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New old-fashioned coffee cake from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe by Joanne Chang and Christie Matheson

  • ground cinnamon
  • crème fraîche
  • cake flour
  • ground ginger
  • granulated sugar
  • pecans
  • eggs
  • butter
  • ground cloves

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Notes about this recipe

  • anya_sf on September 25, 2018

    Good, but not great like I was expecting. I tested the cake after 70 minutes (with a cake tester), but it wasn't quite done, and then the top sank in the middle. The filling ended up sinking around the outer edge and bottom. The cake got quite brown and crusty around the edges due to the long baking time. The only tube pan I have with a removable bottom is a lightweight angel food cake pan, which I used, but next time I'd try a different pan and lower oven temperature. I ended up serving the cake upside-down to hide the sunken top. The filling was very tasty and cake crumb very fine and tender. The Cake Bible coffee cake turned out better for me.

  • yvettehenderson on September 10, 2017

    Excellent flavours and texture. One of my favourites

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