The Original Pin
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| http://pixelatedcrumb.com/2011/09/13/chocolate-chip-peanut-butter-pound-cake-with-peanut-butter-glaze/ |
Oh that looks fantastic. Good thing my birthday's coming up!
The Pinstrosity
"The good news is that it was delicious! The texture was nice, minus the breakage with a slightly sweet taste. The glaze was perfect. Just peanut buttery enough!"
But can this cake be made without it crumbling?
The reviews are mixed, but it seems like many are able to get this to work. From the comments and notes by the author it seems like you need to do a few key things to get this, or any homemade cake really, to work.
- Use the right ingredients and measure properly.
- If it calls for butter, use butter (non-salted) NOT margarine.
- Make sure your scoops are level and your liquids are right. Even an extra 1/2 cap full of flavorings can make a difference in recipes.
- Spray the pan very well.
- Kristen, the author, suggests using a cooking spray that contains flour.
- Check your oven temperature.
- You can get handy oven thermometers for decently cheap to make sure your 350 is really 350.
- Test the cake for doneness before removing from the oven.
- Knife, toothpick, skewer, whatever works.
- Kristen said, "Check on the cake at 1 hour to make sure it's not browning too quickly on top. If it is, just place a piece of foil loosely over the top of the pan."
- Remove carefully.
- Let it cool for 20 minutes before trying to remove the cake from the pan.
And, if you need more help with using bundt pans, removing a bundt cake from the pan, or how to decorate a bundt cake, check out this link.
I think I'll try this and cook it in two loaf pans instead of the bundt pan. It won't look as pretty but will cook faster and more evenly.
ReplyDeleteOh darn. I may just have to come help you taste test it. :)
DeleteI only use unsalted butter for baking if the recipe calls for it. Otherwise if it says 'butter', I use regular salted butter. And speaking of butter, that's the only way I was taught to grease pans when I was a kid and watched my mom and grandmother bake. I've never made a bundt but I think I'd rather take the time to grease the pan with butter. This recipe would probably be good in any cake-like form - muffins, bundt, loaf, glass dish....
ReplyDeleteI kind of feel like the cake batter recipe is missing a cup of milk. Going from other pound cake recipes I've made, you would add a cup of milk alternately with the dry ingredients after creaming the butter and sugar and incorporating the eggs.
ReplyDeleteMost recipes call for unsalted butter and then add salt. I usually use salted butter and then skip the added salt. Haven't had anything come out too salty yet. I do this because salted butter keeps longer, and I just don't usually bake enough to go through my butter quickly. (the Christmas holidays are the only time it's really worth it for me to by the unsalted kind..bring on the cookies!)
ReplyDeleteA big problem is the chocolate chips, if you add them to the batter you are asking for a stuck bundt cake. The best thing to do is pour in 1/2-2/3 of the batter then sprinkle 3/4 of the chips on the batter, top with the rest of the batter and then the rest of the chips. This allows the chocolate to fall through the batter, but not all sink to the bottom causing the cake to stick. Another method is to use mini chips mixed through the batter, but I don't like the smaller chips (less chocolate flavor in each bite). I've made a similar cake for years and this is how it's been perfected.
ReplyDelete