Friday Cake Blogging-Sour Cream Coffee Cake

Our temperature reached an unseasonably warm 65 degrees F. at our weather station today (and that was in the shade). No wonder we're all sick! Sub-zero one week, tropical the next. Danny's over his cold which is good because I've been hit with the flu. I don't think I could manage all of us being ill at the same time. This cake is so easy to make, you can do it half-dead with influenza. Seriously. The recipe comes from a wonderful old cookbook from 1971

Mmmmm, pie. I made an excellent mushroom, spinach and onion pie last night. Served with a light salad it was perfect cold weather fare-had it been cold (January in Nebraska, it just shouldn't be this warm). I've had such great luck with the recipes in this cookbook. Simple ingredients, easy to follow directions, and perfect results. I sure do miss the days of reliable cookbooks. Today, they're all glossy photos and untested recipes that were rushed off to the printers for the Christmas sales deadline. Maybe not *all* of them, but a good many from my experience. The cookbooks from Sunset magazine are reliable, and I've used my bread baking and canning cookbooks to the point where they are falling apart. Anyway, with a fever and a running nose (and cough, oh god, the cough will not stop) I didn't feel like doing anything that would require much concentration. What I got was a beautiful coffee cake that can sit on the counter all weekend long for people to help themselves...which they will be doing because I will be in bed praying to die resting.

I haven't had a serious flu in several years-decades actually. My 21st birthday I was confined to bed with a high fever and all the fun that goes with it. That was easily the worst viral illness I've encountered and while I am miserable now, it isn't even close to the suffering that one brought. My parents were cross with me for getting sick as they'd made a reservation at some exclusive restaurant, and I was too sick to go. They took my sister instead, but not before tossing a plastic bag at me in bed containing my present. When I finally was well enough to look a couple days later, I discovered a cheap nylon robe in what was obviously the wrong size (I was never in my life a small). Anyway, I'm not likely to ruin anyone's weekend by taking to bed, but if I do at least there's food in the fridge and cake on the counter.

You Will Need:
A strong glug of peppermint schnapps (that was for me, but you should have one too-medicinal qualities, blah, blah, blah)

1/2 pound unsalted butter, softened
1 1/4 cups granulated sugar (I went with just 1)
2 large eggs
1/2 pint sour cream
2 cups plain flour
1/2 teaspoon bicarb
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
3/4 cup finely chopped chocolate (recipe called for walnuts)
1 teaspoon cinnamon
2 tablespoons sugar

Grease and flour a tube or Bundt pan. Beat together the butter, sugar and egg until light and fluffy. Stir in the sour cream. Sift together the flour, bicarb, baking powder. Add to the creamed mixture mixing well without over-mixing. Stir in vanilla. Toss together the chocolate, sugar, and cinnamon.

Pour half the batter (it will be thick) into the pan, spreading to even it out. Scatter half the chocolate mixture on top. Place remaining creamed mixture on top, and then finish with a layer of the chocolate. Place pan in a COLD oven, and set to 350 degrees F. Bake about 55 minutes (keep checking as ovens vary, or until it tests done with a toothpick. Cool in the pan on a rack.

The cookbook suggests serving it in slices directly from the pan, but I had no difficulty unmoulding it. I would caution you to let it get mostly cool (at least 30 minutes) before turning it out, and to generously butter and flour the pan. If you have any doubt about your pan or abilities though, do as the book suggests and cut it in the pan.

I dusted mine with icing sugar, but a light glaze would also be nice. Sour cream cakes (this is pretty much a pound cake) keep well in a cool place. If you're in a warm climate, keep it in the fridge and bring it to room temperature before serving.

Happy weekend. I'll be in bed with the hottie (that's the hot water bottle, get your minds out of the gutter) if anyone needs me. I won an eBay auction of five pristine bottles of Lentheric perfumes in their original gift packaging and cellophane for the absurd cost of $11.00 They arrived today, but alas, I won't be able to smell them any time soon. I know I like Tweed, but Shanghai, Confetti, Dark Brilliance, and Miracle are new to me.  There's my incentive to hurry up and get over this snot-fountain of a flu.

Did someone say, "Cake? I'll be right over!"

Rosca de Reyes-Three Kings Cake

We took down the Christmas tree, wreath, and other decorations to mark Epiphany. This year, we baked a Mexican Three Kings cake called, Rosca de Reyes. This is a new-to-me recipe, as I typically bake a rice-flour version. This is really a coffeecake. The recipe makes two rings, but I went ahead, and baked it as a tall, single cake. I did not bake a dried bean into the cake, but I may wrap one in parchment and cut a small incision to hide one before serving.

Recipe from Beatrice Ojakangas' Great Holiday Baking Book.

You Will Need:

5 1/2 teaspoons granulated yeast
1/4 cup warm water
2/3 cup milk
1/2 cup sugar
1 1/2 teaspoons salt
1/3 cup lard (I used vegetable shortening)
3 large eggs
4 cups plain flour
2 cups candied fruits or raisins
Butter for brushing the loaf
1 cup icing sugar
water
candied fruit to decorate

Dissolve the yeast in the warm water, and let stand until foamy. Meanwhile, bring milk, sugar, salt, and lard to a boil. Remove from heat, and cool to lukewarm. Combine the yeast with the cooled milk mixture, and stir in the beaten eggs. Add two cups of the flour, and beat well by hand (I used a wooden spoon). Add the fruit, and the remaining flour mixing until the flour is absorbed. Cover the bowl, and let rise until doubled-about 1 hour.

Butter 1 or 2 ring pans. Shape dough into a log, and place carefully in pan(s). Make sure ends are pinched together. Cover, and let rise until doubled.

Meanwhile, preheat the oven to 375 degrees F. Bake 25-30 (mine took about 45) minutes or until golden, and a skewer inserted in the centre comes out clean. Remove to a rack, brush with butter (you can melt it and brush it on, but I just take a stick and rub it on the bread). Cool on rack. When cold, glaze with icing sugar and water (or milk, or cream) and decorate with candied fruits, etc. I made 3 small crowns from index cards and gold candy wrapping foil.

Nut-Free Raspberry Streussel Coffee Cake

Of the many ways to replace nuts in recipes, I've been trying out the use of finely ground porridge oats with a few drops of oil. While toasted coconut also works well, the oatmeal will provide the lightness of nuts with a somewhat neutral flavour. It won't work for everything of course, but in a streussel sort of application, it does the trick.

The original recipe called for apples, and cinnamon, and chopped walnuts. I know what you're thinking, but I have so much confidence in Rose Levy Beranbaum's ability to come up with fantastic cake recipes that I guessed the basic coffee cake recipe would adapt well. I was correct in my assumption. Let's face it, with six egg yolks, three sticks of butter, and a cup of sour cream there was no way this cake was going to be anything other than delicious. And fattening. I should mention that a 9x13 tray of really rich coffee cake is more than three people need, so the rest is going to work with Mr. ETB in the morning. Sometimes I wonder how much weight his co workers have gained since he started working there? Anyhoo, this cake is dangerous, so you should avoid that, "just a tiny sliver" routine people do with cake because...well come on, do I really need to beat the point to death with a stick (or three) of butter? Share your cake, then everyone can be happy (and fat).

So here's some excitement in my otherwise boring country-mouse kind of life-the mixer started smoking as I made this. No flames, but the hand mixer emitted smoke. As I had just invested a shit load of expensive butter, sour cream, and cake flour there was no way i was going to let a smoking hand mixer ruin my ingredients. I quickly dislodged the beaters, scraped off the batter, and ran outside with the mixer in the event it was destined to burst into flames. I could just see being horribly disfigured by an exploding hand mixer, the way the Universe seems to have a warped sense of humour. Anyway, as I went outside, I saw a very sad looking border collie, soaking wet, caked with mud, and lingering around my back door. He didn't have tags, and his fur was really matted. He looked at me, it was so heartbreaking, as if to say, "Come on lady, the other dog is gone, help me out." but then turned and ran off towards the rubbish pit. Damn it, this is the second dog in as many weeks roaming the farm. People seem to like our county road as a place to abandon dogs they no longer wish to take care of (they run out of money, dogs get sick, have to move, etc.) How anyone could just drop them on the side of the road is beyond me, but it happens so much I have accepted it as the norm for these parts. I tossed some, "extra good" scraps out with the trash tonight-hopefully he'll get to them before the feral cats that roam the pit.

Last weekend, we had a Longhorn in the yard. Now, we knew that didn't belong to our neighbour, but Mr. ETB gave him a call anyway, you know, in case he took up hobbyist ranching or something. Turns out it belongs to someone down one of the side roads. Okay. A Longhorn. Running around loose in the yard. I'd say something to the effect of, "now I've seen it all" except I know I haven't.

All right, here's the wonderful, fattening, coffee cake that I can't be responsible for if you devour it all by the end of the day. Plan accordingly. Use your hand mixer on low gear as well.

You Will Need:

12 ounces fresh raspberries
1 1/2 teaspoons ground ginger, divided
1/2 cup light brown sugar, packed
1 1/4 cups quick oats
6 large egg yolks (just freeze the whites for an angel food or meringues)
1 cup sour cream
1 teaspoon vanilla extract
3 cups sifted cake flour
1 1/2 cups granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
12 ounces unsalted butter at room temperature


Grease and flour a 9X13 pan and set aside. Preheat oven to 350 degrees F.

In a small bowl, toss the berries with 1/2 teaspoon of the ginger. Set aside.

In a medium bowl, combine brown sugar, oats, and remaining ginger. Set aside.

In another medium bowl, combine the egg yolks, sour cream, and vanilla. Blend well. Set aside.

In a large bowl (finally!) Stir together the cake flour, granulated sugar, baking powder, baking soda, and salt. Add the butter and half the egg mixture. Beat at medium high (at your mixer's peril) for 1 minute, scraping down the sides. Add remaining egg mixture in three parts, scraping down the sides and beating for 20 seconds after each addition (That's what I was thinking too-but are you gonna question Rose? Neither am I . 20 second intervals it is).

Fold in raspberry mixture carefully. Spoon half into the bottom of the pan, spreading smooth with a spatula. Sprinkle on half of the streussel, then remaining batter. Top with remaining streussel.

Bake 35 minutes (mine too closer to 45) or until cake springs back when lightly pressed in centre, and a tester comes out clean. Let cake cool completely in pan on a rack. Cut squares directly from pan.

Kulich

Since I can't send one through the post (they don't ship well) to Raymond, here's a virtual Kulich to enjoy. The recipe is pretty easy to do, and there's still plenty of time to bake a couple. The recipe will make 3 loaves in 1 lb. metal tins, but I made two and used the remainder for "Easter eggs." If I make the basket bread tomorrow, they will be cute inside.

Traditionally, Kulich has almonds in it. I omitted them, and added cherries (because my Danny loves them) but I don't see any reason you couldn't use currants, or citron, or whatever you like.

You Will Need:

4 1/2 teaspoons granulated dry yeast
1/2 cup warm water
1/2 cup milk scalded and cooled to lukewarm
1/2 cup granulated sugar
1 teaspoon salt
2 large eggs
1/2 cup unsalted butter
1 teaspoon vanilla extract
1 cup raisins
1/2 cup candied cherries, cut-up
4 1/2-5 cups (or more) AP flour
Icing sugar and water for glaze
Jimmies to decorate

Dissolve the yeast in a large bowl with the warm water and let proof. Cool the milk to lukewarm and add to bowl with sugar, salt, eggs, butter and 3 cups of flour. Mix in the vanilla and fruit. Add the remaining flour, a cup at a time until you have a dough that is no longer sticky and can be kneaded. Knead until smooth and elastic.

Place in a buttered bowl and let rise until doubled-about 2 hours. Punch down, divide in 3 parts and place in well-buttered 1 lb. tins. make sure your tins are not lined with a coating (as are tomatoes). Let rise in a warm spot until nearly doubled-about 45 minutes.

Preheat oven to 375 degrees F. Place kulich on a baking sheet and bake 35-40 minutes or until well browned. the tops will get rather dark. Cool in pans on rack for five minutes. Carefully run a thin knife around the tin to loosen kulich and then gently slide out. Cool on racks. While still warm, coat with a thick glaze made from icing sugar and water. Decorate with jimmies.

Quick Apple Cinnamon Kuchen

Mr. ETB wanted cinnamon rolls, and Danny wanted frotters. I wanted to go back to sleep. This is what they got for breakfast.

You Will Need:

3/4 cup granulated sugar
4 tablespoons unsalted butter
1 large egg
1/2 cup whole milk
1 1/2 cups AP flour
2 teaspoons baking powder
1/2 tsp salt

Cinnamon sugar
1 tart apple, sliced very thin

Preheat oven to 375 degrees F. Grease an 8 inch square pan generously.

Cream together sugar and butter. Add egg and mix well. Add milk,. Sift flour, baking powder and salt together. Stir into batter.

Spread batter evenly in pan. Press apple slices into top gently. Sprinkle generously with cinnamon sugar.

Bake 25-35 minutes or until toothpick inserted in centre comes out clean. Serve still warm. Go back to bed, and let family do the dishes.

Happy Sunday.

Apple Kuchen

Danny selected the recipe (he had to pick a yeast risen one, didn't he?) for this kuchen. It is from the Women's Day Encyclopedia of Cookery, 1966 Vol. A You can see a quicker apple kuchen recipe HERE.

You Will Need:

2 1/4 teaspoons granulated (not instant) yeast
1/4 cup warm water
3/4 cup whole milk
1/4 cup butter
1/4 cup sugar
1 teaspoon salt
2 eggs, slightly beaten
2 3/4 cup all purpose flour (or more-I needed more)
5 large cooking apples
2 tablespoons melted butter
1/4 cup sugar
1/2 teaspoon ground cinnamon
2 tablespoons raisins

Sprinkle the yeast onto the warm water in a small bowl and let proof. In a saucepan, scald the milk, butter, sugar and salt, stirring until butter is melted and sugar has disolved. Cool to lukewarm.

In a large bowl, combine milk mixture, yeast, eggs, and 1 1/2 cups of the flour. beat well. Cover and let rise in a warm spot for 40 minutes. Stir in as much of the remaining flour as you can to make a workable dough. Knead lightly until smooth. Place in a buttered bowl and chill 30 minutes.

Roll out chilled dough and fit into a 9x13 pan that has been generously greased. peel, core and quarter the apples into eighths. Press into the dough. Brush apples and dough with melted butter and sprinkle with cinnamon sugar. Scatter with raisins. Cover and let rise until dough springs back when pressed with fingers (about 40 minute).

Preheat oven to 350 degrees F. Bake 30-40 minutes or until golden and apples are soft. Cool before serving.

Jam Filled Coffeecake

I've made this before HERE. This time, I filled it with the three berry jam from last week. I still can't make this shape attractive, but the cake is so delicious I doubt anyone will care.

Cinnamon Jam Squares

I needed a coffee cake in a hurry today (Oh, like that never comes up with anyone else) and these Cinnamon Jam Squares, were perfect. Fast, easy, and makes use of ingredients I already have. The recipe comes from my the 1973 edition of Better Homes and Gardens Homemade Bread Book. I get a surprising amount of use from this magazine-sized paperback book.

You Will Need:

1 1/2 cups all purpose flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup butter

1/2 cup raisins

2 teaspoons packed brown sugar

1 teaspoon cinnamon

1/2 cup buttermilk

1 beaten egg

1/4 cup strawberry jam

powdered sugar for dusting

Preheat oven to 350 degrees F. Grease a 8x8x2 pan generously.

Stir thoroughly the first 5 ingredients. Cut in butter until you have coarse crumbs. Remove 1/2 cup of mixture and set aside. Combine the 1/2 cup mixture with the raisins, brown sugar and cinnamon. Set aside. Into the flour mixture add egg beaten in buttermilk. Mix well (it will be slightly lumpy). Spread 1/2 the batter in the pan. Top with the raisin mixture. Drop jam atop raisin mixture by spoonfuls. Add remaining batter on top and bake 35-40 minutes, or until golden and toothpick test is clean. Cool. Dust with powdered sugar and cut into squares.

Apple Coffeecake

This week's Friday Cakeblogging returns to the Granny Stark Apple Cookbook by, Olwen Woodier. The only change I made to the recipe was a bit of glaze and parlsocker for looks. Really, the cake does not need it.

I do think perhaps it is time I invest in more attractive tube-pans. After a while, all my cakes begin looking the same-fine for us, but not terribly interesting to look at week after week on a blog.

This cake was easily prepared even with a toddler tearing my house apart as I worked. It does need time to cool completely before icing, but otherwise you're looking at around two hours including baking. I omitted the nuts called for in the recipe and it was just fine without.

You Will Need:

3 medium sized apples (Woodier suggests Golden Delicious, but I used Granny Smith)

Juice of 1/2 lemon

1 teaspoon ground cinnamon

1 cup unsalted butter, softened

2 cups sugar

4 large eggs

1 cup sour cream

1 tablespoon vanilla extract

2 1/2 cups all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1 tablespoon ground cinnamon

1/2 cup brown sugar

1 cup chopped pecans

Preheat oven to 350 degrees F. Grease and flour a 10 inch tube pan.

Peel, core and chop the apple into small pieces. Place in a large bowl with the lemon juice and 1 teaspoon cinnamon.

In a large mixing bowl, cream the butter and sugar until fluffy. Beat in the eggs one at a time. Add the sour cream and vanilla extract.

Sift together the flour, baking soda and baking powder. Fold into the sour-cream butter mixture.

Stir in the chopped apples. Pour half of the batter into the tube pan.

In a small bowl, mix the brown sugar and cinnamon with the nuts. Mix well and spread over the batter. Top with the rest of the batter and smooth evenly.

Bake 1 1/3 hours, or until a skewer inserted in the middle comes out clean (mine took 1 hour, 15 minutes).

Remove to a rack and cool in the pan ten minutes. Then remove and cool completely before decorating as desired.