Cookaholics Bulletin Board

I made this last night. Recipe After about 45 minutes, I check on the cake and it is bubbling over inside my oven. It was only doing it on one side. Needless to say I have a big mess in my oven. I haven't cut into this yet, so I'm not sure if it is OK or not. What the heck happened? I followed the recipe exactly. The batter was very thick, so I'm thinking maybe I didn't beat it long enough to incorporate all the creamed butter and sugar. Would a blob of sugar cause a Volcanic like reaction in a batter?

I would look to the recipe for the problem. A 9½" Bundt pan is a bit imprecise should be listed by its capacity in cups to avoid someone trying to bake it in a smaller pan.

I am not familiar with Saveur and do not know how thoroughly they test recipes. Are they consistent enough to be considered a trusted source of T&T recipes?

If you think you didn't mix it thoroughly, maybe all of the baking powder was in one clump, which would explain it bubbling over on only one side.

Todd, seems like a lot of baking powder to me. I make this one all the time: http://www.robinhood.ca/Recipes/Cakes-C ... offee-Cake

and never have an issue, it is also very thick, I use an offset spatula to smooth it out and bake in a 9*9 for about 45-50 minutes.

I don't think the baking powder is out of line, but I do question the amount of sugar that is sprinkled between the layers (and the number of layers). My guess is that you got a clump of sugar on one side and had a volcano. If you didn't mix the the dry ingredients enough, it's also possible as Pete says to have a lump of baking powder causing the bubble.

That is one of the most poorly-written recipes I've read. Saveur usually does better, but I've had problems with other of their recipes, too. Their recipe writing is inconsistent.

Good point Darcie, they have 2 cups more flour than mine so makes sense.
5 layers? In a Bundt pan? Oh man, that's wayyyyy more work than I'm willing to do, and FYI that the one I linked to is in a book I own and it specifies regular AP flour. I make with half AP and half WWW all the time with great success.

I'd premix the dry ingredients for the batter to minimize any possible issues with over-concentrations, but other than that I'm not really a baker,

I did whisk all the dry ingredients together per the instructions, so I don't think it was the Baking powder. This is the pan I used which I am beginning to think was too small for the amount of batter that this recipe makes.

It is hard to tell with absolute certainty what kind of bundt pan is in the picture of the recipe, but a Classic Bundt Pan holds at least 12 cups of batter. My cathedral bundt pan is listed with a 10 cup capacity and it overflows at slightly more than 11 cups. When we make a recipe designed for a classic pan, we always have batter left over for couple of mini "test cakes".

Myself and 4 other people really liked this coffee cake. The next time I make it, I will use my regular bundt pan and not the fancy pan. I am going to make this for the residents at the Assisted living.