Comments on: Buttermilk Coffee Cake

By: Karen Montmeny

Karen Montmeny — Sat, 27 Feb 2010 03:41:01 +0000

I was really excited about finding a soaked coffee cake but I found this recipe to be super sweet and the olive oil a little strange…
So I omitted the honey and used 1/2 cup rapadura instead (I’m sure you could play with different combinations of these). Soaked flour with buttermilk and coconut oil, ran it through the blender with rapadura in the morning and then added the rest of the ingredients. I also added some water and will use this to soak the flour along with the buttermilk next time. In the morning I melted butter and used that instead of the olive oil. The final result was heavenly- really light and tasty…we’ll see if I can pull it off again : )

By: Lindsay

Lindsay — Tue, 11 Aug 2009 10:24:10 +0000

That could have definitely had an effect.

By: Lindsay

Lindsay — Tue, 11 Aug 2009 10:23:48 +0000

No, it is not off. I originally made this in a 13×9 pan, so you could try that. The main key here is not to overmix your batter. I have found that will result in a dense coffeecake that really does not bake entirely.

By: Selena

Selena — Mon, 10 Aug 2009 14:49:57 +0000

I am wondering if your measurement for flour is off in this recipe. Your recipe for the chocolate coffee cake only calls for 1 1/2 c flour and is baked in an 8×8.Yet, the buttermilk is 2 1/4 c flour and still baked in an 8 x 8. Maybe that’s the issue?

By: Selena

Selena — Mon, 10 Aug 2009 12:52:38 +0000

I had the same thing happen as Christy & Emily! I had to cook it for about an hour and 10 minutes. It went over the pan and had a crusty top after 45 minutes. We just decided to be patient and eventually we got to eat it.

I do have a couple of questions. I soaked it per your instructions, but did not take any of the batter out for the topping. I quick whipped up a homemade topping that I do and added it to the top. I’m wondering if that’s why it ran over???

By: Lindsay

Lindsay — Tue, 07 Jul 2009 23:30:47 +0000

I use sucanat all the time as well! I just use whatever one is one sale!

By: Melissa

Melissa — Tue, 07 Jul 2009 21:42:05 +0000

So funny, I make this exact coffee cake only with sucanat instead of rapadura. I occasionally find rapadura on sale through the co-op and use it, but with 10 in the house, it’s not always practical!

By: Emily

Emily — Tue, 09 Jun 2009 14:34:42 +0000

Christy, I had the same thing happen! I don’t know what happened, but it was a total mess lol. And it overflowed big time out of the pan. Oh well! Live & learn, I suppose. The chocolate coffee cake is wonderful, though. A definite keeper in our house.

By: Christy

Christy — Thu, 16 Apr 2009 14:22:48 +0000

Oh my goodness, I don’t know what on earth happened, but this is probably my worst cooking disaster ever. The timer beeped, I opened the oven… and found a soupy disaster! Its seriously soup, with a thin crusty layer on top??? I’m so confused (but laughing).

By: Francesca

Francesca — Sat, 11 Apr 2009 15:30:50 +0000

I just delivered my second baby. A good friend of mine brought me this coffee cake while in the hospital. Saved me about 2am one night. I needed something right then and reached for it — WOW!! Delicious and satisfied my very immediate need. (Amazing how nursing revs up the metabolism at all hours!!) Anyway, she told me about your site and I’m enjoying it so. Blessings!!