cake break
in the oven right now i have terry's emeril's my strawberry coffee cake. terry was kind enough to provide real-time kitchen support via telephone, so i have high hopes for it.
i'm baking it in two loaf pans instead of the single 10" round, and i'm a little concerned that perhaps i should have divided it into three, but in about 40 minutes the proof should be in the pudding (or all over the of the oven, one).
Comments
we would like a picture, please.
Posted by: auntb | May 20, 2003 03:13 PM
That is some fine fine cake
Posted by: paul | May 20, 2003 04:32 PM
I'm so glad it came out yummy!
Posted by: terry | May 20, 2003 05:09 PM
a picture of what, betty? julie and paul scrapping over the crumbs that are left by now?
Posted by: terry | May 20, 2003 05:16 PM
STEEL CAKE DEATH MATCH.
Posted by: julie | May 20, 2003 06:12 PM
Hmmmm...now I am thinking that this should be Zoe's birthday cake. She requested all things strawberry for dinner on Sunday, complete with 'strawberry shortcake' - but this might just fill the bill instead.
Posted by: betsy | May 21, 2003 05:53 PM
it is quite a fine cake. however, i have some reservations about it. i don't think i adore the tunnel of strawberry glop -- delicious strawberry glop, to be sure -- that tunnels through the middle. i tend to prefer my cakes homogeneous in composition, though a layer of fruit or curd or ganache between disparate layers will do just fine, thanks.
Posted by: julie | May 21, 2003 06:34 PM
What kind of glop are we talking? Like, jam? I like jam.
Posted by: Molly | May 21, 2003 09:43 PM
sort of a strawberry compote, i'd say -- sliced berries, sugar, lemon juice, and corn starch. not quite jam. a little oozier than that.
Posted by: julie | May 21, 2003 10:10 PM
mine was only slightly oozier than jam. not much. I liked the filling part. was your topping very fine crumbs? mine was, and I want it to be chunkier next time. I am reworking this recipe and will share it next time I make it.
Posted by: terry | May 22, 2003 08:45 AM
no, i didn't make it into fine crumbs as the recipe dictated -- mine was bigger particles, largely because i didn't bother to soften the brown sugar entirely. one problem with my execution was the fact that i used two different loaf pan sizes (one disposable for freezing, one regular), so it was hard to gauge how to divide the batter. the cake we're eating has only a thinnish layer of cake beneath the filling and more on top. next time i would standardize my pan sizes, and that might help the filling tunnel more pleasingly.
Posted by: julie | May 22, 2003 08:58 AM