How did you all like this cool pick me up?
For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!
- 3⁄4 cup all-purpose flour
- 3⁄4 cup firmly packed dark brown sugar
- 1⁄2 teaspoon salt
- 3⁄4 cup pecans, toasted
- 6 tablespoons unsalted butter, cold, cut. into 1-inch cubes
- 1⁄2 cup sugar
- 1 teaspoon dark unsweetened cocoa powder
- 1 teaspoon cinnamon
- 3 1⁄2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 1⁄2 teaspoons baking soda
- 1⁄2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces
- 2 1⁄4 cups sugar
- 4 large eggs
- 16 ounces sour cream
- 1 1⁄2 teaspoons pure vanilla extract
- Put the flour, sugar, and salt in a food processor and pulse for 5 seconds to mix. Add the pecans and pulse until the pecans are finely chopped and thoroughly incorporated.
- Add the butter and pulse until combined. The mixture will look like very coarse sand. Cover with plastic wrap and set aside in the refrigerator.
- In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. If you use a metal pan, the edges of the cake will be crispy (not altogether a bad thing).
- Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and starts to look fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix again for 30 seconds.
- Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
- Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
- Sprinkle half the chocolate cinnamon swirl mixture over the batter, covering the entire surface of the batter. Spoon half of the remaining batter over the swirl mixture and spread it evenly. Top with the remaining swirl mixture, then the remaining batter, and spread the batter evenly. Sprinkle the crumb topping evenly over the top of the batter.
- Bake in the center of the oven, rotating the pan three times during baking, for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 30 minutes, then serve.
Honeycomb bars – delicious, and best for dessert! Plus Little Baker Bunny went rogue with the amazing s’more nut bars, and Kat classed it up with cherries and maple in hers.
Breakfast or dessert – what’s the verdict?
We’re coming back to the classic Baked three-layer cake. This one is a Whopper in cake form. Posting date is May 5!
- 2 1⁄4 cups cake flour
- 3⁄4 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon freshly grated nutmeg
- 1 cup malted milk powder
- 1⁄2 cup (1 stick) unsalted butter, softened
- 1⁄2 cup vegetable shortening, at room temperature
- 2 cups sugar
- 1 tablespoon pure vanilla extract
- 2 cups ice cold water
- 4 large egg whites, at room temperature
- 8 ounces bittersweet chocolate, finely chopped
- 8 ounces milk chocolate, finely chopped
- 1 1⁄2 cups heavy cream
- 2 tablespoons light corn syrup
- 1 1⁄2 cups (3 sticks) unsalted butter, softbut cool, cut into 1-inch pieces
- Malted milk balls for decoration
- Preheat the oven to 325 degrees F. Butter three 8-inch round cake pans, line the bottoms with parchment paper, and butter the parchment. Dust with flour, and knock out the excess flour.
- Sift the flours, baking powder, baking soda, salt, and nutmeg together into a large bowl. Whisk in the malted milk powder. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and shortening on medium speed until creamy, 3 to 4 minutes. Add the sugar and vanilla and beat on medium speed until fluffy, about 3 minutes. Reduce the speed to low. Add the flour mixture, alternating with the ice water, in three additions, beginning and ending with the flour mixture. Scrape down the bowl, then mix on low speed for a few more seconds.
- In a medium bowl, whisk the egg whites until soft peaks form. Do not overbeat. Gently fold the egg whites into the batter.
- Divide the batter among the prepared pans and smooth the tops. Bake for 40 to 45 minutes, rotating the pans halfway through the baking time, until a toothpick inserted in the center of each cake comes out clean. Transfer the cakes to a wire rack and let cool for 20 minutes. Invert the cakes onto the rack, remove the pans, and let cool completely. Remove the parchment.
- Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.
- With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look.
- Refrigerate the frosting for a few minutes (but no more), until it can hold its shape. Place one cake layer on a serving platter. Trim the top to create a flat surface and evenly spread about 1 1⁄4 cups of the frosting on top. Top with the next layer, trim and frost the top, then add the third layer and trim. Crumb coat the cake and put the cake in the refrigerator for 15 minutes to firm up the frosting. Frost the sides and top with the remaining frosting. Garnish the cake with the malted milk balls and refrigerate again for 15 minutes.
Full approval on the toffee, and Little Baker Bunny goes rogue with sour cream coffee cake! And Pork Cracklins goes lazy with a placeholder :\.
How did everyone like the toffee?
We are back to basics for our next project: a classic chocolate chip cookie with lots and lots of chips. Fire up your ovens, posting date is April 7!
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup firmly packed dark brown sugar
- 1⁄2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 2⁄3 cups (16 ounces) semisweet chocolate chips
- In a large bowl, whisk the flour, salt, and baking soda together and set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy. Scrape down the bowl and add the eggs, one at a time, beating until each is incorporated. The mixture will look light and fluffy. Add the vanilla and beat for 5 seconds.
- Add half of the flour mixture and mix for 15 seconds. Add the remaining flour mixture and beat until just incorporated.
- Using a spatula or wooden spoon, fold in the chocolate chips.
- Cover the bowl tightly and put in the refrigerator for 6 hours.
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Use an ice cream scoop with a release mechanism to scoop out dough in 2-tablespoon-size balls. Use your hands to shape the dough into perfect balls and place them on the prepared baking sheets, about 1 inch apart. Bake for 12 to 14 minutes, rotating the pans once during the cooking time, until the edges of the cookies are golden brown and the tops just start to darken.
- Remove the pan from the oven and cool on a wire rack for 5 minutes. Use a spatula to transfer the individual cookies to the rack to cool completely (although they are delicious warm).
- The cookies can be stored in an airtight container for up to 3 days.
Surprisingly delicious icebox pie results!
What’s the verdict on this no-bake pie? Leave your links below!