Best coffee cake recipe, please!
not sure if this is exact, but here's one. according to this it only works with Solo....but you might want to try, if you can't get the exact recipe. also, you can buy the Solo online if you have time for it to be shipped. http://www.amazon.com/Solo-Almond-Paste-8-oz/dp/B0005YWH7A
re: cheesehead in recovery
Do you have, by chance, the recipe from the Solo almond paste can? My Finnish sister-in-law just became a U.S. citizen and I would like to make for her the same Bundt cake my dear late grandpa made for my brother (her husband) upon my brother's first visit home after moving to Finland to go to school (where he met my now-sister-in-law). My grandpa even put two small flags -- one U.S., one Finnish -- on top, and I plan to do the same :) . He had never baked before but tasted the cake at a reception -- asked for the recipe and the woman gave him two cans of almond paste with the recipe on the label. I wonder if it was Solo, this was 16 years ago and my grandpa has died since then, so I don't know. I cannot find Solo (or any other canned almond paste, for that matter) in my town but did get some fresh-made from a bakery supply store... no can or recipe though... thank you so much.
I make the batter and streusel the night before; pour and bake in the morning, so the cake is served warm and fresh.
Streusel Coffee Cake
2 cups alll-purpose flour
1 cup sugar
3 tsp. baking powder
1 tsp. salt
1/3 cup butter, softened
1 cup milk
Splash of vegetable oil-about 1.5-2tbls. I don't measure.
Heat oven to 350 degrees. Prepare streusel. Beat remaining ingredients in large mixer bowl on low till incorporated. Beat on medium speed, scraping sides for 2 minutes. Spread 1/2 batter into a greased oblong pan, 13x9x2; sprinkle with half of the Streusel. Top with remaining batter; sprinkle with remaining Streusel. Bake until toothpick comes out clean. 35-40 minutes.
1/2 cup chopped nuts-walnuts-pecans
1/3 cup packed brown sugar
1/4 cup all purpose flour
1/2 tsp. ground cinnamon
3 tbls. firm butter
Mix all together till crumbly.
* I actually double the Streusel recipe. My family loves the Streusel.
Hope you like it as much as we do!
The Cook's Illustrated recipe is awesome, but definitely has more steps than some recipes. The one in the Cake Bible is also great and over the top. For a simpler, more forgiving version that lends itself well to variations, try this one:
re: Anya L
I adore the Cake Bible Sour Cream Coffee Cake and nearly always make it with peaches. Not sure what you mean by "over the top," unless you're referring to the taste, in which case I agree wholeheartedly. It's not at all difficult or time consuming. And although not of consequence with regard to the original query, it lasts well and freezes brilliantly.
Here's a link to the recipe as it's published in the book: http://thespicedlife.com/2008/01/rose...
I've never tried it with the apples. RLB says "the apple adds a moist tartness, the peach mellowness."
The instructions if using the peaches are to thaw a heaping cup of frozen peaches on paper towels until you can easily slice them 1/4 of an inch thick. Use instead of the apples in the above recipe.