The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

ABAP Coffee Cake

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jrudnik's picture
jrudnik

ABAP Coffee Cake

Hi,


I am a bit over extended next friday. Baking for a bake sale and an early morning sports practice. Coffee Cake, I don't know how there ended up being 2 Friday the 17ths. But anyway: I figured that making a full batch of one of the Advanced Bread and Pastry's coffee cakes might help. However, I cannot bake on the Thursday before and I don't have five 10 inch spring forms. I was wondering A) does Sour Cream Streusel Coffee Cake freeze well and B) Can I make this cake in a large (or several) glass (I have one metal 9x13) baking dishes, cool it and cut it into bars for freezing. and C) Any other homemade ideas, I have become pretty adept with rustic yeast breads and I am alright at sweet bread/viennoiserie but wasn't looking to invest too much time D) Is this coffee cake any good?

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but wasn't looking to invest too much time

 

Thanks, everybody here is the best and I am panicking! 

dmsnyder's picture
dmsnyder

Hi, Jrudnick.


I've not made that cake, but it was served to us one morning for breakfast at the SFBI. It was the best coffee cake of this type I've ever had, by far. Very buttery and moist.


I'm not a very experienced cake baker either, but I don't see why you couldn't bake this in a pyrex or metal 9 x 13 inch pan or six. I would grease and flour it well before pouring in the batter. I'd carefully figure the right volumes of batter for your pans. The cake we were served was about 3 inches high. That's fine for a spring form pan, but it would overflow a standard 9x13 inch baking pan.


Good luck!


David

breadsong's picture
breadsong

Hello, I am a great fan of Rose Levy Beranbaum and her advice in her cake cookbooks (or any of her others!) has never steered me wrong. This is what she says about coffee cake & cake pans - I hope this helps! I have had to bake large quantities ahead of time on occasion, so I'm happy to take a few moments to paraphrase some of Rose's wisdom which has always been so helpful to me.


A) Freezing (from her Sour Cream Coffee Cake recipe in The Cake Bible & other bits from Rose's Heavenly Cakes): Store Airtight 2 days room temperature, 5 days refrigerated, 2 months frozen. Moisture distributes most evenly the day after baking. To freeze, after cake is completely cooled, wrap in plastic wrap and then place in a heavy-duty Ziploc & expel as much air as possible. When defrosting, keep all the wrapping on so condensation forms on the plastic, not the cake. Defrost either overnight in the fridge or at room temperature. You can refresh cake after thawing by placing on a baking sheet in a 350F oven for 5 minutes.


B) Cake Pans: Rose writes that heavy-gauge, light-colored, dull-finish aluminum pans conduct heat best and contribute to better texture in the finished cake. If you are using glass or dark pans, she recommends reducing the oven temperature by 25F. She advises the pan sides should be no higher than the finished cake will rise.  For pan preparation, Rose advises to grease the pan, line with parchment paper, grease again and flour for a good release (tried and true, trust me!). For volume of various pans, she lists a 10x2 pan as having volume of 10.75 cups and a 9x13x2 rectangular pan as having volume of 15 cups - this may help for pan substitution, using what you have versus what's called for in your recipe. 9x2 round pans have a volume of 8-2/3 cups.


C) I've made Lemon Buttermilk Pound Cake in quantity and it's even better after having had a freeze:
http://www.finecooking.com/recipes/lemon_buttermilk_pound_cake.aspx


D) I have nothing to offer here, only wish I had my own copy of the AB&P book!


Happy baking to you and I'm sure everyone's going to love your cake! 
Regards, breadsong


 


 


 

jrudnik's picture
jrudnik

Wow, I never expected to receive a reply that quick! I think this site is so awesome. Thanks so much for your help! I feel much more confident now.

breadsong's picture
breadsong

Hello, Hope everything went well with your cake. I really like this site too.
Regards, breadsong

jrudnik's picture
jrudnik

Thanks for the help everybody. Except for one slight problem- I couldn't seem to track down 2 lbs of hazelnuts in one week. Ended up making some delicious and easy crumb cake bars!