Tag Archives: pastry

Recipe: Amy Sedaris Coffee Cake

28 Dec

Years ago, one of my good friends gifted me Amy Sedaris’ book, “I Like You: Hospitality Under the Influence”. That book is bloody amazing. Not only is Amy Sedaris hilarious (as usual) she has some really great recipes. In fact, I’ve already written about her Srgt. Pepper Cheese Ball on this blog. That cheese ball is beloved by so many that I get requests for it. I’m convinced that it is at least half the reason people invite me to their parties.

Another great recipe in the book is for coffee cake. I don’t know about you, but baking is not something that I can invent. I absolutely have to use a recipe or I’m liable to end up with something inedible. So, I am always searching for the “perfect” baking recipe. You know what I mean. The “perfect” brownie. “Perfect” snickerdoodle. “Perfect” pizza dough. This very well may be the perfect coffee cake, or at least, it is the coffee cake I always turn to.

Keep in mind that you put the prepared cake in a cold oven before setting it to 350˚ and baking.

Ingredients, Cake:

2 sticks of unsalted butter (I know. Just do it).

1 1/4 C sugar

2 eggs

1 C sour cream

2 C sifted flour

1/2 tsp baking soda

1 1/2 tsp baking powder

2 tsp vanilla

Ingredients, filling:

1 C finely chopped walnuts

1/4 tsp cinnamon

2 TB sugar

Prepare your pan by buttering it liberally. I occasionally also like to use parchment or wax paper. The original recipe calls for the use of a bundt pan but I halved the recipe and there was the perfect amount for use in a regular loaf pan.

Beat the sugar, butter and eggs until light and fluffy.

 

Blend in the sour cream, flour, baking soda and baking powder. Once mixed add the vanilla.

A trick to sifting flour if you don’t have a sifter (or are just plain lazy) is to whisk the dry flour.

Now that the batter is ready, make the filling by coarsely grinding (or chopping) the nuts, sugar, and cinnamon. Put half the prepared batter in the pan, followed by half the filling, then the other half of the batter and top with the remaining filling.

Uncooked coffee cake.

Place in a cool oven, set the oven to 350˚, and bake for approximately 55 minutes, or until a toothpick inserted into the center of the cake comes out clean. I would recommend checking for doneness at 30 minutes.

Cooked coffee cake.

Nom nom nom.

Oh yeah.

 

The most amazing thing about coffee cake is that it really doesn’t take long to prepare and cook, so you can make it for breakfast just as easily as you can make pancakes. You’re only an hour away from coffee cake town.

❤ stef

 

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Recipe: Lemon Thyme Donuts

5 Jun

Today is National Doughnut Day, which is pretty awesome. Every year I find out about more semi-obscure holidays extolling the virtues of all kinds of foods. Examples: National Popcorn Day, National Pie Day, National Candied Orange Peel Day, and National Cherries Jubilee Day. You should go look around on that website. There is a celebration nearly everyday.

So in honor of today’s holiday, I decided to make some donuts. Makes sense, yes? Though I do wonder, how does one officially spell “donut”, anyway? I see it spelled “donut” and also “doughnut” and am very confused. Which is correct? Does it matter? Is one more popular than the other? It seems to simply vary from one shop to the next, without rhyme or reason. I’ve elected to use “donut” because there are fewer letters. Also, the Donut Wheel, the best donut shop ever, utilizes that spelling. I bow to them as the donut gurus.

Donuts with Lemon-Thyme Glaze

Donut recipe from Secret Donut Recipe; glaze modified from their vanilla glaze recipe.

Donuts:

1 C warm milk

1 pkg yeast

2 C flour

1/2 C warm mashed potato

1/2 tsp salt

1/4 C sugar

2 TB oil

Yes, this recipe uses potato. At first I thought that potato was a very strange ingredient, but I decided to give it a chance because I love potato bread so much. It was not a mistake. These donuts are amazing! Very easy to handle and results in a fluffy and moist donut. Give the potato a chance!

So first, what you will want to do is prepare the potato. Prick it all over with a fork, and put it in the microwave to cook. If your microwave has a baked potato setting, use that. Otherwise, microwave for a minute or two at a time and check it . The potato should be soft to the touch. Let the potato cool and warm the cup of milk. Add the yeast to the milk along with a pinch of sugar and allow to sit for 5 minutes. Cut the potato in half and scoop out the insides. Add the flour, sugar, and salt.

Mix together and add the milk and yeast, and 2 TB of oil. Mix with your hands (or using a stand mixer, but I don’t have one of those) until the dough forms a cohesive ball. The dough will be a little sticky.

Spread a surface with flour, turn the dough onto the surface and knead a few times.

Spread to 1/4 – 1/2″ thick. I did mine about 1/4″ using just my hands and a cylindrical rum bottle. I don’t have a rolling pin, either!

Cut donut shapes using either a donut cutter (which I also do not have) or circular household objects. I used a drinking glass for the large circle and a bud vase for the small circle. I’m resourceful!

Let the donuts rise for 10 minutes. While you wait, fill a cast iron pan 1/2″ with oil and heat. I heated mine at about medium heat for 10 minutes and the oil temperature was perfect. During this time, you should also make the glaze.

Lemon-Thyme Glaze

2 TB warm milk

1/2 tsp butter, just a little shave off of a stick

1 C powdered sugar

1 tsp vanilla extract

1 tsp lemon zest

1/2 tsp dried thyme

Warm the milk and the butter. Add to the powdered sugar and mix. Add the lemon zest, vanilla, and thyme. Mix together. Feel fee to leave out the lemon and thyme if you would prefer a simple vanilla glaze.

Cook the donuts until golden brown on each side. This only takes a few minutes, so be sure to watch carefully.

Let cool on a plate lined with paper towels. When the donuts have cooled, dip them into the glaze to cover and put them on a plate to allow the glaze to set.

Look at that deep fried glaze-y shine. Perfection! And yes, they absolutely do taste as delicious as they look!

Now excuse me, I have a half dozen donuts to eat.

❤ Stef