Dessert for Breakfast. Our guests love this at the legacy.
Sour Cream-Streusel Coffeecake
1 1/4 cups coarsely chopped walnuts
1 1/4(packed)golden brown sugar
4 1/2 tsp ground cinnamon
4 1/2 tsp unsweetened cocoa
6 tablespoons dried currants
3 cups cake flour (unbleached works fine)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
3/4 cup(1 1/2 sticks) unsalted butter, room temperature
1 1/cups sugar
3 large eggs
1 tablespoon vanilla extract
1 16ounce container sour cream
Preheat oven to 350. Butter a 12-cup Bundt pan. Mix first 5 ingredients in
small bowl. Set aside. Sift flour, baking soda, baking powder and salt into
medium bowl. Using electric mixer, beat butter and 1 1/2 cups sugar in
large bowl until blended. Beat in eggs one at a time. Mix in Vanilla. Mix
dry ingredients and sour cream alternately into butter mixture in 3
additions. Beat batter on high 1 minute. Pour 1/3 of batter into prepared
pan. Sprinkle with half of nut mixture. Spoon 1/3 of batter over. Sprinkle
with remaining nut mixture. Spoon remaining batter over.
Bake cake until tester comes out clean, about one hour. Cool cake in pan
10 minutes. Cut around pan sides to loosen cake. Turn onto rack. Whisk
together powdered sugar and milk in small bowl until smooth. Drizzle
over cake. (Note: This cake freezes very well. I cut it in half and use
one later)
Lemon Cream Tart
8 servings
Crust:
1 cup unbleached all purpose flour
1/4 cup sugar
1 tsp finely grated lemon peel
1/2 tsp salt
1/2(1 stick) chilled unsalted butter cut into cubes
2 large eggs
Filling:
1/2 cup sugar
2 large eggs
2 large egg yolks
1 tablespoon finely grated lemon peel
1/3 cup fresh lemon juice
2 tablespoons dry white wine
3/4 cup heavy whipping cream
For Crust: Butter bottom (not sides) of 9inch tart pan with removable
bottom. Blend flour, sugar, grated lemon peel, and salt in processor. Add
butter, blend until coarse meal forms. Add egg yolks blend until moist
clumps form. Gather into ball. Press onto bottom and up sides of
prepared pan. Freeze crust until firm, about 15 minutes. Preheat oven to
400.Bake crust 5 minutes. Press up sides with back of fork if
falling. Continue to bake until, pressing up sides as needed, about 18
minutes longer. Cool completely. Maintain oven temperature.
For Filling: Whisk sugar, eggs, yolks and lemon peel in heavy
saucepan. Whisk in lemon juice and wine. Cook over medium heat until
custard thickens and just begins to bubble, whisking constantly, about 5
minutes. Cool just until warm, stirring occasionally, about 15
min. Gradually whisk in cream. Pour into crust. Bake tart until filling is
set in center and begins to puff at edges, about 20 minutes. cool in
pan. Refrigerate at least 2 hours. Serve with fresh fruit or whipped
cream.
Cinnamon Buns
Dough:
1/2 cup water
1/2 cup milk
2 1/4 teaspoons yeast (I use instant)
1/4 cup unsalted butter
1 large egg yolk
1 1/2 tsp pure vanilla
2 3/4 cups all purpose flour
1/4 cup sugar
3/4 tsp salt
1/2 tsp grated nutmeg
Filling:
1/3 cup sugar
tablespoons cinnamon
3/4 cups unsalted butter (Note: I am a big fan of King Arthur Flour. I use
many of their products, one is Baker's Cinnamon Filling. Take 3/4 cup of
this and add tablespoon water and you have a super filling for cinn
rolls)
Warm the water, milk and butter. Whisk together all the dry ingredients
and add the liquid. Mix until slightly sticky dough. Turn dough onto
floured work surface and knead until soft and elastic. Shape into
ball. Grease a large bowl and put dough in and cover with plastic wrap.
Let rise until double in size. Turn dough out onto surface a knead
briefly and reform into ball. Return to bowl. Lightly butter a piece of
plastic wrap and lay it on the dough. Cover the entire bowl with plastic
wrap and proof in refrigerator for about 4 hours or overnight.
To fill and form the rolls, butter a 9/13 baking pan. Roll dough out to
10/13. Spread dough with softened butter, then filling. Roll the dough up
into a tight cylinder. Cut evenly into 12 pieces. Let rise until double in
size, about 1 hour. Preheat oven to 350. Bake until golden brown, about 20
minutes.
To make the glaze:
2/3 cups confectioner's sugar
1/3 cup sweetened condensed milk
1/4 cup melted butter
3 tsp lemon juice
1 tsp vanilla
1/8 tsp cinnamon.
Ice while still warm
Makes 12 and these freeze very well also. I do not ice if I am going to
freeze.
