If you’ve visited this blog for a bit, you know I live in Denver, Colorado. One mile high. Five thousand two hundred and eighty feet above sea level. Sea level being the place where recipes are written and then folks ‘up in the air’ have to revise for our altitude. I get it; I’ve been here a long time. Air is thinner and dryer so baking requires some adjustment. I think of those high altitude warnings on the side of cake boxes when I was growing up in a suburb of St. Louis; those warnings I got to blithely ignore, not even sure what that was all about. Atmospheric pressure was for classroom studies, the stuff you forgot as soon as possible when science was a requirement and not your passion and you lived at ‘normal’ altitude.
Still, getting it and getting things to always work are two completely different animals. I’ve never been afraid to bake here and after some fledgling snafus have come to realize that a smidge less of leavening with maybe a bit more moisture (even our flour becomes drier) usually does the trick. So when this months #Baketogether event with Abby Dodge was announced and it was Angel Food Cake, I had no fear. My only concern was not having an angel food cake pan so when I discovered one in my cupboard that I must have bought long ago at a yard sale, I think you can understand why I thought the fates were on my side.
Not so fast Barbara. Trust me, over the years I have done my share of ‘fixes’ if things don’t go quite as planned. The most popular method of going awry in my kitchen is to have something develop a crater in the center. Too much leavening and the cake rises too fast in our thinner air, the cell structure does not bake quickly enough to hold and the result is that the rise then collapses and voila…a sinkhole. Because I always make some adjustments,snafus are now seldom and typically minor and the addition of some fruit or an extra dollop of frosting is all it takes to right that wrong.
Not today. No…today I present you with my Chocolate Angel Food Pancake; though I guess Flat Tire Cake would be more appropriate. I thought it could have been a bit higher in the pan when I took it out but it was still about 4″ up the sides and I thought I could live with that. Angel food cake pans have little feet on them that are attached to the cake rim, once baked, they are turned upside down to rest on those feet while they cool for an hour. After that, run a knife around the cake to release it and voila…you ‘should’ have an Angel Food cake. Me? I turned to something else in the kitchen for a moment and when I glanced back I noticed my cake laying under the pan on my butcher block. I lifted off the pan and this is what I had. Definitely an #AngelFoodCakeFail. I measured it too; poor thing is just a bit taller than an inch. I actually thought it would taste fine but when my neighbor Sally came over to get some of the brownies, we tasted it. Um. No. It’s pretty pathetic; something is lost without the volume and lightness. Not Abby’s fault; so many ‘flatlanders’ have done amazing versions as testimony to that. Of some solace was my call to my local blogger friend Karen; I thought she could commiserate and I would see what she did to succeed. What I found was that I was not alone!
I’m not one to do a lot of experimenting and testing; for me it either works or it doesn’t and I move on. I won’t say I won’t try this again with some revisions but not today; I’m out of cake flour and don’t have enough eggs so a shopping trip would be in order and I don’t have the time. I guess I could have left with this story except for one thing. The Bourbon Caramel sauce I made for this cake was so good; it would have been a shame to just ignore it, right?
So I’ve punted. LONG. I wanted a chocolate angel food cake so had chocolate on my mind so brownies seems to fit the bill and I had enough ingredients for one of my favorite recipes too. I’ve topped them before with a cream cheese frosting and had a sneaky suspicion that a bourbon caramel frosting would work just fine and I was so right. I’m doing this again for the Kentucky Derby; something about bourbon and brownies with pecans just seems perfect and will transport me just a bit back to the south where stuff like this never happened. I suppose it’s a good thing we get to put a spin on Abby’s recipe cause I spun this one like an LP! I’ll try again and I’ll let you know when I do; altitude is NOT the boss of me.
Make sure you visit Abby’s website for the original recipe and lots of different variations and join us if you want. Abby gives us a recipe on the first of each month as inspiration and we have a month to do our own thing, posting anytime during the month and chatting on Twitter via the hashtag #baketogether. It’s a great supportive community and a fun exercise for both novice and experienced bakers alike.
I made these brownies, substituting pecans for walnuts and then topped them with the Bourbon Caramel frosting.
- Link to the suggested recipe in the post or use your favorite recipe.
- 1 cup of sugar
- ¼ cup water
- 6 Tbsp butter
- ½ cup half and half (many recipes for caramel sauce call for heavy cream; I’ve had great success with half and half but if you want an even richer end result, by all means substitute an equal amount of heavy cream)
- 3 Tbsp bourbon (I used Maker’s Mark)
- 2 Tbsp butter
- 2 cups powdered sugar
- 1-2 Tbsp milk
- 1 tsp vanilla
- Whisk bourbon into half and half and set aside.
- Combine 1 cup sugar and ¼ cup water in a medium heavy-bottomed saucepan. Bring to a boil over medium heat, whisking constantly.
- Once mixture starts to boil, turn heat to medium-low and stop whisking.
- Continue to boil until the mixture turns amber, about 10 to 15 minutes.
- Remove pan from the stove and add butter; whisk in butter as it melts.
- When butter has melted, whisk in half and half mixture; it will bubble vigorously; just continue whisking til smooth.
- Refrigerate until it becomes cool and firm.
- Once the caramel has cooled and become more solid, remove it from the fridge
- Cream the butter and caramel together.
- Add the powdered sugar a cup at a time, alternating with the milk. Mix until smooth.
- Add the vanilla and mix in well.
- Cut the brownies into large sections and frost with the icing (I prefer to cut mine first before frosting but you can also frost the brownies in the pan.
- Allow to sit for 20-30 for the frosting to firm up.
{ 67 comments… read them below or add one }
I actually like the look of your brownies with that kinda meringue top…then the Carmel, etc. did you ever go to lake forest or phiffers bakery in Clayton?? I would kill to be able to make their paradise coffee cake or any of their wonderful pastries, too bad the recipes just die out.m
Wow…I do remember Phiffers…from when I was a little girls and my grandparents lived near there. It is a shame…they keep those recipes so closely guarded; when they’re gone they just die. Sad.
These are divine! Thank you for the recipe!!
You are most welcome Melissa; thanks for visiting my blog!
Nice save!
Probably more accurate to call it a punt! Though now I actually have to try again; determined to get back on that horse. I had an inkling that altitude would not play nice with angel food cake so at least I was prepared to be disappointed. Now to revise and reboot!.
I about died when I saw your site title; so funny…hope you enjoy our group.
Your angel food cake looks divine!
Making an angel food cake can be a challenge not even in high altitude. Your brownies look smashing and love the bourbon caramel sauce…crazy good!xx
I will try again…now I’m curious about what it would take to get a successful one; I’m stubborn that way. :)
I doubt I’ll ever attempt an Angel Food cake as I’ve just heard too many tragic stories – and what on earth does one do with all those egg yolks? That’s a helluva lot of custard.
Well, if one forgets about them in the making of the tragic cake, one just might end up throwing them away. :( – I had planned on making a citrus curd…but actually maybe best not to have that rich stuff around; I could eat it with a spoon.
Your “oops” created something wonderful. The best flat tire I’ve ever seen :)
You are too sweet…it was really terrible; I thought maybe it was salvageable but no…trash it was.
My first angel food cake was a fail. They didn’t look like yours, worse. They rose, then fell. Half of the cake was moist and rubbery, yes rubbery. The other half was dry. I think i didn’t whip the egg whites enough, didn’t bake it long enough. Anyway, look at that creation it led to. Just a perfect coincidence not!
I think I might have whipped mine too much…at least for Denvver. I will try again, I’ve found a high altitude recipe I want to try…you know the old, if at first you don’t succeed mantra is ringing in my head!
I’m fairly certain that your snafu was brilliance in disguise because these brownies look and sound incredible. That frosting seriously makes me a little weak in the knees.
Jamie | My Baking Addiction Most Recent Post: St. Lucia Vacation
Been there on the end of the scale being from NYC. Baking hits and misses are what help us learn. I know I learn something everytime and from reading other bloggers as well. The chemistry of baking is so key it’s good to take into account how to maximize for best results and make a fail and win, in it’s own way.
Glad the sauce worked out. Sounds amazing!
All true Jenn and for me…I know I live in a place with baking issues because of altitude so I never let it get me down. Take all the baking snafus possible and add altitude…you better have a positive attitude or it could be depressing. I will try again; I’m sort of not surprised the first time out of the shoot…not to do some revisions to components for my next trial. Hoping the next ‘learning’ experience is an improvement but I still giggle when I see that cake…and the brownies and frosting were terrific!
high altitude sure makes one MEAN lookin’ brownie :) YUM!!!
I can always count on brownies, especially ones without any leavening. So dependable and so good! Of course that bourbon frosting stuff didn’t hurt! :)
I must be the only one that thinks the flat tire cake looks really good and that you did it on purpose! LOL I’ll have lots to learn when we move.
I thought it might taste OK too Jenny but it did not; more a weird texture than anything else. Sadly…in the trash it went. :(
Oh, Barb, that poor cake. If it were me, the bourbon might have gone into the cook, not the frosting. . .Kudos for your fighting spirit–your kitchen WILL NOT be ruled by a little flat tire mishap! I plan on sharing this post with my 5th grader after school today. He has sworn off baking since he forgot to put SUGAR (ouch) into his peanut butter criscross recipe 2 weeks ago. Your straightforward way of meeting with this #recipefail may be just what he needs to get back in gear. Especially if I make some of that frosting to help us along! xo
Hello from another Denver, Colorado resident! Is it weird that “high altitude” means nothing to me? I’ve lived here all my life, so this altitude is the only one I’ve ever known.
But you must have to make adjustments to some recipes that aren’t devised for high altitude right? Although as I told someone else; I’m also used to some things that turn out maybe a bit different than I might have known elsewhere but are all I know now. And I have become the queen of ‘making it work!’
I think we all have baking snafus, but I can’t imagine the issues you face baking at high altitude. It must be frustrating sometimes. I’m glad you didn’t waste the bourbon caramel, it sounds amazing and definitely something my fiance will love. Have bookmarked to make when he gets home from his work trip in 2 weeks!
Jennifer (Delicieux) Most Recent Post: Mushroom, Chestnut & Thyme Couscous
Once you get used to the idiosyncrasies it’s really not that big of a deal but I’ve never made something before with a dozen egg whites…it’s evident I need to do some research on how to combat the combination of ingredients. I won’t deny…now I want to get it right in a bad way; sort of my own personal baking challenge!
No way should you have wasted that Bourbon Caramel Icing! I’m baking challenged as it is and can imagine the challenges at your elevation. Kudos for punting :)
Priscilla – She’s Cookin’ Most Recent Post: Cha Cha’s Latin Kitchen Sizzles
After so many years most things turn out fine or I thought they were. I’m used to cookies with chips or nuts being a bit more bas relief and didn’t think anything of it til I starting blogging and recall now what cookies look like elsewhere! Still…nothing quite like this. I’m not kidding. 26 yrs in Denver and this cake wins the ultimate #FAIL prize. I’m still chuckling.
I had to smile at this one. I lived in Denver for over a decade and just moved to Idaho last year. I am having to change recipes back to half the altitude! It does make canning go faster here!
Made me chuckle; the last time I baked somewhere else…I almost took that divot out of the baking powder, it becomes so commonplace to revise doesn’t it? I’m sure I would have the same issue!
Well, if it’s any consolation I think that it looks like a mighty tasty brownie. I have to admit that cake is usually just a vehicle to the icing for me. If anything, I would still be happy to eat this with some of that divine bourbon caramel frosting.
La Phemme Phoodie Most Recent Post: Chicken, Spinach and Sun-Dried Tomato “Flatbread” (Gluten-Free)
So true for me too Wendy and I can not deny the frosting is so good. Actually love it more as a frosting than ‘just’ a sauce so something good did come from it huh?
Hey, you made the most of it! We’ve ALL had our fails, for sure! I have a blondie recipe giving me more trouble than I care to admit and it’s the easiest recipe in the world (as far as I’m concerned). The brownies look amazing. YUM!!
Everyone has been so sweet. This altitude business is tricky but I have to say; this is the WORST failure I think I’ve ever had baking…so I probably need to get back on this horse soon!
I’m so glad you at least made the best of the situation. That frosting sounds amazing! Fantastic job! Now I seriously want brownies so putting that on my “to do” list tomorrow and I just happen to have some bourbon around ;)
That’s always been my mantra Kate; I don’t usually have to go to these extremes to have a result but you have to just regroup and punt. That’s part of the fun and also part of the reward; making it work is part of the challenge and I sure do love a challenge.
As a Novice baker and as a novice baker at high altitude I have a series of epic fails. Reading your post me realize that I need to keep a positive outlook to the outcomes of my baking and I also need to keep on baking.
Much love for this post. You inspire in more ways than you know.
Ansh
Ansh Most Recent Post: Masala Frittata
We know your skills girl; the appreciation goes both ways…time for another Mumbai sandwich methinks.
So sad about your Angel Food cake (flat tire cake- you do make me laugh!) However your brownies and their frosting look amazing!
I can only imagine how frustrating that is dealing with the altitude. But look at this wonderful creation! Can’t go wrong with brownies!
Brian @ A Thought For Food Most Recent Post: Recipe: Tequila-Spiked Guacamole
Well, after so many years the minor changes are pretty hard wired in; I dig out a bit of leavening, I add just a bit of water, I raise the oven temp just a bit…so after a while it’s really not that big of a deal. This on the other hand…I’m still laughing; cause that is simply all you can do!
Sorry about the cake, but these brownies look fantastic!
Cooking at higher altitudes has its share of challenges. I made my once gorgeous Pavlovas in NC a year or so back and they were perfect going into the oven. Flatter than a pancake coming out, so I feel your pain. The Bourbon Caramel Frosting definitely made up for this snafu topping your beautiful brownies. :-)
Bunkycooks Most Recent Post: Meringues with Strawberries and Whipped Cream (Schaum Torte)
I don’t usually have a problem with pavlova even…and I won’t deny Gwen, the extent of this fail was a bit much…but laughter ensued; no hand wringing here; it’s just a cake.
I must say, if a kitchen fail yields results like these brownies, then you are a total success! Your frosting sounds unbelievable – bourbon and caramel? Yes, please. We were just in Boulder visiting friends and discussing high altitude baking. An on-going baking challenge!
Aw thanks Hannah and I’m thinking my neighbors would agree…they sure loved them (they are my helper bees when I do desserts…have to rid the house of them fast!)
You made me giggle!!! My Mother in-law just said to me last night, if she has a failed recipe, she moves on. I said, oh no no, I am determined to get it right, LOL! Well angel food cake, or brownies, you definitely always have my attention:-) Love the caramel frosting:-) Hope you are feeling better! Hugs, Terra
Terra Most Recent Post: Swiss Maid Fudge Peanut Butter Cup Ice Cream Pie
I’m determined too but not enough yesterday to go shopping before trying again. I’ll try one again soon; promise. I’m stubborn that way. Too. :)
Sorry that the angel food cake didn’t work out, but the brownies you made from it look amazing, Barbara.
Thanks Georgia…they were most certainly the prize after the storm.
This looks so fabulous! Bookmarked! Great combination of flavors
Alison @ Ingredients, Inc. Most Recent Post: Two Ingredient Raspberry Popsicles
Speechless. Utterly speechless!
Sommer@ASpicyPerspective Most Recent Post: Pasta with Peas Smoked Almonds and Dill
You made me laugh. At my utter failure or at the brownies? Both? :)
That sauce, that sauce, sounds like heaven, especially over brownies!
Yes, yes it is. Or on a knife. Or a thumb. Wish I was kidding. :)
I have a feeling that no one and nothing is the boss of you! I’m sorry about the angel food cake fail but I know you will try again and it will be beautiful. I’ve only ever had angel food cake served with whipped cream and strawberries to having it done with this bourbon caramel sauce is going to be amazing, just as amazing as those brownies look with it.
Paula Most Recent Post: Mini Celebration Cakes
The truth is I ended up making a frosting and I have to say Paula it is so good that sometimes in determining to find the good in the bad…well, that sauce is it. Thanks as always for your sweet encouragement.
Well, you did better than me because you took photos. I was so disappointed that I just threw mine away. I can only imagine how good this is with that wonderful sauce on top. I think I might have been to put a positive spin on your version and called it “concentrated” chocolate angel food cake. Better luck next month!
I know…I was dying to see some hockey pucks, doggone it! But we will prevail, I just know it.
High Altitude affecting baking, plus all those directions for high altitide conversions of recipes that read..1 cup plus 1/8 teaspoon flour :P – is the only thing that would keep me from moving to beautiful Colorado.I don’t care how flat that angel food cake surrounding the rich, chocolate is, I want it! I can plainly see how chewy and gooey it is! I’m a two dessert person, so of course I’ll take those luscious brownies too..extra Bourbon Caranel Sauce, please!
Lisa Most Recent Post: A Twist on Salade Nicoise for Monthly Mingle – April in Paris, and Part 10
Trust me…promises of not having to deal with the issues ever again would not be enough for me to leave Colorado. You really do get to a point where either you just know to scoop out a bit of baking soda and add a tablespoon more of liquid without much effort but this was a totally new direction dealing with just egg whites and though I hate throwing away something I will survive. In my backyard with no humidity or bugs while I enjoy my brownie. :)
Brilliant post Barb! I felt like I was right there with you :) Photos are stunning and what a fabulous save of that Bourbon..genius. You have my sympathies, I too have had many fails (as have we all), brave to post the photo too :)
Wendy Read – Sunchowder Most Recent Post: Creamy Plantain Pudding
Glad to have you come over anytime Wendy. I think we are trying to fool ourselves and others to presume everything is always perfect…if this is a story of my journey in the kitchen, it has to include some altitude fails. I have them. I usually make it work too but this? Not so much! I’m still laughing, it was so bad. :)
Even though you didn’t get quite what you were hoping for (in terms of height and airiness), your completed plate looks stunning. If you hadn’t let us all in on the fact that you were shooting for a chocolate angle food cake for #baketogether we’d be none the wiser and be in awe (yet again) of your culinary skills.
I for one, still am :)
You are too sweet…I think I persevere out of stubbornness sometimes but this time I knew it was time to punt. I’m glad I did not waste the bourbon sauce on that cake; it was bad. The brownies were far more deserving.