MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Cinnamon-Crisp Coffee Cake - Part Two
Categories: Dakes, Chocolate, Snacks
Yield: 9 servings
DIRECTIONS CONTINUE
TO ASSEMBLE AND BAKE THE COFFEE CAKE: Transfer half the
batter (about 1 1/2 cups, 420 g) into the prepared pan,
spreading it all the way to the edges. (A small offset
spatula is a helpful tool here.)
Sprinkle the filling evenly across the batter.
Transfer the remaining batter atop the filling and
gently spread to the edges. (The batter will be pourable
if you’ve used buttermilk; otherwise, transfer the thick
batter by dolloping portions over the filling then use a
spatula to smooth it out into an even layer.) It’s OK if
a little bit of the filling gets mixed into the top
layer of batter.
Sprinkle the crumbs evenly over the batter and gently
press to adhere.
Bake the cake for about 45 to 50 minutes, until it's set
in the middle and light brown. When the cake is done, a
toothpick or paring knife inserted into the center
should come out mostly clean.
Remove the cake from the oven and allow it to cool in
the pan for 20 minutes. Prepare the glaze while the
coffee cake is cooling, if using.
TO MAKE THE GLAZE: In a small bowl, stir together the
glaze ingredients until smooth, starting with smaller
amount of water. Add additional water as needed until
the glaze is the consistency of molasses.
Remove the cake from the pan using the overhanging edges
of parchment as handles to gently lift it out. Place the
cake (still on the parchment) on a wire rack to cool
slightly.
Drizzle the glaze over the cake, or finish by dusting
with non-melting sugar or confectioners’ sugar.
STORAGE INFORMATION: Store leftover coffee cake, well
wrapped, at room temperature for several days; freeze
for longer storage.
Yield: one 8" square or 9" round coffee cake
Recipe by Molly Marzalek-Kelly
RECIPE FROM:
https://www.kingarthurbaking.com
Uncle Dirty Dave's Archives
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... "Nature never deceives us; it is we who deceive ourselves" -- J. J.
ousseau
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