Tag: cup buttermilk

NEW YORK STYLE CRUMB CAKE

LOOK AT THE SIZE OF THESE CRUMBS!!!!! YOU JUST KNOW IT’S GOTTA BE A DELICIOUS CAKE WITH CRUMBS AS HUGE AS THESE!!!


READY FOR THE RECIPE?  IT’S A KEEPER!!!!!  ADAPTED FROM COOKS ILLUSTRATED!

Ingredients:



For the Crumb Topping
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Cake
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting



Directions:


1. To make the Topping:
Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add
flour and stir with rubber spatula or wooden spoon until mixture
resembles thick, cohesive dough; set aside to cool to room temperature,
10 to 15 minutes.


2. To make the Cake: Preheat oven to 325 degrees. Line 9×13 pan with nonstick foil.

3. In bowl of standing mixer fitted with paddle attachment, mix
flour, sugar, baking soda, and salt on low speed to combine. With mixer
running at low speed, add butter one piece at a time; continue beating
until mixture resembles moist crumbs, with no visible butter chunks
remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat
on medium-high speed until light and fluffy, about 1 minute, scraping
once if necessary.


4. Transfer batter to baking pan; using rubber spatula, spread batter
into even layer. Top with the large crumbs.  Bake until crumbs are golden
and wooden skewer inserted into center of cake comes out clean, 35 to 40
minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by
lifting foil overhang. Dust with confectioners’ sugar just before
serving.

POLKA DOTTED TRIPLE LAYER OREO CHEESECAKE

 

For the Cake:

  • 2 cups sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cups cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 cup hot coffee
  • 1/2 cup canola oil
  • 2 large eggs
  • 2 teaspoon pure vanilla extract


    1. Adjust
      oven rack to the middle position. Preheat oven to 350 degrees F. Butter
      and line 2, 8-inch baking pans with parchment paper. Set aside.
    2. In
      the bowl of a stand mixer fitted with the paddle attachment, add the dry ingredients & mix.
    3. Add in the buttermilk, hot coffee, oil, eggs, and vanilla. Mix on medium speed until well combined 1-2 mins.
    4. Divide
      batter among cake pans and bake until a toothpick inserted comes out
      almost clean, about 35 to 40 minutes. Let cake cool in pans about 10
      minutes then remove from pans and cool on a cooling rack until
      completely cooled. I froze mine at this point, overnight.
    For the Cheesecake Layer:

Two 8-oz packages cream cheese, room temperature
3/4 cup sugar
2 tsp. vanilla extract
1/4 tsp. salt
2 eggs
3/4 cup sour cream
7 coarsely crushed chocolate sandwich cookies
  
Cheesecake:
Preheat oven to 325°.  Beat cream cheese on
medium.  Add sugar until fluffy.   Add vanilla & salt. Add eggs,
one at a time.  Add sour cream.  Fold in crushed Oreos. 

Line bottom of an 8 inch springform
pan with parchment paper and pour batter in.  Smooth the top and bake until center is set,  about 45-50 minutes.  Let cool 20 minutes and run a knife
around the edge.  Cool completely.  Remove outside sprinform ring and refrigerate overnight-covered. 



Frosting:
6 oz. white chocolate chips
1 cup room temp. butter
2 tsp. vanilla extract
6 cups powdered sugar
1/3 cup heavy cream, plus more to thin it out as needed
Melt white chocolate in the microwave at 60% power until smooth.  Let cool slightly.  In a mixer, cream butter.  Add the cooled chocolate to the mixer with the vanilla.  Add the powdered sugar, alternating with the cream until it reaches a good spreading consistency. 



To assemble, crush 8 additional Oreos and have mini Oreos ready for decoration.
Place one chocolate cake on your cake platter.  Spread on a thin layer of frosting and some crushed Oreos.  Top with the cheesecake.  Thinly frost and add the rest of the crushed Oreos.  Add the final chocolate cake layer.  Thinly coat the cake with frosting and chill 30 mins as a crumb coat. Frost the cake with the remaining frosting and decorate with mini oreos.


Adapted from Rebekah’s Family Food & Fun

BLACK AND WHITE COOKIES…THE BEST RECIPE!!!!

Black & White Cookies (recipe adapted from Baked Explorations)
Cookies
3 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 3/4 sticks of unsalted butter, soft
1 1/4 cups granulated sugar
2 large eggs
1 large egg yolk
3/4 cup buttermilk
1 T pure vanilla extract




Frosting
3 3/4 cups confectioners’ sugar
4 to 5 T whole milk
3 T heavy cream
2 tsp pure vanilla extract
1/2 cup plus 2T. Nestle or Hershey unsweetened cocoa powder


Preheat the oven to 350. Line baking sheets with parchment paper.
 In a large bowl, mix the dry ingredients for the cookies (flour,
baking powder, baking soda and salt).  In the bowl of a stand mixer
fitted with the paddle attachment, cream the butter and sugar until
fluffy, about two minutes. Add the eggs and the yolk, one at a time and
mix.  Add the flour mixture in three parts, alternating with the
buttermilk (begin and end with flour). Add the vanilla . 


Using a 1/4 cup scoop, drop the dough on the prepared baking sheets or use a muffin top pan as I did. 


Bake for 17 minutes, baking each sheet one at a time. Edges should be
lightly browned.  Allow to cool completely before frosting.





To make the frosting, in a large bowl, whisk together the confectioners’
sugar, milk, cream and vanilla. If the mixture is too thick, add milk
by the teaspoon. Divide in half and add the chocolate powder to half of
the mixture. Add a bit of milk by the teaspoon if you need to thin the
chocolate a little bit.  I needed to thin it quite a bit.  Using a spatula, frost one half vanilla and
allow to dry 20 mins. before frosting the other half with the chocolate glaze.
 Let the frosted cookies set for one hour before serving.

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