"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Desserts, Sweets & Cookies & Candy > Cakes & Cupcakes
Reply
 
Thread Tools Display Modes
 
Old 07-20-2006, 06:58 PM   #11
Executive Chef
 
bethzaring's Avatar
 
Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,600
Quote:
Originally Posted by PA Baker
There's no additional sugar. It comes from the remainder of the "crumbs" you start by mixing together. One cup of them are reserved from the crumb topping, the remainder is added to the cake ingredients per the instructions. Strange, I know, but it works out well!
Thanks PA, guess it was there the whole time eh?
__________________

__________________
Never doubt that a small group of thoughtful, committed citizens can change the world. Indeed, it is the only thing that ever has. Margaret Mead
bethzaring is offline   Reply With Quote
Old 07-20-2006, 07:30 PM   #12
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
Quote:
Thanks PA, guess it was there the whole time eh?
ditto...
__________________

__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 07-21-2006, 08:49 AM   #13
Executive Chef
 
Join Date: Sep 2005
Posts: 4,764
Send a message via MSN to urmaniac13 Send a message via Skype™ to urmaniac13
PA, I made this one yesterday, it's delicious!! I did tinker a little with your recipe though, I decided to make it before I read your reply to Beth, I added about 75g of sugar into the cake. That was just fine with us, especially Cris likes everything extra sweet!!

Just one question though... the cake base seemed way too dry and solid after mixing compared to the usual gooey batter for cakes, so I added another egg. (and our eggs are extra large!) Actually I was tempted to add yet another one but remembered the amount of blueberries inside, and trusted the juice from the fruit should balance out the things while in the oven. It came out just fine, but I was wondering was the batter supposed to be like that (dry and solid), what should be the right texture like, before and after it is baked?
__________________
urmaniac13 is offline   Reply With Quote
Old 07-21-2006, 01:31 PM   #14
Master Chef
 
PA Baker's Avatar
 
Join Date: Sep 2004
Location: USA, Pennsylvania
Posts: 6,000
Every time I've made it the batter is a thick cake batter. That doesn't explain it very well, but I'd say it's definitely not dry and dense but it's not a thin batter, either. It rises pretty quickly because of tha baking powder and I can easily push a spatula through it.

Did you put the egg in the measuring cup and then add water to equal 3/4 c? That's the only reason why I can think that it would be too dense. Maybe adding the extra sugar did it, too?

Glad you still liked it!
__________________
-A balanced diet is a cookie in each hand
PA Baker is offline   Reply With Quote
Old 07-22-2006, 12:01 AM   #15
Master Chef
 
SierraCook's Avatar
 
Join Date: Sep 2004
Location: Sierra Valley, Northern California, USA
Posts: 5,580
Thanks for sharing this recipe, PA Baker!! I made a copy for my files and added it to my mental list of recipes to make.
__________________
Do what you can, with what you have, where you are.

Theodore Roosevelt
26th president of US (1858 - 1919)
SierraCook is offline   Reply With Quote
Old 07-23-2006, 09:28 AM   #16
Assistant Cook
 
kapuk's Avatar
 
Join Date: Jul 2006
Posts: 6
I have a sweet tooth! that 's what I love it! Thanx a lot
kapuk is offline   Reply With Quote
Old 07-28-2006, 12:27 PM   #17
Cook
 
Join Date: Jul 2006
Posts: 83
hi! it sounds like an interesting recipe to make. thanks, PA baker! just one question--what is the point in coating the blueberries in flour? i've seen this mentioned in several recipes, but they never explain why...
__________________
arlienb is offline   Reply With Quote
Old 07-28-2006, 03:29 PM   #18
Executive Chef
 
Half Baked's Avatar
 
Join Date: Jul 2006
Posts: 2,927
I don't know the chemical explanation, but I do know that it suspends the fruit in the cake instead of falling to the bottom or rising to the top.
__________________
Jan
Please spay and neuter your pets. The Animal Rescue Site
Half Baked is offline   Reply With Quote
Old 07-12-2007, 09:51 AM   #19
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
Quote:
Originally Posted by PA Baker
This recipe comes from my grandma. I am sure to make it every summer when I have a surplus of blueberries. This year I used an entire pint of berries in it and it turned out great, you just need to bake it a few minutes longer. It's also good with a little ground cinnamon and/or ginger.

Blueberry Coffee Cake
This looks gooooood. I'm thinking about making it today actually.
__________________
My Blog
legend_018 is offline   Reply With Quote
Old 07-12-2007, 10:08 AM   #20
Head Chef
 
legend_018's Avatar
 
Join Date: Apr 2007
Location: NH
Posts: 1,188
I guess it's not meant to be for today. No baking powder.
__________________

__________________
My Blog
legend_018 is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:23 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.