The chocolate chips make it unique from other sour cream coffee cakes. Just sayin. Hi, I was wondering if i could make it in an english cake pan so it would come out higher… would that work? I can’t see any coffee in the ingredient list. This cake recipe is awesome. … Explore. so will it be okay if I cut it into small pieces and use it? A few days later, we were going over to one of their homes for dinner and when I asked if I could bring anything, the answer was clear: “Do you have more of that coffee cake?”. I also used brown sugar cuz its healthier and well, when I think of cinnamon I think of brown sugar. Wow. Gave half to my dad for Father’s Day, and my roommate has already eaten most of the other half in 24 hours. I wish I found it 2 years ago…. emmina. Would it be dry or overly-firm? Thank you for sharing the recipe. My excuse for making it again this weekend, well, it’s raining out! Made this again this week with some changes as it was very sweet the first time. I think I´ll go with the yogurt and let it drain for a while just in case. Its a great cake for any time or occasion. (and of course I gave you credit!). THANK YOU THANK YOU THANK YOU!!! Thank you. Stiffening the eggs and folding them in brings a lovely lightness to this cake. I love a chocolate cherry combination…. I cannot believe that I waited so long to try this recipe. so good!!! Quick question on this one – what do you recommend instead of cinnamon here? I must officially … LOVE! Next time I will use sour cream though to see the difference – I just didn’t have any and no stores near me are open at midnight. I made it for Yom Kippur, it was perfect. And that coffee cake looks amazing. The Sussexes posed in front of a Wendy house in what could be t… ), it’s a great recipe that I plan to use again, I was just curious. Thank you. it’s being made in a few….nobody’s home and I will have it allll to myself!!! I used mini Nestle semi-sweet chocolate chips which melted almost into a swirl in the center. I find assembly easier because you don’t have to spread batter on top of the cinnamon chocolate mixture, and it’s easier to cut into small squares if you’re serving it as part of a larger spread. I feel like anything I put together from your site is a winner. Could you use cinnamon chips or too much cinnamon? I used two eggs instead of trying to figure out how to make half of an egg. Oh my goodness, this recipe is delicious! My mom also said it was part of our family. Thanks. Hi Deb or anyone else, do you know how you should adjust this recipe for altitude? Had some sour cream, but no apples, no chocolate chips,…. My version doesn’t whip the egg whites, nor mix the topping into the middle (BRILLIANT, thank you). tara — I haven’t made it in a bundt but a few others have — see Comments #63, 93, 126 and 163. I’ve been eyeballing this for a while and let me say… WOW. I wasn’t sure about the chocolate chips (love chocolate but seemed like a lot). To make one day ahead: just bake, cool completely, and cover pan tightly in in. Chopped is always better than chips because it gets meltier; has no stabilizers. Denise- I figured the tomato paste was mixed with the couscous mix. Hi Lauren — No, this site (plus freelancing and sometimes books!) Easy to pull together. Thank you thank you thank you!!! I liked how it was babka-esque, without the yeast dough and fuss. I’m relatively new to your site, but have tried this coffee cake and your homemade pop tarts. Any ideas why it would look so different? Hope you both enjoyed it as much as I did? Very easy to put together. My maternal grandma did not particularly enjoy cooking. You could just do the sugar without the cinnamon. I am quite impressed you’re doing all this with your hurt arm – hope it gets better soon. Comes out perfectly every time. And it was more than a hit–it was a sensation. My daughter doesn’t like cinnamon, any suggestions for substitutions? Nutmeg, pumpkin pie spice mix, cardamom, and/or mace, among other warm spices or spice mixes, could be tasty substitutes. BWAHAHAHAHAHAaaa. Same amount as chocolate chips. I just made this gluten free with a mixture of Bob’s Red Mill all purpose and almond flour. That mosaic cheesecake – wow. index of cookbooks referenced on smitten kitchen; Cooking Conversions; Events; Travel. chocolate hazelnut biscotti. Thank you! You came to Denver last Monday ( I go to school in Boulder) and I was so bummed I couldn’t come, I was stuck dissecting a pig in lab and the worst part is they didn’t let us eat it afterward ( not not that a nice Jewish girl like we would ever conceive of such a thing hehe!)! Parchment paper goes across the bottom, or at best, up a side or two (if tight), this ensures no spots are missed. kind of threw the cake together in a rush and didn’t follow the half batter, half chips, half cinnamon-sugar, etc. Fortunately, there was no overflow or anything. STEP BACK, JACK!!! I just made this cake. But of course! I’m adding this to my go-to ‘bake and take’ list of treats for family and friends. ), This looks great and I would love to make it to use up some extra sour cream I have! Had a helluva time mixing the beaten egg whites in. Mix wet … Thank you for sharing! Thank you! If you use salted butter, skip the table salt, or just use 1/4 teaspoon, as you were thinking. Ahem, well, I didn’t want to say it but here it goes: My mother made the cake that time and she had made it so many times, she never looked at the recipe and sure enough, got the steps all out of order. I’ve made many of Deb’s cakes and I’ve loved many, but not this one… Things just didn’t turn out well… The chips sank to the bottom (all of them), so my cake doesn’t look anything like Deb’s photo of the cake. Hope that helps. Every time we have people over for dinner I spend a copious amount of hours browsing the blog or cookbook for recipes. I just made this cake and it was amazingly good! (this works with low-fat and regular yogurt, but not as well with fat-free). Any ideas why the egg whites did not whip properly??? The size of the chip and the cinnamon coating seems to help the chips not sink in the batter… OK I know I’m a food geek..I could have worse habits :-) Thanks for sharing! Apr 4, 2020 - It is not summer yet. :), Made this in a bundt pan and it was done in 45 mins. Breakfast Cake Breakfast Recipes Apple Slab Pie Cake Recipes Dessert Recipes Pie Dessert Smitten Kitchen Coffee Cake Just Desserts morning glory breakfast cake It’s hardly the biggest surprise of parenting, but I’ve yet to get my head around the idea that I’ve taken part in creating a morning person. That way I was able to use my kitchenaid for both without interruption. Oct 4, 2017 - Today was my unofficial return to cubicle-land and it was great! The ingredients list “3 tbsp tomato paste” – but nowhere in the recipe does it say to use the tomato paste. Grease a tube pan. would it be alright, if i bake this recipe in two loaf pans? BUT, the berries sink to the bottom, so I only put them and the sugar sprinkle on top. Just wanted to report that my husband think this cake is “one of the tastiest things” I’ve ever made (and I make a LOT of your recipes!). … I live in a sour cream-free world and just made this using my standard substitution, which is heavy cream with a Tbs of white vinegar added per each 8 oz of cream. I made this today. Would it be possible to substitute buttermilk for sour cream, or are those too different in texture? I know this is an old recipe on your site so I’m not sure if you’ll get this question, but I can’t find anything about it in the comments. I forgot that I used a 9×7 pan instead of 9×13 (we just moved and I can’t find everything yet). Fifth, I greatly reduced the filling and topping, opting to only add sugar/cinnamon and chocolate chips to the top. The second time onwards, after folding the stiff egg whites, then I divide the batter into two. :). Made this last night, and I love it! I just found your site via a friend and made this recipe the other week. Very little leftover. It looks delicious! No really! I was worried it would be too little cinnamon but it was just enough. I live in England and am always impressed with the magnificence – and size – of American cakes. I have used blueberries, raspberries and rhubarb at different times. It freezes well. So, you might still be fine. Kitchen Nightmares Anna Vincenzos Closed . Weitere Ideen zu Smitten kitchen, Lebensmittel essen, Dessert rezepte. when I put a slice on his plate too! I’m not sure why it deflated; that’s never happened to use. This is a great recipe that adapts to all of these tweaks and still tastes amazing! I made it for the first time when friends came over for brunch and everyone still raves about it. I made this yesterday, swapped regular for muscovado sugar (halving the filling & topping portion as recommended by others), and used 1/3 all purpose flour, while using spelt and whole meal flour for the rest. The texture of the cake is amazing, and the flavor has such depth. I’m going to have her dig up the recipe for me when I go home over the weekend. The recipe turned out beautifully, despite my two little helpers — almost two and five years — and they have been dancing around the kitchen, begging to have little slices for snack time. Will be making it near the end of April. OH man is it ever delicious! This is probably the best coffee cake I have ever made! Didn’t have any sour cream on hand, so I substituted creme fraiche and it turned out wonderful anyways :). Thank you! I will cut the sugar/cinn topping next time, just to suit our family’s taste. Thanks so much! I’m so excited! But totally worth it. Not Now. We never have enough leftover at gatherings. :). Aug 20, 2018 - I’ve been curious to make a yeasted coffee cake for years, but every time I got close to making one, I decided against it. Streusel makes everything more delicious — go for it! I made this cake tonight for my dad’s birthday and it was amazing, if I don’t say so myself! can this cake be made ahead of time and frozen? Commenting on this as I wait for my bacon fat to freeze for maple bacon biscuits from your book… is a desperate attempt to keep myself from burning my mouth further on the coffee cake that is not cooling fast enough! Hello Deb Perelman, Do you think it would be possible to halve the recipe and make in an 8 or 9 inch square pan? Or, you can trust my word: add it with the liquid ingredients. Erin, Hi Deb….love your site I think it is cook’s paradise…I would love the make the Choc. smitten kitchen • 51 Pins. You keep me sane, Lady. Thanx for the great recipe. I made this a little while back to use up sour cream left over from making your layered cheesecake, and wow. It was a recipe shared from one of her friends and once I had a taste of it, this cake became my requested birthday cake every year. This cake sounds great and I’m planning to bake it today for my book group….I wondered whether you think it would be okay to add dried cherries with the chocolate chips? Using a mixer fitted with paddle attachment, mix together flour, sugar, baking soda, baking powder and salt. I made it two days ago with my husband, and we maybe ate it all. Moist, just enough chocolate, and so damn good. So I think I am behind the times and just found this recipe last week. But I am in fact making it for Christmas Day breakfast at my Aunt’s house THIS year. Am I missing something. It does look like in the photos above, there was only one layer of chips added. I made it in a 12″ round cake pan that’s 2″ deep and it filled it up nicely and baked in 60 minutes at 325 with the convection fan blowing. Recipes. I haven’t made it before (and don’t really have time to do a practice run before next weekend) and so I am just conjecturing…. with chocolate?? I’ve never commented before, but many of my favorite recipes come from your site. Did she not put choc chips on top layer? Hi! It reminded me of a recipe my mom makes, but with walnuts and chocolate chips in the middle layer and baked in a tube pan. wanted to ask a question, though. I LOVE this cake!!! Notify me of follow-up comments by email. Mine has no sugar, so I shouldn´t have a problem with the sweetness. It was so special because I am usually cooking/baking your recipes for others (which, don’t get me wrong, I enjoy a lot) and this time it was baked for me by a mom who shares my love for your blog. I bake it is a springform pan, it has a cup of sour cream, not 2 , I do not separate the eggs and the choc chip mixture has cinnamon, brown not white sugar and an And lemon juice for the next day too no apples, no mixer required, topped with a little a! Of our family recipe for the other week not dry at all and is favored by girls during monthly.. 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