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July 15, 2011

Club: BAKED - Farm Stand Buttermilk Donuts (One Way)

This week's Club: BAKED recipe was chosen by Gloria, The Ginger Snap Girl.  I've never made donuts before and I've been dying to & here was my chance!

I made half the recipe and with everything measured out and ready to go, I was done in a little under an hour.  I started heating my oil as soon as I started mixing the ingredients.  I added half a teaspoon of vanilla extract because I add it into all my baked goods.  I used a 2" inch glass for the large donut and a 1/2" circle for the center.  The dough was very, very sticky and I kept sprinkling flour everywhere.  I was a little afraid that they would come out dry but they didn't.  I then took all the leftover holes and put the dough back together and came out with 4 larger-than-usual donut holes and 4 regular donuts.  My dough was slightly higher than 1/2" thick.  I didn't bother with putting the cut dough into the refrigerator.  The dough went from the cutting board to the oil.  I fried up one at a time and kept the temp at 365 degrees. These fried up really fast!  I turned away to clean up a sec and almost burnt.

These were so yummy! But they didnt taste so yummy the next day... Matt's right, these have to be eaten immediately.

I went with the cinnamon-sugar coating because I always have cinn-sugar on hand.

Perhaps you'd like to join the Club?!
Visit Club: BAKED for more information and to see how others did.
Go to Gloria's blog for the recipe.
Our next BAKED recipe:  Chocolate Mint Thumbprint Cookies
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July 01, 2011

Club: BAKED - New York-Style Crumb (Jumbo Cup)Cake

While on maternity leave, when I wasn't sleeping or feeding the baby, I was reading.  I was constantly updating my Amazon wish list with books.  Some of the books, I was eyeing were COOKBOOKS.  And Baked Explorations was on the top of that list.

Fast forward three months later:  With Sweet Melissa Sundays ending soon I thought, "Why not bake through another book?"  This would definitely get me out of my baking rutt.  After asking some of the other SMS Bakers if they wanted to join me, I was surprised that so many jumped onboard so soon.  I know many of them were part of other groups besides SMS.  And there it was.... Club:  BAKED was born.

Born and raised in NYC.... why wouldn't I choose the New York Style Crumb Cake?  I saw the recipe and photos all over the internet and knew I had to try this.  After reading through the recipe 100 times over, I was ready to make it.  I made this before I launched Club: BAKED. 

The first time I made it was a total flop!  I cut the recipe in half and made it in an 8x8 glass baking dish.  I don't know what happened but the crumb topping sunk to the bottom and it came out all gooey.... not crumbly at all.  Maybe I didn't bake it long enough?  I couldnt eat any of the crumb topping; I did eat the cake part of it and thought it was soooo goooood.

I was determined to knock this one outta the park so I went for it again the following weekend.
I cut the recipe in half again, used my newest love and came out with four huge cakes:

So much better the 2nd time around.  The cake was so perfect and the crumb topping was DELICIOUS!!!

Crumb Topping:
1 cup packed dark brown sugar
1/2 cup granulated sugar
1/2 teaspoon salt
1 1/2 tablespoons cinnamon
1 cup (2 sticks) unsalted butter, melted (and still warm)
2 1/2 cups all-purpose flour

2 1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
1 1/2 cups sugar
2 large eggs, at room temperature
1 1/4 cups sour cream, at room temperature
1 teaspoon vanilla extract

Preheat oven to 350 F. Spray a 9x13 baking pan with cooking spray. A glass pan is recommended, but metal works too - your edges may be a little more crispy if you bake in metal.

To make the crumb topping: Whisk the flour, brown sugar, granulated sugar, salt and cinnamon together in a large bowl. Add the melted butter and whisk to combine. Use a rubber spatula to fold in the flour - you'll have to use a little elbow grease to work in the final bits.

To make the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes. Beat in the eggs, one at a time, letting the first incorporate fully before adding the second. Scrape down the sides of the bowl and beat for an additional 30 seconds. Add the sour cream and vanilla to the mixer and beat until just incorporated. Finally, add the flour mixture in thirds, beating just until combined.

Transfer the batter to the prepared baking pan. The batter will be thick - just use a spatula to spread it evenly. Pick up the crumb topping by handfuls, and break off chunks, scattering them over the top of the batter. Use all of the topping - it will be a very thick layer!

Bake for 45-55 minutes (rotating the pan at 15 minute intervals), or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan for at least 30 minutes before serving.

My changes/additions:
Because I cut the recipe in half and because my crumb topping wasn't "crumbly" enough the first time, I added an additional 2 tablespoons of flour the second time.  And what's cinnamon without nutmeg?  I added some fresh grated nutmeg to the topping.  For the cake, I added one teaspoon of each - cinnamon and fresh grated nutmeg.

Head on over to Club: BAKED to see how some of the other bakers made out. There's been rave reviews by many. 
Our next BAKED recipe:  Farm Stand Buttermilk Donuts.
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