Rose’s Sour Cream Coffee Cake
Posted: 18 November 2007 05:41 PM   [ Ignore ]
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I made it the other day, and the flavor was fabulous but I was wondering if anyone else found it dry like I did.  When I measured out the flour, I may have lost count and put in an extra 1/4 cup of flour (I know, my boyfriend has recommended measuring by weight instead of volume before). So that could be the culprit, but did anyone else find the cake not as moist as hoped? If so, I thought some added milk or eggs next time could help.

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Posted: 18 November 2007 07:55 PM   [ Ignore ]   [ # 1 ]
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I also have found this recipe to be quite moist.  I religiously weigh everything when I bake, however, and I truly believe that makes a huge difference in the finished results!

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Posted: 19 November 2007 03:49 AM   [ Ignore ]   [ # 2 ]
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Thanks for all the quick replies!  I’ll definitely be making this again, AND investing in a scale!  smile  I was reluctant to give it a second go if I’d wind up with another dry cake, but sounds like it was my error.

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Posted: 19 November 2007 09:38 AM   [ Ignore ]   [ # 3 ]
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Let us know how it goes!

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“There is no such thing as reconstituted lemon juice, only reconstituted taste buds.” - Bert Greene

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Posted: 26 November 2007 04:01 PM   [ Ignore ]   [ # 4 ]
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I agree with fresh kid.

1/4 cup flour is a lot of extra flour.  smile

Also, I’ve snuck in an extra tablespoon or two of sour cream when making this cake.  Doesn’t seem to hurt it… and I’d like to think it is just a touch more moist.

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Posted: 28 November 2007 09:28 PM   [ Ignore ]   [ # 5 ]
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I agree about weighing to measure ingredients.  No matter how wonderful the recipe or cookbook I think a little less of it if weight measurements are not given.  Extra marks are given if volume, imperial, and metric are covered!

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