EASY MORNING COFFEE CAKE
This is a quick and easy dessert that my mother used to make. I added more cinnamon though.
This is a quick and easy dessert that my mother used to make. I added more cinnamon though.
- Carbohydrate 418.206868333333 g
- Cholesterol 1195.543 mg
- Fat 441.789012083333 g
- Fiber 11.8055995510419 g
- Protein 51.4080641666667 g
- Saturated Fat 252.079254708333 g
- Serving Size 1 1 Recipe (1134g)
- Sodium 8428.16670833333 mg
- Sugar 406.401268782291 g
- Trans Fat 30.4316126666667 g
- Calories 5786 calories
Step-by-step
- Grease round pan 9 x 1 1/2 inches.
- Mix ingredients.
- Beat 30 seconds.
- Spread in pan.
- Sprinkle with topping.
- Bake at 350 degrees for 25 minutes or until brown.
Beating the Batter Without Overworking
Watch the clock the moment the wet and dry components meet because beating past the thirty-second mark develops the gluten in the biscuit mix and yields a tough crumb rather than a tender cake. Overmixing remains the primary culprit behind dense, heavy pastries that fail to rise properly in the oven. Whisking the egg, milk, and butter thoroughly before incorporating the dry base ensures even distribution without requiring excessive mechanical agitation.
The Danger Point in the Oven
Baking at 350 degrees requires strict visual monitoring because a standard round pan measuring nine by one and a half inches concentrates heat rapidly at the edges while the center lags behind. Pull the pan out the exact moment a wooden toothpick inserted into the thickest part emerges clean with perhaps a few moist crumbs clinging to it, since leaving the pastry in the heat for even three extra minutes transforms the interior from tender to desiccated. Smelling butter and toasted brown sugar signals the final stages of baking, but visual cues always trump arbitrary clock times.
Adjusting Yields and Proportions
Doubling this formulation inside a single nine-inch pan creates structural disasters because the batter overflows the rim before the center can conduct heat safely. Baking separate batches or utilizing a larger nine-by-thirteen-inch vessel maintains the proper depth required for even heat penetration without altering the fundamental ratios of fat to flour.
