Please help!
I'm am a pretty good cook (modest too!) and I've been to several cookery classes and my mom is a wonderful cook.
Buuut there is one thing that i can't do! bake ordinary coffee cakes! The ones you have for breakfast and that are very simple! Those! I either burn them or undercook or... you name it!
Do any of you have a fool proof recipe? and I MEAN fool proof...
Pretty please? I have spoilt one yet again a minute ago and I can't take it any more!
BAAAAWWLLLLLL
Posted 3 years ago by PipasMumSpain #
Boy, do I have a great one for you! It's easy and includes the use of 1 butter cake mix. . . email me if you're interested!
http://southernfood.about.com/od/cakemixrecipes/r/blbb658.htm
I make this all of the time because it's my father's favorite--it tastes like a real, moist coffeecake.
Also--I grease and SUGAR the pan, instead of using the flour. It makes the crust a lot better!
Posted 3 years ago by FondaHonda #
Grease and sugar the pan........................*droooooooooooooool*
Posted 3 years ago by HuddysMama #
Here's one for you, PM. It's not hard, the yogurt makes it very moist and I have yet to see anyone who didn't like this. And, I'm not a baker, either, so this must be easy!
streusel coffee cake (from Bon Apetit)
Makes 2 cakes
Ingredients
1/2 cup firmly packed brown sugar
1/2 cup rolled oats
2 teaspoons cinnamon
1/4 cup (1/2 stick) chilled butter
3 cups all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/3 cups sugar
3 eggs
1 teaspoon vanilla
1 1/2 cups plain yogurt
1 medium apple, peeled, cored, chopped
PreparationPreheat oven to 350°F. Grease two 9x5x3-inch loaf pans. Combine first 3 ingredients in small bowl. Cut in 1/4 cup chilled butter using fingers or pastry blender until mixture resembles coarse meal. Set streusel mixture aside.
Sift flour, baking powder, baking soda and nutmeg into large bowl. Using electronic mixer, cream 3/4 cup butter and 1 1/3 cups sugar together in another large bowl until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in vanilla. Fold in dry ingredients alternately with plain yogurt, beginning and ending with dry ingredients. Pour about 1 1/2 cups batter into bottom of each prepared pan. Sprinkle 1/3 cup streusel over each. Sprinkle 1/4 of apple over each. Divide remaining batter, streusel and apple between pans, beginning with batter. Run small sharp knife through batter to create swirl. Bake until golden brown and toothpick inserted into centers comes out clean, about 55 minutes. Cool on rack. Serve warm or at room temperature.
Posted 3 years ago by WillowandWindismom #
The baking of cakes is a varied as the type of cake. However there are some common elements to consider
The cake pan. Type of pan affects the baking
The oven. Size and temperature control. (you may need to convert what follows to centigrade I think in Farrenheit) If your thermostat says 225 and your oven heats to 235 you are in trouble. Get a thermometer and check it out. If you know to set your gauge to 218 to get 225 you don't have to guess.
Altitude. Temperatures and times are scaled for sea-level.
The temperament of the cook. (jumping up and down in front of the oven or opening and slamming the door are not recommended unless you want a fallen gooey cake)
Take your instructions and make notes of the changes you need to match the sea-level instructions for where you live.
Here is a chart of what went wrong with various cakes and the why's and corrections.
http://www.baking911.com/cakes/problems.htm
The rest is practice. Pick a cake you like and bake that recipe until you learn how to duplicate it.
Posted 3 years ago by ailuromaniac #
Wow, ailuromaniac - that is a most useful site. Thank you for posting!
Posted 3 years ago by WillowandWindismom #
PMS, don't be too upset. You can be an excellent cook (chef, even) and not be able to bake a cake at all! Baking and cooking are two VERY different skills, a fact to which I can personally attest, just like you. I have taken many culinary classes (strictly for pleasure, mind you) and am considered a good cook and hostess. I DO NOT bake, except on very rare occasions. I don't like baking because it is much more "scientific" and exacting than cooking. With cooking you can experiment, vary the ingredients, and the end result can still be delicious; not so with baking. That being said, ailuromaniac offers some very good advice, especially the bit about the pan you use. Even if it is non-stick, you still need to butter and flour (or sugar) it before adding the cake batter, otherwise, no matter how good your cake is, you'll never get it out of the pan properly. Don't give up; just keep practicing the same recipe until you get right. Then find two or three cake recipes you like and just stick with them. Remember, you are a cook, not a baker! And, cooking is much more fun ;-)
It's really good, Buttercup. I'm a really good cook but baking is not something that I'm good at. I had a bread machine and couldn't even make bread in that - is that pathetic or what???
Posted 3 years ago by WillowandWindismom #
PM, Food Network's Rachel Ray can't bake either! Neither can Bobby Flay! So you're in good company. Now me, I used to be a baking whiz. Angel food cakes, Devil's Food cakes, chocolate chip cookies...were my specialties. From scratch yet! No mixes. Haven't baked in 40 years so don't know how I would be now! Good luck!
Posted 3 years ago by paulajeanne #
I don't bake much at all anymore but years ago I did alot of it for the hubby and kids. What ailuromaniac says about pans & accurate heat is really the most important facet I think in success of any recipe you bake. Another thing I remember always being a real finatic about was watching the time just at the end of the recommended baking time. I found it also helped me to know my pans and oven by baking one or two recipes til I really got them right and knew what to expect from my pans and oven. Then other recipes were automatically adjusted per my expectations. (Time added, time subtracted) I don't know if that helps at all..keep trying ...you can do this! :)
Update:
I had a severe tummy ache yesterday when I ate the "cake" I baked...
:-(
Posted 3 years ago by PipasMumSpain #
Oh dear PM, I hope you are feeling better now.
Posted 3 years ago by Moonshadow_NZ #
It isn't much better today I'm afraid but thank you for worrying!
How did I make poison out of butter and sugar?
Posted 3 years ago by PipasMumSpain #
Children make poison out of butter and sugar all the time. They eat a whole box of cookies or a quart of icecream or some other sugar/fat packed item especially on an empty stomach.
You specifically mentioned trying to bake coffee cakes. What kind? Quick 0r Yeast based?
Posted 3 years ago by ailuromaniac #
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