Reader Diane asks: Your Crumb Coffee Cake seems to be constructed similarly to the muffin method. I thought with the muffin method you are supposed to barely stir it after adding the wet ingredients. So whats’s with all the beating? I love that question! In fact the method I’m using for this cake is the […]
READ ONThough Danish-style coffee cakes are very close to my heart, I must confess that there’s nothing like the comfort of a piece of simple “crumb” cake with a nice hot cup in the morning. Make this exactly as you would a layer of butter cake. The formula is: 7 ounces (1 1/3 cups) all-purpose flour […]
READ ONThe word is often confused with “strudel” here in the States, but they’re not even close to the same thing. Strudel is of course a type of layered pastry that hails from Austria. Streusel is a crumb topping that was first popularized in Germany. The word itself means “scattered” or “sprinkled”, or more literally “strewn.” […]
READ ON…but it’s not a Danish-style, it’s a classic crumb-cake style, which I couldn’t really ignore during coffeecake week. Plus I promised reader Kristin that I’d do something with streusel. Recipes are coming up!
READ ONThe photos are flying furiously this week, but I wanted to interrupt for a moment to mention that last night I finally got around to a task I’ve been avoiding for years: clearing out my blog roll. For too long now I’ve added and added to it, rarely bothering to check for broken links or […]
READ ONCome on baby let’s do the…oh that’s too corny for Wednesday morning. The twist can be an intimidating thing for beginning coffeecake shapers, since it’s sort of like open heart surgery on a piece of dough. The first time you do it you feel like all you’re doing is making a big mess. But as […]
READ ONIf you’re looking for a coffeecake that will amaze your friends and terrify your enemies, this is the one. Actually quite simple, it will make you look like a true master of the breakfast pastry-shaping arts. It works very well with chocolate. Start by making a simple filling out of three ounces of chocolate and […]
READ ON…asks reader Sasha. And if not, can the cracks themselves be painted with egg wash to hide them? Both of those are good questions. Laminated pastries are prone to surface cracks because of the sheer thinness of the layers. Oven heat makes them brittle and prone to breaking and separating as the interior of the […]
READ ONJust like the kind that comes in the box at the grocery store, only much, much, much, much better. This is the easiest kind of all to shape, and can be filled with pretty much anything from jam to chocolate to cheese to fruit. This one will be raspberry. Start with about a third cup […]
READ ONAll the shapes I’m about to show you have a common point of origin: a roughly square piece of Danish pastry dough. So instead of having a 6-shot intro for every coffee cake tutorial, I thought I’d make things easy and put the rolling tutorial into just one post. Start with your dough piece, about […]
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