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Discussion Topic: Coffee cake sides are too crusty.
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 hepeskin |
09-24-2006 @ 6:01 AM
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Member
Posts: 36
Joined: Apr. 06
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Hello,Diana: I followed up on your advice to reduce the temp. when using non-stick bakeware. Thank you so much; it works beautifully. I have just made Nigella's Madeira cake - reduced temp to 325 degrees from 350 and baked for just under an hour. It is light and not dry at all - a lovely cake, too, with lemony aroma. HeatherText
Heather
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| diana |
07-16-2006 @ 7:14 AM
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Administrator
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Joined: May. 99
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Hi Heather,
Was the pan you used a non-stick pan? If so, the baking time should probably be reduced by 5 to 10 minutes and also the oven temperature should be set at 300 or 325 degrees unstead of 350 degrees. I recommend lowering the temperature and baking for a little shorter time when using non-stick bakeware. Also, make sure that your oven is working correctly. Use an oven thermometer to check the accuracy of your oven.
Good luck!
Sincerely, Diana
Diana's Desserts
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| hepeskin |
07-15-2006 @ 7:17 PM
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Posts: 36
Joined: Apr. 06
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Hello, Diana: I made the Sour Cream Coffee Cake this weekend (will do Nigella's Banana Bread when the bananas ripen properly). It turned out beautifully and tastes delicious. However, the only problem is the sides of the cake - I made it in a 9" square heavy aluminum pan (Kaiser).As I know these bake more quickly than regular pans, I took it out after around 45 mins., (not the recommended 55). But the sides had pulled away too much and are quite crusty, almost hard. Apart from the crust the cake is moist enough. What can I do to avoid the over-crustiness next time around? Thanks. Heather
Heather
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