Monday, September 11, 2006

Coffee Brownies....I mean, Cake!

Coffee Cake.

My husband and I made this together this evening in lieu of dinner since we had a very late picnic in the park. It did not come out so well. Mainly, the cake was way too moist, while the topping was too crumbly and not wet enough.

However, note that we altered the recipe in several ways. We made chocolate chip cookies a few weeks ago with all Whole Wheat pastry flour and felt it too heavy, so we used 3 C of white pastry and 1 cup WW pastry flour. We didn't have a cup of maple syrup, so we used brown sugar instead, and tried to make up for it by adding extra yogurt. Too much, apparently. It was the moistness you find in a yogurt cake, so that makes sense. We also didn't want to use all canola oil, so we used melted Earth Balance instead and omitted the salt since Earth Balance has salt in it. We usually find that desserts are too sweet so we used 3/4 of a cup of brown sugar, as opposed to the one cup of MS. However, it wasnt' sweet enough, so I guess Isa is right on with her sweetness measurements. We also felt it would be even better with more spices. I'm allergic to walnuts so we used roasted almonds chopped in the food processor, and they turned out very well.

We will definitely make this again, trying it more like the original, except still using some white and some wheat flours. We will also make the topping more moist. The flavor was definitely "coffee cake" so we'd just add a bit more allspice and cinnamon.


At September 11, 2006 12:19 PM, Blogger michelleknits said...

that's too bad that it didn't work out quite right for you. i'm such a scaredy about substituting in baked goods cause i don't completely get how everything comes together. with savory things, i don't like to do what i'm told (ha ha), either!

and i'm with you on the topping idea. i liked the crumbly/crunchy topping, but i could completely go for a gooey one too. oh yes.


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