Comments on: Cherry Cream Cheese Coffee Cake

By: Amanda Formaro

Amanda Formaro — Thu, 11 Mar 2021 16:56:22 +0000

In reply to Julie Los.

I have not tested this myself and would not be comfortable giving advice on this question without testing it myself.

By: Julie Los

Julie Los — Thu, 21 Jan 2021 19:32:30 +0000

Hi
Could it be made in a 9×13 baking dish?

By: Amanda Formaro

Amanda Formaro — Sun, 11 Aug 2019 14:01:42 +0000

In reply to Debbie.

A springform pan is much deeper than a cake pan, so you really do need to use the springform. You can find them super cheap at thrift stores! Or maybe you have a neighbor or friend that could loan you one?

By: Debbie

Debbie — Sat, 10 Aug 2019 01:28:33 +0000

Do not have springform pan. Is there a different pan to use?

By: Amanda Formaro

Amanda Formaro — Wed, 20 Jun 2018 13:05:42 +0000

In reply to Tiffany.

That’s a great tip!

By: Tiffany

Tiffany — Mon, 18 Jun 2018 12:33:30 +0000

In reply to Bri.

I put a sandwich bag on my hand and sprayed the bag with baking spray. I had to gently press the batter, but it worked well.

By: Amanda Formaro

Amanda Formaro — Mon, 07 May 2018 14:25:22 +0000

In reply to Gay.

Did you change anything? Like did you use wheat flour instead of white?

By: Gay

Gay — Sat, 14 Apr 2018 23:11:31 +0000

I followed the recipe exactly and the cake is tan, not white like your photo. I know that baking soda does that but you used it, too. Why?

By: Debbie

Debbie — Tue, 27 Feb 2018 15:11:08 +0000

Hi…..when spreading the the bottom & sides of pan with the batter, have a glass or measuring cup handy filled with cold water, dip a tablespoon in the water & use that spoon to spread the batter…works well! :)

By: Amanda Formaro

Amanda Formaro — Fri, 28 Apr 2017 15:08:57 +0000

In reply to Jill.

I have not tried that but if you do, please let me know how it turns out! I believe your biscuit crusts are the same as a cookie crust in the states.