Place coconut into a dry skillet and heat over medium heat, stirring constantly for a few minutes, once coconut starts to brown, remove from heat, continue stirring, remove from pan, place on a plate and allow to cool. Reserve 1 cup of glaze for first topping on cake.įold in coconut and almonds into remaining glaze. Thin with milk or cream about 3 tablespoons or more if needed. Mix butter and cream cheese in a mixer until light and fluffy, Poke holes in cake using a skewer, pour the reserved 1 cup of glaze into cake.Īllow to cool 10 minutes, top with remaining glaze. Remove from oven, allow to cool about 10 minutes and flip onto cake plate. Pour mixture into bundt pan and bake 60-65 minutes at 350 degrees. With a spoon mix mixture to incorporate any remaining flour. In a separate bowl mix flour, baking soda, baking powder, and salt.Īdd flour in batches to mixer with the butter/sugar ingredients alternating with buttermilk, end with flour.īeat about 30 seconds on low between each addition. In a mixer, cream butter, sugar, and cream cheese until light and fluffy.Īdd eggs one at a time, beat about 30 seconds between each egg. Grease and Flour bundt pan or spray with nonstick cooking spray. Something happens with all that butter as the cake sits overnight! I always make it a day earlier than I plan on serving it. The cake taste better the next day, and the day after if you can wait that long. If you’re really a dare devil why not serve it with a big scoop of french vanilla ice cream? I even serve the cake with leftover crunch topping. I personally believe the more crunch glaze the better the cake taste. The same great taste of the classic bar, but in the shape of perfectly munchable pieces. You can always microwave the glaze if it stiffens up or add more milk to thin. I normally wait about 10-20 minutes before adding my crunch topping because I want to make sure it sticks to the cake. Make sure you allow the cake to cool slightly before adding the crunch topping. Triple Chocolate Loaf Cake This luscious loaf from Ina Garten’s latest cookbook tastes as rich and chocolaty as a brownie. Remove from heat, continue to stir, place on a plate and allow to cool.įold coconut and almonds into remaining glaze and mix well. Crumb Cake A super-generous crumb topping and genius pastry chef trick make this the best crumb cake ever. Toast coconut by placing in a dry pan and cooking over medium heat stirring constantly until it starts to brown. Reserve 1 cup of glaze which will be our first topping on cake. Prepare the glaze by mixing cream cheese, butter, vanilla, confectioners sugar and a little cream or milk to thin. Poke holes in the cake so the glaze can get all inside. Lastly fold in dry ingredients alternating with buttermilk.īake cake at 350 for about an hour and allow to cool for about 10 minutes. Beat in eggs one at a time then add vanilla.
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