Please Help with Simple Coffe Cake

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Permalink Reply by Karen Royer on October 25, 2012 at 12:41am

Hi Kelly,

I haven't baked in a gas oven in a long time, but the following may help:

After the oven has been pre-heated, the heat should be adjusted to only come from the bottom. 

You can use soggy strips of towel as bake even cake strips around your pan.  This will allow the center to bake without burning the edges before the center is done.  There is a "How to make your own even strips" online.  I use them and love them!  Also, how big is your coffee cake?  If it is 12" or more you may want to place a heating core in the center.  I use this on standard cakes, but believe this works for coffee cake as well. 

If you are experiencing uneven heat distribution because of your oven, you can place tiles from the hardware store on the very bottom rack.  Leave space on the sides for circulation, but the tiles will distribute heat evenly.  You can leave them in for all baking.....works great! 

Other than uneven cooking, make sure to fold the flower in and stir gently just until combined.  Hope this helps!

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Permalink Reply by Kelly Osborne on October 25, 2012 at 6:15am

Thank You Karen.. I am about to go crazy trying to figure this out.. I have never done a coffee cake before and this is just confusing.. I never have trouble with my regular cakes coming out perfect.. I will try the soggy strips and see if they will work.. I have used gas to cook for 25 years.. Never a problem.. I am using a 9" aluminum pan.. Not to big.. Thanks again.. I really appreciate your input..

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Permalink Reply by Katy Nott on October 25, 2012 at 2:24pm

Kelly - aluminium pan, mmm.  Never used one, but I'm guessing it's more lightweight that your usual sturdy cake pan.  Could the outside be getting to hot and cooking the outside first, or do you use this pan for other cakes with no problem?  Sinking in the middle is usually a result of one of the following -

too much baking powder

not sufficiently cooked in the middle - try heavy duty cake pan or liners as previously suggested

air pockets - give the tin a couple of gentle taps before you put it in to try and disperse any bubbles.

Questions - are you using the same recipe every time? If so, would you like to post it and we can see if there's an obvious problem with the recipe.   Is the cake cooked in the middle?  

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Permalink Reply by Kelly Osborne on October 26, 2012 at 7:04am

Thank you everyone.. I tried a new recipe and it worked perfect.. I searched online until i was blue in the face for the perfect one.. It does cheat somewhat as I did not have to add baking powder, salt.. I used a box cake mix and added to it.. I now have a perfect, beautiful Coffee cake.. I can share this recipe if anyone would like to try it.. Very easy and didn't cost much to make.. Thank you all again..

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Permalink Reply by Katy Nott on October 26, 2012 at 7:07am

Please do share Kelly - we all like to have new stuff in our repertoire! 

Kelly Osborne said:

Thank you everyone.. I tried a new recipe and it worked perfect.. I searched online until i was blue in the face for the perfect one.. It does cheat somewhat as I did not have to add baking powder, salt.. I used a box cake mix and added to it.. I now have a perfect, beautiful Coffee cake.. I can share this recipe if anyone would like to try it.. Very easy and didn't cost much to make.. Thank you all again..

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Permalink Reply by Kelly Osborne on October 26, 2012 at 7:37pm

This is the recipe that I used for my Coffee Cake.. I will use this one over and over.. Very pleased with how it turned out and taste... This is what i used..

Batter-

1 Box of Yellow Cake Mix

1 Cup of Sour Cream

1/2 Cup Vegetable Oil

1/2 Cup Water

4 Large Eggs

1 Teaspoon Pure Vanilla Extract

 

Filling-

2 Tablespoons Light Brown Sugar

2 Teaspoons Ground Cinnamon

 

Topping-

1 Cup Powdered Sugar

2 Tablespoons Milk

 

Mix all items needed for the batter.. Flour and butter your dish well.. Pour half of the batter into your dish.. Sprinkle half of your filling over the batter.. Pour remaining batter over the top of that.. Sprinkle remaining filling over the top.. Bake at 350 for the time alloted for the size of cake pan you are using..  Drizzle with Glaze.. Hope it works for everyone who tries it.. I love it.. Again thanks to everyone who helped me with this..

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Permalink Reply by Katy Nott on October 27, 2012 at 10:27am

Thanks for sharing Kelly.  Never seen a recipe like this before and it looks interesting, but how does it make coffee cake - no coffee in it?

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Permalink Reply by Kelly Osborne on October 27, 2012 at 11:04am

Katy,

 Not all coffee cakes have coffee in them.. They are just named that.. Not sure why.. Most of them that I found didn't list coffee in them..

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Permalink Reply by Katy Nott on October 27, 2012 at 11:12am

Well you learn something every day!  Thanks

Kelly Osborne said:

Katy,

 Not all coffee cakes have coffee in them.. They are just named that.. Not sure why.. Most of them that I found didn't list coffee in them..

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Permalink Reply by Katy Nott on October 28, 2012 at 5:36am

LOL - I get it.  How different we can all be sometimes!  Coffee cake here is coffee flavoured cake, tea cakes are buns filled with fruit and usually toasted and spread with butter.

Angela said:

Coffee cakes are called that because "its time to sit and have a coffee and cake".  Tea cakes here in Australia are a cross between a sponge and a madeira, with sugar and cinnamon on top.  Same thing, they don't have tea in them, but enjoy them with a tea or coffee.   

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Permalink Reply by Maria Gemini on October 28, 2012 at 6:51am

I use cake flour when making cakes. I also use aluminum pan for baking. Use also a baking thermometer to be sure of the temperature. I'm using a gas oven.

You can try my recipe:
CHOCOLATE OR COFFEE CHIFFON CAKE

3 CUPS SIFTED CAKE FLOUR 10 EGGWHITES
1 1/2 CUPS SUGAR 1 TSP. CREAM OF TARTAR
1 TBSP BAKING POWDER 1 CUP SUGAR
1TSP. BAKING SODA
1 TSP. SALT
1/2 CUP COCOA POWDER (BENSDORP IF YOU PREFER) replace with 1/4 CUP COFFEE POWDER
1 CUP VEGETABLE OIL
10 EGGYOLKS
1 ½ CUPS WATER
1 ½ TSPS. VANILLA

PROCEDURE:

1. Sift flour, baking powder,baking soda, salt , sugar and cocoa or coffee together in a bowl.
2. Make a well at the center and pour the oil, eggyolks water and vanilla.Blend
With spoon until smooth; sugar is dissolved and batter is free from lumps.
3. To prevent overmixing, pas through a sieve to ensure mixture is lump-free.Set aside.
4. Beat eggwhites with cream of tartar until frothy.Add the sugar gradually and continue beating until soft peaks are formed.Peaks should be wet, not dry.
5. Pour batter in thin steams over entire surface of eggwhites,gradually fold in until thoroughly blended.
6. Pour into ungreased paper lined pan. Bake until tester inserted inmiddle comes out clean.Bake in a preheated oven at 350F (175’C) for 45 minutes to 1 hour.
Note: If tube pan is used, invert immediately on funnel.Let hang until cold.To remove, loosen carefully with a spatula.If rectangle pan is used, invert immediately on cake rack.Allow to cool.Loosen carefully with spatula.

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Permalink Reply by Kelly Osborne on October 28, 2012 at 7:35am

Thank You Maria,

 I will try this.. I am always looking for new things to make.. This sounds wonderful... I appreciate it..

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