Saigon Cinnamon Coffee Cake

Transcription

1 (Makes 1 Loaf) This amazingly moist coffee cake is layered with fragrant cinnamon and toasty, chopped pecans, then drizzled with a sweet and sugary glaze. Be sure to enjoy it with a steaming hot cup of tea or coffee. It tastes even better the next day! Recipe by Carrie Louise thesweetbox.com

2 The Sweet Box Contains: 2 packages of white sugar (one large, one small), 2 packages of flour (one white, one white whole wheat), baking soda, baking powder, salt, vanilla, cinnamon, chopped pecans, powdered sugar, shortening (for greasing the pan) You Will Need To Supply: 1 stick of unsalted butter (softened on the counter at least 2 hours), 2 large eggs, 1 cup of regular or low fat sour cream (1 8oz package) Instructions: 1 Read over the entire recipe before getting started, review the photos, and have all of your equipment ready. Refer to the photos frequently throughout the entire process. 2 Preheat the oven to 350 degrees and adjust oven rack to the middle position. Prepare 1 loaf pan (8.5 x 4.5 ): grease, line with parchment or foil, grease again. Be sure exposed corners are greased well. 3 Toss the chopped pecans in a bowl with the cinnamon and the small bag of sugar. Set this aside, it is for the layers and topping. 4 Place the softened stick of butter into the bowl of a stand mixer, or large bowl if you're using a hand mixer. Add the large bag of sugar to the bowl with the butter. 5 Beat on medium-low speed until it's all creamed together, from 3-5 minutes, depending on the softness of the butter. Stop and scrape the sides of the bowl, and beater, as needed, about every seconds. Use a rubber spatula for this task. 6 In the meantime, put both flours, baking soda, baking powder and salt into a small bowl, and toss gently with a fork, several times, to incorporate. 7 Add one egg to the butter and sugar mixture and beat on medium speed for 1 minute. Stop and scrape the sides after 30 seconds, continue mixing. Repeat this same process with the second egg. 8 Add the vanilla and beat on low speed for 15 seconds. Scrape down sides of bowl and beater. 9 With the mixer off, slowly dump in approximately 1/3 of the dry ingredients. Beat on low speed for 10 seconds, until it is mostly mixed in. Scrape the sides of the bowl. 10 With the mixer off, slowly dump in approximately ½ of the sour cream. Beat on low speed for 10 seconds, until it is mostly mixed in. Scrape the sides of the bowl. 11 Repeat steps 9 and 10, then, with the mixer off, slowly dump in the final 1/3 of the dry ingredients. Beat on low speed for 15 seconds, until it is all combined and the texture is even. Don't over mix! 12 Use a rubber spatula to scrape the sides of the bowl, and fold the mixture 5 or 6 times to combine. 13 Pour approximately 1/3 of the batter in the bottom of the prepared loaf pan, and use a knife to spread it evenly. Sprinkle approximately 1/3 of the cinnamon, sugar, nut mixture evenly on top. Continue with another layer of batter, another layer of cinnamon mixture, then one final layer of batter, and finally, top the loaf with the remaining cinnamon mixture.

3 14 Bake for minutes. Check the cake after 40 minutes. If it seems to be getting to dark, simply make a little tent out of foil and place it over the cake for the remaining time. The cake will be done when an toothpick inserted in the middle comes out clean, with no batter stuck to it. 15 Let the cake cool for 15 minutes in the pan, on a cooling rack, before using the parchment paper to carefully lift it out. Let it finish cooling completely, directly on the rack For the Glaze: 1 Put the powdered sugar in a bowl and slowly, slowly, slowly add 1 tablespoon of water and stir with a spoon for 15 seconds. If needed, add another tablespoon of water and continue to stir until a uniform glaze has developed. If, and only if, you need the glaze to be a little more runny for the drizzling, then add more water, 1 drip at a time, until it's right. Be careful not to add too much water! 2 Use a spoon to drizzle the icing, side to side, over the entire cake. 3 Slice and enjoy with your tea or coffee! Covered tightly in plastic and foil, this cake will last up to 1 week. Try toasting it, or making 2 smaller loaves for gifts.

4 Grease the loaf pan. Lay it on a sheet of parchment paper. Use a pencil. Draw lines from each pan corner, out to the edge. Cut on the lines. Fit the parchment into the greased pan.

5 Place chopped pecans in a bowl. Add cinnamon and sugar. Toss to combine. Put butter and sugar in your mixer. Mix until soft and fluffy. Add one egg.

6 Mix until smooth. Add the next egg. Mix until smooth. Put dry ingredients in a bowl. Toss together with a fork. Add 1/3 dry ingredients to the mixer.

7 Mix until mostly combined. Add 1/2 of the sour cream. Mix until mostly combined. Add 1/3 dry ingredients to the mixer. Mix until mostly combined. Add second 1/2 of the sour cream.

8 Mix until smooth. Add remaining dry ingredients, mix and scrape it all down. Fold a few times to make sure everything is uniform. Spread 1/3 of batter into the pan. Top with 1/3 of the nut mixture. Top with another 1/3 of the batter and spread gently.

9 Top with 1/3 of the nut mixture. Make one more layer with remaining ingredients, and bake. If too brown on top after 40 minutes, tent with foil. Hot out of the oven! After cooling, use parchment to lift the loaf out. Peel off the parchment and cool cake completely.

10 Put powdered sugar in a small bowl. Add water according to recipe. Mix with a spoon until smooth. Add more water if needed, to make it drizzly. Use a spoon to drizzle icing over cake in a side to side motion. Cover the entire cake with icing, and enjoy!