tag:blogger.com,1999:blog-7173052990851751381.post3331147339422642395..comments2024-03-27T07:08:12.012-04:00Comments on Food Wishes Video Recipes: Pecan Sour Cream Coffee Cake – Now with More CrumbsChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger50125tag:blogger.com,1999:blog-7173052990851751381.post-60770098103446527322019-08-30T00:14:12.633-04:002019-08-30T00:14:12.633-04:00The best crumb topping. I thoroughly enjoyed the ...The best crumb topping. I thoroughly enjoyed the cake too <br /> Suziehttps://www.blogger.com/profile/00414075174764485185noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70479972024142279192019-08-10T14:57:47.421-04:002019-08-10T14:57:47.421-04:00Chef, This recipe really is fool-proof. I complete...Chef, This recipe really is fool-proof. I completely forgot the ol tappa tappa, and yet it came out fabulous. I made this morning for a gathering of friends and it played to rave reviews. Thank you.Jim McCorisonhttps://www.blogger.com/profile/13287805452129196797noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46673378087829049752019-04-02T15:50:18.385-04:002019-04-02T15:50:18.385-04:00Hey Chef John!!!
I cook and make desserts for my ...Hey Chef John!!!<br /><br />I cook and make desserts for my family and friends. For some unknown reason coffee cake has never been in my repertoire... until now. <br /><br />So I started trolling through my "Chef John" recipe stash videos and came across this one. You made it look delicious and it wouldn't take a lot of time, so I got busy. I didn't even use my stand mixer "gasp". <br /><br />Did the tappa tappa, shaka shaka anx put it in the oven. 30 minutes later... I took it out, checked for doneness and voila it's done. Sigh.... wait till cool. <br /><br />OMG it was so moist,crunchy topping and it tasted divine. Thanks for the great recipie.Lynnhttps://www.blogger.com/profile/04597335541473839004noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-51155796052247461792019-03-23T10:47:49.728-04:002019-03-23T10:47:49.728-04:00Delightful! Exceptionally good!Delightful! Exceptionally good!Amiehttps://www.blogger.com/profile/03777608659220761956noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-85586039511934248142018-12-17T08:49:35.908-05:002018-12-17T08:49:35.908-05:00Chef John, hurray! This came out superbly. Just ...Chef John, hurray! This came out superbly. Just signed up so I can let you know how awesome and simple this is!<br /><br />We're foodies, and this is now our top fave to make and eat. Our authentic tiramisu comes in second (it's yummy, but this is easier to make!). My 10 year old daughter made it for the first time, and brought it to a potluck. It was everyone's favourite! The crumble/filling is to die for. The cake part is moist. Perfection on a dessert plate.<br /><br />*I used walnuts. I toast all my nuts before baking it into anything, they come out nice and crisp and without the bitter flavour. Just about 10 minutes in 400 deg F, check in to make sure it's not burning. I'm sure pecans would be lovely in this.<br />*I also always reduce sugar by a quarter or a half of what's called for in recipes. <br />*I've also made the cake-part with Pamela's gluten-free baking flour, following the flour's cake recipe, but using this crumble recipe. So yummy, I guarantee no one will know it's gluten-free. It's that good.Anonymoushttps://www.blogger.com/profile/05389246585111648866noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-78738753434812907952018-11-14T13:58:26.141-05:002018-11-14T13:58:26.141-05:00Can you use walnuts instead?Can you use walnuts instead?Anonymoushttps://www.blogger.com/profile/17767781801704606245noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-71053093219519810592018-10-21T17:32:40.274-04:002018-10-21T17:32:40.274-04:00I just made 5his today. It definitely deserves an...I just made 5his today. It definitely deserves an "ultimate" in the title.KarlaBhttps://www.blogger.com/profile/17571554968017931589noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2902524302298431502018-05-25T23:42:57.403-04:002018-05-25T23:42:57.403-04:00Hello Chef John!
Made this recipe last night with ...Hello Chef John!<br />Made this recipe last night with my mom! Barely 24 hours later there’s only 1/3 of a cake left!<br />Wish I knew how to share a picture, it came out great!<br />Thank you so much!<br />fousthttps://www.blogger.com/profile/01703111295858287309noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-42601203590502765232017-12-06T07:45:22.976-05:002017-12-06T07:45:22.976-05:00made Pecan Sour Cream Coffee Cake today, it turned...made Pecan Sour Cream Coffee Cake today, it turned out amazing. Great recipe ....thumbs up.Anonymoushttps://www.blogger.com/profile/01143969075707536102noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2953727990472829152017-11-07T08:05:19.749-05:002017-11-07T08:05:19.749-05:00Hi Chef John, is it fine to make the cake and keep...Hi Chef John, is it fine to make the cake and keep it refrigerated overnight? ThanksSSNhttps://www.blogger.com/profile/08946937486267832177noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64497007054622352282017-10-29T03:30:01.228-04:002017-10-29T03:30:01.228-04:00Just finished making this. OMG! This is so freakin...Just finished making this. OMG! This is so freaking good! My girls helped me prep the crumb topping and I could tell they were excited about what the coffee cake would look and taste like. They'll find out in the morning and I'm sure they'll love it. My 1st layer came out really thin, so make sure you really put half the batter in before the middle crumb topping. Also, I used a 9x13 glass pan and it was perfect at 30 minutes. Chef John, I can't thank you enough for making these videos and the blog. You really do make cooking so accessible for beginner home cooks.Anonymoushttps://www.blogger.com/profile/06317029300185380380noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-52425891083738791142017-08-06T20:28:42.978-04:002017-08-06T20:28:42.978-04:00Hi, Chef john I read your blog last 1 year it is r...Hi, Chef john I read your blog last 1 year it is really informative. Your Cream Coffee Cake looks delicious. Today I want to make it but I have no baking soda. Can I make it without baking soda? Thanks for your helping mind. <br />Anonymoushttps://www.blogger.com/profile/15171598854846242615noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7842171354292125162017-01-22T16:46:39.455-05:002017-01-22T16:46:39.455-05:00Made it, loved it but want more nuts/crumb. Emma D...Made it, loved it but want more nuts/crumb. Emma Dupont's invites the idea of halving the cake part and keeping the nut mix the same. Just doubling or adding a half more of the nut mixture or even doubling it is most appealing.Ron Williamshttps://www.blogger.com/profile/00760824786776028504noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33176364989955681532016-12-11T17:56:26.139-05:002016-12-11T17:56:26.139-05:00Thanks again for another winner Chef John. I made ...Thanks again for another winner Chef John. I made this for my boyfriend for his birthday and he loved it! His favourite cake is coffee cake. Since it's just the two of us though, I halved the recipe and baked in a 9x5 loaf pan. At 30 minutes it was perfect. So delicious! <br /><br />So easy to make too :)Anonymoushttps://www.blogger.com/profile/14845576895646276274noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-59815974050615106222016-10-16T20:03:14.436-04:002016-10-16T20:03:14.436-04:00This comment has been removed by the author.Anonymoushttps://www.blogger.com/profile/14845576895646276274noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81794106117311823552016-09-02T16:40:31.316-04:002016-09-02T16:40:31.316-04:00I love a good coffee cake. This also adapts well t...I love a good coffee cake. This also adapts well to a fall version by adding some additional ginger and nutmeg to the topping and a cup of canned pumpkin to the cake.Rosalie Lingohttps://www.blogger.com/profile/02344014610032049123noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-60636043929021190122016-07-17T16:02:45.045-04:002016-07-17T16:02:45.045-04:00Just baked the coffee cake this morning and I'...Just baked the coffee cake this morning and I'm currently at the hardest part -- waiting for it to cool. Leaving the house for a long walk because the delicious aroma coming out of the pan is killing me. <br /><br />Just FYI -- baked in a glass 9x13 Pyrex pan, and it took 39-40 minutes until a wooden skewer (ok, ok, disposable wooden chopstick) came out clean. Hope that helps someone else, because 9x13 is generally a bit more common in the US vs 8x12. Nickhttps://www.blogger.com/profile/11955390024771050214noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-10634559795356627522016-05-30T12:00:14.115-04:002016-05-30T12:00:14.115-04:00This is an amazing cake. We did substitute Vanilla...This is an amazing cake. We did substitute Vanilla Yoghurt for the sour cream and it came out great. We subscribe to your videos on YouTube and look forward to the new ones surely on their way soon!AMAIhttps://www.blogger.com/profile/03853958952201543776noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56045557491158894232016-05-20T11:33:51.517-04:002016-05-20T11:33:51.517-04:00Thanks ThisIsSiri and Sarah for providing metric m...Thanks ThisIsSiri and Sarah for providing metric measurements, very useful! Anonymoushttps://www.blogger.com/profile/17507447253130873856noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-84789880168919486742016-04-19T10:26:06.168-04:002016-04-19T10:26:06.168-04:00I made this the other day, and it was a hit! It wa...I made this the other day, and it was a hit! It was also really easy. Many thanks to the fellow European in an earlier comment who listed the ingredients in grams. By the way, I made out 1.5 cup of chopped pecans = 180-200g.<br />I also used a round 26cm springform cake tin and it took 45 minutes at 175C in a non-fan oven. It kept well at room temperature in an air-tight container and was finished in three days.Sarahhttps://www.blogger.com/profile/12808504111616713052noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20945786299829138532016-04-18T00:13:07.640-04:002016-04-18T00:13:07.640-04:00Just made these and they are great. Now, do I need...Just made these and they are great. Now, do I need to keep leftovers in the fridge, or can they be kept at room temperature?Timothyhttps://www.blogger.com/profile/13455919192042247443noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64100885595162037292016-04-16T14:30:28.895-04:002016-04-16T14:30:28.895-04:00I really enjoy your channel I watch it at night wh...I really enjoy your channel I watch it at night while my wife falls asleep. I am curious about the cast iron enamel casserole dish you use a lot. What brand is it? Thanks for what, and how you do what you do!Tarahttps://www.blogger.com/profile/05468823822909116114noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-62122596482998724152016-04-14T06:45:56.378-04:002016-04-14T06:45:56.378-04:00I made this for my husbands birthday yesterday, re...I made this for my husbands birthday yesterday, replacing the sour cream with fresh plain yogurt and pecans with walnuts (work with what you've got!) and it turned out beautifully.. Besides the fact that my pan was too small and there was some spillage of batter as it expanded. I will definitely make this again! Kristinahttps://www.blogger.com/profile/00515804135414818906noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-21950807124128969312016-04-13T09:09:26.139-04:002016-04-13T09:09:26.139-04:00I took the liberty of converting it to weight and ...I took the liberty of converting it to weight and thought someone might like the fruits of my labour, so here it is: (feel free to correct me if I'm mistaken) :)<br />For the topping: <br />75 grams sugar<br />1 tsp cinnamon<br />66 grams brown sugar<br />No idea how many grams of pecans<br />3 tbsp melted butter<br />1/8 tsp salt<br />For the cake:<br />113 grams butter<br />225 grams sugar<br />2 large eggs<br />1.5 tsp vanilla<br />226 grams sour cream<br />250 grams flour<br />1/2 tsp salt<br />3/4 tsp baking soda<br />1 tsp baking powder<br /><br />175 degrees Celcius for 30-35 minutes.ThisIsSirihttps://www.blogger.com/profile/13085365829545396086noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-80029243506406314632016-04-13T08:41:55.771-04:002016-04-13T08:41:55.771-04:00Chef John, me and my husband follow your blog reli...Chef John, me and my husband follow your blog religiously! You're amazeballs. However, the measurements are silly. I mean, a cup of chopped pecans? That means I have to chop them first, before I know how many I'll need? What if I chop too many Chef, I can't handle the pressure! I know I know, you Americans like your cups. But maybe you could provide a weight measurement for us Europeans, who do not own cups and have to convert it to our deciliter measuring cups? I'll even settle for ounces instead of grams. "When you're baking, you really shouldn't measure flour by volume" - Chef John, in the video "How to measure flour".ThisIsSirihttps://www.blogger.com/profile/13085365829545396086noreply@blogger.com