Posted on

Caramel Crepe Cake

caramel-crepe-cake-652x652

Popular in France, a gâteau mille crêpes (thousand-crepe cake) is traditionally made with a thin layer of pastry cream separating each crepe layer. Here, however, this stunning dessert gets a modern update by substituting homemade whipped caramel cream for the pastry cream. Garnished with edible flowers, it would make a charming centerpiece for an Easter dessert buffet.

Caramel Crepe Cake

For the caramel:

1 cup (8 oz./250 g) granulated sugar

1/4 cup (2 fl. oz./60 ml) water

Pinch of salt

4 cups (32 fl. oz./1 l) heavy cream

 

For the crepe batter:

4 eggs

4 cups (32 fl. oz./1 l) milk

2 1/4 cups (11 1/2 oz./360 g) all-purpose flour

2 Tbs. unsalted butter, melted

1 tsp. salt

1 tsp. vanilla extract

1/2 cup (2 oz./60 g) confectioners’ sugar

 

For finishing:

1 tsp. unsalted butter

Lightly sweetened whipped cream for garnish (optional)

Fresh berries for garnish (optional)

 

To make the caramel, in a heavy saucepan over medium-high heat, combine the sugar, water and salt. Cook until the mixture bubbles vigorously and turns a golden amber color, 6 to 8 minutes. Stir the sugar with a wooden spoon during the first 2 minutes of cooking; do not stir after this point, instead swirling the pan to ensure even cooking. Watch the caramel very carefully, as it will go from amber-colored to burned in a few seconds.

Remove the pan from the heat and immediately add the cream very carefully; the mixture will bubble and splatter, so protect your hands and arms with heavy oven mitts and use a long-handled wooden spoon. Stir until the caramel is smooth and well blended. Let cool to room temperature, then cover and refrigerate until cold.

 

To make the crepe batter, combine the eggs, milk, flour, melted butter, salt, vanilla and confectioners’ sugar in a blender. Blend on high speed until the mixture is well combined, about 30 seconds. Transfer the batter to a bowl, cover and refrigerate for 30 minutes.

In a crepe pan or 10-inch (25-cm) nonstick fry pan over medium heat, melt the butter and swirl to coat the pan evenly. Lift the pan at a slight angle and pour 1/3 cup (3 fl. oz./80 ml) of the batter into the center of the pan, quickly tilting the pan to spread the batter to the edges. Return the pan to the heat and cook until the crepe is golden underneath, 1 to 2 minutes. Using a spatula, flip the crepe over and cook until golden on the second side, 1 to 2 minutes longer. Transfer the crepe to a plate and cover with a piece of parchment paper. Repeat with the remaining batter, stacking the crepes on the plate with parchment between each layer. Let the crepes cool to room temperature.

 

To assemble the cake, transfer the cooled caramel mixture to a bowl of a stand mixer fitted with the whisk attachment. Mix on high until the mixture becomes turns lighter in color and texture and holds stiff peaks, about 5 minutes.

Center a crepe on a serving platter and spread with 3 to 4 Tbs. of the caramel cream. Center another crepe on top of the first and spread with another 3 to 4 Tbs. of the caramel cream. Repeat with the remaining crepes and caramel cream, finishing with a crepe. Wrap the crepe cake on the platter and chill for at least 4 hours and up to 1 day.

 

Let the cake sit at room temperature for 1 hour before serving. Top with whipped cream and berries, cut into slices and serve immediately. Serves 8 to 10.

 

Posted on

Summer Peach Pie

summer

When peaches reach their peak in summer, showcase the fruit by serving it in this simple yet pretty pie. Serve it with a scoop of vanilla ice cream to beat the summer heat.

Summer Peach Pie

2 rolled-out rounds basic pie dough

2 lb. (1 kg) peaches, peeled, pitted and sliced

1 Tbs. fresh lemon juice

1/3 cup (2 1/2 oz./75 g) sugar

2 Tbs. cornstarch

1/4 tsp. salt

Pinch of ground cinnamon

1 egg plus 1 tsp. water, lightly beaten

 

Preheat an oven to 425°F (220°C).

Fit 1 dough round into a 9-inch (23-cm) deep-dish pie dish and gently press into the dish. Trim the edges flush with the rim. Refrigerate the pie shell and remaining dough round for 30 minutes

To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the sugar, cornstarch, salt and cinnamon. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan.

 

Transfer the remaining dough round to a work surface and cut out shapes using decorative pie cutters or a paring knife. Lightly brush the edge of the filled pie dish with the egg wash. Arrange the dough shapes on edge of the pie in the desired pattern and then brush again with the egg wash.

Bake for 25 minutes, then reduce the heat to 350°F (180°C) and bake until the juices are bubbling and the top is lightly browned, about 25 minutes more. Transfer the pie to a wire rack and let cool for 1 hour
before serving. Serves 8.

 

Posted on

Halloween Spider Web

Oct-31-Creepy-Crawler-Halloween-Cupcakes-652x652

Happy Halloween! Devil’s food cupcakes are a fitting choice for these Halloween treats with a spider web design. For a fun, festive touch, the vanilla glaze used to make the spider webs can be tinted light orange with food coloring. For an even spookier touch, garnish the cupcakes or the serving platter with a gummy spider, or make your own spiders out of licorice candies. Cut thirty-six 1-inch (2.5-cm) lengths of black licorice laces, then halve each piece lengthwise. Using a wooden skewer, poke 3 holes on each side of 12 licorice drops, then insert a licorice lace piece into each hole.

 

Creepy Crawler Halloween Cupcakes

For the cupcakes:

1 cup (5 oz./155 g) all-purpose flour

1/4 cup (3/4 oz./20 g) unsweetened cocoa powder

3/4 tsp. baking soda

1/4 tsp. salt

1/2 cup (4 oz./125 g) granulated sugar

1/2 cup (3 1/2 oz./105 g) firmly packed light brown sugar

4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, at room temperature

1 egg, at room temperature

1 tsp. vanilla extract

1/2 cup (4 fl. oz./125 ml) lukewarm water

1/4 cup (2 fl. oz./60 ml) buttermilk

For the chocolate glaze:

1/2 cup (4 fl. oz./125 ml) heavy cream

1 Tbs. light corn syrup

Pinch of salt

8 oz. (250 g) milk chocolate, chopped

For the vanilla glaze:

1 cup (4 oz./125 g) confectioners’ sugar, plus more as needed

2 Tbs. milk, plus more as needed

1 tsp. vanilla extract

Position a rack in the middle of the oven and preheat to 350°F (180°C). Line a standard 12-cup muffin pan with paper or foil liners.

Sift together the flour, cocoa powder, baking soda, and salt into a bowl. In another bowl, with an electric mixer on medium-high speed, beat the granulated sugar, brown sugar and butter together until light and fluffy, 2 to 3 minutes. Add the egg and vanilla and beat until combined. Add the flour mixture in 3 additions, alternating with the water and buttermilk, beating on low speed until just combined; scrape down the sides of the bowl as needed. Beat on medium-high speed just until no traces of flour remain, about 30 seconds; do not overbeat.

Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 20 minutes. Let the cupcakes cool in the pan on a wire rack for 5 minutes. Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.

To make the chocolate glaze, in a small saucepan over medium-high heat, combine the cream, corn syrup, and salt and bring to a simmer. Remove from heat and add the chocolate; let stand for 3 minutes. Using a rubber spatula, stir until the chocolate is melted and the mixture is smooth. Transfer the chocolate glaze to a small bowl and let cool to room temperature, about 15 minutes.

To make the vanilla glaze, in a bowl, whisk together the confectioners’ sugar, the 2 Tbs. milk and the
vanilla until smooth; the glaze should be spreadable. If it seems too thick, whisk in additional milk a few drops at a time; if it seems too thin, whisk in additional confectioners’ sugar 1 tsp. at a time. Use
immediately. Place the glaze in a parchment paper cone or small pastry bag fitted with a fine writing tip.

Spoon the chocolate glaze over the cupcakes. Using the vanilla glaze, create spider web designs: Pipe
concentric circles onto the top of a cupcake. Lightly draw the tip of a wooden skewer, toothpick or paring knife from the center of the cupcake outward to the edge, occasionally alternating the direction, if you wish. For the cleanest look, wipe the tip of the skewer after each draw.

The glazed cupcakes can be refrigerated in an airtight container for up to 3 days; bring to room
temperature before serving. Makes 12 cupcakes.

Posted on

Chocolate Peppermint Layer Cake

Dec-23-Chocolate-Peppermint-Layer-Cake

For this festive dessert that’s a natural for the Christmas dinner table, we’ve used celebration layer cake pans, which create pretty scalloped cakes that are about half the thickness of standard cake layers. The result is a dramatic four-layer cake that will wow your guests. However, you can also make a two-layer cake using standard 9-inch (23-cm) round cake pans instead, increasing the cooking time to 30 to 35 minutes.

Chocolate Peppermint Layer Cake

Cocoa powder for dusting

Chocolate peppermint layer cake kit (includes 2 cake mix packets, 1 frosting mix packet and crushed peppermint candy bits)

2 eggs

1 cup (8 fl. oz./250 ml) milk

1/2 cup (4 fl. oz./125 ml) vegetable oil

1 cup (8 fl. oz./250 ml) water

8 oz. (250 g) cream cheese

8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature

Preheat an oven to 350°F (180°C). Grease 2 celebration layer cake pans and dust with cocoa powder, tapping out the excess.

In the bowl of a stand mixer fitted with the flat beater, combine both cake mix packets, the eggs, milk and oil. Beat on medium speed until combined, about 2 minutes. Bring the water to a boil and stir the hot water into the cake mix. Pour a quarter of the batter into each of the prepared pans. Smooth the top with an offset spatula and tap the pans on the countertop to evenly distribute the batter.

Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 17 minutes. Transfer the pans to wire racks and let cool for 5 minutes, then turn the cakes out onto the racks and let cool completely. Meanwhile, wash and dry the pans, grease and dust them with cocoa powder and repeat to bake the remaining batter. You will have 4 cake layers.

To make the frosting, place the cream cheese and butter in the bowl of an electric mixer fitted with the flat beater. Beat on medium speed until smooth, about 30 seconds. Add the frosting mix to the bowl and beat on medium-high speed until combined, another 30 seconds.

To assemble the cake, place 1 layer, top side up, on a cake stand or serving plate. Top with about a quarter of the frosting and spread to the edges. Repeat the process with the remaining cake layers, spreading the remaining frosting on the top layer. Sprinkle with the crushed peppermint candy. Cut into slices and serve. Serves 8 to 12.

Posted on

Devil’s Food Layer cake

Jan-27-Devils-Food-Layer-Cake-652x652

Happy National Chocolate Cake Day! The secret behind this moist, rich chocolate cake is mixing the cocoa powder—use natural, not Dutch process—with boiling water, which allows the chocolate flavor to blossom and adds extra moisture to the crumb. This time-honored favorite, layered with velvety chocolate frosting, makes the ultimate birthday cake.

Devil’s Food Layer Cake

For the cake:
1 cup (8 fl. oz./250 ml) boiling water
3/4 cup (2 1/2 oz./75 g) unsweetened natural cocoa powder
1 3/4 cups (9 oz./280 g) all-purpose flour
1 1/2 tsp. baking soda
1/4 tsp. fine sea salt
2 cups (1 lb./500 g) sugar
8 Tbs. (1 stick) (4 oz./125 g) plus 2 Tbs. unsalted butter, at room temperature
3 eggs
1 tsp. vanilla extract
1 1/4 cups (10 fl. oz./310 ml) buttermilk

For the frosting:
3 3/4 cups (15 oz./470 g) confectioners’ sugar
1 cup (3 oz./90 g) unsweetened natural cocoa powder
8 Tbs. (1 stick) (4 oz./125 g) unsalted butter, at room temperature
1 tsp. vanilla extract
About 1 cup (8 fl. oz./250 ml) heavy cream

To make the cake, preheat an oven to 350°F (180°C). Lightly butter two 9-inch (23-cm) round cake pans. Line the bottom of each pan with a round of parchment paper. Dust the pans with flour, tapping out the excess.

In a small heatproof bowl, whisk together the boiling water and cocoa until smooth. Let cool completely. In a bowl, sift together the flour, baking soda and salt. In a large bowl, using a handheld mixer on medium-high speed, beat together the sugar and butter until the mixture is light in color and texture, about 3 minutes. Beat in the eggs one at a time, then beat in the vanilla and the cooled cocoa mixture. Reduce the speed to low and add the flour mixture in 3 additions alternately with the buttermilk in 2 additions, beginning and ending with the flour mixture and stopping to scrape down the bowl as needed, beating until smooth.

Divide the batter evenly between the prepared pans and smooth the tops. Bake the cakes until they begin to pull away from the sides of the pans, 35 to 40 minutes. Transfer to wire racks and let cool in the pans for 15 minutes. Run a knife around the inside of each pan to release the cake. Invert the pans onto the racks, lift off the pans, and peel off the parchment paper. Turn each cake right side up and let cool completely.

To make the frosting, in a bowl, sift together the confectioners’ sugar and cocoa. Using the mixer on low speed, mix in the butter until it is crumbly. Mix in the vanilla, and then gradually mix in enough of the cream to make a spreadable frosting.

Place 1 cake layer, bottom side up, on a cake plate. Using an icing spatula, spread the top of the layer with a generous 1/2 cup of the frosting. Place the second layer, top side down, on top of the first layer. Frost the top, then the sides, with the remaining frosting. Slice the cake into thick wedges and serve. Serves 10.

Posted on

Orange butter cakes

feb-10-Orange-Butter-Cakes-652x652

These charming individual cakes are baked in ramekins, then unmolded to reveal orange slices on the top of each dessert. The cakes are good on their own, especially served warm from the oven, but they can also be topped with a spoonful of crème anglaise for a creamy contrast, if you like.

Orange Butter Cakes
2 oranges
3/4 cup (6 oz./185 g) firmly packed light brown sugar
6 Tbs. (3 oz./90 g) unsalted butter, melted and cooled, plus 8 Tbs. (4 oz./125 g) butter,
at room temperature
1 cup (5 oz./155 g) all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup (4 oz./125 g) granulated sugar
2 eggs, at room temperature
1/4 cup (2 fl. oz./60 ml) heavy cream, at room temperature
1 tsp. vanilla extract

For the crème anglaise (optional):
2 egg yolks
2 Tbs. cornstarch
5 Tbs. (2 1/2 oz./75 g) sugar
1 cup (8 fl. oz./250 ml) whole milk, heated
1 cup (8 fl. oz./250 ml) heavy cream, heated
1 vanilla bean, split lengthwise

Preheat an oven to 350°F (180°C). Lightly butter six 1-cup (8 fl. oz./ 250-ml) ramekins or custard cups.

Finely grate the zest of 1 of the oranges; reserve the fruit for another use. Cut the second orange into very thin slices.

Sprinkle 2 Tbs. of the brown sugar in the bottom of each prepared ramekin. Pour 1 tablespoon of the melted butter into each one, evenly covering the sugar. Place 1 orange slice in each ramekin. Place the ramekins on a rimmed baking sheet.

Sift together the flour, baking powder, baking soda and salt over a sheet of parchment paper; set aside.

Using an electric mixer, beat together the 8 Tbs. butter, the granulated sugar and orange zest on medium-high speed until creamy, 3 to 5 minutes. Add the eggs 1 at a time, beating well after each addition. Using a rubber spatula, fold in the flour mixture. Stir in the cream and vanilla until thoroughly incorporated. Spoon the batter over the oranges in the ramekins.

Bake until the tops are golden and a tester inserted into the center of a cake comes out clean, about 35 minutes. Let the ramekins cool on a wire rack for 10 minutes.

While the cakes are cooling, make the crème anglaise, if desired. In a heavy saucepan, whisk together the egg yolks, cornstarch and sugar until thick and pale yellow, about 2 minutes. Slowly whisk in the hot milk and cream. Add the vanilla bean and place over medium-low heat. Bring to a simmer while stirring continuously with a wooden spoon. Cook, stirring constantly, until thick enough to coat the back of the spoon, about 4 minutes.

Remove the vanilla bean halves from the cream mixture and, using the tip of a paring knife, scrape the seeds from each half into the sauce, then stir to blend. Discard the bean halves.

Run a knife around the inside of the ramekins to loosen the cakes. Working with 1 cake at a time, invert a small dessert plate over the ramekin, then invert the ramekin and plate in a single quick motion. Lightly tap the bottom of the ramekin with the knife handle to loosen the cake, then lift off the ramekin. If the orange slices stick to the ramekins, use a knife tip to loosen them and replace them on the cakes. Serve the cakes warm or at room temperature with the crème anglaise poured over the top, if desired. Makes 6 cakes.

Posted on

Heart -Shaped Red Velvet

feb-14_heart-shaped-red-velvet-cake-652x652

Whether you’re preparing a special dinner for your sweetheart or want a simple yet spectacular dessert to share with friends, our heart-shaped Bundt pan makes it easy to prepare a make a spectacular dessert.

Heart-Shaped Red Velvet Bundt Cake

 

4 eggs

1 1/2 cups (12 fl. oz./375 ml) canola oil

1 1/2 cups (12 fl. oz./375 ml) buttermilk

1 Tbs. white vinegar

1 package red velvet Bundt cake mix

Heart-shaped candy sprinkles for garnish (optional)

Have all the ingredients at room temperature.

Position a rack in the lower third of an oven and preheat to 350°F (180°C). Butter and flour a scallop heart Bundt cake pan.

In the bowl of an electric mixer fitted with the whisk attachment, combine the eggs, oil, buttermilk and vinegar. Beat on medium speed until combined, about 30 seconds. Add the cake mix and beat until blended and smooth, about 1 minute. Stop the mixer and scrape down the sides of the bowl, then beat on medium speed for 30 seconds more.

Pour the batter into the prepared pan and, using a rubber spatula, spread evenly. Bake until a toothpick
inserted into the center of the cake comes out clean, about 1 hour. Transfer the pan to a wire rack and let the cake cool in the pan for 15 minutes. To level the cake, using a serrated knife, gently saw off any
portion of the cake that rose above the edge of the pan. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 2 hours.

Just before serving, dust with confectioners’ sugar and garnish with candy sprinkles. Serves 16.

Posted on

Chicken Piccata with Artichokes

apr-13-Chicken-Piccata-with-Artichokes-652x652

On Wednesdays, we’ve started focusing on meals that require only one piece of cookware—usually a fry pan, sauté pan, Dutch oven or baking sheet—so you don’t have to deal with washing a sink full of dishes before dinner is even ready.

In this recipe chicken piccata, a traditional Italian dish that typically consists of thin chicken cutlets that are pan-fried and topped with a pan sauce made with lemon juice and capers, is updated with the addition of meaty artichoke hearts. For extra vegetables, add a few handfuls of fresh spinach along with the capers.

Serve this dish over a plate of orzo or other small pasta shape for soaking up the delicious sauce.

Chicken Piccata with Artichokes

 

3 boneless, skinless chicken breasts, about 1 1/2 lb. (750 g) total

1/2 cup (2 1/2 oz./75 g) all-purpose flour

Kosher salt and freshly ground pepper

3 Tbs. olive oil

2 Tbs. unsalted butter, at room temperature

2 garlic cloves, chopped

1 jar (6 oz./185 g) artichoke hearts, rinsed, drained and quartered

1 cup (8 fl. oz./250 ml) dry white wine

1/2 cup (4 fl. oz./125 ml) low-sodium chicken broth

Juice of 1 lemon

2 Tbs. capers, rinsed and drained

1 Tbs. chopped fresh flat-leaf parsley

Butterfly the chicken breasts and cut them in half. Working with one chicken breast half at a time, place the chicken between 2 pieces of plastic wrap and, using a meat pounder or other heavy, flat object, gently pound to an even thickness of about 1/4 inch (6 mm).

Pour the flour onto a large plate and season it well with salt and pepper. Dredge the chicken in the seasoned flour, shaking off the excess. In a large fry pan over medium-high heat, warm 2 Tbs. of the olive oil until very hot but not smoking. Working in batches as needed to avoid crowding, add the chicken and cook, turning once, until golden brown on both sides and opaque throughout, about 4 minutes per side. Transfer to a plate and set aside.

Return the pan to medium-high heat; do not wipe the pan clean. Melt 1 Tbs. of the butter with the
remaining 1 Tbs. olive oil. Add the garlic and artichoke hearts and sauté just until the garlic is soft, about 1 minute. Stir in the wine, scraping up any browned bits on the bottom of the pan. Bring to a simmer and cook until the liquid is reduced by half, about 3 minutes. Stir in the broth, lemon juice and capers. Reduce the heat to medium, bring to a gentle simmer and whisk in the remaining 1 Tbs. butter. Cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes more. Stir in the parsley. Taste and adjust the seasoning.

Return the chicken to the pan and turn to coat each piece with the sauce. Cook just until the chicken is warmed through, about 2 minutes. Serve immediately. Serves 6.

Posted on

Three-Layer Carrot Cake with Cream Cheese Frosting

mar-16-Three-Layer-Carrot-Cake-with-Cream-Cheese-Frosting-652x652

Baking batter in three 8-inch (20-cm) round pans results in a gorgeous carrot cake that is sure to impress guests. Here we have spread just a thin layer of frosting on the sides so that the cake underneath shows through for a modern presentation, but you can coat the cake entirely with the frosting if you prefer.

Three-Layer Carrot Cake with Cream Cheese Frosting

For the cake:

3 cups (15 oz./470 g) unbleached all-purpose flour

1 Tbs. baking soda

1 Tbs. baking powder

1 Tbs. ground cinnamon

3/4 tsp. kosher salt

3/4 tsp. ground allspice

5 eggs

1 cup (8 fl. oz./250 ml) plus 2 Tbs. vegetable oil

1 cup (8 oz./250 g) granulated sugar

1 1/2 cups (12 oz./375 g) firmly packed brown sugar

3/4 cup (6 fl. oz./180 ml) buttermilk

1 1/2 lb. (750 g) peeled and shredded carrots

1 cup (4 oz./125 g) toasted chopped walnuts

1 cup (3 oz./90g) toasted flaked coconut, plus more for garnish

 

For the frosting:

1 1/2 lb. (750 g) cream cheese, at room temperature

6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter, at room temperature

1 3/4 cups (7 oz./220 g) confectioners’ sugar

2 tsp. vanilla extract

Position a rack in the middle of an oven and preheat to 350°F (180°C). Butter and flour three 8-inch (20-cm) round cake pans.

In a bowl, sift together the flour, baking soda, baking powder, cinnamon, salt and allspice. In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar and buttermilk until blended. Stir the flour mixture into the egg mixture just until combined. Fold in the carrots, walnuts and coconut.
Divide the batter evenly among the prepared pans.

Bake until a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Transfer the pans to wire racks and let the cakes cool in the pans for 15 minutes. Invert the cakes onto the racks and let cool completely.

Meanwhile, make the cream cheese frosting: In the bowl of an electric mixer, beat together the cream cheese and butter on medium-high speed until smooth and creamy. Reduce the speed to low, add the
confectioners’ sugar and beat until smooth. Beat in the vanilla extract until well blended.

Place 1 cake layer on a serving platter. Spread about a quarter of the frosting over the top of the cake. Place another cake layer on top of the first and spread another quarter of the frosting over the cake. Top with the third cake layer, and spread the remaining frosting decoratively over the top and sides of the cake.

Serve immediately, or cover with a cake dome and refrigerate for up to 2 days. Bring to room temperature and garnish with coconut flakes before cutting into slices and serving.

Posted on

Cinnamon Streusel Coffee Cake

apr-9-Cinnamon-Streusel-Coffee-Cake-652x653

Crumbly cinnamon streusel ribbons the center and crowns the top of this tender cake. Ideal for serving to friends invited over for coffee or at a weekend brunch, it can be made in a tube pan, or, for a more decorative look, in your prettiest Bundt pan.

Cinnamon Streusel Coffee Cake

For the streusel filling

2 Tbs. unsalted butter, at room temperature

3 Tbs. all-purpose flour

1/3 cup (2 1/2 oz./75 g) firmly packed light brown sugar

3/4 cup (3 oz./90 g) chopped pecans or walnuts, toasted

1 1/2 tsp. ground cinnamon

For the batter

2 1/2 cups (12 1/2 oz./390 g) all-purpose flour

2 tsp. baking powder

1/2 tsp. baking soda

1/4 tsp. salt

3/4 cup (6 oz./185 g) unsalted butter, at room temperature

1 1/4 cups (10 oz./315 g) granulated sugar

4 eggs

1 tsp. vanilla extract

1 1/2 cups (12 oz./375 g) sour cream

Preheat an oven to 350°F (180°C). Butter and flour a 10-inch (25-cm) tube pan or Bundt pan.

To make the streusel filling, in a small bowl, combine the butter, flour, brown sugar, nuts and cinnamon. Using a pastry blender or fork, mix until crumbly. Set the streusel aside.

 

To make the batter, in a bowl, stir together the flour, baking powder, baking soda and salt. Set aside.

To make the batter by hand, in a large bowl, using a wooden spoon, beat together the butter and granulated sugar until light and creamy. Mix in the eggs and vanilla, beating until smooth. Add the dry ingredients in 3 batches alternately with the sour cream and stir with a rubber spatula just until the batter is almost smooth.

 

To make the batter using an electric mixer, in a large bowl, beat together the butter and granulated sugar on medium-low speed until creamy. Beat in the eggs one at a time. Stir in the vanilla. Add the dry ingredients in 3 batches alternately with the sour cream and mix on low speed just until the batter is blended and almost smooth.

 

Pour half of the batter into the prepared pan and smooth the surface with the rubber spatula. Sprinkle evenly with half of the streusel filling. Cover evenly with the remaining batter and sprinkle with the
remaining streusel.

 

Bake until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Transfer to a wire rack and let cool in the pan for 10 minutes, then turn out of the pan and let cool completely. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. Serves 12.