Thank you ~FRESHKID.
I am referring to Rose’s “The Bread Bible”. This is a great recipe. I used apple this time but I have used pear, blueberries and a combo of blueberries and peaches. I think this is one of the few times the streusel stayed where it belongs. Any help you can give would be greatly appreciated. Thank you.
Good morning. Thank you for the quick reply. I have scrutinized this recipe for proper balance in the dictates of bakiing science.
There is a good reason why the crumbs get swallowed up as you described.
Notice the weight of the fruit quite heavy isn’t it. We need a foundation for it. Notice the limited amount of sourcream. Yet to neutrilize it’s acidity doesn’t require 3/8ths tsp of baking soda. As you know soda is 4X the strength of baking powder. So, the powder is limitmed thinking the soda will provide the lift.
In correct thinking. We need to make the proper adjustments in order for your baked product becomes a viable baked product.
I/8th tsp of soda will suffice for the 1/2, cup of sour cream. You must then adjust the powder to 1,1/4 tsp for the lifting of the apples & to provide the enlargement of the gas bubbles in the dough to provide the strength for the weight of the APPLES as well as the CRUMBS of this baked product.
I hope I explained it in a way that you understand the why your baked product became a disappointment to you.
Enjoy the weekend my friend.
Hi ~FRESHKID and thank you for your help.
Actually, I did notice the amount of leavener seemed small but I never questioned it. The ‘Pointers For Success’ for this recipe specify “It is essential that the oven be hot enough to set the structure quickly to support the crumb topping and keep it from sinking”. I have 3 oven thermometers inside the oven which all concur with the temperature the oven has been set.
I will increase the baking powder to 1 1/4 tsp next time I make this recipe and report my results to you.
I don’t actually use the entire 130g of apple. I slice the apple thinner than 1/4 inch and only use enough apple to create a layer. My dog waits by my feet when I bake this cake because she loves apples and she gets what is left.
I must say though, this cake is even more delicious when the crumbs are forced into the cake. When I did go to a bakery (I never go anymore since I’ve been baking) I always chose the ugly cookies and cakes. I don’t know, they were just appealing to me, more interesting I suppose.
Thank you! Have a wonderful weekend