• 1/1 Hangover Helpers - 1b

    From Dave Drum@1:3634/12 to All on Fri Dec 30 18:43:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cinnamon-Crisp Coffee Cake - Part Two
    Categories: Dakes, Chocolate, Snacks
    Yield: 9 servings

    DIRECTIONS CONTINUE

    TO ASSEMBLE AND BAKE THE COFFEE CAKE: Transfer half the
    batter (about 1 1/2 cups, 420 g) into the prepared pan,
    spreading it all the way to the edges. (A small offset
    spatula is a helpful tool here.) 

    Sprinkle the filling evenly across the batter. 

    Transfer the remaining batter atop the filling and
    gently spread to the edges. (The batter will be pourable
    if you’ve used buttermilk; otherwise, transfer the thick
    batter by dolloping portions over the filling then use a
    spatula to smooth it out into an even layer.) It’s OK if
    a little bit of the filling gets mixed into the top
    layer of batter. 

    Sprinkle the crumbs evenly over the batter and gently
    press to adhere.

    Bake the cake for about 45 to 50 minutes, until it's set
    in the middle and light brown. When the cake is done, a
    toothpick or paring knife inserted into the center
    should come out mostly clean. 

    Remove the cake from the oven and allow it to cool in
    the pan for 20 minutes. Prepare the glaze while the
    coffee cake is cooling, if using. 

    TO MAKE THE GLAZE: In a small bowl, stir together the
    glaze ingredients until smooth, starting with smaller
    amount of water. Add additional water as needed until
    the glaze is the consistency of molasses.  

    Remove the cake from the pan using the overhanging edges
    of parchment as handles to gently lift it out. Place the
    cake (still on the parchment) on a wire rack to cool
    slightly. 

    Drizzle the glaze over the cake, or finish by dusting
    with non-melting sugar or confectioners’ sugar. 

    STORAGE INFORMATION: Store leftover coffee cake, well
    wrapped, at room temperature for several days; freeze
    for longer storage. 

    Yield: one 8" square or 9" round coffee cake

    Recipe by Molly Marzalek-Kelly

    RECIPE FROM: https://www.kingarthurbaking.com

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