Re: Brown Sugar Coffee Cake,New Year's Success and a question...........
01/02/05 01:33 PM
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Dear Rose;
Wanted to let you know I made this cake twice since you posted it-I can't believe how easy it was to make.The first time I made it I made a single receipe using Smart Balance Light as the "butter" in the topping.I loved it and so did most of my family(except my brother,who bitched that it was a "freakish cake with no fat in it."His culinary sensibility was offended.........)The one complaint I got from everyone was that it wasn't sweet enough.So come New Year's,I made it again with the following modifications:1)I doubled the reciepe to make a double layer crumb cake,2)I doubled the amount of white sugar in it and 3)I used the simple icing receipe for the Holiday Christmas Trees posted here(4 egg whites and 4 cups of powdered sugar whisked together in an electric mixing bowl on high speed).I then layered the bottom crumb cake with the icing and topped it with the second layer and spread the icing over the sides of the cake.IT WAS A HUGE HIT-WONDERFULLY SWEET AND LIGHT AND TASTY.I'm gonna make this often,it's too easy NOT to! While I'm on the subject,I made one of the cornbread reciepe's posted here as well-it too went wonderfully,everyone can't stop eating it,even my mother who's Crohn's is SO bad she cries from the pain of eating pasta sometimes was able to eat it with no problem.My one question-the cornbread SEEMS to be going a bit "funny" on the second or third day without refrigeration-which is so wierd since the cornbread contains so little fat! The only major difference in the reciepe was I used corn oil instead of canola oil for the small amount of oil needed.The only possible reasons I can think of is that either the fresh cornmeal(in the paper bag) and/or the soy milk in the breads can go rancid.I didn't think it could that quickly.What does everyone here think?
Sincerely,
Andrew L.
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