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Coffee Cake throwdown-- Michael's or Cafe Beaujolais? :)
- Thread starter monj
- Start date
They're both supposed to be great, so this is a hard decision. I haven't made either one of them,
since I like fruit in my coffee cakes. Some of my favorites are: Tons of Blueberry Coffee Cake, Raspberry Cream Cheese Coffee Cake, Streusel Topped Triple Berry Coffee Cake, and Strawberry Coffee Cake.
Orange Marmalade Coffee Cake is good too, but a little too sweet for me.
since I like fruit in my coffee cakes. Some of my favorites are: Tons of Blueberry Coffee Cake, Raspberry Cream Cheese Coffee Cake, Streusel Topped Triple Berry Coffee Cake, and Strawberry Coffee Cake.
Orange Marmalade Coffee Cake is good too, but a little too sweet for me.
I've made both....Cafe's more often simply because I had that recipe for years.
Michael's is very good...the crumb topping is layered through the cake, while the Cafe version is dropped on top. Both have a soft crumb that's perfect.
I do have to say that I reduce the sugar a bit in the Cafe version now and almost always sprinkle chocolate chips on the last 5 minutes so they melt slightly.
It seems to take longer to cook than it says, at least for me.
Michael's is very good...the crumb topping is layered through the cake, while the Cafe version is dropped on top. Both have a soft crumb that's perfect.
I do have to say that I reduce the sugar a bit in the Cafe version now and almost always sprinkle chocolate chips on the last 5 minutes so they melt slightly.
It seems to take longer to cook than it says, at least for me.
Mo, I'd have to say a winning factor is serving it slightly warm. If I'm
bringing a 9x11" pan into work, I measure out all the ingredients the night before, even blending in the oil mix and separating it.
Next morning, I'm up at 5:00, mix the batter and pop it into the oven and 45 minutes later, wrap it in a heavy bath towel (top open). Then I have an hour drive into work.
Folks are eating it around 7:30 to 8:00 and it still has a residual warmness to it.
I enjoy it all day long, but that first warm bite is the best.
bringing a 9x11" pan into work, I measure out all the ingredients the night before, even blending in the oil mix and separating it.
Next morning, I'm up at 5:00, mix the batter and pop it into the oven and 45 minutes later, wrap it in a heavy bath towel (top open). Then I have an hour drive into work.
Folks are eating it around 7:30 to 8:00 and it still has a residual warmness to it.
I enjoy it all day long, but that first warm bite is the best.
I'm pretty much a coward. I only reduce the brown sugar by 1/4C.
When I ask folks at work if it's too sweet, they say no. Go figure.
I also re-read the recipe and noticed two things:
1. I never use the full amount of cinnamon...I don't add the extra dose in the topping.
2. In the notes, I say I don't cook it as long as it says. So now I'm confused because I thought I had to cook this one longer. Best check it carefully before removing.
PS: Your house is gonna smell so good!
When I ask folks at work if it's too sweet, they say no. Go figure.
I also re-read the recipe and noticed two things:
1. I never use the full amount of cinnamon...I don't add the extra dose in the topping.
2. In the notes, I say I don't cook it as long as it says. So now I'm confused because I thought I had to cook this one longer. Best check it carefully before removing.
PS: Your house is gonna smell so good!