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19

Dec 2017

Sour Cream Coffee Cake with Chocolate Streusel

Posted by / in Into the Fire Blog, Recipes, WCSH6 /

A rich holiday bundt cake laden with semi-sweet chocolate and toasted almonds. With a short prep time this cake is perfect for the busy holiday season. This cake can be made 3 days ahead and can be stored tightly covered at room temperature.

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Sour Cream Coffee Cake with Chocolate Streusel
Serves 12
A rich holiday bundt cake laden with semi-sweet chocolate and toasted almonds
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Prep Time
20 min
Cook Time
45 min
Prep Time
20 min
Cook Time
45 min
Ingredients
  1. Chocolate Streusel
  2. 1 cup chopped toasted almonds
  3. 1 cup semisweet chocolate bits (I prefer 64% Valhrona chopped chocolate.)
  4. 1/2 cup packed light brown sugar
  5. 1 teaspoon ground cinnamon
  6. Pinch kosher salt
  7. Cake and Assembly
  8. Canola spray
  9. 2 sticks unsalted butter, room temperature
  10. 4 cups all purpose flour + 2-3 Tablespoons for dusting the pan
  11. 2 teaspoons baking powder
  12. 2 teaspoons baking soda
  13. 1/2 teaspoon kosher salt
  14. 2 cups granulated sugar
  15. 4 large eggs
  16. 2 cups sour cream
  17. 2 teaspoons vanilla extract
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Spray oil into bundt pan and using a pastry brush, thoroughly coat all crevices of the pan. Add a few tablespoons of flour to the pan, shake and tap out excess flour.
  3. Whisk 4 cups all purpose flour, baking powder, baking soda, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat granulated sugar and 2 sticks softened butter in a large bowl until light and fluffy, about 5 minutes.
  4. Add eggs one at a time beating to blend and scraping down sides alternating with sour cream. Add vanilla and beat just to combine.
  5. Transfer half of batter to prepared pan, smooth surface. Sprinkle half of streusel evenly over batter, Scrape in 1/4 batter, smooth surface, and sprinkle with remaining streusel. The dough should fill 2/3 of the pan. (The remaining batter is enough to fill a mini bundt pan if you want to bake it and give it as a small gift!)
  6. Bake cake until golden brown and a tester inserted into the center comes out clean, about 45 minutes.
  7. Transfer pan to a wire rack and let cool in pan 20-30 minutes before inverting onto wire rack. Let cool completely. Then reinvert cake onto cake plate.
Notes
  1. You will need a 12-15 cup nonstick Bundt pan. Mine is made made by Nordic Ware. Be sure not to overfill your bundt pan. And do check it after 45 minutes with a toothpick.
  2. After you remove the cake from the oven, remember to wait no longer than 20-30 minutes before inverting the cake onto a rack to cool. Some of the topping will fall off. Don't worry. Most of the streusel will stick. After the cake is cool, reinvert it onto a cake stand. If not using immediately, wrap the cake thoroughly with plastic wrap. Cake can be made 3 days ahead and can be stored tightly covered at room temperature.
Adapted from Bon Appétit
Adapted from Bon Appétit
Jillyanna's Cooking School http://www.jillyannas.com/

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10

Sep 2015

Prune Plum and Pistachio Cake

Posted by / in Into the Fire Blog, Recipes, WCSH6 /

Italian Prune Plums have a unique flavor when eaten raw, but they are most spectacular when baked. That’s when the color becomes brilliant and the fruit becomes jammy and the flavor intensifies. The small egg-shaped purple plums are hard to find in Maine and are only available in my neck of the woods for a few weeks in September. I usually find them at the Farmer’s Market and at the local grocery story. I love to turn them into prune plum sorbet or caramelize them and serve them in prune plum tart. I also love to add them to a simple coffee cake. There is one coffee cake recipe for prune plums that almost everyone knows and loves. You can find it In The Essential New York Times Cookbook. It is Marian Burros’ Purple Plum Torte recipe first published in 1983. The recipe is so simple and so good that many chefs have tweaked it slightly and then called the cake by a different name. Jody Adams, in her book: In the Hands of a Chef added a few twists to the recipe. She marinated the prune plums in brandy and sugar and she added lemon rind to the dough. She also added chopped, toasted walnuts. I like Jody’s enhancements but I wanted to add my own twist and substituted pistachios for walnuts. I think just about any toasted nut will work in this recipe so choose the one that most delights you. I also want to put in a plug for the Goldtouch non-stick spring form pan that I use whenever I make this recipe. The Goldtouch pan (which you can buy at Williams-Sonoma) is sturdy, beautifully made and you will never have to bother prepping the pan with butter and flour.  

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