problems with cake

Discussion in 'Pastries & Baking' started by coyote, May 29, 2013.

  1. coyote

    coyote

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    Hi! I was off the other day and one of my coworkers made a batch of 9" coffee cakes. usually they turn out great but this guy hadn't done it before and no one was there to help. When they came out of the oven, the sides had risen up and over the topping, creating a ring of batter all along the edge, covering the pecan topping. Since i was off, I didn't see what he did, and couldn't tell him for sure what he may have done and really not even sure what it could've been. Any ideas?  Thanks a ton! 
     
    Last edited: Jun 3, 2013
  2. siduri

    siduri

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    What sort of coffee cake was it - yeasted, not yeasted, etc.  Maybe the recipe would help
     
  3. laurenlulu

    laurenlulu

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    To me it sounds like overmixing, he whipped too much air into the batter and the air bubbles expanded with heat.
     
  4. coyote

    coyote

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    Thanks, sorry it took so long for me to get back-- have two people out this week sick.. it's not a yeast recipe, don't have it with me, but a basic creaming method.. butter, sugar.. add eggs, add flour and baking powder.. it was just so weird how it just rised up only along the outer edges, and them collapsed down on itself.. creating a ring of batter up on top of the streusel topping... never seen anything like it, and most of my work has been in fine dining so haven't had as much experience with cakes..

    Thanks Lauren for the input.. when he's back in, I'll ask him how long he mixed it. he said he sprayed the heck out of the sides of the pan, where usually we barely hit it, so was wondering if that was the problem.

    :)