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Showing 1-5 of 5
on January 24, 2009
I doubled the stuesel recipe and used a mixture of icing suugar and water for the topping as I didn't have any maple on hand and it turned out great. After 45 minutes in the oven a toothpick came out a little wet so I put it back in for 5 minutes when I probably should have taken it out as it turned out a little dry.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 23, 2009
By Galley Wench
on August 19, 2007
5 Bright Star!!!!! Since there are only two of us I cut the cake recipe in half, but made the full recipe of streusel. Little difficult to split an eg so used two large eggs. Baked in a loaf pan for about 40 minutes (I'm at high altitude right now so probably will be only about 36-38 minutes at sea level). A great moist coffee cake! Thanks for sharing Juenessa!person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on April 20, 2014
I decided to use part almonds and part toasted spiced walnuts in the streusel, because I had these available. (I had recently made the walnuts with Alice Waters' recipe for spiced nuts) So I made the streusel right in the food processor, after spinning the almonds to chop, I put all the other streusel stuff in and processed pulsing a few times, mixing and chopping well. I used a bundt pan, which was only about 8 1/2 inches across, so I made a buttered and floured foil collar as one would do for a souffle, knowing the batter would rise above the pan's edge. I used twice the nuts called for, since I love a really, really nutty streusel! Also I used part brown sugar in the batter for a richer taste, and used 1/4 c yogurt and 1 c sour cream, since that is all I had in the fridge. Added about an extra tbsp butter to the batter, as the yoogurt was non-fat. Also, as if that is not change enough, I added about 2 c. frozen dark cherries, cutting up individually by hand first, and flouring them, before completely defrosted so they wouldn't be mush. I added the cherries when I combined wet and dry ingredients, along with zest of one whole organic orange. So basically I just used the recipe as a template to create a whole new coffee cake recipe!<br/>I love adapting and subbing so I do so all the time. Yet the basic proportions of prime ingredients are there for a reason, so mainly I add in extras and more nuts, etc. I also put a half teaspoon of cinnamon in the batter, along with the dry ingredients. I shall call it Cherry-Orange Nut Streusel Coffee cale coffee cake. My thoughts are it would be tastier and healthier with whole wheat pastry flour in place of about half of the flour, still a splendid crumb, but with all the sugar and butter in here having some whole wheat makes one feel a bit more virtuous!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 23, 2007
This is a hugely popular cake by Ina and I was dying to try it!I read a lot of raving reviews on-line. My result was a good coffee cake, but one that fell a bit short of my expectation. I think it was my fault subbing yogurt for the sour cream! My cake was a little fragile and slightly crumbly. Half of my top streusel sink in the cake and made for a slightly uneven cake (I did slightly press down the streusel and I think that was a mistake). I read on-line (food network) that some people doubled the topping and I will do that next time, too. The flavor was nice and buttery and my husband enjoyed his slice. I believe this is a "five star" recipe and next time I will not substitute the yogurt. Thanks Juenessa, for posting. Roxygirlpeople found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (164 g)
Servings Per Recipe: 8