Without the modifications below to the batter to make the cake moister and fluffier, this is a 2 star cake. 1st try was very dense and dry. Start out by getting everything else ready, crumble, cream cheese mix (I add a little almond extract, if I am making blueberry then I also add blueberry extract) 1st, I used cake flour, adding about 3 tbsp per the conversion formulas I find online (1 1/2 c Plus 3 tbsp) also used 1 1/2 tsp baking powder, not 1 1/4. Let the butter come up to room temp before creaming thoroughly. I use about 7 tbsp, not 5. Use 2 eggs instead of 1 and separate white and yolks, put yolks into butter mixture and cream thoroughly, add the sour cream (didn't use yogurt). Add half the flour mixture (SIFTED), mix gently, then whip the egg whites till they peak. Gently fold in to batter with all remaining flour. Just mix/fold until all ingredients incorporated. Fill pan/pyrex, add cream cheese, then fruit, then nuts, then crumble. I don't know if our oven has drifted a bit, but I bake at 360 not 375, 55 minutes, let it cool down and get the heck out of the way. The original recipe needs AIR to make it fluff and also was very dry. After I master this to my expectations I am going to try the raspberry cream cheese recipe. (A different coffee cake recipe.) I am just about there. I've made this 4 or 5 times.
Was this review helpful?
0 users found this review helpful
Without the modifications below to the batter to make the cake moister and fluffier, this is a...