Coffee Cake Tube Pan Recipe
While M and I were traveling in Asia, food was my priority and tea and photos were M’s. While he searched for tea with calmer enthusiasm than I did for food, we came upon a few lovely tea shops that offered a sampling of even their best offerings.
For visitors to Hong Kong, you can start with a visit to the Museum of Tea Ware at Flagstaff House (the oldest colonial building in Hong Kong) to learn the history and understand the importance of tea in China and the world. Next door is the Lock Cha Tea House, a peaceful oasis in hyper HK. It has a good variety of excellent teas and offers free classes in the art of tea (preparation/drinking). The prices are a bit high, but so is the quality.
To get tea at a better price, we went to Lam Kie Yuen Tea Co. Here, the tea master is also the proprietor and buyer. He holds court as he prepares tea for customers to sample, chatting away about harvests, differences in quality grades, brewing techniques, etc. Do not fear if you have no idea what you want to buy-just tell him what variety you prefer (black, green, white tea, etc.), and he will prepare tea according to your preference and guide you on an aromatic journey. M had a specific Fujian Oolong in mind, but after an hour of tea drinking and conversation with the master and another patron, he came out with new discoveries.
Easy Cinnamon Coffee Cake With Cake Mix
So after we came back to New York, M made a small pot of Oolong for us. It not only reawakened us from a long, drowsy plane ride, but also brought back memories of the trip. While the aroma perfumed my senses, I can’t help but think what pleasure a simple cup of tea can bring and so could a dessert.
After weeks of traveling and enjoying Asian desserts from various cuisines, I longed for a simple Western sweet that could hold up to that full-bodied cup of tea. Sour Cream Coffee Cake came to mind- a moist cake swirled with cinnamon sugar. Just like that cup of tea, it suggests several notes of flavors. The pecan streusel adds a contrasting texture to the cake and further solidifies the simple comfort element of this cake. Just like a good cup of tea, this cake can should be enjoyed at all times of the day.
Directions: Brown Butter Streusel 1. In food processor, process flour, granulated sugar, 1/4 cup dark brown sugar, and cinnamon until combined, about 15 seconds. Transfer 1-1/4 cups of flour/sugar mixture to small bowl; stir in remaining ¼ cup brown sugar and set aside to use for streusel filling. Add butter and pecans to mixture in food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside. 2. Adjust oven rack to lowest position and heat oven to 350℉. Grease 10-inch fixed-bottom tube pan with 2 tablespoons softened butter. Whisk eggs, 1 cup sour cream, and vanilla in medium bowl until combined. Cake 1. Combine flour, sugar, baking powder, baking soda, and salt in bowl of standing mixer; mix on low speed for 30 seconds to blend. Add butter and remaining 1/2 cup sour cream; mix on low speed until dry ingredients are moistened and mixture resembles wet sand, about 1-1/2 minutes. Increase to medium speed and beat until batter comes together, about 10 seconds. Lower speed to medium-low and gradually add egg mixture in 3 additions, beating for 20 seconds after each and scraping down sides of bowl. Increase speed to medium-high and beat until batter is light and fluffy, about 1 minute. 2. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface. Sprinkle evenly with 1/2 of streusel filling (without butter or nuts). Repeat with another 2 cups batter and remaining streusel filling (without butter or nuts). Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts). 3. Bake until cake feels firm to touch and long toothpick or skewer inserted into center comes out clean (bits of sugar from streusel may cling to tester), 55 to 60 minutes. Cool cake in pan on wire rack 30 minutes. Invert cake onto rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and reinvert cake streusel-side up. Cool to room temperature, about 2 hours. Cut into wedges and serve.
Chocolate Chip Sour Cream Coffee Cake
1. A fixed-bottom, 10-inch tube pan (with 10-cup capacity) is best for this recipe. Note that the streusel is divided into two parts—one for the inner swirls, one for the topping.A classic breakfast cake is one of the handiest things to have in your baking repertoire, and this sour cream coffee cake from the famous Zingerman’s Bakehouse in Ann Arbor, MI is one of the very best. Featured on the cover of the
by Amy Emberling and Frank Carollo (Chronicle Books, 2017), the recipe is a treasure that’s worth the cost of the book alone.
The authors write, “This is our most popular coffee cake and possibly our most popular sweet item…As you can see, it is full of tasty fat – half a pound of butter, half a pound of sour cream, and three whole eggs – which yields a mellow and moist cake crumb.” But what makes it truly special is the contrasting flavor and crunch of the cinnamon-nut swirl that runs throughout. And the cake lasts: you can store it in a covered container on the countertop for up to two weeks (but good luck keeping it that long!).
Delicious Coffee Cake
To begin, make the cinnamon-walnut swirl. Preheat the oven to 325°F and set an oven rack in the middle position. Toast the walnuts on a rimmed baking sheet until they’re fragrant and golden brown, 10 to 15 minutes. Let cool, and reduce the oven temperature to 300°F.
The batter will look a little curdled at this point; that’s okay. Scrape down the sides and bottom of the bowl to make sure all of the ingredients are evenly incorporated.
Scoop 1/3 of the batter into the prepared pan. (It won’t seem like enough, especially if you’re using a 12-cup Bundt — that’s okay. Just do your best to smooth it into an even layer with a spatula or back of a spoon.)
Moist Sour Cream Coffee Cake
Cover with another 1/3 of the remaining batter, using a spoon or spatula to spread the batter evenly over the pan and to the edges.
Cool the cake in the pan for 15 minutes. Do not let the cake cool in the pan for much longer than this or the brown sugar in the streusel might stick to the sides of the pan and make it difficult to release the cake. Place a wire rack on top of the Bundt pan and then invert the pan to release the cake.
Let the cake cool completely before serving. The cake will keep well in an airtight container at room temperature for up to a week. Enjoy!
Sour Cream Coffee Cake With Cinnamon Ripple L A Farmgirl's Dabbles
I'd love to know how it turned out! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @.
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.by Anna · This post may contain affiliate links, which means we make a small commission off items you purchase at no additional cost to you.
This tender Sour Cream Coffee Cake is a family favorite with two layers of cinnamon sugar streusel for that irresistible sweet and nutty flavor in every bite. A slice of this cake is perfect for breakfast, dessert or even as a mid-afternoon snack. Trust me; there's a reason my grandma's recipe has stood the test of time - it's that good!
Jewish Coffee Cake {made With A Nut Crumble Topping}
Have you made coffee cakes before and been disappointed? I know I have. They are too dry, too dense, too crumbly. That's why I always come back to this one.
My grandma's Sour Cream Coffee Cake is rich and flavorful with the perfect tender crumb. It's the only cinnamon streusel coffee cake recipe you'll ever need.
Not at all. I personally like the bit of crunch they add to the streusel, but if you dislike nuts in your baked
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