Baking a Bisquick Coffee Cake

[ReadyOne]

I'm following the recipe on the box.

I bake the thing for 32 min at 375 to get the insdie close to done. The outside is almost too done.

The box says that 22 mins is bakeing time, so I've left it in the over an extra 10 minutes.

The oven tempature control is OK. I've check it with thermometers and a "white cake" test.

Now....

Would you turn the oven tempature up? Down? Adjust the recipe?

Thanks, all you tallented people...

 

[midwestyankee]

What's your elevation? I presume that if you are at a high elevation (Denver, for example) this is something you know about and already adjust for in your baking, but if not, elevation does affect baking times.

Are you using any ingredients that are cold? I would not ordinarily expect this to be a problem in baking, but if the recipe calls for water you could be causing some minor trouble by using very cold water.

Another problem that can occur is that your oven may not heat consistently. Certain parts of the oven may be warmer than the rest of the interior. Are you using the middle baking rack, for example? In some ovens the bottom is considerably warmer than the middle area.

Just some random thoughts. I've never used the recipe on a Bisquick box so I have no direct experience with it.

 

[Hisownprecious]

Just a suggestion...

When this happens to me...the outside of whatever i'm baking browns too fast...i lay tin foil over the pan. It slows the brownong process, but allows the cake/bread/whatever to continue to bake on the inside.

Good luck, dear...

joanna

 

[Hisownprecious]

Re: Just a suggestion...

When this happens to me...the outside of whatever i'm baking browns too fast...i lay tin foil over the pan. It slows the brownong process, but allows the cake/bread/whatever to continue to bake on the inside.

Good luck, dear...

joanna

Though, in looking at the time you posted this...i may be too late to help. i hope it worked out alright for you...consider this for next time


j.

 

[Cherrie]

The biggest secret is to know your oven. I hope everything turns out ok.

If it did...Mmm save me a slice.

 

[NawtylilGirl]

I hate that high altitude crap - they never show the adjustment on the instructions for you!

Normally I turn it down bout 10 degrees just to use caution - and if it's not enough time i leave it in an extra ten min.

Seems to work.

 

[SweetErika]

Two causes could be: You're using a dark pan (like nonstick) that attracts more heat to the pan and makes the outside overdone. You're using the wrong size of pan...try one that's shorter and wider (like a 13 x 9 as opposed to a bundt).

 

[ReadyOne]

Thanks you'all...

Should have mentioned that I was using an 9x9 glass pan.

Forgot to turn the heat down 25 degrees.

So in general, turndown the heat, extend the time, and cover with foil if needed.

 

[ReadyOne]

Re: Re: Just a suggestion...

Though, in looking at the time you posted this...i may be too late to help. i hope it worked out alright for you...consider this for next time


j.

Thanks...

Got into this trouble making it this morning, and I'm sure there will be a next time. Cooking always seems to get to her!

 

[Cathleen]

This is a good EASY receipe...

Easy Coffee Cake

Batter:

1 box yellow cake mix
1/2c. veg. oil
4 eggs
1 tsp vanilla
1/2c sour cream
1 pkg instant vanilla pudding

Mix together well

Topping:

1/2 c sugar
1/2 c nuts
1tsp cinamon
mix

Pour 1/2 batter into buttered tube pan....put 1/2 topping mixure then repeat

bake 350 degrees 45-50 minutes

its good!

 

[ReadyOne]

Yes, I've done this recipe with good success. Sometimes coating the pan with the sugar/cinamon works nicely; other times it camelizes and makes getting the cake out of the (bunt) pan a problem. But I don't care if I get to eat the "crumbs"!

 

[ReadyOne]

What's your elevation? I presume that if you are at a high elevation (Denver, for example) this is something you know about and already adjust for in your baking, but if not, elevation does affect baking times.

High altitude is a bitch.

While I'm a few hundred feet above sea level in Indianapolis, I used to live in New Mexico about 3,500 feet. That's right on the line -- some things needed adjustment and others didn't. Also, the general "fixes" of altering flour, water, etc. were sometimes backwards! Don't remember how many coffee cakes mom had to experiement with before she got her Ohio recipe converted to New Mexico. But we had fun cleaning up after her!