It so happens I have the Claire's Corner Copia cookbook.
I decided last night to make the coffee cake, from the recipe in the book.
What I baked was quite unrelated to the version served in the restaurant. It was tasty, mind you, just not the thing.
I am going to assume that the recipe as printed in the book is just completely out of whack. But let me describe it:
It's a basic batter cake, with the cake ingredients being 1 stick butter, 1 cup sugar, 2 egges, 1 tablespoon coffee, 1 teaspoon vanilla (I doubled this), 1 cup sour cream, 2 cups AP flour, 1 teaspoon each baking soda and powder. Then there's a filling you layer in with the batter in the bundt, consisting of 1/4 cup brown sugar, 2 tablespoons regular sugar, 1 teaspoon cinnamon, 1 tablespoon coffee grounds, and 1/4 cup each chopped walnute and raisins. There's also a frosting but it's not the issue here--I nailed it no problem first try.
Okay, so the cake I made was very light yellow in color inside whereas the one in the restaurant is darker and grayer. The one I made was pretty light and fluffy compared to the denser, silkier cake at the restaurant. Those are the major differences. Two different coffee cakes, basically.
What I'm trying to figure out, because I'm at the end of the road on my baking knowledge, is how I can start tinkering with the recipe to increase density and silkenness.
Can we have a little clinic here?
Taking the above measures, can an experienced baker tell me what would happen, for example, if I added more eggs? Less flour? More butter? A different kind of shortening or a mix of shortenings?
I think this would be a useful exercise (especially for me!) on many levels.
Edited by Ellen Shapiro, 31 January 2003 - 08:26 AM.