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 Post subject: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 6:34 am 
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I made this last night. Recipe After about 45 minutes, I check on the cake and it is bubbling over inside my oven. It was only doing it on one side. Needless to say I have a big mess in my oven. I haven't cut into this yet, so I'm not sure if it is OK or not. What the heck happened? I followed the recipe exactly. The batter was very thick, so I'm thinking maybe I didn't beat it long enough to incorporate all the creamed butter and sugar. Would a blob of sugar cause a Volcanic like reaction in a batter?


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 7:08 am 
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Location: Finger Lakes Wine Country
I would look to the recipe for the problem. A 9½" Bundt pan is a bit imprecise should be listed by its capacity in cups to avoid someone trying to bake it in a smaller pan.

I am not familiar with Saveur and do not know how thoroughly they test recipes. Are they consistent enough to be considered a trusted source of T&T recipes?

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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 8:10 am 
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Joined: Fri Dec 19, 2008 8:10 pm
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Location: PA
If you think you didn't mix it thoroughly, maybe all of the baking powder was in one clump, which would explain it bubbling over on only one side.


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 8:39 am 
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Location: Near Toronto, Ontario, Canada
Todd, seems like a lot of baking powder to me. I make this one all the time: http://www.robinhood.ca/Recipes/Cakes-C ... offee-Cake

and never have an issue, it is also very thick, I use an offset spatula to smooth it out and bake in a 9*9 for about 45-50 minutes.


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 10:54 am 
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I don't think the baking powder is out of line, but I do question the amount of sugar that is sprinkled between the layers (and the number of layers). My guess is that you got a clump of sugar on one side and had a volcano. If you didn't mix the the dry ingredients enough, it's also possible as Pete says to have a lump of baking powder causing the bubble.

That is one of the most poorly-written recipes I've read. Saveur usually does better, but I've had problems with other of their recipes, too. Their recipe writing is inconsistent.


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 12:20 pm 
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Joined: Mon Jun 07, 2010 8:41 pm
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Location: Near Toronto, Ontario, Canada
Good point Darcie, they have 2 cups more flour than mine so makes sense.
5 layers? In a Bundt pan? Oh man, that's wayyyyy more work than I'm willing to do, and FYI that the one I linked to is in a book I own and it specifies regular AP flour. I make with half AP and half WWW all the time with great success.


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 12:29 pm 
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I'd premix the dry ingredients for the batter to minimize any possible issues with over-concentrations, but other than that I'm not really a baker,


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 12:36 pm 
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Kathy's Pete wrote:
I'd premix the dry ingredients for the batter to minimize any possible issues with over-concentrations, but other than that I'm not really a baker,



I did whisk all the dry ingredients together per the instructions, so I don't think it was the Baking powder. This is the pan I used which I am beginning to think was too small for the amount of batter that this recipe makes.


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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Fri Mar 14, 2014 1:13 pm 
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Location: Finger Lakes Wine Country
It is hard to tell with absolute certainty what kind of bundt pan is in the picture of the recipe, but a Classic Bundt Pan holds at least 12 cups of batter. My cathedral bundt pan is listed with a 10 cup capacity and it overflows at slightly more than 11 cups. When we make a recipe designed for a classic pan, we always have batter left over for couple of mini "test cakes".

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 Post subject: Re: Arlene's Coffee Cake
PostPosted: Mon Mar 17, 2014 2:11 pm 
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Myself and 4 other people really liked this coffee cake. The next time I make it, I will use my regular bundt pan and not the fancy pan. I am going to make this for the residents at the Assisted living.


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