![]() At 17 minutes they were a tad wet but perfect at 20 minutes. I filled the pans with two scoops of batter from a #40 disher, gave the pans a quick tap on a towel covered counter to level out the batter and topped with a very ample amount of crumb topping. Instead of one large cake I baked this in 12 "mini" loaf pans 3.5 inches x 2.25 inches. I used 280g in the topping since the topping looked the correct consistency at that point and the same amount in the cake batter and it was perfect. I think this accounts for the problems listed below by Adam K and Heavenly Bliss. I suspect the author was using 1 cup=120g, so 2.5 cups =300g AP flour as opposed to the 180g stated twice in the recipe above above (once for the topping and once for the cake) I suspect the 180g AP flour is a typo and it should be closer to 300g. One cup of AP flour will vary from 120-142g depending on the brand of AP flour (King Arthur, Bobs Red Mill, Gold Medal, Pillsbury etc.) as well as your source for the weight of 1 cup of AP flour (Cooks Illustrated, NYT, LATimes, Google etc.). MAJOR ERROR in the all-purpose flour weight in grams in this recipe. It's very good but something is wrong for it to turn out a sunken, butter-soaked mess. Toothpick came out clean but after 15 min cooling, same results as Adam K and Heavenly Bliss. Still wiggly in the oven after 45 min, took it out at 55 min because the topping was starting to burn on the edges. ![]() I halved the recipe and made it in an 8" x 11" Staub ceramic dish using KA flour and Kerrygold butter. Thank you, Feed Your Workmen, will try your approach next time. Step 4Ĭut cake into squares and serve slightly warm or at room temperature. Cool cake in dish on rack at least 30 minutes. Step 3īake cake until tester inserted into center comes out clean and topping is deep golden brown and slightly crisp, about 1 hour. Drop topping clumps evenly over cake batter, covering completely (topping will be thick). Squeeze small handfuls of topping together to form small clumps. Transfer cake batter to prepared baking dish spread batter evenly with rubber spatula or offset spatula. Add flour mixture in 3 additions, beating just until incorporated after each addition. Add sour cream and vanilla extract and beat just until blended. Add eggs 1 at a time, beating until well blended after each addition. ![]() ![]() Add sugar and beat until light and fluffy. Using electric mixer, beat room-temperature butter in large bowl until smooth. Sift flour, baking soda, baking powder, and salt into medium bowl. Butter 13 x 9 x 2-inch glass baking dish. Position rack in center of oven and preheat to 350☏. Add flour and toss with fork until moist clumps form (topping mixture will look slightly wet). Add warm melted butter and stir to blend. Mix both sugars, cinnamon, and salt in medium bowl and whisk to blend. ![]()
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