Extra crumb snacking cake from Snackable Bakes: 100 Easy-Peasy Recipes for Exceptionally Scrumptious Sweets and Treats (page 65) by Jessie Sheehan

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Notes about this recipe

  • Pandan on October 09, 2024

    This was good, but I have had better coffee cakes (Sohla El-Waylly’s from “Start here” is much better). I baked mine in a 9 inch round pan because my 8 inch pans were already occupied with other snacking cakes. I reduced the sugar in the batter by half which was totally fine and kept the amount of sugar in the crumb which worked for me. I also agree that there was too much crumb. Although I love crumbs a lot of them fell off when trying to eat it.

  • Astrid5555 on April 29, 2023

    Based on the other two reviews I reduced the sugar in the topping by 20% and they were perfect.

  • bwhip on April 11, 2023

    Had potential, but the topping is at least double the quantity it should be (to my taste, anyway), and quite dense and heavy. Cake was fine, but just completely overwhelmed by the topping. I set the timer for 55 minutes, but it was fully baked a few minutes before that.

  • Kinhawaii on December 03, 2022

    Good tender cake but a little too sweet for me because of the topping…which was definitely extra thick. I think I should have left it in a few minutes more past 55- the toothpick came out clean (but maybe the crumbs wiped it) & the center didn’t quite bulge but plateaued. It later sunk a little in the middle & looked damp but tasted ok. I notice in the photo in the book it’s slightly dipped too.

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