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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.

WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW OR CLICK HERE

WATCH JILLYANNA’S APPEARANCE ON WCSH6 BELOW OR CLICK HERE

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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22

Nov 2013

TV Celebrity Rob Caldwell Gets a Private Pizza Lesson at Jillyanna’s

Posted by / in Into the Fire Blog, Press & News /

It’s not every day that a local television star comes to your house for some instruction, but that’s exactly what happened this month! We were thrilled that Rob Caldwell, co-anchor of WCSH6’s 207 was so willing to be taught. The handsome newsman joined me at the demo station in our teaching kitchen, rolled up the sleeves of his pinstriped shirt, and mixed up a simple no-knead pizza dough for the electric oven. Rob  loved the Eggplant Parmigiana topping I added and his cameraman took some gorgeous close-ups of the finished product. They also watched me make a Neapolitan pizza outside in the wood-fired oven. Turns out the Crabby Cheddar Pie was so irresistible that both Rob and his “vegetarian” cameraman devoured their slices! I have to say that being televised on my own turf was not nearly as nerve wracking as going to the studio (as we did later this month for Good Day Maine) with all of my pots, pans and raw ingredients.

Our 207 appearance aired on Wednesday, November 13th at 7pm following NBC’s Nightly News with Brian Williams. It’s surprising to me that so many Mainers I know (my electrician, my hairdresser, the waitress at the Maine Diner, the cheese manager at Whole Foods)  caught the kitchen segment–and made a point of telling me they really liked it!  In case you missed it, or if you want to again see me refuse to shake the hand of Rob Caldwell (both of his hands were just too sticky with dough), watch below:

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