Hmmm.
06/22/06 03:11 PM
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Sand
Reged: 12/13/04
Posts: 4490
Loc: West Orange, NJ (IBS-D)
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I made this today and the cake part tasted fine, but it didn't really rise and was awfully dense. The baking powder I used was fine 3 days ago when I made pancakes with it, so I don't think that could be it.
Because of the buttermilk in it (well, or vinegar, I guess), I would think that you also need some baking soda.
Thanks. I double-checked the recipe and there's no baking soda to be seen. At least I know my eyes aren't going. I'm not much for free-form ingredient changes, so I'll just back quietly away from this recipe and go back to blueberry pancakes, blueberry muffins, and blueberry lemon pikelets.
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The topping was way too flour-y. I used soy sour cream instead of soy yogurt. Is it possible that just wasn't enough liquid?
I make "crumb" toppings like this quite a bit and I always use firm margarine -- it doesn't really become all nice and crumby if you try to use something liquidy/gloppy. I can't imagine how the yogurt would've worked that well. I once accidentally melted the margarine before making a crumb topping and it was a mess. The margarine was melted to about yogurt consistency so that's why I'm not seeing how the yogurt would work. The person who posted the recipe said they used a butter sub instead and I think that'd be the best way to go.
The problem with my topping was that it was too crumbly. Well, actually, too floury. My sense was that there wasn't enough goo - or brown sugar either for that matter - for the amount of flour. That's why I thought the yogurt might have worked better since it would have been more liquidy. I think I can see what you're saying though - more liquid would just have made mud. If I did ever make this cake again, I think I'd just use the topping for Heather's Pumpkin Apple Spice Bread. I can get that one to work.
Thanks, Jen.
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[Research tells us fourteen out of any ten individuals likes chocolate. - Sandra Boynton]
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