ISO: ISO Joe - I made the Brown Sugar Buttermilk Coffee Cake recipe you posted - very nice!

[lisainla]

Very easy to put together, and not overly sweet. I added a ~1/2 tsp of Penzey's Cake Spice to the topping, and next time will add some cinnamon.

Yum!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=78493

 

[joe]

Great! I love that recipe, especially when I have a group of teens to feed.

I like using dark brown sugar--it cuts down a bit on the perceived sweetness I first commented about.

 

[lisainla]

I didn't pack the sugar, based on your notes in the recipe. I like the idea of dark

brown sugar, it would add a bit more molasses-y flavor to the cake.

I'm going to freeze some and see how it holds up.

 

[erininny]

Joe, could you use one 8" square pan for this, and use the streusel as a middle layer?

 

[joe]

it rises quite a bit. I don't think it would fit. Also, the streusel might not get crisp

if it is not on top.

But you could do it in two 8" pans.

 

[erininny]

Thanks, Joe. (Alas, I have only one 8" pan. Looks like I'll just halve the recipe.)

 

[angak1]

what about an 8" round? make a square and a round to freeze?

 

[joe]

Halving would work. Do you have a 9 x 13 Pyrex dish? That's what I use.

 

[lisainla]

I also used a 9 x 13 Pyrex. These would work as muffins, too, don't you think?

 

[erininny]

Nope, only one square. I am lacking in the pans department (all my good pans are in Prague). smileys/frown.gif

 

[erininny]

This, I have. smileys/smile.gif Will give it a shot!