New old-fashioned coffee cake from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 62) by Joanne Chang and Christie Matheson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • hilarie on January 26, 2022

    My first ever failed Joanne Chang recipe. The cake overflowed my (very normally sized) bundt pan while baking, then collapsed. We tried it anyway, and it's pretty good but has that vague taste of too much baking soda. I'm not one to measure incorrectly... no clue what happened here. Was it something I said? ??

  • 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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