And I had no trouble turning loaf out onto wire rack. My loaf baked to a beautiful crumb in 78 minutes. AND I REMOVED 1/2 CUP OF BATTER FROM BOWL BEFORE ADDING TO LOAF PAN! This recipe simply makes too much batter even for a large All-Clad loaf pan! I followed the rest of the recipe as shown. As suggested by a couple of the commenters here, I divided the streusel in two and used half on the bottom of the buttered loaf pan and the other half in the middle of the batter. CHANGES TO PREPARATION: Did not use parchment. Substituted sour cream with plain (non-Greek) yogurt. CHANGES TO LOAF INGREDIENTS: Reduced SEA SALT (not Kosher) to 1/4 tsp. All other streusel ingredients were the same and I really liked the flavor. Substituted powdered orange peel with fresh orange zest. Reduced ESPRESSO POWDER (not finely ground coffee) to 1 1/2 tsp. Omitted bee pollen (more on that at end of comment). Reduced SEA SALT (not Kosher) to 1/2 tsp. Increased DARK brown (not light) sugar to 1/2 C. CHANGES TO STREUSEL INGREDIENTS: Increased pecan volume to 1 1/4 C. I used a large All-Clad loaf pan (10" x 5") with a shiny finish (didn't want the bottom of loaf to burn). First, as everyone aleady knows, the pan size as directed in the recipe, is way off. ![]() It now has a nice flavor profile and lovely crumb. So I prepared this loaf with several changes. It tastes delicious and more complex than your average coffee cake! I also saved a couple tbsps of the streusel mixture to sprinkle on top before baking instead of making the glaze. I also used 3/4 cup of white sugar, and 1/4 cup of brown sugar in the cake. I also browned half of the butter, which I HIGHLY recommend you do too. Because everyone kept saying that the recipe made too much batter as written, I adjusted all the cake ingredient amounts to 3/4 of their original amounts. I reduced the amount of coffee to 1 tbsp. I used almonds instead of pecans because it was the only nut I had on hand, and I toasted them in a skillet before combining them with the streusel mixture. So I read some of the reviews prior to making and decided to tweak the recipe according to some of them. Since there are just the two of us, I always give part of my baking to neighbors. I grind coffee myself and perhaps I grind it more finely than pre-ground coffee. I was puzzled that a reviewer thought the coffee grounds were gritty. I left out the bee pollen, since I first tried this when shopping was difficult in the Spring, although I recently bought some and am curious as to whether that will make a difference. After the first time I made it I’ve used lemon instead of orange juice for the glaze. There is no way you can match the photo if you use the amount of glaze in the recipe. Could that make a difference? I’ve made this four times and loved it every time with the exception that there is not enough glaze, and I thought the glaze too sweet. Cake was on the dry side but I do love the flavors! I omitted the bee pollen (O.O.), subbed vanilla with almond extract (ran out), and left out the icing. I made as much batter as the recipe told me to and I had no issue with the amount of it with my 9x4.5 loaf pan. Definitely recommend this fancy and classic coffee cake to others! I baked it in a 10.5'' x 6.5'' metal pan and that worked great. I added 2-4 T of orange juice to the cake batter, and zest to the glaze and the overall result was phenomenal. For the streusel I used: orange zest, cardamom, all spice, cinnamon, cloves, walnuts, a little salt and the butter, sugar and flour called for in the recipe. ![]() ![]() I cannot speak to the spice mix as I too changed it significantly-who has bee pollen on hand and what taste does it add? Citrus? Floral? Anyways. I will probably make again but I will add more sour cream to the cake mixture to have it be moister. I appreciated others comments about the pan size so adjusted to a larger pan. I did enjoy the spice mixture but with 24 ingredients between the rub and the cake itself, it seemed laborious and I felt the cake came out dry. But agree with others about not standard ingredients., dehydrated orange peel as a staple? I am one of those crazy people that actually had bee pollen on hand but never thought of putting it in a recipe ( I just occasionally sprinkle it into various things). And I don't/won't have coffee in my house.
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