Comments on: The $7.22 bailout: cinnamon streusel coffeecake http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/ Hot Stuff from King Arthur's Hearth Sat, 07 Nov 2009 21:26:11 +0000 http://wordpress.org/?v=2.3.1 By: Kristine http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-15330 Kristine Wed, 24 Jun 2009 16:49:44 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-15330 Made this a few times as-is, then tried it today halved with the Splenda half sugar blend - baked in an 8 x 8 pan and it turned out GREAT - don't think anyone would know it isn't "the real thing." Just a note for those looking for something that can be done the night before - the "regular" version keeps extremely well. <strong>Thanks for sharing! ~ MaryJane </strong> Made this a few times as-is, then tried it today halved with the Splenda half sugar blend - baked in an 8 x 8 pan and it turned out GREAT - don’t think anyone would know it isn’t “the real thing.” Just a note for those looking for something that can be done the night before - the “regular” version keeps extremely well.
Thanks for sharing! ~ MaryJane

]]> By: Kupa http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-15108 Kupa Fri, 19 Jun 2009 03:35:46 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-15108 I agree the topping is a bit granular/hard.And a waste of suager since most falls off,and makes it difficult to freeze well.I think maybe using powdered sugar,either replacing all sugar or using 1/2 & 1/2 ratio.I will try that next time.And I agree walnuts or pecans on topping would be good too.Otherwise it was a wonderful moist cake,and I adapted the recipe to gluten-free.YUmmy! I agree the topping is a bit granular/hard.And a waste of suager since most falls off,and makes it difficult to freeze well.I think maybe using powdered sugar,either replacing all sugar or using 1/2 & 1/2 ratio.I will try that next time.And I agree walnuts or pecans on topping would be good too.Otherwise it was a wonderful moist cake,and I adapted the recipe to gluten-free.YUmmy!

]]> By: Valleri http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-14274 Valleri Fri, 29 May 2009 19:27:05 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-14274 My family, friends, and I have loved every recipe I've tried from KA. However, this one and the brownies on the AP flour bag are their favorites! Thank you for acknowledging that there IS a better alternative to store bought baked goods. I started scratch baking as a little girl in the late 50s and have never used mixes, even after starting my career and family. Quality always trumps pre-packaged in our house! It's cheaper, better for us, and tastes so much better than what comes out of a box. Guess my way of doing things is back in fashion at long last. Bravo KA on your marvelous site- makes my life easier and a lot more tasty! Valleri My family, friends, and I have loved every recipe I’ve tried from KA. However, this one and the brownies on the AP flour bag are their favorites!
Thank you for acknowledging that there IS a better alternative to store bought baked goods. I started scratch baking as a little girl in the late 50s and have never used mixes, even after starting my career and family. Quality always trumps pre-packaged in our house! It’s cheaper, better for us, and tastes so much better than what comes out of a box. Guess my way of doing things is back in fashion at long last.
Bravo KA on your marvelous site- makes my life easier and a lot more tasty!
Valleri

]]> By: Sharan http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13786 Sharan Sat, 09 May 2009 16:06:21 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13786 I made this very tasty coffeecake a few weeks ago. My family is lovers of any streusel coffeecake, however, my husband said he thought it was not cooked all the way through. It was a little gooey but I didn't think it was because it was under cooked. I am at a high altitude and just printed your high altitude directions that you posted a few posts up from mine. I will try this again, adjusted. I will let you know. Thanks, Sharan I made this very tasty coffeecake a few weeks ago. My family is lovers of any streusel coffeecake, however, my husband said he thought it was not cooked all the way through. It was a little gooey but I didn’t think it was because it was under cooked. I am at a high altitude and just printed your high altitude directions that you posted a few posts up from mine. I will try this again, adjusted. I will let you know. Thanks, Sharan

]]> By: marie polito http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13360 marie polito Thu, 23 Apr 2009 16:15:59 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13360 Can I double this Cinnamon streusel coffeecake recipe and put this into a lager pan (like a sheet cake pan but deeper? This is the best Coffee Cake Ever !<b> Doubling a recipe is always an experiment. Usually it works if you check you math carefully. Mary @ KAF </b> Thank you, Marie Polito Can I double this Cinnamon streusel coffeecake recipe and put this into a lager pan (like a sheet cake pan but deeper? This is the best Coffee Cake Ever ! Doubling a recipe is always an experiment. Usually it works if you check you math carefully. Mary @ KAF
Thank you,
Marie Polito

]]> By: Bob Marra http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13358 Bob Marra Thu, 23 Apr 2009 15:55:52 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13358 Getting ready to make this cake. I was a little concerned about how crunchy the topping is. The answer from Molly was "Hi Catherine, Glad you liked the cake. Eliminating the water in the streusel will make it softer. Molly, KAF baker." What water? There is non listed in the ingredients or directions. Am I missing something? <strong>Hi Bob - I redid the directions for the streusel, to make it softer, so that comment no longer applies. Thanks, I'll delete it - PJH</strong> Getting ready to make this cake. I was a little concerned about how crunchy the topping is. The answer from Molly was “Hi Catherine, Glad you liked the cake. Eliminating the water in the streusel will make it softer. Molly, KAF baker.” What water? There is non listed in the ingredients or directions. Am I missing something?

Hi Bob - I redid the directions for the streusel, to make it softer, so that comment no longer applies. Thanks, I’ll delete it - PJH

]]> By: Teresa http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13192 Teresa Sat, 18 Apr 2009 17:05:49 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-13192 I need to make a breakfast treat to take to a meeting at work.I want to make this cake in the round paper bakers I have on hand (no clean up required). Do I need to adjust the recipe? Will it work? <strong>Don't know, Teresa. What size are the bakers? It'll work, I'm sure, but you'll need to adjust the time, and may not be able to add that center layer easily if the bakers are too shallow... PJH</strong> I need to make a breakfast treat to take to a meeting at work.I want to make this cake in the round paper bakers I have on hand (no clean up required). Do I need to adjust the recipe? Will it work?

Don’t know, Teresa. What size are the bakers? It’ll work, I’m sure, but you’ll need to adjust the time, and may not be able to add that center layer easily if the bakers are too shallow… PJH

]]> By: Kathy http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-12890 Kathy Wed, 08 Apr 2009 16:07:05 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-12890 I made this coffee cake last evening; covered it with foil, and baked it this morning before I came to work. It is very good and my co-workers are very pleased with the results. It is a keeper! I made this coffee cake last evening; covered it with foil, and baked it this morning before I came to work. It is very good and my co-workers are very pleased with the results. It is a keeper!

]]> By: Merebeth Scott http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-12762 Merebeth Scott Sat, 04 Apr 2009 20:34:28 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-12762 I'm anxious to try the coffee cake recipe! I live in Aurora, Colorado; should I follow high altitude recipe adjustments? Also, do you think this recipe would work in a bundt-type pan? <strong>Hi Merebeth - Please take a look at our <a href="http://www.kingarthurflour.com/recipes2008/high-altitude-baking.html" rel="nofollow">high altitude baking adjustments</a>. And yes, I think it would work well in a bundt-style pan - I'd be guessing at size, but don't fill it any more than about 2/3 full. Maybe a 9 1/2" to 10? pan? 10- to 12-cup? Good luck - PJH </strong> I’m anxious to try the coffee cake recipe! I live in Aurora, Colorado; should I follow high altitude recipe adjustments? Also, do you think this recipe would work in a bundt-type pan?

Hi Merebeth - Please take a look at our high altitude baking adjustments. And yes, I think it would work well in a bundt-style pan - I’d be guessing at size, but don’t fill it any more than about 2/3 full. Maybe a 9 1/2″ to 10? pan? 10- to 12-cup? Good luck - PJH

]]> By: Kristine http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-9438 Kristine Wed, 21 Jan 2009 19:33:54 +0000 http://blog.kingarthurflour.com/2008/10/13/the-722-bailout-cinnamon-streusel-coffeecake/#comment-9438 I wanted to make this cinnamon streusel coffeecake. I dont have sourcream on hand and wanted to make this today. Can I subsitute anything for it? I dont have buttermilk or yogurt either. <strong>Hi Kristine, Hmmmm, without sour cream or yogurt the cake's texture and tenderness won't be the same. Probably best to save this recipe for another day to get best results. ~ MaryJane</strong> I wanted to make this cinnamon streusel coffeecake. I dont have sourcream on hand and wanted to make this today. Can I subsitute anything for it? I dont have buttermilk or yogurt either.
Hi Kristine,
Hmmmm, without sour cream or yogurt the cake’s texture and tenderness won’t be the same. Probably best to save this recipe for another day to get best results. ~ MaryJane

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