Other News All

How to make a great coffeecake, plus some useful oven tips

Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy. Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy. 

You’ll love the subtle tang and light texture of this simple coffeecake recipe from Heirloom Bakery and Cafe in South Pasadena. Brown sugar, cinnamon, pecans and chocolate chips form a crumbly topping that marbles the cake throughout. A slice is sure to brighten any morning.

KITCHEN TIP: Do you know if your oven is baking or roasting at the right temperature? Oven calibration can make or break a recipe, particularly when it comes to baking.  Check out the video below for quick tips on checking your oven for accuracy, as well as getting the most out of your oven when you use it (such as where to bake the coffeecake for even heating):

L.A. Times Test Kitchen tip: Checking your oven for accuracy L.A. Times Test Kitchen tip: Checking your oven for accuracy

Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy. 

Times Test Kitchen director Noelle Carter shows how easy it is to check your oven for accuracy. 

See more videos

HEIRLOOM BAKERY AND CAFE'S SOUR CREAM COFFEECAKE

Total time: About 1 hour | Makes 1 (9-inch) square cake

Note: Adapted from Heirloom Bakery and Cafe in South Pasadena.

TOPPING

1/2 cup light brown sugar

1 tablespoon cocoa

1 teaspoon cinnamon

1/2 cup chocolate chips

1/2 cup chopped pecans

1/4 cup (1/2 stick) butter, melted and cooled

In a large bowl, stir together the brown sugar, cocoa, cinnamon, chocolate chips, pecans and butter. Set aside.

CAKE AND ASSEMBLY

1/2 cup (1 stick) butter

1 cup plus 1 1/2 tablespoons sugar

2 eggs

1 cup sour cream

1/2 teaspoon vanilla extract

1 1/2 cups (6.4 ounces) flour

1 teaspoon baking soda

1/4 teaspoon salt

Prepared topping

1. Heat the oven to 350 degrees.

2. In the bowl of a stand mixer, or in a large bowl using a hand mixer, cream together the butter and sugar until light and fluffy, about 3 to 5 minutes. Beat in the eggs, one at a time, until incorporated, then beat in the sour cream and vanilla.

3. In a medium bowl, sift together the flour, baking soda and salt.

4. Gently fold the dry ingredients into the butter and egg mixture to form a batter. The batter will be lumpy; simply continue folding until no large lumps remain.

5. Spoon one-half of the batter into a greased 9-inch-square baking pan, then layer with half of the topping. Layer with the remaining batter, then the remaining topping. Bake until the coffee cake is puffed and golden and a toothpick inserted in the center comes out clean, about 45 minutes. Cool slightly before serving.

Each of 12 servings: 373 calories; 4 grams protein; 45 grams carbohydrates; 2 grams fiber; 21 grams fat; 11 grams saturated fat; 74 mg. cholesterol; 32 grams sugar; 183 mg. sodium.

Love cooking as much as I do? Follow me @noellecarter

ALSO

Frozen cocktail: Try these peach sangria popsicles

Farmers market report: Passion for passion fruit recipes

How to slice a steak the right way, and a recipe for tri-tip salad

Source:   latimes

Comment
Your comment has been forwarded to the administrator for approval. Thank you.
Your comment is approved, thank you.
Name surname
Comments