean because of its very nature.

However my bundt cake is also in a great number of pieces. It wasn't the cake that stuck. It was the streusel. And stick it did. Despite all my greasing and flouring. Who knew?

Well, now I do. No more bundt cakes for me for a while. We'll eat it and they can all laugh at me and I shall remain above the frey, concentrating on loftier thoughts. :rolleyes:

Thanks to all for the help. What a week. My first springform cheesecake slips and falls through its collar and my first bundt cake is in tatters. At least my blueberry loaves came true on the second try (well, I screwed up the first ones sort of and they turned out more colorful than needed, that sort of gray-purple color).

Please do not hire me to cater your next big fancy do! :wacko:
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#27 RWood

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Posted 16 August 2009 - 06:27 PM

The problem is with the questions, not the answers.  If you know what the questions are, you can find the answers.  Now I am such a novice at this baking life, that I didn't even know there were questions about how to make sure a bundt cake was done or how to make sure it didn't stick in the pan.  So I didn't ask.

Now I know.  Yes, my cake was fully baked and is delicious.  I baked it a very long time.  The old toothpick trick wasn't all that useful, because the pick had to travel through a layer of interior streusel which would not come clean because of its very nature.

However my bundt cake is also in a great number of pieces.  It wasn't the cake that stuck.  It was the streusel.  And stick it did.  Despite all my greasing and flouring.  Who knew?

Well, now I do.  No more bundt cakes for me for a while.  We'll eat it and they can all laugh at me and I shall remain above the frey, concentrating on loftier thoughts. :rolleyes: 

Thanks to all for the help.  What a week.  My first springform cheesecake slips and falls through its collar and my first bundt cake is in tatters.  At least my blueberry loaves came true on the second try (well, I screwed up the first ones sort of and they turned out more colorful than needed, that sort of gray-purple color).

Please do not hire me to cater your next big fancy do! :wacko:

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Bummer about all the problems. When doing a bundt cake with streusel, you do really need to butter the pan well. But, always start with cake batter first, then layer your streusel and more batter, ending with batter. Some streusels can be more sticky. But, as long as the pan is buttered well, it should be fine. Most bundt cakes or any cake in that type of pan, generally take at least an hour to bake.
For blueberry or any berry cake, it usually works best to fold the fruit in gently by hand at the very end. Frozen will work well, just add it last and fold gently. Shouldn't have smurf muffins or cake that way ;). I've seen lots of that.

#28 Lisa Shock

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Posted 16 August 2009 - 09:53 PM

While in Japan I was surprised to discover that what they mean by 'coffee cake' is cake flavored with actual coffee. I also recently had a woman from India ask me for a good coffee cake recipe because she misses 'cake with a good strong coffee flavor.'

I personally don't like coffee, so I am not interested in making such a cake. I was just wondering about how common this use of the term is outside of the US. -And, if it refers to a particular type of product or is as loosely applied as it is here.

The cake I tried in Japan was the cake style, with coffee flavoring the streusel.

I enjoy both styles, but have not perfected a recipe for either. When I lived in Santa Fe (high altitude) I would use the one egg high altitude cake recipe from the 1980's Joy of Cooking and add an improvised struesel topping of butter, sugar, flour and nuts with a dash of nutmeg & cinnamon. At sea level the recipe is really different, even after adjusting and changing the volume measurements to weight measures. So, I haven't been happy about this for 14 years and am looking forward to seeing what others post in this thread.

Happy Baking all!

#29 Aloha Steve

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Posted 16 August 2009 - 11:52 PM

At sea level the recipe is really different, even after adjusting and changing the volume measurements to weight measures. So, I haven't been happy about this for 14 years and am looking forward to seeing what others post in this thread.

Lisa, is there a rule of thumb for adjusting for sea level elevation for baking?
[size="1"] edited for grammar & spelling. I do it 95% of my posts so I'll state it here. :)[/size]

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#30 Darienne

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Posted 17 August 2009 - 04:19 AM

Hi R Wood, Lisa Schock et al,

Yes there are specific rules for altering leavening and cooking temps and times for high altitudes and some one else will know them better than I. We lived at 4500' for 6 months last year and I had a chart to help me. There's lots on the web about this.

The Smurf effect...I like that...was because I did something stupid. I answered the phone, forgot to put in the milk before the berries and had to remix the batter.

The bundt thingy. The cake tastes great but I have decided to give it to the young family down the road. They received all my attempts at cake decorating a couple of years ago and my confectionery output (we had to get it out of the house!) so here comes the raggy bundt. I'll make another cake...maybe even with coffe this time. :biggrin: AND in a 9x13 pan for sure!

Thanks for all the help. :wub:
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