Posts Tagged ‘cake’

Sour Cream Coffee Cake with Chocolate Chips

January 14, 2014

Submitted by Lori
From Cooks Illustrated, 2002
Serves 12 – 16

Image

Note #1: A fixed bottom, 10 inch tube pan (with 10-cup capacity) is recommended, however I used a traditional bundt pan.  The end result of the bundt pan is that the streusel will be on the bottom instead of the top.  Viva la difference!

Note #2:  The Streusel is divided into two parts — one for the inner swirls, one for the topping.

Ingredients for Streusel

3/4 cup unbleached all-purpose flour ( 3 3/4 ounces)
3/4 cup granulated sugar (5 1/4 ounces)
1/2 cup packed dark brown sugar ( 3 1/2 ounces)
2 tablespoons ground cinnamon
2 tablespoons unsalted butter, cold, cut into 2 pieces
1 cup pecans, chopped

Ingredients for Cake

12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool, cut into 1/2 -inch cubes
2 additional tablespoons unsalted butter, softened, for greasing the pan
4 large eggs
1 1/2 cups sour cream
1 tablespoon vanilla extract
2 1/2 cups unbleached all purpose flour (11 1/2 ounces)
1 1/4 cups granulated sugar (8 3/4 ounces)
1 tablespoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon table salt
1 cup chocolate chips (I used 60% dark chocolate)

FOR THE STREUSEL (Filling & Topping):

  1. In a food processor, process flour, granulated sugar, 1/4 cup dark brown sugar  and cinnamon until combined, about 15 seconds. (SAVE the other 1/4 cup brown sugar for the next step)
  2. For Streusel Filling: Transfer 1 1/4 cups of the flour/sugar mixture to a small bowl.  Stir in the remaining 1/4 cup brown sugar and set aside to use for streusel filling in the cake
  3. For Streusel Topping: Add butter and pecans to the mixture in the food processor; pulse until nuts and butter resemble small pebbly pieces, about ten 1-second pulses. Set aside to use as a streusel topping.

FOR THE CAKE:

  1. Adjust the oven rack to lowest position and heat oven to 350 degrees. Grease a 10 inch tube pan (I used a bundt pan) using 2 Tablespoons of the softened butter.  In a medium bowl, whisk together the eggs, 1 Cup sour cream (save the other 1/2 cup sour cream for the next step)  and vanilla.
  2. 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, with few large butter pieces remaining, about 1 1/2 minutes.  Increase to medium speed and beat until batter comes together, about 10 seconds; scrape down sides of bowl with rubber spatula. 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 minutes.
  3. Using rubber spatula, spread 2 cups batter in bottom of prepared pan, smoothing surface, and sprinkle 1/2 cup chocolate chips on top. Sprinkle evenly with 3/4 cup streusel filling (without butter or nuts). Repeat with another 2 cups batter, 1/2 cup chocolate chips, and remaining 3/4 cup streusel (without butter or nuts.)  Spread remaining batter over, then sprinkle with streusel topping (with butter and nuts.)
  4. 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.)  50 to 60 minutes.  Cool cake in pan on wire rack 30 minutes.  Invert cake into rimmed baking sheet (cake will be streusel-side down); remove tube pan, place wire rack on top of cake, and re-invert cake streusel-side up.  [ Note: Because I made the cake in a bundt pan, the Streusel topping was on the bottom.  Works for me ! ]   Cool to room temperature, about 2 hours. Cut into wedges and serve.  (Cake can be wrapped in foil and stored at room temperature for up to 5 days.)
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Pineapple Upside-Down Cake

April 23, 2013

pineappleupsidedown_cake

Submitted by Marcia

Serves 9

Ingredgients
1/4 C butter
1/2 C brown sugar (packed)
1 can (8 1/2 oz) sliced pineapple, drained
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1 1/2 C Cake flour or 1 1/4 C all-purpose flour
1 C sugar
1 1/2 tsp baking powder
1/2 tsp salt
3/4 C milk
1/3 C shortening
1 egg
1 tsp vanilla

Directions
Preheat oven to 350 degrees. Melt butter over low heat in 8 x 8 x 2″ pan. Sprinkle with brown sugar evenly over butter. Place 5 pineapple slices in pan. Place cherries in center of slices.  Measure remaining ingredients into large mixer bowl.  Blend 1/2 min on low speed, scraping bowl constantly. Beat 3 minutes on high speed, scraping bowl occasionally. Pour into pan. Bake until wooden pick comes out clean. Invert onto plate. Leave pan over cake a few minutes to drip.  Yum!

Enjoy!

Chocolate Zucchini Bundt Cake

January 20, 2010

Submitted by Lori
Photo courtesy of
Regina

Chocolate Zucchini Cake

Ingredients:

2 ¼ cups all –purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 ¾ cups sugar
½ cup (1 stick) unsalted butter – room temperature
½ cup smooth applesauce (plain or with cinnamon)  [Lori: Regina uses unsweetened]
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
2 cups grated zucchini
1  6-oz package of chocolate chips (optional)
[Lori: Optional? You must be joking!]

Instructions:

Preheat oven to 325 degrees.

  1. Butter and flour a Bundt pan. Peel zucchini & shred. Squeeze out the moisture and put in a strainer (to drain remaining moisture).  Sprinkle 1 Tablespoon sugar on zucchini, mix thoroughly, macerate until read to use.
  2. Whisk flour, cocoa powder, baking soda, and salt into medium bowl. Cream sugar (less the 1 T) and butter. Blend in applesauce. Add eggs one at a time, beating well after each addition. Beat in vanilla extract.  Mix dry ingredients alternately with sour cream in 3 additions each.  Squeeze as much moisture out of zucchini as possible, mix into batter. Add chocolate chips if desired. Pour batter into prepared pan.
  3. Bake cake until tester inserted into center comes out clean, about 60 – 70 minutes. Release from pan after the cake is cooled enough that the sides are free.

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Lori’s sister’s modifications: Use Pam Plus Flour spray for greasing Bundt pans – especially with somewhat sticky cakes like this. Don’t peel the zucchini. Use more chips than called for. Can serve with powdered sugar on top or with whipped cream.  Also delicious served “naked.” (The cake, that is.)  Can store in refrigerator for a full week. (Lori: it won’t be around that long.) Very moist.

Regina’s modifications: Use 72% dark chocolate chips and good quality cocoa