Cinnamon & Walnut Coffee Cake Recipe
Yield: 1 9" cakeRecipe by luhu.jp
Ingredients:
CAKE BATTER
1 1/2 cup: Unsifted cake flour,
1/4 cup: Firmly-packed light brown,
1 1/2 tsp: Baking powder,
-sugar,
1/2 tsp: Salt,
2 tsp: Pure vanilla extract,
1/2 tsp: Freshly grated nutmeg,
2: Extra-large eggs,
1/4 tsp: Ground cinnamon,
1 cup: Sour cream blended with 3/4,
1/8 tsp: Ground cardamom,
-ts baking soda,
8 tbsp: Unsalted butter, softened
1/4 cup: Chopped walnuts,
3/4 cup: Sugar,
CINNAMON-SUGAR-WALNUT "SAND
1/4 cup: Ground walnuts,
-sugar,
1 tbsp: Ground cinnamon,
1/4 cup: Sugar,
1/4 cup: Firmly packed light brown,
Directions:
Preheat oven to 350xF. Lightly butter and flour a 9"x9"x2" baking
pan. Sift together the flour, baking powder, salt, nutmeg, cinnamon
and cardamom.
In the large bowl of an electric mixer, cream the butter on moderate
speed for 3-5 minutes. Add the granulated sugar and brown sugar, and
beat for 3 minutes. Blend in the vanilla. Beat in the eggs, one at at
time, mixing thoroughly after each addition. On low speed,
alternately add the sifted mixture in 3 additions with the sour cream
in 2 additions, befinning and ending with the sifted mixture. Stir in
the walnuts.
Stir together all the ingredients for the cinnamon-sugar-walnut
"sand."
Spoon half the batter into the baking pan. Sprinkle over about 1/3 of
the "sand." Spoon over the remaining batter. Sprinkle the remaining
"sand" on top of the batter. Bake the cake for 35-40 minutes, or
until a wooden pick withdraws from the center of the cake without any
clinging particles of unbaked batter.
Cool the cake in the pan on a rack. If serving warm, cut squares of
the warm cake directly from the pan. Otherwise, after 5 minutes of
cooling, invert the cake onto another cooling rack, then invert again
to cool right-side-up.
NOTE: This simple recipe, a fairly standard sour-cream batter, has
been in my file for a long time. The batter is silky smooth and can
handle many other additions, such as sliced ripe fruit (peaches,
nectarines, plums) or berries (raspberries, blueberries). A sandy
mixture of granulated sugar, brown sugar, cinnamon and ground walnuts
becomes both a filling and a topping for the cake. It is at its most
agreeable best when eaten slightly warm, for that is when the full
aroma of the nuts and cinnamon comes forth.
Oer serving: 294 calories, 4 g protein, 38 g carbohydrates, 15 g fat,
8 g saturated fat, 65 mg cholesterol, 222 mg sodium.
Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-16-94
Source from luhu.jp
pan. Sift together the flour, baking powder, salt, nutmeg, cinnamon
and cardamom.
In the large bowl of an electric mixer, cream the butter on moderate
speed for 3-5 minutes. Add the granulated sugar and brown sugar, and
beat for 3 minutes. Blend in the vanilla. Beat in the eggs, one at at
time, mixing thoroughly after each addition. On low speed,
alternately add the sifted mixture in 3 additions with the sour cream
in 2 additions, befinning and ending with the sifted mixture. Stir in
the walnuts.
Stir together all the ingredients for the cinnamon-sugar-walnut
"sand."
Spoon half the batter into the baking pan. Sprinkle over about 1/3 of
the "sand." Spoon over the remaining batter. Sprinkle the remaining
"sand" on top of the batter. Bake the cake for 35-40 minutes, or
until a wooden pick withdraws from the center of the cake without any
clinging particles of unbaked batter.
Cool the cake in the pan on a rack. If serving warm, cut squares of
the warm cake directly from the pan. Otherwise, after 5 minutes of
cooling, invert the cake onto another cooling rack, then invert again
to cool right-side-up.
NOTE: This simple recipe, a fairly standard sour-cream batter, has
been in my file for a long time. The batter is silky smooth and can
handle many other additions, such as sliced ripe fruit (peaches,
nectarines, plums) or berries (raspberries, blueberries). A sandy
mixture of granulated sugar, brown sugar, cinnamon and ground walnuts
becomes both a filling and a topping for the cake. It is at its most
agreeable best when eaten slightly warm, for that is when the full
aroma of the nuts and cinnamon comes forth.
Oer serving: 294 calories, 4 g protein, 38 g carbohydrates, 15 g fat,
8 g saturated fat, 65 mg cholesterol, 222 mg sodium.
Source: Lisa Yockelson, "Nuts to Crack," The Washington Post FOOD
Section, 9/14/94. Typed by Linda Howard.
From: Linda Howard Date: 09-16-94
Source from luhu.jp