Receta Double Crunch Sour Cream Coffee Cake
At
one point or another, savory cooks have to conclude their cooking is far less
complicated than the exact science baking requires. A savory cook can pretty much play it by ear, adding or subtracting ingredients, substituting one thing for another and still
end up with a winning dish. But leave
out an ingredient in a cake or confuse baking soda with baking powder and a
baker’s end result is often doomed.
That’s what impressed me with Andrew’s latest version of Coffee
Cake. Anyone whose been lucky enough to
sample his baked goods knows this is a guy who knows his way around a
Kitchen-Aid. But this latest
creation was so over-the-top delicious, so perfectly baked, I’d like him to
take a deep bow.
John BarricelliThe
foundation of Andrew’s recipe was yet another gift from John Barricelli. (If it’s starting to sound like John
Barricelli is our baking guru, that’s not far from the truth). From his first cookbook “The SoNo Baking
Company Cookbook” (Clarkson Potter 2010), Chef Barricelli’s Sour Cream Coffee
Cake was the basis for Andrew’s invention.
Andrew purposely wanted to double the quotient of crunchy, cinnamon-y
brown sugar and pecan crumble, adding a thicker layer of it mid-cake as well as
upping the amount of topping the original recipe called for. He made the second change out of
necessity:
When he went into the fridge,
we were short on sour cream. He used
what we had and then made up for the difference by calling some Greek Yogurt
into service. The result was a rich,
creamy-moist cake – a perfect counterpoint to the two wallops of brown sugar
pecan goodness displayed on top and hidden deep in the middle of the cake. While coffee cake has a distinctly morning
feeling to it, this cake was so good, it was eaten with some afternoon tea and
again as a dessert after dinner with some ice cream. Since Andrew has done all the
experimentation, you can just follow along with his recipe. Don't be put off by the number of steps below. I just took pictures of almost every action along the way. And here is the recipe:
- Recipe for Double Crunch Sour Cream Coffee Cake
- Makes 1 10 inch Tube Cake, serving
- 12
- 1 cup firmly packed light
- brown sugar
- 4 teaspoons ground cinnamon
- 2 cups pecans, finely chopped
- 3 1/2 cups cake flour, sifted
- 1 tablespoon baking powder
- 1 cup (2 sticks) unsalted butter at room temperature
- 4 large eggs, at room temperature
- 1 1/2 tablespoons pure vanilla extract
- 1. To make the topping: In a small bowl, stir together
- the brown sugar, cinnamon and finely chopped pecans with a fork until combined;
- set aside.
- 2. Set the oven rack in the middle position. Preheat the
- oven to 350 F. Spray a 10-inch tube pan (preferably with removable bottom) with
- nonstick cooking spray, or generously brush with softened butter; dust with
flour and shake out the excess.
3. To make the cake: In a small bowl, stir together the
sour cream,yogurt and baking soda; set aside.
4. Whisk together the cake flour and baking
powder in another bowl; set aside.
5. In the bowl of a standing mixer fitted with the
paddle attachment, beat the butter, sugar, and salt on medium-high speed until
light and fluffy, 2 to 3 minutes, scraping down the sides of the bowl halfway
through. Add the eggs one at a time, beating after each addition.
Beat in the vanilla.
6. With the mixer on low speed, add the dry ingredients
in three batches, alternating with the sour cream mixture and beating well
after each addition.
7. Scrape half of the batter into the prepared pan.
8. Sprinkle half of the topping mixture, avoiding the edges of the pan so
that the sides are smooth and the filling is hidden. Use a knife to gently
swirl the topping mixture into the batter.
9. Add the remaining batter and smooth
the top.
10. Sprinkle with the rest of the topping mixture.
11. Place the pan on a baking sheet and bake, rotating
the sheet about two-thirds of the way through the baking time, until the top of
the cake springs back when touched and a cake tester inserted in the center
comes out clean, 50 to 60 minutes.
12. Transfer the tube pan to a wire rack and let the cake
cool completely in the pan. Using a spatula, loosen the sides of the cake from
the pan, then lift the cake up and off the center tube. Serve at room
temperature.