Jewish Coffee Cake Recipe & A Baking Fail (2024)

FAQs

Why is Jewish coffee cake called Jewish? ›

Some history: Yeasted coffee cakes, baked in kugelhopf pans, were somewhat common in European baking generally. As was often the case, Ashkenazi Jewish communities adapted local cuisines and made them their own. Ashkenazi coffee cake, most often made with sour cream, dates back to 17th-century Eastern Europe.

Too Much or Too Soft of Butter

If the butter yields too easily to pressure and appears melted and oily, it will produce a silky batter that rises too soon and collapses. Your cake will have big air pockets and an uneven texture.

Too much flour or too little liquid will cause the batter to be thick and dry, leading to cracking. Overmixed batter may contain air pockets batter which can contribute to cakes cracking.

Applesauce acts much like the fat. It keeps the flour protein from mixing completely with the wet ingredients and forming a rubbery, dense texture. This is what does applesauce do in baking.

Baking soda is most commonly used in cookie and muffin recipes. Baking powder, however, already contains an acid and a base and has a more neutral taste, which works great when baking cakes and bread.

All this means that adding mayonnaise to the cake batter boosts the moisture of the final product—and leaves none of its characteristic taste. Testing showed that using oil or butter instead of mayo made for a drier cake, but keeping the eggs in addition to the mayonnaise improved richness and springiness.

1) You forgot to add baking powder, or you used expired baking powder. 2) Your pan is too big, so the mixture can't rise enough to fill it. Or 3) You over whisked.

What is the biscuit method? ›

The biscuit-method, also used for scones, is prepared by sifting together the dry ingredients including flour, salt, sugar, and baking powder, the fat is then cut into the dry ingredients, and the mixture is folded together with the liquid producing a dense yet flakey texture.

Eggs also contain a variety of proteins that create the structure of a cake, and when beaten, they can act as a leavening agent by adding air to the cake batter. However, if you add too many eggs to your cake batter, then your end result could be spongy, rubbery, or dense.

You may know what you get when you overmix cake batter: a dense cake with tough texture (and maybe some unappetizing gluey streaks as well).

Therefore, a powder added while baking bread and cakes to make them fluffy and soft is baking powder.

Why does oil give cake superior texture? Butter is 18% water, so when the batter is baked, some of its liquid evaporates. Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness.

It is important to note that baking soda is responsible for making cakes and pastries to be light and fluffy. The chemical name and formula of baking soda is sodium bicarbonate and \[NaHC{{O}_{3}}\]. Baking soda reacts with tartaric acid and generates sodium tartrate, water and carbon dioxide.

NaHCO3 in the form of baking powder is added to dough for preparing cake or bread. NaHCO3 on heating with food material decomposes to form CO2 due to which cake or bread becomes light, fluffy and big in size.