When we last left off, I had completely messed up my measuring of nearly all the ingredients in Martha Stewart’s Sour Cream Coffee Cake from Martha Stewart’s Baking Handbook. (Which by the way, when I look back, is actually referred to as a “Classic Crumb Cake.”)
I also decided to use a much smaller bread loaf pan instead of the cake pan the recipe called for, which I do not own and was not willing to buy specifically for this recipe (although which will probably be needed for many a future cake recipe).
The coffee cake was in the oven, smelling delicious (although that could have also been the vanilla-scented candle I had going in the apartment). But would be it be okay – taste and texture-wise? TBD.
After 40 minutes of baking and 10 minutes of cooling. I took the plunge and sliced in.
Unfortunately the center of the cake sort of deflated and got a sunken look in the middle. However the overall taste of the cake was pretty good, if not subdued.
It was very butter accounted for by the butter in all the batter, the topping and the heavily greased pan.
Although overall it was pretty good, a few changes I would make along the way:
- If using the same loaf pan again, I would add less flour to the crumb topping and more cinnamon for a bolder flavor.
- The cake itself isn’t very sweet, which is fine, but I might actually sub brown sugar in for the white sugar, for a bit richer taste.
And so, as to the measuring goofs? Well, I’m sure the sinking center was caused by some mis-proportion of eggs/leavening/etc. Also, I may be overthinking it, but I feel like I’m getting a little metallic aftertaste…perhaps slightly too much baking soda or the brand which I’ve been using