Coffee cake without a hand mixer or a kitchen aid
- chefematician Apr 14, 2011 10:08 AM
I've been looking at a lot of recipes for coffee cake and all the ones I've seen require a mixer to cream the butter and sugar together. Does anyone have a recipe that I can make by hand with just a spoon and a bowl?
I've made it a number of times, most recently about 2 weeks ago, always with the blueberries. As to the "crumb" component, I've made it alternately with butter, using a pastry-blender to manually blend the butter, flour, etc, and I've made it with oil. It is a very easy cake and tastes quite good.
There is a baking book called Baking Unplugged that has recipes meant for hand mixing. I make an apple cake by hand. It is sort of a coffee cake...
Pare and slice thinly 6 small Macintosh apples and mix with ¼ cup cinnamon sugar (do not use any other apple types). Set aside. Butter and flour a bundt pan extremely thoroughly, or use a tube (angel food) pan. (I find the Wilton easy release mixture works very, very well. Heat oven to 350 degrees
(I make this batter in a single bowl using a whisk. Easy clean up!)
-Beat 4 large eggs and add 1 ¾ cups of sugar
-1 cup vegetable oil
-¼ cup of orange juice
-1 teaspoon of vanilla
Then mix in:
-3 cups of flour
-3 teaspoons baking powder
-½ teaspoon of salt.
Use a little less that one third of the batter and drop by spoonfuls on the bottom of the prepared pan. It should just cover the bottom of the pan. Distribute ½ of the apples over that, and use just enough of the batter to cover the apples. Repeat with the remaining batter/apples, ending with a layer of batter. This batter is very sticky and is best dropped by small spoonfuls over the apples since it doesn’t flow.
Bake for 45 minutes to 1 hour or until a toothpick inserted in the cake comes out clean.
Let cool completely in the pan before removing, otherwise it is liable to fall apart. Dust well with confectioner’s sugar. This cake improves with age and is best the next day – or even the day after!
Wow, still sounds good!
I remember when I was first stocking up on kitchen appliances and such, standing there staring at this large Kitchenaid standing mixer on the store shelf, thinking, "Wow, I could make so many things with this!"...then realizing that I could still make them without it, it just may take a little more time. So, ever since then, I always try and conquer a recipe by hand before attempting it in some electronic gadget. Granted, it's a definite time saver, but if you don't understand the feel or texture of what you're working with by hand, then I find it hard to try and improve upon using appliances.
ok, I'm rambling now
This ginger-coffee coffee cake doesn't need a mixer, but the preparation is a little involved. It has both a regular and a low-carb version made with a soy-gluten-oat low carb flour (the soy flour is toasted to reduce the beany aftertaste) and a low-carb sweetener blend. It could be reconfigured as a plain coffee cake by taking out the coffee flavorings and substituting vanilla and milk.