Coffee Cake
So, I must be a total hypocrite when I tell Carla that messing with the flour can lead to unsatisfactory results. I couldn't find "whole wheat pastry flour" in the grocery store, [and knowing that flour is different in Canada than the U.S., I wonder if it even exists here (not that I went on an exhaustive search or something)] so I used non-whole wheat cake and pastry flour instead.
The dry ingredients.
The topping.
Wet ingredients. I used strawberry soygurt instead of vanilla.
Wet and dry together.
Unbaked cake.
Out of the oven 47 or so minutes later.
The final product.I wish that I had put more cinnamon in the cake. I also wish it had been more moist, but that might have been solved by using the right flour (or cooking it less?). I want to try it again, maybe using all-purpose flour like Isa says in the comments section of the recipe page. Maybe a cream cheeze frosting? That always solves every problem with a cake.
posted by stagflation @ 8:34 PM
4 Comments:
ha ha, flour! Strawberry soygurt is a good idea. Let us know if you find a good recipe for cream cheeze frosting, like that stuff they make at Sweets from the Earth.
Dude, I never did ask, what's with the US flag plate? And what a great knife you must have to cut it clean like that.
I think that the addition of a cup of coffee while you're eating the cake would moisten things up nicely :) At least, that's my plan for it...
Cream cheeze frosting would be freakin' yum with the cake! What's your recipe?
Cheers!
Oh, I drank coffee with the cake.
My cream cheeze frosting basically involves taking some Tofutti cream cheeze, adding about a teaspoon of margarine, maybe a splash of vanilla, and then a bunch of icing sugar. I keep adding more icing sugar and stirring until it reaches the desired consistency.
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