1/2 cup Unsalted ButterSugar 1/2 CupCinammon 1/2 Cup
Prep time: Cook time: Total time: Yield: 12 Servings
Joy The Baker made this pretty meringues. They seem simple, sweet, and pretty. I want to make them.
Do you prefer the crispy edges of brownies instead of the chewy centers? Then this baking pan is for you! The special design of this pan allows every serving to have at least TWO edges. I totally want one. Imagine the possibilities!
Bakers Edge – The Brownie Edge Pan
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Very Best Morning Pastry
This has to be the very best thing I’ve EVER baked. This sour cream coffee cake is a Barefoot Contessa recipe, which means that it’s classic, simple, and totally delicious. I first made it for my recent Palm Springs Birthday Weekend , and it was totally devoured within the first day.
I guarantee that you will totally love this morning pastry!
Sour Cream Coffee Cake in second part of post…
* 12 tablespoons (1 1/2 sticks) unsalted butter at room temperature
* 1 1/2 cups granulated sugar
* 3 extra-large eggs at room temperature
* 1 1/2 teaspoons pure vanilla extract
* 1 1/4 cups sour cream
* 2 1/2 cups cake flour (not self-rising)
* 2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon kosher salt
For the streusel:
* 1/4 cup light brown sugar, packed
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons ground cinnamon
* 1/4 teaspoon kosher salt
* 3 tablespoons cold unsalted butter, cut into pieces
* 3/4 cup chopped walnuts, optional
Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate.