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Gluten-Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love by Nicole Hunn

Gluten-Free Classic Snacks: 100 Recipes for the Brand-Name Treats You Love by Nicole Hunn

Author:Nicole Hunn [Hunn, Nicole]
Language: eng
Format: epub
ISBN: 9780738217826
Publisher: Da Capo Press
Published: 2015-04-06T21:00:00+00:00


Drake’s Coffee Cakes are so tender and delicious that Jerry Seinfeld even attempts to use one as currency to buy off Newman in the third season of Seinfeld (until Elaine, who hasn’t eaten in two days, steals and devours it). These moist and tender buttermilk cakes have at least as much sweet crumble topping as cake, so each bite has plenty of both. I bake them in a USA Pans Mini Round Cake Panel Pan, which has six wells, each 4 inches wide and about 1¼ inches deep. But if you don’t have a specialty pan, these can easily be made as mini coffee cakes in a standard twelve-cup muffin tin. Just reduce the baking time as indicated in the recipe instructions.

Preheat your oven to 350°F. Grease the wells of a miniature cake panel pan (or a standard twelve-cup muffin tin) and set it aside.

First, prepare the crumble topping, as it has to be chilled until firm: In a medium-size bowl, place the flour, cornstarch, salt, and granulated sugar and whisk to combine well. Add the brown sugar and whisk again to combine, working out any lumps. Create a well in the center of the dry ingredients and add the butter and 2 tablespoons of the water. Mix until the topping holds together, add more water by the half-teaspoonful until it holds together. Cover the bowl with a piece of plastic wrap and place in the refrigerator to chill until firm, about 30 minutes.

While the topping is chilling, prepare the cakes: In a large bowl, place the flour, cornstarch, baking powder, baking soda, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again, working out any lumps. Create a well in the center of the dry ingredients and add the butter, shortening, eggs, egg white, buttermilk, and vanilla, mixing to combine after each addition. Fill each prepared well about halfway with cake batter. Remove the chilled topping from the refrigerator, and break it up into irregular pieces with the tines of a fork. Divide the pieces of the crumble topping among the wells half-filled with cake batter, and press gently to help the topping adhere to the cakes during baking.

Place the pan in the center of the preheated oven and bake until a toothpick inserted into the center of a cake comes out clean, about 20 minutes if using a panel pan (or 16 minutes for a muffin tin). Allow the cakes to cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

These cakes will keep in a sealed plastic or glass container at room temperature for up to 3 days. For longer storage, seal them tightly in a freezer-safe wrap or bag, and freeze for up to 2 months. Defrost at room temperature.



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