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In the Oven: Sour Cream Coffee Cake with Chocolate Cinnamon Swirl

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For breakfast or a snack, this classic coffee cake is next up on our schedule. Posting date is June 2!

Sour Cream Coffee Cake with Chocolate Cinnamon Swirl
 
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Yield: 1 (9-by-13-inch) cake
Ingredients
For the crumb topping
  • 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
For the chocolate cinnamon swirl
  • 1⁄2 cup sugar
  • 1 teaspoon dark unsweetened cocoa powder
  • 1 teaspoon cinnamon
For the sour cream cake
  • 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
Instructions
Make the crumb topping
  1. 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.
  2. 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.
Make the chocolate cinnamon swirl
  1. In a small bowl, whisk together the sugar, cocoa powder, and cinnamon and set aside.
Make the sour cream cake
  1. 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).
  2. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  3. 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.
  4. 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.
  5. Pour one third of the cake batter into the prepared pan. Use an offset spatula to spread the batter evenly.
  6. 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.
  7. 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.
Notes
How to store: The cake will keep for 3 days, tightly covered, at room temperature.

 

In the Oven: Easy Homemade Granola

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Next up on the schedule: it’s time for granola! Posting date is December 30.

Easy Homemade Granola
 
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Yield: 1 pound
Ingredients
  • 2 cups rolled oats
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 3 tablespoons plus 1 teaspoon vegetable oil
  • ¼ cup honey
  • ¼ cup firmly packed light brown sugar
  • 1 teaspoon pure vanilla extract
  • ⅓ cup whole almonds
  • ⅓ cup whole hazelnuts
  • ⅓ cup golden raisins
  • ⅓ cup dried cherries
Instructions
  1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, toss the oats with the cinnamon and salt.
  3. In a medium bowl, stir together the oil, honey, brown sugar, and vanilla. Whisk until completely combined.
  4. Pour the honey mixture over the oats mixture and use your hands to combine them: Gather up some of the mixture in each hand, and make a fist. Repeat until all of the oats are coated with the honey mixture. Pour the mixture onto the prepared baking sheet. Spread it out evenly, but leave a few clumps here and there for texture.
  5. Bake for 10 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the almonds over the granola and return the baking sheet to the oven.
  6. Bake for 5 minutes, then remove from the oven and use a metal spatula to lift and flip the granola. Sprinkle the hazelnuts over the granola and return the baking sheet to the oven.
  7. Bake for 10 minutes, then remove from the oven. Let cool completely. Sprinkle the raisins and cherries over the granola and use your hands to transfer it to an airtight container. The granola will keep for 1 week.

 

In the Oven: Sour Lemon Scones

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Fire up your ovens, and get ready to make lemon scones… posting date is December 17!

Sour Lemon Scones
 
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Yield: 12 scones
Ingredients
  • 4 cups all-purpose flour
  • 1⁄2 cup sugar
  • 1 tablespoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon ginger
  • 1 1⁄2 cups (3 sticks) unsalted butter, cubed and cold
  • 1 large egg
  • 1 cup buttermilk
  • 1⁄4 cup grated lemon zest (from about 3 lemons)
  • 1⁄2 cup diced candied lemon peel, optional (see book for recipe)
  • 2 tablespoons raw sugar
Instructions
  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and ginger. Whisk until combined.
  3. Add the butter. Use your fingertips to rub the butter into the flour until the butter is pea-sized.
  4. In a separate bowl, whisk together the egg, 3⁄4 cup of the buttermilk, and the lemon zest. Slowly pour the wet ingredients into the dry ingredients, and then gently knead the dough with your hands until the dough starts to come together. If using, add the candied lemon peel and knead to incorporate. Move the dough to a lightly floured surface. Use your hands to shape the dough into two discs (about 1 1⁄2 inches in height). Do not overwork the dough.
  5. Cut each disk into 6 wedges. Place the wedges onto the prepared baking sheet. Brush each scone with the remaining buttermilk and sprinkle with raw sugar. Bake in the center of the oven for about 25 to 30 minutes (rotating the baking sheet halfway through the baking time) or until the scones are golden brown.
  6. Transfer the scones to a cooling rack; they can be served slightly warm or completely cooled.
Notes
How to store: Scones can be stored in an airtight container for up to 2 days.