morning and it is delicious. Very tender and moist and I just love cranberries. Just perfect with a cup of coffee in the morning. Thanks for the recipe.http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=245964
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Att: wigs, I made the Sour Cream Cranberry Coffee Cake this
- Thread starter orchid
- Start date
Orchid, I'm so very glad U liked this coffee cake. I thought it was delicious, & I was only able
to taste of few of my stuck crumbs in the pan! I was scrambling to "unstick" the stuck part and reassemble the cake so my snafu wouldn't show as this was a recipe given to me to make by a catering client who had never before tasted it. She'd seen it in a cookbook and thought it sounded interesting. Her one direction to me was to leave out the wheat germ. Well, I knew the wheat germ would add a nutty flavor so I checked for subs for it on the Internet, and ground flax seed kept coming up. Voila, I had crushed flax seed on hand in our freezer! After my catering client had served this coffee cake to her guests and eaten a slice herself, she told me later it was VERY GOOD and asked, "Now you DID leave out the wheat germ, right?" Of course, I assured her I had left out the wheat germ, but I also informed her I had put in ground flax seed instead! She did a double take as I'm sure she didn't expect me to substitute anything, but I knew I needed to make up that wheat germ with SOMETHING and not merely 'leave it out'. I told her that IMHO the wheat germ would have only added a faint nutty flavor, and there wasn't that much of it in the recipe to make the whole cake taste like straight wheat germ. It was too cute to see her reaction!
to taste of few of my stuck crumbs in the pan! I was scrambling to "unstick" the stuck part and reassemble the cake so my snafu wouldn't show as this was a recipe given to me to make by a catering client who had never before tasted it. She'd seen it in a cookbook and thought it sounded interesting. Her one direction to me was to leave out the wheat germ. Well, I knew the wheat germ would add a nutty flavor so I checked for subs for it on the Internet, and ground flax seed kept coming up. Voila, I had crushed flax seed on hand in our freezer! After my catering client had served this coffee cake to her guests and eaten a slice herself, she told me later it was VERY GOOD and asked, "Now you DID leave out the wheat germ, right?" Of course, I assured her I had left out the wheat germ, but I also informed her I had put in ground flax seed instead! She did a double take as I'm sure she didn't expect me to substitute anything, but I knew I needed to make up that wheat germ with SOMETHING and not merely 'leave it out'. I told her that IMHO the wheat germ would have only added a faint nutty flavor, and there wasn't that much of it in the recipe to make the whole cake taste like straight wheat germ. It was too cute to see her reaction!
Actually, we've both decided to leave out the wheat germ. We
are just not that crazy about the taste and we don't honestly care if it's really good for you. I had both wheat germ and flax seed but I went with the wheat as the recipe was written. I use both wheat and flax in granola that I make and it is fine but we have decided it just kinda takes over in the cake. I'll either use the flax next time or leave it out. Do you think it is necessary to replace it?
are just not that crazy about the taste and we don't honestly care if it's really good for you. I had both wheat germ and flax seed but I went with the wheat as the recipe was written. I use both wheat and flax in granola that I make and it is fine but we have decided it just kinda takes over in the cake. I'll either use the flax next time or leave it out. Do you think it is necessary to replace it?