Rich Yellow Loaf Cake

My dear husband likes plain cake. No frosting. No icing. No drizzles. I can occasionally sneak in some fruit or a chocolate swirl. But at night, to have with his tea, he prefers plain.

I was delighted to find this recipe for Rich Yellow Loaf Cake while flipping through Lauren Chattman‘s Cake Keeper Cakes. This would be the perfect cake for my husband.

If you don’t own this book yet, you should. Every recipe is wonderful. The pictures are beautiful, it’s well written and the instructions are easy to follow. I have made and tasted a number of things from this book and each is better than the one before.

This cake came together very easily and quickly. No fussy ingredients. Popped it into the oven, sat on the sofa and waited. About halfway through the cooking time, I really started to smell the cake. I knew there was something wrong. Open the oven and what do I see?

Sigh. Over flow everywhere! I scooped up what was on the bottom of my oven. Slid a cookie sheet on the rack under the cake and hoped for the best.

I followed everything to a T. I wrote to Lauren Chattman through her blog, but she had not responded (at the time of this writing it was 3 weeks ago) and I doubt that she ever will.

Anyone out there have any ideas why my cake escaped its loaf pan? Yes, I used the right sized pan. Yes, it says 1 tablespoon of baking powder. No, I didn’t over beat it.

I have to say, even with this disaster, the cake was REALLY good! I would love to make it again, if I can solve the problem!

  • 4 large egg yolks
  • 2/3 C milk
  • 2 t vanilla
  • 2 C cake flour
  • 1 T baling powder
  • 1/4 t salt
  • 1 stick unsalted butter, room temperature
  • 1 1/4 C sugar

Preheat the oven to 325. Grease and dust with flour a 9X5 loaf pan.

Lightly beat yolks, milk and vanilla together. In a separate, medium bowl, combine flour, baking powder, and salt.

Combine butter in sugar in large mixing bowl and cream with an electric mixer on medium-high until fluffy, about 3 minutes. Scrape down the sides of the bowl if necessary.

NOTE: This may be where my disaster began, I used my Kitchen Aide and not a hand electric mixer. But without feedback, one will never know!

With the mixer on medium-low speed, pour the egg mixture into the bowl in a slow steady stream. Stop the mixer once or twice to scrape down the sides.

Turn the mixer to low and add the flour mixer 1/2 cup at a time. Scrape down the sides after each addition. After the last of the flour mixture has been added, mix four 1 minute on medium speed.

Scrape the battered into the prepared loaf pan and smooth out the top. Bake cake until it’s golden and a toothpick inserted in the center comes out clean, about 1 hour and 10 minutes.

Let the cake cool in the pan for 5 minutes. Invert cake onto a wire rack, turn right side up and let cool completely.

NOTE: Despite the over flow, this was a delicious cake, one I would love to make again. Hopefully Lauren Chattman will answer, or perhaps one of you can come up with a solution!

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7 Responses

  1. Well, the easiest solution would be to change pan sizes. 9″×5″ is the largest volume loaf pan I have. I think I would downsize and bake it in three pans. Otherwise, I’m not coming up with any great ideas about why this overflowed. Unless Lauren, like Ina, has some extra deep pans and didn’t mention that.

    With no egg whites, does this have a more dense, pound cake like texture?

    I love your mixer. 😉 Still thinking about a red one with the glass bowl for me.

  2. Annie…I can not see what brand of cake flour you used…but some brands contain some leavening. You want to avoid using those. Even though they do NOT say self rising on the box.That may have caused your overflow. I think there is mention of which one has leavening in the Martha Stewart baking book. I will have to go and check when I go upstairs. My memory is failing me right now. I think there is a Soft-as-Silk Cake flour that contains some leavening, but I am not sure at this moment.

    Other than that I have no idea. Sorry you had to clean a messy oven. That stinks! But at least the cake tastes good…thats all that matters.

  3. When using loaf pans, I generally do not go above half-filling them. Maybe try again with the disposable pans and your bigger one, to see how many loaves it actually makes. My zucchini bread recipe says it makes one loaf, but easily makes two. Good luck!

  4. Some recipes are for two loaves. My traditional banana bread recipe from BHG is for two loaves. I wonder if that direction was left out of in error? That’s my guess. I concur (now I sound very smart, huh?) with slongcoat that I do not go above 1/2 ful on a loaf pan and with all that leavening (4 eggs! 1 T of bp), I think it was bound to rise a TON! Good luck next time. There’s always bound to be some mishaps when baking. I’ve had my share. At least it tasted good! 🙂

  5. Hmmmm…wish that were it too. In your pic your batter is kind of high in the pan and a T. of baking powder is a lot. There are many things that could have happened…over beating the eggs in the mixer? Possibly…or, over measuring the flour which could have made more batter. Did you dip and sweep or spoon and sweep? Does she say in the book which she uses? Perhaps that T. of baking powder is a typo?
    She does not use that much leavening in other recipes in the book…so it is a little strange.
    Crappy that she did not answer you back…try it again and see what happens…or just go to another recipe…there are plenty of good ones.
    I hate to have to clean an overflow in the oven…bwah!

    • Nope, no over beating. I weighed the flour. I emailed her to find out if it was a typo – no response. My cake flour has no leavening, but she doesn’t say. I thought it was a little full, but you would think someone would think to say in the recipe fill the pan to ….

      Thanks, Linda!

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