Again from The new Best Recipe cookbook is this sour cream coffeecake. I did the chocolate chip variant. I didn’t have the pan that the recipe actually used, which is one of those straight sided tube pans you often see used for angel food cakes, so I just used one of my many Bundt pans. I think it actually cooked a little too long and, because it’s a rounded pan, I had to serve it technically upside-down. It was still quite yummy, though.
I now own more Bundt/tube pans than any one person really has a right to own. Well, any one person who doesn’t own a bakery. I think I now have 4 full-sized ones (all differently shaped) and one that has 12 mini-Bundts in it. I picked up the 4th full-sized Bundt pan from Williams-Sonoma. It’s called a Heritage Bundt Pan. I normally don’t like to shop at WS because they’re a little overpriced and, really, do I really need another baking gadget? But look at the thing! It’s cool! It has such defined edges I had to get it.
A little while before, I’d also bought a classic tube pan from King Arthur Flour, also because it looked cool. That one is spirally and 12-cup capacity. The Heritage is a regular 10-cup capacity one. I used the classic in the previous post for the Butter-Rum Crunch Cake. That pan actually came with a recipe called Brown Sugar Spice Cake, so I decided to make it with the Heritage pan.
The Brown Sugar Spice Cake has apple juice, cinnamon, nutmeg, allspice, ground ginger, and crystallized ginger pieces in it. The recipe actually called for quite a bit (something like half a cup chopped), but since I really don’t like crystallized ginger, too much (I find it too strong), I put in just a bit, I think about a quarter cup if you fluffed it up a bit.
The cake was a hit and it was a lovely spicey cake, almost like a gingerbread cake. It has a glaze on it, too, of melted butter and spices. It kind of made the cake a bit tough to cut into, but it was still tasty.
This was a recipe from King Arthur Flour’s The Baking Sheet newsletter. I wanted to follow it as closely as possible, so I waited until they had butter-rum flavor back in stock (it’s amazing that you can’t find this anywhere) and then had at it.
There was a total of 3/4 teaspoon of butter-rum flavor but if you tasted and smelled the cake you would have thought I dunked the thing in rum. I’m not a huge alcohol fan, being allergic to it, so I’m not too fond of alcohol flavors, either. The glaze was a bit too strong with the rum flavor. The cake itself was delicious, though. I tried a piece just after the glaze went on and it tasted much more like rum than butter. The next day, after the cake had completely cooled and the flavors mingled, I could taste more of the butter.
I think I used a boxed mix for the yellow cake. The cream cheese icing I took from the carrot cake recipe in The New Best Recipe cookbook. I didn’t mix it up as well as I should have prior to adding some food coloring so you can see little bits in it. Whoops! I made this for a co-worker, Nick, who I’ve made a habit of making “froo froo” looking cakes to. ;)
Another easy cake, the pineapple upside-down cake. I changed up the recipe a little bit by not putting in pecans and not putting in those nasty Maraschino cherries. Blech!
