As you know I was trying to spread out the Cooking Club
submissions throughout the month, but not surprisingly I received a
bulk of them at the last minute. (I don't blame you, I'd have done
the same thing).
Thanks to everyone who took the time to participate. Almost
everyone enjoyed making Christine Cushing's
Light Swirl Coffee Cake with Maple Glaze and Michael Smith's
Apple Butter. Despite the amount of butter and eggs, most
people found the cake light and not too sweet.
I was glad to see that those who tried the apple butter really
I personally loved the apple butter perhaps even more than the
So without further ado here is the second batch of results.
Don't forget to check out the March CCC Results:
From Henry who saw a
bundt pan on sale and saw it as a sign to make the cake: The
coffee cakes I've eaten in the past were all from the grocery
market, which in general are overly sweet and dry. So I was
surprised to find this recipe resulted in a moist and not overly
sweet cake. Like Linda, I used goat's yogurt and substituted
pumpkin spice with a combination of nutmeg, cinnamon, and cloves. I
also added a drizzle of honey and icing sugar as I liked the
contrast of the dark colour of the cake and the light colour of the
honey and sugar. The next time I try this, I will need to fold the
two batches of batter a little better, for a better 'swirl' effect.
I told my family it was a two-toned coffee cake so no one was the
From Gill who made it a
team effort: I haven't tried the Cooking Club Challenge before,
but this seemed to be a perfect March break activity for the girls.
My little chefs took all the difficult jobs -- cracking eggs,
stirring, turning the mixer on and off and tasting. I got the easy
stuff -- washing up, swirling batter and dealing with the oven! I
decided to make the apple butter and was so glad that I did. It
tastes amazing and filled the kitchen with a brilliant spiced apple
aroma. The cake recipe was so easy and the result was a great
success, light and fluffy and really tasty: Definitely a recipe to
keep and to share.
From Carolyn who tweaked
with the recipe to make it lighter: I don't consider a cake
with 2/3 cup butter and 3 eggs to be a light recipe, so I made the
- Reduced the butter to 1/3 cup, and added 1/3 cup drained
- I didn't have any full-fat yogurt on hand, so I used 3%
The results were OK but not a favourite. If I didn't already
have some great coffee cake recipes, I would work at perfecting
this one, but I think I'll stick with my tried and true recipes.
Sorry about the picture, I didn't marble the batter enough.
From Candice who have yet
to try a cooking club recipe and not like the results: I loved
the flavours of this cake, and it was nice and moist. I'd probably
make it again, although I might skip the glaze, since it mostly
just dripped off the sides. I changed the original recipe as
follows: fat free vanilla yogurt instead of full fat, skipped the
apple butter (I didn't have any or have time to make it) and just
used a little extra yogurt instead. I also used a combination of
cinnamon, cloves, nutmeg and anise in the glaze instead of pumpkin
From Irene who agreed that it's the perfect
complement to coffee: This was a very easy cake to make, though
I did not make the apple butter. I used store bought apple sauce
instead and just used cinnamon instead of pumpkin pie spice.
The cake is very light and not too sugary-sweet like I thought it
would be because of the glaze. It goes great with coffee!
From Lisa who made a few
tweaks which still resulted in a great cake: This cake was
super easy to make, and turned out amazing. I just used whatever
ingredients I had on hand to substitute (I used sour cream instead
of yogurt, honey in place of apple butter and corn syrup, and
cinnamon instead of pumpkin pie spice). The first day it tasted the
best I thought, because the outer crust had a bit of crispness to
it. This is a recipe I would use again.
From Brilynn who's glad
to be participating in the Cooking Club again: I made my coffee
cake in mini-bundt pans which were adorable even if a little
impractical. The flavour of the cake was great although I
would have preferred if the maple glaze was more pronounced.
I think if I made it again I would make a maple icing so that it
would be a little thicker. Overall though, a great recipe! See
more pictures of her cute mini coffee cake on
Posted: Tue, Apr 01 2008
by Catherine Jheon
Hi food lovers, I'm the managing editor of foodnetwork.ca. I've been writing and working in the food world for almost a decade! I'm always ready to explore new tastes and ideas so drop me a line with anything food related to share.