• 1/1 Hangover Helpers - 2

    From Dave Drum@1:3634/12 to All on Fri Dec 30 18:44:00 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Classic Coffee Cake
    Categories: Cakes, Snacks, Dairy
    Yield: 16 servings

    MMMMM----------------------STREUSEL TOPPING---------------------------
    1 c (180 g) brown sugar; packed
    1 c (125 g) A-P flour
    1 ts Ground cinnamon
    pn Kosher salt
    1/2 c (113 g) unsalted butter;
    - softened

    MMMMM-----------------------CINNAMON LAYER----------------------------
    1/4 c (50 g) sugar
    1 tb A-P flour
    1/2 ts Ground cinnamon

    MMMMM------------------------CAKE BATTER-----------------------------
    3 c (375 g) A-P flour
    2 1/4 c (450 g) sugar
    3/4 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Kosher salt
    1 c (226 g) unsalted butter;
    - softened
    1 c (230 g) sour cream
    1/4 c Whole milk
    4 lg Eggs
    1 tb Vanilla extract

    Set the oven @ 350ºF/175ºC and butter or spray a 9" X 13" pan.

    MAKE THE STREUSEL LAYER: In a small bowl, combine the
    flour, brown sugar, cinnamon, and salt. Use a fork to
    mash the butter into the mixture until completely
    combined and crumbly. Set aside. Make the cinnamon
    layer:

    In another small bowl, combine the sugar, flour, and
    cinnamon. Set side, as well.

    BEGIN MAKING THE BATTER: In the bowl of your mixer, add
    the flour, sugar, baking powder, baking soda, and kosher
    salt. Using the paddle attachment for your stand mixer,
    stir on low to combine.

    Add the softened butter and beat on medium-low speed for
    2 to 3 minutes, or until all of the butter is mixed in,
    and the mixture resembles moist sand.

    COMBINE THE WET INGREDIENTS AND FINISH THE BATTER: In a
    medium bowl, whisk together the sour cream, milk, eggs,
    and vanilla until combined. Add the mixture to the dry
    ingredients. Beat the batter on medium speed until you
    get a smooth batter. A few small lumps are totally fine.

    PREPARE THE CAKE: Spread half of the batter into the
    prepared pan. Sprinkle the cinnamon-sugar layer over the
    top of the batter in an even layer. Spread the remaining
    batter over the top (this does require some patience
    since the batter likes to lift off the cinnamon-sugar
    layer). Top with the crumble mixture.

    BAKE THE CAKE: Bake for 55 minutes or until a toothpick
    inserted in the center comes out clean. Cool on a rack
    for 1 hour (or until the cake comes to room temperature)
    before serving.

    STORE THE CAKE: You can make this cake a day or two in
    advance. Remove the cake from the pan and cover with
    plastic wrap. Keep it on the counter at room
    temperature.

    To freeze the cake, wrap it in plastic, followed by
    foil.

    By Cindy Rahe

    Serves: 15 to 18 servings

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

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