Comments on: big crumb coffee cake

By: Katy

Katy — Thu, 18 Mar 2010 22:40:56 +0000

… oh, also, by the time I came to make the cake part I was a bit flustered (suddenly realising you have no eggs mid-recipe will do that) and couldn’t face the elaborate wet mix/dry mix/gradual combination thing, so I bunged everything into one bowl and mixed like billy-o and it worked beautifully.

By: Katy

Katy — Thu, 18 Mar 2010 18:10:49 +0000

… just wanted to add that the cake was just right this morning. If I’m baking late at night I often just switch the oven off and leave the cake in there overnight if it needs more time, as it’s easier than bobbing backwards and forwards every ten minutes.

By: Katy

Katy — Wed, 17 Mar 2010 23:32:36 +0000

I’ve just tried to bake this – no problems at all with the crumb, it worked just as you said it would. It is, however, nowhere near done batterwise, although the crumbs are starting to burn. I think this could be because I used a very thick creme fraiche instead of sour cream, and then had to thin the batter a little with milk, or alternatively because I suddenly realised that I had used half a kilo (!) instead of half a pound of rhubarb, and had to pick out roughly half the rhubarb from the batter, but may have made it all too liquid. I’ve left it in the oven, which I’ve turned off, as in the past I’ve found that wobbly cakes firmed up overnight if left like that – but will certainly be trying it again tomorrow with the other half of the rhubarb and some decent sour cream.

It smelt amazingly good baking and I’ve already started picking the rubble off the top…

By: Britni

Britni — Sun, 07 Mar 2010 03:02:00 +0000

Tried it with peaches and was, in a word, awesome. Didn’t experience any of the problems others had with the crumb, mine turned out fabulous. In fact, the juicy peaches gave it an almost breakfast pudding consistency, which I imagine would be totally fabulous had I capitalized on that and added some more juice and cornstarch to the cake.

By: kristin

kristin — Thu, 04 Mar 2010 22:56:27 +0000

hey deb,
made this last night with my roommate and turned out great with one exception– the cake took almost double the time specified to bake. I bake quite frequently and haven’t noticed my other recipes taking longer to bake in this particular oven, so just wondering what your thoughts on this are..

By: Grace

Grace — Mon, 01 Mar 2010 03:14:23 +0000

Deb, thanks for the recipe. This coffee cake was so lovely. It tasted soooo good. Except, that mine didn’t look as nice as yours. When I tried to cut it into to squares, it sort of crumbled into pieces even though it tasted great. My oven has been known to take 5-10 minutes longer to bake, do you think it just didn’t get enough time in the oven?

By: Laura

Laura — Sun, 21 Feb 2010 04:51:48 +0000

Omgosh….. it is the best. I actually got it right the first time around. I used blueberries but it was wonder, my kids enjoyed. :) Seriously, when it comes to me in the kitchen its a challenge . Thank you!

By: Chassie

Chassie — Thu, 04 Feb 2010 20:31:05 +0000

Hi Deb – Made this cake and LOVED it. I just picked up more rhubarb from the farmers market to get more but I have a question. When I made it the first time I noticed that the batter baked up and over the gorgeous crumb. I’ve had this happen before with other crumb style recipes and I can’t figure out what I’m doing wrong. any suggestions?

Thanks!
Chassie

By: Lori

Lori — Sun, 24 Jan 2010 17:01:59 +0000

I just made this with rhubarb and blueberries and we loved it!! I didn’t have enough rhubarb left in my freezer so I took some blueberries as well. YUM!

By: Jen

Jen — Thu, 21 Jan 2010 03:41:29 +0000

Oh I just made this with blueberries – and it was heaven! Seriously, is there anything better than that crumb-y goodness and then the soft layer of fruit? I think not!