tasty but pasty / sour cream butter cake

So, I had a bunch of yolks leftover from making the buche, so I decided to use them on the Sour Cream Butter Cake (page 35).  The ingredient list is simple, and is a typical 3 step cake: mix the dry ingredients, add butter and some liquid, then add the remaining liquid ingredients in batches.  Plus I figured you can't quite go wrong with a sour cream cake. Turns out I was somewhat mistaken, but I did deviate somewhat from the instructions, so I'll have to try this again.  Because my springform pan is black/glass, I baked the cake at 325 for longer.  I covered the top with foil to prevent overbrowning at 45 minutes, but forgot to grease the foil, so it lifted up the surface of the batter and I think interfered with the baking of the center.  I baked for a total of 65 minutes, and still the very center was not fully baked.  The resulting crumb was definitely pasty right after baking, but I let the cake sit as suggested in the book, and, as foretold, much of the pastiness was gone the day after.  Still, I felt the crumb was too dense and not fluffy enough for my taste.  The flavor of the cake is outstanding, though.  So, if texture is less of a priority for you than great flavor, I think this cake is a win, particularly because it's so easy to bake.  I think I may try it one more time at 350 and see how it goes.

 

Ratings:

Overall - 6

Crumb - 4 / too dense and slightly pasty

Flavor - 8 / great mellow flavor, not too buttery

Appearance - 6 / had to dock points for the uneven surface, but that was my own fault; it browns nicely otherwise

Ease of baking - 8 / a very simple cake, no extra steps involved

 

Details:

Bakeware - 9" springform pan (black/glass bottom)

Oven temperature - 325 degrees

Bake time - 65 minutes

Notes - Top covered with foil at 45 minutes.  Cooled 15 minutes in pan on rack before unmolding.  Cake tastes best after being allowed to sit overnight.

 

 

 

it begins / sour cream coffee cake

So, I have already been baking out of The Cake Bible (as well as Rose's Heavenly Cakes) for a couple of months now, but I haven't been totally diligent about documenting, so we'll start over for the most part.  I'll begin with the sour cream coffee cake (page 90).

This is an egg yolk-only recipe, and uses sour cream as the liquid base.  Generally, I have been a big fan of Rose's sour cream recipes, as it gives the cakes a nice, moist, silky texture.  The cake is simple to prepare, but does require a food processor or mini-prep to make the streusel topping and filling.  My feelings toward coffee cake had been rather lukewarm, but this recipe is definitely a hit.  The crumb is soft and not too dense, the sweetness is just right, and the streusel provides a great crunch.

Ratings:
Overall - 8
Crumb - 8 / moist and light
Flavor - 8 / not too sweet
Appearance - 7 / edges came out a little lumpy and it could have used more streusel topping
Ease of baking - 6 / the streusel takes some extra prep time, but the cake itself couldn't be easier

 

Details:

Bakeware - 9"x2" black/glass springform pan

Oven temperature - 325 degrees

Bake time - 75 minutes

Cool time - 10 minutes in pan on rack

Notes - Cake pan covered with foil at 45 minutes to prevent overbrowning.  For future reference, I would make more streusel topping, in order to cover the whole top and avoid the lumpy edges.  Also, I might try adding apple slices as suggested in the book.