Can you substitute shortening for margarine in peach coffee cake?

You can substitute shortening for margarine in a peach coffee cake, but keep in mind that they have slightly different properties, which might affect the final outcome:

Shortening vs. Margarine:

* Fat Content: Shortening is 100% fat, while margarine typically contains about 80% fat and some water. This difference in fat content can affect the texture and moisture of your cake.

* Flavor: Shortening is flavorless, while margarine has a distinct flavor that might be noticeable in the cake.

* Texture: Shortening tends to create a more tender and crumbly texture, while margarine can result in a slightly denser cake.

Substitution Tips:

* Use the same amount: Use the same amount of shortening as you would margarine in the recipe.

* Adjust the liquid: Since margarine contains some water, you might need to reduce the liquid in the recipe slightly. Start by reducing it by 1-2 tablespoons and adjust as needed.

* Creaming: When creaming the shortening and sugar, make sure to cream them thoroughly for a light and airy texture.

* Temperature: Make sure the shortening is at room temperature for easier creaming.

Possible Outcomes:

* Texture: The cake might be slightly more tender and crumbly with shortening.

* Flavor: The cake might have a milder flavor with shortening.

* Moisture: The cake might be slightly less moist with shortening, but adjusting the liquid can help compensate.

Overall: While shortening is a good substitute for margarine, it's always best to experiment a little to see what works best for you. If you prefer a more flavorful and denser cake, you can stick with margarine. If you want a more tender and crumbly cake with a neutral flavor, shortening is a good option.