Tag: batter

SOUR CREAM PECAN BUNDT CAKE

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Call me a baking geek or just a home-body …. but, much like an avid fisherman who can’t wait for that new fishing lure, I LOVE getting a cool,  new baking gadget or pan.  I can be found some days trolling the aisles in Williams Sonoma or Sur le Table, even the restaurant supply warehouse, like someone who’s staking out the place for a heist.  When I see something new or unusual, I must have it.  Without even thinking, I pounce like a leopard and whip out my credit card.  The phrase “do I really need it?” never enters my mind.

My newest addition is Nordic Ware’s Crown Bundt pan.  If nothing else, it’s absolutely gorgeous!  This heavy, 10-cup mold is going to be perfect for so many different recipes … from my traditional (yet hardly ever eaten) Thanksgiving Jell-o mold (a story for another time) to quick breads and cakes to meatloaf … why not?  I think it will make anything look spectacular.

This recipe actually came with the pan (but, of course, I made a couple of changes).  I love a good rich, sour cream coffee cake.  Doesn’t everyone?  This one sounds delicious, and, as they say in England, ‘let’s give it a go!’

SOUR CREAM PECAN COFFEE CAKE
Bake  350° for 50 to 60 minutes (or more). Makes 10-12 servings.

BATTER
3 cups all purpose flour
1-1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 cup unsalted butter, room temperature
1/4 cup vegetable oil
1-1/2 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla
grated zest from lemon
2 cups sour cream

FILLING
1 cup pecans, chopped and toasted
6 tablespoons brown sugar
2 tsp. cinnamon

GLAZE
1 cup confectioner’s sugar
1 tsp. vanilla
1 tablespoon milk (or more, if needed)

Preheat the oven to 350°.  Grease and flour your bundt pan, tube pan or mold.  I use a baking spray that contains flour.  It’s so easy!

Prepare the filling by mixing together the toasted, chopped pecans with the brown sugar and cinnamon.  Set aside while you make the batter.

Using a stand or hand mixer, cream the butter, oil and sugar together until very light and fluffy.  In another bowl, sift together flour, baking powder, baking soda and salt.

To the light and fluffy butter/sugar mixer, add eggs, one at a time, beating well after each.  Then add the vanilla and lemon zest.

At this point, I stopped using the stand mixer and beat in the flour and sour cream by hand.  Starting and ending with the flour.  Using a stand mixer can sometimes result in the batter being overbeaten and becoming heavy.  I don’t like to take that chance.  Mix all together until the batter is thick and well blended.

Spoon 1/3 of the batter in the bottom of your prepared pan.  Sprinkle half the pecan filling evenly over the batter.  Spoon another 1/3 of the batter on top of the filling and then the rest of the filling on top of that.  Finish with the rest of the batter.

To my surprise this recipe made more than the pan could comfortably hold.  There should be at least an inch of room to the top of the pan.  (We’ll see what happens when I bake it.)  Be sure to tap the pan onto the counter to ensure there are no air pockets.  Bake for at least 50 to 60 minutes (depending upon the size and depth of the pan).

Lordy, lordy, lordy … look at that monster!  I guess I was right … too much batter!  As Emeril Lagasse used to say on his tv program, “this is real cooking, folks!”

When done, it should be lightly browned, spring back when touched.  Let it cool for 10 minutes in the pan.  Remove and cool on a rack.

When ready mix together the glaze and pour over the top.  Or, just sprinkle with confectioner’s sugar.  (Or both.)

Well, here’s my take on this recipe:  I was quite surprised that the recipe actually made more than could fit into the mold.  Next time, I’ll make a little less.  The shape of the mold certainly gives the cake a very impressive appearance.   But this deliciously-moist, rich cake with its sweet, streusel-like filling could be baked in any type pan and still be absolutely yummy!

Although it is called a coffee cake, it sure goes well with a hot cuppa!  Perfect for any time of the day!  Enjoy!!

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Bara Brith

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In Wales, as in so many countries, it was customary for the women of the household to designate one day as “baking day”.  The entire day would be spent making all the breads, rolls, cakes and biscuits that would be needed for the week.  Using any bread dough that was leftover from making the yeast breads would then become the base for this bread.  Adding leftover tea, spices, dried fruits, sugar would then become that family’s Bara Brith.

Bara Brith or in Welsh “Speckled Bread” is exactly what it is … a bread speckled with dried fruits. Traditionally this is a yeast bread, but it is quite often made as a quick bread.  As with any regional recipe, each family has their own version.  This one might be a bit different from some that you’ve had in the past, why? because it’s MY version …. and it is delicious!!

If you are a fan of “the Great British Bake Off“, as I am, you might remember that one of the contestants actually baked her version of a yeasted Bara Brith as her entry on Season 4.  Click on the link below and you’ll find her recipe.  My version is a quick bread … but keep in mind you do have to let the dried fruits soak in the hot tea for a couple of hours in advance.

BARA BRITH
Bake 350°F for approximately one hour.  Makes one large loaf.

1-1/2 cups all purpose flour
1/2 cup ground almonds (optional)
(if not using ground almonds, increase flour to 2 cups)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup hot black tea
1/2 cup dried raisins (or any dried mixed fruits, diced)
1/2 cup dried dates, diced (or prunes, apricots, etc.)
1 apple, peeled and grated
1/2 cup dark brown sugar
1 egg, beaten
2 tablespoons melted butter

In a bowl, mix together the dried dates and dried raisins (or any combination of diced, dried fruits).  Pour one cup of hot, strong black tea over the fruits.  Cover and then let them plump up for at least three to four hours (or overnight, if you’d like).

Grease a one pound loaf pan.  Sift together the dry ingredients.  I love the flavor of almonds, and the texture that it gives this bread.  Use ground almond meal if you have it, or omit it and increase the flour to 2 cups.  This is all up to YOU.

Peel and grate onOLYMPUS DIGITAL CAMERAe cooking apple (not a Mac or Macoun – too juicy).

In a large mixing bowl add all the dry ingredients, the brown sugar, the egg, the melted butter, and the dried fruit/tea mixture (with all the tea liquid).

Beat together until well blended.

OLYMPUS DIGITAL CAMERAPour the batter into the prepared pan and bake for one hour.  Test after about 50 minutes for doneness.

OLYMPUS DIGITAL CAMERAWhen done, turn out onto a cooling rack and then put the kettle on.

This bread is so-o-o-o moist and delicious, you’ll have a hard time not eating the entire loaf yourself!

 

 

 

 

 

 

 

If you have the opportunity to visit Wales, be sure to make time one afternoon to stop for a spot of tea and enjoy a slice of this moist, sweet bread with it.  Slather it with butter if you like, but it’s not really necessary.  It stands up very well on its own.  If you don’t have the opportunity to visit Wales, do yourself a favor and make this bread!!  (The photos don’t do it credit.)

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References:  Great British Bake Off, Paul Hollywood’s British Baking, Traditional Welsh Recipes
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