I’m a really big fan of coffeecake in the morning. I usually make muffins, since they can be had in smaller, more weight conscious amounts. It’s just too easy to justify a “slightly larger” slice of cake in the morning when you’re breaking your fast.
But I was itching to try something new. Aside from the muffin recipe, my Baking Illustrated book has another sour cream-based coffeecake recipe for a more cake like creation. It was only a little more complicated (or so I thought from reading it through first), but should result with something very much like the muffins I have grown used to. However, as soon as I started into things, I realized that this was going to be an adventure.
For starters, the pan that the cake is to be baked in is something I had never heard of before. They described a metal tube pan (the kind with a post in the center), but with a bottom that was fixed, not removable like an angel food cake pan. Now, I’ve been to a number of “cooking stores” and in the last three months, I have yet to actually find one of these pans. However, I did have a comparable Bundt pan. The only problem was that the recipe laid out the cake such that it would end up right-side up going into the oven. A Bundt pan is rounded on the bottom, which meant that my cake would end up visually and physically a bit top-heavy.
I decided that it would be better if I sort of reversed the order of batter and streusel elements so that the cake went into the oven “bottom-up.”
The only other real problems I encountered while making this cake were that the recipe used an inordinate amount of bowls, and had a conflict in the cooling time listed. The first problem was probably more of an issue with the way I do things in the kitchen, and the later was fixed by going with the longer time (unless something is meant to be eaten at a certain temperature, it’s probably a safe bet to “go long” when cooling).
|Here is the cake as it came out of the oven. In retrospect, I wish I had a way to stick with the top being the top, as they suggested in the recipe. The crumble streusel looked really nice.|
|Flipped and removed from the Bundt pan, you can see that the layer of streusel I put on the “top” had a tendency to slide down and form a ring rather than coat more of the top. This is a hazard of the more rounded pan I guess. Still, it has a nice shape.|
|I thought the cake seemed a little “flat” so I added an orange drizzle.|
|Overall, it was a little overcooked at the edges, so I would probably use my middle rack in the oven instead of the bottom one as the book suggests. I also think I would try to distribute the inner streusel filling a bit more throughout the cake (which was delicious) instead of just throwing it in as a layer. It’s just too good not to have it in every bite.|