Tuesday, October 9, 2012

BakeAlong #34 ~ World's Quickest Yeasted Coffee Cake





The only changes I made are (in RED)
1/4 cup granulated sugar (maintained this amount)
1 tsp ground cinnamon
1/3 cup dark corn syrup (replaced with golden syrup)
3/4 cup packed light brown sugar (omitted this portion of sugar)
3/4 cup finely chopped pecans (I used halfNhalf walnuts and pecans, toasted and  roughly chopped)

5 comments:

Zoe said...

Hi Emily,

You have omitted all the brown sugar totally... I reckon the cake will be still sweet without the brown sugar... maybe just a little less sweeter :D

Zoe

kitchen flavours said...

Hi Emily, Reducing the sweetness is a smart move! I hope your family enjoys this bread! Thank you for baking along with us! :)

lena said...

i also used golden syrup for the topping. I wonder is dark corn syrup is as sweet as golden syrup becos tho i had reduced by quite a bit, it is still sweet for me:)thanks for joining!

Mich PieceofCake said...

Looks delicious, Emily. I loved this bread/cake very much :)

mui mui said...

Hi Emily,
Your coffee cake looks yum. I too like this coffee cake very much.

mui..^^