I am more of a cook than a baker, but my husband likes to eat something sweet for breakfast so I try to make him coffee cake type cakes on a somewhat regular basis. Sometimes they are great but more often they end up a little on the dry side. Not gagging dry, but not box cake moist either (sorry, but it's true. Those preservatives do some good work!)
My first question is, if you have a terrific, foolproof crumb cake recipe, will you please share it? He's from NJ and loves the ones that are a nice mix of cake and crumb but definitely a strong crumb showing.
Second, any advice on the moistness of cake would be greatly appreciated. I don't have a great oven and it seems like generally if I take it out much earlier, it's too wet in the middle and collapses a little in the center when I take it out. But maybe that's the best solution? I follow recipes relatively closely.
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