Any Home Bakers Here?

[sunflour]

Sourdough Coffee Cake Anyone?

Loved those SD blueberry muffins and time to feed the sourdough today. Found this recipe on "Food.com". It is awesome and so quick and easy to bake , much better than throwing away the discard




Sourdough Coffee Cake


INGREDIENTS

• CAKE
  
  • 1 cup sourdough starter ( 8 oz )
  • 1/3 cup vegetable oil
  • 1 egg ( slightly beaten)
  • 1 cup all-purpose flour (4.25 oz of KA AP Flour)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
• TOPPING
  
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar (3.5 oz)
  • 2 tablespoons butter
  • 1 tablespoon flour

DIRECTIONS

1. Combine sourdough starter, oil and egg.
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.**
4. Crumble topping ingredients together (I used a mini prep processor) and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350 degrees.

** Corning Ware - done at 30 minutes**
**(weights) = what I used**

 

[cmom]

If a recipe does not say, then they assume you will be using the standard store egg, which is a large egg. It does not really matter that much for baking though.

Quote:
According to the chart, you are off by a bit with egg sizes. Large stops at 58G. Using 60, which is into the extra large size, two eggs in a recipe is 100 to 116G.
Modern Sizes (USA)

Size Mass per egg
Jumbo Greater than 2.5 oz. or 70 g or >
Extra-Large (XL) Greater than 2.25 oz. or 64-69 g
Large (L) Greater than 2 oz. or 56-63 g
Medium (M) Greater than 1.75 oz. or 49-55 g
Small (S) Greater than 1.5 oz. or 43-48 g
Peewee Greater than 1.25 oz. or 35 g - 42 g

 

[poppycock1974]

Modern Sizes (USA)

Size       Mass per egg   

Jumbo    Greater than 2.5 oz. or 70 g or >

Extra-Large (XL)  Greater than 2.25 oz. or 64-69 g   

Large (L)  Greater than 2 oz. or 56-63 g   

Medium (M)  Greater than 1.75 oz. or 49-55 g   

Small (S)  Greater than 1.5 oz. or 43-48 g   

Peewee  Greater than 1.25 oz. or 35 g - 42 g

Who would've thought it could be so diverse. Thank you guys for all your help. I'll use the USA measurements and as of right now I'll have to use three eggs to get the weight of 2 large eggs but I'll also measure after cracked and beaten to see if adjustments are needed. Either way, this cake will be eaten

 

[cmom]

Sourdough Coffee Cake Anyone?

Loved those SD blueberry muffins and time to feed the sourdough today. Found this recipe on "Food.com". It is awesome and so quick and easy to bake , much better than throwing away the discard




Sourdough Coffee Cake


INGREDIENTS

• CAKE
  
  • 1 cup sourdough starter ( 8 oz )
  • 1/3 cup vegetable oil
  • 1 egg ( slightly beaten)
  • 1 cup all-purpose flour (4.25 oz of KA AP Flour)
  • 3/4 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
• TOPPING
  
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar (3.5 oz)
  • 2 tablespoons butter
  • 1 tablespoon flour

DIRECTIONS

1. Combine sourdough starter, oil and egg.
2. Stir together dry ingredients and add to sourdough mixture.
3. Put dough into greased 9 inch square pan.**
4. Crumble topping ingredients together (I used a mini prep processor) and sprinkle topping on top of batter.
5. Bake for 35 minutes at 350 degrees.

** Corning Ware - done at 30 minutes**
**(weights) = what I used**

I have a similar recipe but I put blueberries in it too. I guess you could add bits of most any fruit. For my topping I use ½ cup flour. I use my food processor too to blend the topping ingredients.

 

[sunflour]

I have a similar recipe but I put blueberries in it too. I guess you could add bits of most any fruit. For my topping I use ½ cup flour. I use my food processor too to blend the topping ingredients.

It was your Blue Berry SD muffin recipe that got me hooked...

For your topping - what do you add to the 1/2 cup of flour?

 

[cmom]

Quote:
The butter, sugar and cinnamon. I have used both white and brown sugar. What ever is handy.

 

[appps]

According to the chart, you are off by a bit with egg sizes. Large stops at 58G. Using 60, which is into the extra large size, two eggs in a recipe is 100 to 116G.

They forgot to tell the manufacturers lol

I'm not sure I've seen smaller than 60g which is what I've always bought and considered normal sized because it's sort of the main one sold. Going up from that would be what I'd consider an extra large egg.

 

[ronott1]

They forgot to tell the manufacturers lol


I'm not sure I've seen smaller than 60g which is what I've always bought and considered normal sized because it's sort of the main one sold. Going up from that would be what I'd consider an extra large egg.

As posted previously, It really does not matter for baking if the size is a bit off.

Eggs are not for adding moisture alone. The proteins in the whites act as a levener and the oil in the yolk adds softness.

This might help--after figuring out what a small and medium egg is:

http://convert-to.com/720/chicken-eggs-5-sizes-conversion-plus-nutrients-values.html

(This is for the person that was asking about using smaller eggs in baking--I know it was not Apps)

 

[DigMyChicks]

Sourdough Coffee Cake Anyone? Loved those SD blueberry muffins and time to feed the sourdough today. Found this recipe on "Food.com". It is awesome and so quick and easy to bake , much better than throwing away the discard [COLOR=323333]
Sourdough Coffee Cake

[/COLOR]

[COLOR=323333]INGREDIENTS[/COLOR]

• [COLOR=323333]
• CAKE
  • 
    [COLOR=323333]
  • 1 cup sourdough starter ( 8 oz )[/COLOR] [COLOR=323333]
  • 1/3 cup vegetable oil [/COLOR] [COLOR=323333]
  • 1 egg ( slightly beaten) [/COLOR] [COLOR=323333]
  • 1 cup all-purpose flour (4.25 oz of KA AP Flour)[/COLOR] [COLOR=323333]
  • 3/4 cup sugar [/COLOR] [COLOR=323333]
  • 1/2 teaspoon salt [/COLOR] [COLOR=323333]
  • 1 teaspoon baking soda [/COLOR] [COLOR=323333]
  • 1 teaspoon cinnamon [/COLOR]
  [/COLOR] [COLOR=323333]
• TOPPING
  • 
    [COLOR=323333]
  • 1 teaspoon cinnamon [/COLOR] [COLOR=323333]
  • 1/2 cup brown sugar (3.5 oz)[/COLOR] [COLOR=323333]
  • 2 tablespoons butter[/COLOR] [COLOR=323333]
  • 1 tablespoon flour [/COLOR]
  [/COLOR]

[COLOR=323333]DIRECTIONS[/COLOR]

1. [COLOR=323333]
2. Combine sourdough starter, oil and egg.[/COLOR] [COLOR=323333]
3. Stir together dry ingredients and add to sourdough mixture.[/COLOR] [COLOR=323333]
4. Put dough into greased 9 inch square pan.**[/COLOR] [COLOR=323333]
5. Crumble topping ingredients together (I used a mini prep processor) and sprinkle topping on top of batter.[/COLOR] [COLOR=323333]
6. Bake for 35 minutes at 350 degrees.[/COLOR]

[COLOR=323333][COLOR=FF8C00]** Corning Ware - done at 30 minutes**[/COLOR][/COLOR] [COLOR=FF8C00]**(weights) = what I used**[/COLOR]

Yum sunflour, I would love some!!

 

[sunflour]

Yum sunflour, I would love some!!

Wish I could share, but it's almost gone

The butter, sugar and cinnamon. I have used both white and brown sugar. What ever is handy.

Thanks...this only added a small amount of flour - and more might have helped avoid the "pits" on the top.

I still have Peaches in the freezer, so next time might try those with same recipe.