My first outing with my brand new cookbook Homemade Decadence by Joy the Baker was her delicious sounding Sour Cream Coffee Cake with Brown Butter Glaze. It was a total success flavour-wise – so delicious (you should have seen the size of the slices I was cutting!)… but technically, I totally stuffed up.
Reading recipes all the way through BEFORE beginning to bake has never been a strength of mine. No, far from it. I would say it is a kitchen skill there is some serious room for improvement on!
Normally I am so keen to get on with the fun part – eating the creamed butter, eating the creamed butter with raw egg in it, eating the batter, eating the frosting, eating the finished product – that I tend to hurry the boring stuff, like reading the recipe, ensuring I have the correct ingredients, and ensuring I have the right tin and have properly lined/greased it.
So this time, instead of reading the part where the recipe says ‘sprinkle the streusel on top and loosely swirl it into the batter’ before baking it, I just sprinkled it on top… that’s right, absolutely NO swirling occurred!
The first time I realised something had gone terribly, horribly wrong, was when I went to turn the cake out of the tin after baking it. See the right hand photo above – the lovely looking cake in the tin, covered in delicious, crunchy, nutty, cinnamon-y streusel? Well, now imagine trying to get that baby out without all that delicious streusel falling right off… yes, MAJOR issue!
But – there is a happy ending to this tale of woe. I managed to prise the cake out eventually, not too much of the streusel was lost, AND miracle of miracles, once I had topped the bottom of the cake with glaze (added glaze to the bottom of the cake which was now on the top), I had a cake with TWO tops! I know – how amazing is that… because, as we all know, the top of the cake is far superior in taste, texture and all round cake-y amazingness, so to have not one top but two…?