An old familiar coffee cake that everyone just loves.
Preheat oven to 350°F (180°C). Evenly brush a 10-inch
(25 cm) 12-cup (3 L) Bundt
®
-type tube pan with
2 tablespoons (30 ml) softened or melted butter. Place
walnuts in a small bowl with the ½ cup (125 ml)
granulated sugar and 1 tablespoon (15 ml) cinnamon to
make the streusel and stir to combine. Reserve.
To make the cake batter, place the flour, baking powder,
baking soda, and salt in a medium bowl. Stir well to
blend. Reserve.
Place the butter and sugar in the Cuisinart
™
mixing bowl.
Insert the flat mixing paddle. Turn to speed 4 and mix
until soft and light, about 5 minutes, stopping to scrape
the bowl and paddle about every 2 minutes. Add the
eggs, one at a time, beating until smooth after each egg
has been added. Scrape the bowl and paddle. Mix on
speed 4 for 30 seconds.
Reduce the stand mixer to speed 1. Add
1
⁄
3
of the flour
mixture followed by ½ of the sour cream, and the vanilla.
Mix 30 seconds. Stop and scrape the bowl and paddle.
Add another
1
⁄
3
of the flour mixture and the remaining
sour cream. Mix for 30 seconds. Stop and scrape the
bowl and paddle. Add the remaining flour mixture and
mix for 30 seconds. Scrape the paddle and remove the
bowl from the stand mixer. Using a large rubber spatula,
scrape the bowl and give the batter a quick stir by hand.
Sprinkle about ¼ cup (50 ml) of the streusel into the
prepared pan. Top with a scant half of the batter, and
sprinkle with about
2
⁄
3
of the remaining streusel. Cover
with the remaining batter and smooth over the top.
Sprinkle with the remaining streusel.
Bake in the preheated 350°F (180°C) oven for 55 to 60
minutes, until a cake tester comes out clean when
inserted midway between the sides of the pan and the
inner tube. Cool in the pan on a wire rack for 30 minutes,
then turn out on the wire rack and remove the pan to
cool.
Let cool completely before slicing. To keep, wrap in
plastic wrap. The cake may be double wrapped and
frozen to store for a longer period of time.
Variation: Add about ¾ cup (175 ml) mini chocolate
morsels to the flour mixture.
unsalted butter for pan
Streusel:
250 ml 1 cup coarsely chopped
walnuts
125 ml ½ cup granulated sugar
15 ml
1 tablespoon cinnamon
Cake:
550 ml 2¼ cups unbleached
all-purpose flour
15 ml
1 tablespoon baking powder
2 ml
1 teaspoon baking soda
2 ml
½ teaspoon salt
175 ml ¾ cup unsalted butter, at
room temperature, cut into
1-inch (2.5 cm) pieces
375 ml 1½ cups granulated sugar
3
large eggs, at room
temperature
375 ml 1½ cups sour cream
15 ml
1 tablespoon pure vanilla
extract
Makes 10-inch (25 cm) Bundt
®
-type cake, 12 to 16 slices
sour cream
cinnamon walnut streusel coffee cake
These biscotti resemble the more traditional dunking biscuit –
they have an excellent crunch!
dried cherry
and almond biscotti
Preheat oven to 350°F (180°C). Line two baking sheets
with parchment paper.
Place the flour, sugar, baking powder, and salt in the
Cuisinart
™
mixing bowl. Insert the flat mixing paddle.
Turn to speed 1 to mix dry ingredients, about 10
seconds. Increase to speed 2, add eggs and then
yolks one at a time, allowing each to incorporate
before adding the next. Add the cherries and
chopped almonds and allow the stand mixer to run
until all ingredients are just incorporated. Dough may
be wet.
Turn dough out onto a floured surface and divide into
four equal pieces. Shape each piece into a rectangular
log that is 12x1½x1½ inches (30 x 4 x 4 cm). Place 2
logs on each prepped baking sheet and bake in
preheated 350°F (180°C) oven until golden, about
35 minutes. Remove from oven, and when cool to
touch, slice each log into about 25 half-inch (1.25 cm)
slices. Bake again in oven on a lower rack until golden,
about 30 minutes.
Let cool on baking sheet for 2 to 3 minutes, then
transfer biscotti to a wire rack to cool completely.
Once cool, store in an airtight container.
675 ml 2¾ cups unbleached,
all-purpose flour
500 ml 2 cups granulated sugar
5 ml
1 teaspoon baking powder
1
pinch salt
3
large eggs
2
large yolks
125 ml ½ cup tart dried cherries
125 ml ½ cup almonds, toasted and
roughly chopped
Makes about 96 small biscotti
