I made the sour cream coffee cake for the second time yesterday, and I have a question. Both times I've tried the cake, the cake batter has sort of swelled through the layer of streusel on top, swamping it. After baking, the layer of streusel has ended up mostly under the surface both times. The cake has still tasted great, but I haven't achieved the attractive crunchy layer on top.
Anyone know why? What am i doing wrong? I'm following Rose's directions to the letter.
Hmm, I used to make these ginormous yeasted kuchens in what would be like a double full sheet pan size, a little deeper though. When I put apple slices & streusel they most always sunk. When I let it proof too much the struesel topping alone sunk too. Of course yours is not yeasted.
Drizzling glaze covers up the sink holes
But my real suggestion is to perhaps bake it in a bundt type pan maybe. Rose herself suggests using magic strips did you try that??? The object of the game is to get it rising evenly (duh, Kate :). The hole in the middle of the bundt pan will help that some.
The magic strips will definitely help it bake more even in the springform pan. I would fold a piece of folded alminum foil Like the one in post 18 the third picture down.
It is real easy to remove and just pat the streusel around to cover up the hole--take it out right when it comes out of the oven--the steam fills up the hole. Just slide a knife down each side to unfold the leg. Poof comes right out.
Umm, spreading the batter from the middle out towards the sides of the pan a bit
will also help--y'know heap it up a bit around the edges, then put on the streusel. But the magic strips & aluminum foil thingy will help a lot I'll bet.
Just some possible ideas for you. I haven't thought about those massive kuchens in forever. They smelled so good!
PS. Thank you, Deborah!
Edited by K8memphis, 14 November 2005 - 05:16 PM.