Comments on: Cranberry & Dried Cherry Coffee Cakes a la Bon Appetit

By: Gerry

Gerry — Sun, 05 Jun 2011 11:29:56 +0000

Have you tried Cook’s Illustrated? Their magazine and website do have recipes and reviews of different food products, tools, and appliances. Their videos explain step by step procedures on how to get successful results.

By: sister

sister — Fri, 27 May 2011 15:08:58 +0000

You might try tweaking the recipe by soaking the fruit in rum, Betty Q has a similar idea. Adding 2 tbsp. more butter to the cake recipe will give you more moist mouth feel. Add 1 tsp. each cinnamon and cardamon to the flour for some depth of flavour. Bake the cake at 300 F with a pan of water on the floor of the oven to prevent over browning the crust. Before frosting make a simple sirup with 1/2 c. sugar and 1/2 c. brewed coffee and brush over the cake generously before frosting. After all, it’s only a pound cake with fruit or in other words the dreaded “fruitcake”.

By: marilou

marilou — Fri, 27 May 2011 02:28:29 +0000

I agree. I am still mourning over Gourmet’s demise. Conde Nast got rid of the wrong magazine.

By: Getter Dragon 1

Getter Dragon 1 — Thu, 26 May 2011 18:08:52 +0000

The product looks great. It must be incredibly hot in the Philippines around this time. For myself, I find it hard to enjoy pasteries and coffee when the temperature rises. The pictures of the coffee cakes with the nuts and cranberries got me thinking about the holidays and the winter. Maybe its a seasonal thing. You know, tastebuds gearing up for bbq and summer salads instead of comfort food. I bet you they probably would taste better on a cool winter morning.

By: betty q.

betty q. — Thu, 26 May 2011 15:47:21 +0000

Maybe to make it more moist…have the dried cherries/cranberrries soaked in hot water to rehydrate and cooked or stewed over low heat and smooshed with a bit of Kirsch…then added to the cake battter just like when making sticky date or toffee pudding.,,,of course, no Kirsch and smooshed dates only in sticky toffee pudding.

Thanks for the inspiration, once again, MM, and I am going to make sticky date pudding today as soon as I am done with physio…..only have dates at home and too lazy to go out and buy dried cherries!

AHA! if you have leftover dried cherries, make something similar to FFTG.

By: Joy

Joy — Thu, 26 May 2011 15:34:26 +0000

The coffee cake looks wonderful.

By: chrisb

chrisb — Thu, 26 May 2011 13:23:49 +0000

You must’ve used ground beans, MM, hence the speckled glaze. They used instant coffee powder.

By: Footloose

Footloose — Thu, 26 May 2011 11:03:08 +0000

Fortunately Gourmet magazine left in its wake a parcel of great cookbooks, mostly indexed compilations and or topical refocusing of their published recipes and articles that I can refer to without having to page through my tottering piles of individual issues, the survivors of countless purges where each time there had been a toss up between them and National Geographic on which to toss out, Gourmet seemed to have prevailed. Still there is a great difference in feel and feeling akin to the appeal contrast say between a static coffee table book on Muhammad Ali and an anticipatory weekly bakbakan serial.

By: obot

obot — Thu, 26 May 2011 09:57:24 +0000

i agree. yours look more appealing than that of Bon Appetit. Parang ang tigas ng loaf nila.

By: joyce

joyce — Thu, 26 May 2011 06:07:00 +0000

gourmet has a new italian cookbook out and old recipes can be found in their iphone app. i miss the great articles as well.