Practice on Coffee Cake
During this practice run I used half the ingredients for the full recipe, and begun to prepare homemade sour cream.
1. Ingredients.
The cake batter was made with 1 stick of butter, 1 cup of all purpose flour, 1 cup of granulated sugar, 1 large egg, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1/2 cup of sour cream (pre-made), and 1/2 teaspoon of vanilla extract.
The streusel mixture is made of 1/4 cup finely chopped pecans, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon. These ingredients are mixed in a bowl.
The icing is made of 1/2 cup of confectioners sugar, 3/4 tablespoons of milk, and 1/4 teaspoon of vanilla extract
2. Making the batter
First the granulated sugar and butter are beat until they are a fluffy white mixture:
1 egg was added in and beaten well.
Separately a mixture of the flour, salt and baking soda is sifted.
It is added in thirds. Between the thirds, half the sour cream is added and beaten is as well.
The final batter should look like this:
2. Putting in the oven.
1/3 of the batter is poured into the tube tin. Half the pecan mixture is then sprinkled in:
Another third of the batter is poured in, followed by pecans, and finished with more batter. There wasn't quite enough batter to build layers, so the bottom half became a lot less structured with its layers.
It goes in the oven at 350 degrees F
After about 40 minutes it passed the toothpick test.
3. Final product:
The outside is dark while the inside maintained a lighter color. The cake is particularly moist, and carries a flavor more like a cinnamon role than a traditional coffee cake.
4. Potential changes
After reading the comments on the recipe, I decided it may be easier to pour the batter in halves and let the streusel mixture sit in the middle. People seem to have positive results with that. Additionally, I want to put in less cinnamon.
5. Chemical happenings.
1. Gluten formation, or lack thereof: The flour is mixed in with the butter mixture. The butter is the fat, and coats the flour so that gluten does not form a strong network when baking.
2. Sour cream: Buttermilk has a concentration of lactic acid. When it is mixed with the heavy whipping cream it sours and ferments the cream. At room temperature for 1-2 days it will become sour cream. Some recipes say to squeeze lemon, so I added a couple drops of lemon juice.
3. Denaturation of proteins in egg when added to the batter makes the batter thicker.
1. Ingredients.
The cake batter was made with 1 stick of butter, 1 cup of all purpose flour, 1 cup of granulated sugar, 1 large egg, 1/2 teaspoon of baking powder, 1/4 teaspoon of salt, 1/2 cup of sour cream (pre-made), and 1/2 teaspoon of vanilla extract.
The streusel mixture is made of 1/4 cup finely chopped pecans, 1/4 cup brown sugar, 3/4 teaspoon ground cinnamon. These ingredients are mixed in a bowl.
The icing is made of 1/2 cup of confectioners sugar, 3/4 tablespoons of milk, and 1/4 teaspoon of vanilla extract
2. Making the batter
First the granulated sugar and butter are beat until they are a fluffy white mixture:
1 egg was added in and beaten well.
Separately a mixture of the flour, salt and baking soda is sifted.
It is added in thirds. Between the thirds, half the sour cream is added and beaten is as well.
The final batter should look like this:
2. Putting in the oven.
1/3 of the batter is poured into the tube tin. Half the pecan mixture is then sprinkled in:
Another third of the batter is poured in, followed by pecans, and finished with more batter. There wasn't quite enough batter to build layers, so the bottom half became a lot less structured with its layers.
It goes in the oven at 350 degrees F
After about 40 minutes it passed the toothpick test.
3. Final product:
The outside is dark while the inside maintained a lighter color. The cake is particularly moist, and carries a flavor more like a cinnamon role than a traditional coffee cake.
4. Potential changes
After reading the comments on the recipe, I decided it may be easier to pour the batter in halves and let the streusel mixture sit in the middle. People seem to have positive results with that. Additionally, I want to put in less cinnamon.
5. Chemical happenings.
1. Gluten formation, or lack thereof: The flour is mixed in with the butter mixture. The butter is the fat, and coats the flour so that gluten does not form a strong network when baking.
2. Sour cream: Buttermilk has a concentration of lactic acid. When it is mixed with the heavy whipping cream it sours and ferments the cream. At room temperature for 1-2 days it will become sour cream. Some recipes say to squeeze lemon, so I added a couple drops of lemon juice.
3. Denaturation of proteins in egg when added to the batter makes the batter thicker.
Comments
Post a Comment