- It looks like Detailed Review extension is not licensed. You could buy extension via Magento Connect. If you believe you are getting this message by mistake please contact support
6 Item(s)
Michele
10/292/2016
10/19/2016
Don't have the bread mix any suggestions for the topping? Do you think a flour would work as a substitute?
Reply
Show more comments (-5)
Hide comments
Pamelas Customer Service
12/344/2015
12/11/2015
Hi Karen,
This recipe was originally submitted by a customer of ours and we tested it and updated it. We have to assume that the style of the crumb cake is not to be sweet. Regarding the amount of mix, our measurement is a cup of our Baking & Pancake equals to 140 grams. 4.5 cups would actually equal about 22.2 oz, so you are right that there is more in the 24 oz bag than 4.5 cups. I would hold out about 1.5 oz of the flour.
This recipe was originally submitted by a customer of ours and we tested it and updated it. We have to assume that the style of the crumb cake is not to be sweet. Regarding the amount of mix, our measurement is a cup of our Baking & Pancake equals to 140 grams. 4.5 cups would actually equal about 22.2 oz, so you are right that there is more in the 24 oz bag than 4.5 cups. I would hold out about 1.5 oz of the flour.
Reply
Show more comments (-5)
Hide comments
Karen Bristle
07/191/2015
07/11/2015
I believe there is an error in this recipe. It calls for 24 oz. or 4 1/2 cups Pamela's Baking & Pancake Mix and 24 oz. is a lot more than 4 1/2 cups. There also isn't any sugar in the cake base which leaves a rather tasteless cake. I added a cup of sugar and 1 1/2 tsp vanilla to the cake base; used blueberries as the fruit, and made the crumb topping as directed and it was delicious.
Reply
Show more comments (-5)
Hide comments
KB
08/230/2015
08/19/2015
So, I halved the recipe for a taste test. My 9x6 deep dish pan ended up being too small and the topping overflowed and burned on the bottom of the oven. The cake took 45 minutes to cook through while the topping singed all around the edges. The topping was really wet, difficult to 'crumble' and looked nothing like the photo when baked. However, the flavor of the fruit and the crumb topping was good. The cake turned out surprisingly moist--I expected drier from the previous review--emulsifying the egg and oil helped I believe and making sure the mix wasn't compacted when measured. I am giving the recipe 3 stars however as the cake without the topping is bland, like it's missing a bit of sugar or salt or something. I know this type of cake isn't supposed to be really sweet, but in retrospect most recipes do call for a tablespoon or so of sugar in the cake to cut the bitter of the flour.
Reply
Show more comments (-5)
Hide comments
Kristina
05/127/2015
05/08/2015
Is there any way I can subsitute the coconut?
Reply
-
-
Pamelas Customer Service 08/216/2015 08/05/2015Hi Kristina, You should be able to substitute any oil for the coconut oil, but we have not tried it with another oil.Reply
Show more comments (-4)
Hide comments
Cathy
06/164/2015
06/14/2015
It had good flavor but was a little dry. I'm not sure if I cooked it a little long?
Reply
-
-
KB 08/228/2015 08/17/2015My mum used to make the glutinous equivalent growing up--sans fruit--it was a favorite in our New England home. It was on the dry side even with the gluten, I always assumed because it was designed to be eaten with a hot morning beverage. It was just right eaten with a hot beverage, but really too dry on its own.Reply
Show more comments (-4)
Hide comments
6 Item(s)
What kind of abuse are you reporting?
Get our Recipes, News & Coupons