Really, another amazing video! I love that you show us it’s ok to make an oops when baking! I’ve done this and almost cried thinking I’ve ruined everything, but I just need to shake it off, see what happens and I can always try again! Thank you so much for giving me more confidence in the kitchen! 💖
This is something I didn't even know I needed until now - genius! So fun watching you bake & think through the "speedbump." Really helpful to learn how to fix this if it were to happen. Grateful for you Danielle! 🩵
Is it wrong that I enjoyed the mess up just as much as the rest of the video?! :-) thanks for keeping it real and letting us know that everyone messes up with baking! AND the dog in the background sealed the deal!!
I love how real you are! I love to bake! I have been distracted by kids/phone calls/my own thoughts and made mistakes. Thanks for normalizing them and reminding us to have fun while cooking. I’m looking forward to trying this recipe and can’t wait for the cookbook to come out. Already preordered!!
Yes! Most things are fixable! If I had added *Way* too much of the cake mix, I would have added a splash of milk and an extra egg to get the batter thinner and baked it anyways! Thankfully it was only about 2T extra (I think) ;)
I love you videos! Thank you for keeping it real 😘 can’t wait to make this! You have giving me the joy of baking again and to make an Ina sour cream crumb cake 🥹 it’ll be a great weekend! Thank you again for making such amazing recipes…it’s really a gift you have ❤️
YUM!! When I was in college at Ohio U. and then Baldwin-Wallace, they both had DIVINE sour coffee cake recipes I’ve been missing. I’M SO EXCITED!! Does this freeze well? Oh, I can’t wait to make this. And I now can “resurrect” my old habit of making a coffee cake to take to my folks’ when we meet for breakfast. 😊🥰
I love how you are so real and show us all the things. Because these things happen in our kitchens too so we can see how you handle it then when it happens to us we take it in stride. Thanks for being awesome!
Had no idea you were that close to a tv show! I know how much you’ve wanted it. Hopeful for the future but so glad we have our own private showing here!
Now that you’ve made these cake mixes in addition to your flour mix, which do you use the most? I’d love to have a resource of all the uses of your flour mix (muffins, cookies, etc)
Yes, we had tons of meetings with Magnolia and even developed a show based on exactly what they were wanting, then the pandemic hit and they pushed their launch by a couple of years and then it eventually fizzled. Super sad but maybe one day it’ll come back around!
The mix is all kind of have different uses. The pancake mix is great for pancakes and waffles, however, this one actually works for it too. I just haven’t quite figured out the proportions for eggs and liquid and it is definitely a little on the sweeter side because it’s meant to be a cake mix. I like to use this one for muffins, cakes, cupcakes, etc. Ake and waffle mix also tends to be a bit lower in the leavening agents like baking soda or baking powder.
I have made Ina coffee cake a million times and I’m excited to try your version. I have a couple questions for you. What pan did you use for your version of Inas coffee cake - Bundt pan or other pan? What size did you use? Also how long did you bake it and what temperature? What brand lactose free sour cream did you use? Did you use butter? Or can vegan butter be used if yes what vegan brand? Did you basically use all of the same qtys in Inas coffee cake for example cinnamon qty stayed same etc. I can’t wait to make your version because my family absolutely LOVE Inas coffee cake and I have been making it for Many years.
I did use butter but we also tested it with palm shortening and both worked! I’m sure miyokos Oat butter would work too. Not their cashew butter, it’s too dense/oily
All other quantities besides the ones I listed stayed the same!
You are just simply amazing Danielle! Thanks for your continued hard work to bless each of us!
Really, another amazing video! I love that you show us it’s ok to make an oops when baking! I’ve done this and almost cried thinking I’ve ruined everything, but I just need to shake it off, see what happens and I can always try again! Thank you so much for giving me more confidence in the kitchen! 💖
Mistakes are almost always fixable! Except when my kids dump 3 tablespoons of baking soda or salt into the bowl when I’m not looking 👀😅
This is something I didn't even know I needed until now - genius! So fun watching you bake & think through the "speedbump." Really helpful to learn how to fix this if it were to happen. Grateful for you Danielle! 🩵
Is it wrong that I enjoyed the mess up just as much as the rest of the video?! :-) thanks for keeping it real and letting us know that everyone messes up with baking! AND the dog in the background sealed the deal!!
Haha no! That’s why I zoomed in on my face when I had the realization. HA! And yes. Layla is always at my feet while I cook. Hoping for scraps
me too!
Another fun video! Thank you
I love how real you are! I love to bake! I have been distracted by kids/phone calls/my own thoughts and made mistakes. Thanks for normalizing them and reminding us to have fun while cooking. I’m looking forward to trying this recipe and can’t wait for the cookbook to come out. Already preordered!!
Yes! Most things are fixable! If I had added *Way* too much of the cake mix, I would have added a splash of milk and an extra egg to get the batter thinner and baked it anyways! Thankfully it was only about 2T extra (I think) ;)
I love you videos! Thank you for keeping it real 😘 can’t wait to make this! You have giving me the joy of baking again and to make an Ina sour cream crumb cake 🥹 it’ll be a great weekend! Thank you again for making such amazing recipes…it’s really a gift you have ❤️
YUM!! When I was in college at Ohio U. and then Baldwin-Wallace, they both had DIVINE sour coffee cake recipes I’ve been missing. I’M SO EXCITED!! Does this freeze well? Oh, I can’t wait to make this. And I now can “resurrect” my old habit of making a coffee cake to take to my folks’ when we meet for breakfast. 😊🥰
I love how you are so real and show us all the things. Because these things happen in our kitchens too so we can see how you handle it then when it happens to us we take it in stride. Thanks for being awesome!
Hi Debbie!! I just read your welcome note, thank you so much for being here!
Cannot wait to make this! Love all of your videos so much!
Had no idea you were that close to a tv show! I know how much you’ve wanted it. Hopeful for the future but so glad we have our own private showing here!
Now that you’ve made these cake mixes in addition to your flour mix, which do you use the most? I’d love to have a resource of all the uses of your flour mix (muffins, cookies, etc)
Yes, we had tons of meetings with Magnolia and even developed a show based on exactly what they were wanting, then the pandemic hit and they pushed their launch by a couple of years and then it eventually fizzled. Super sad but maybe one day it’ll come back around!
The mix is all kind of have different uses. The pancake mix is great for pancakes and waffles, however, this one actually works for it too. I just haven’t quite figured out the proportions for eggs and liquid and it is definitely a little on the sweeter side because it’s meant to be a cake mix. I like to use this one for muffins, cakes, cupcakes, etc. Ake and waffle mix also tends to be a bit lower in the leavening agents like baking soda or baking powder.
What feels like a hundred years ago, I was in your OG class where you gave us muffins and coffee cake using the 1st flour mix! ❤️
Love all the innovations
Hi Danielle,
I have made Ina coffee cake a million times and I’m excited to try your version. I have a couple questions for you. What pan did you use for your version of Inas coffee cake - Bundt pan or other pan? What size did you use? Also how long did you bake it and what temperature? What brand lactose free sour cream did you use? Did you use butter? Or can vegan butter be used if yes what vegan brand? Did you basically use all of the same qtys in Inas coffee cake for example cinnamon qty stayed same etc. I can’t wait to make your version because my family absolutely LOVE Inas coffee cake and I have been making it for Many years.
Oh these are all great questions! I will make an edit to the post but here you go!
https://amzn.to/3X7PCda - pan
I used her temperature and baking time
Green Valley Organics Sour Cream
I did use butter but we also tested it with palm shortening and both worked! I’m sure miyokos Oat butter would work too. Not their cashew butter, it’s too dense/oily
All other quantities besides the ones I listed stayed the same!