Subj : 1/1 Hangover Helpers - 2
To   : All
From : Dave Drum
Date : Fri Dec 30 2022 18:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Coffee Cake
 Categories: Cakes, Snacks, Dairy
      Yield: 16 servings
 
MMMMM----------------------STREUSEL TOPPING---------------------------
      1 c  (180 g) brown sugar; packed
      1 c  (125 g) A-P flour
      1 ts Ground cinnamon
        pn Kosher salt
    1/2 c  (113 g) unsalted butter;
           - softened

MMMMM-----------------------CINNAMON LAYER----------------------------
    1/4 c  (50 g) sugar
      1 tb A-P flour
    1/2 ts Ground cinnamon

MMMMM------------------------CAKE BATTER-----------------------------
      3 c  (375 g) A-P flour
  2 1/4 c  (450 g) sugar
    3/4 ts Baking powder
    1/2 ts Baking soda
    1/2 ts Kosher salt
      1 c  (226 g) unsalted butter;
           - softened
      1 c  (230 g) sour cream
    1/4 c  Whole milk
      4 lg Eggs
      1 tb Vanilla extract
 
  Set the oven @ 350ºF/175ºC and butter or spray a 9" X 13" pan.
  
  MAKE THE STREUSEL LAYER: In a small bowl, combine the
  flour, brown sugar, cinnamon, and salt. Use a fork to
  mash the butter into the mixture until completely
  combined and crumbly. Set aside. Make the cinnamon
  layer:
  
  In another small bowl, combine the sugar, flour, and
  cinnamon. Set side, as well.
  
  BEGIN MAKING THE BATTER: In the bowl of your mixer, add
  the flour, sugar, baking powder, baking soda, and kosher
  salt. Using the paddle attachment for your stand mixer,
  stir on low to combine.
  
  Add the softened butter and beat on medium-low speed for
  2 to 3 minutes, or until all of the butter is mixed in,
  and the mixture resembles moist sand.
  
  COMBINE THE WET INGREDIENTS AND FINISH THE BATTER: In a
  medium bowl, whisk together the sour cream, milk, eggs,
  and vanilla until combined. Add the mixture to the dry
  ingredients. Beat the batter on medium speed until you
  get a smooth batter. A few small lumps are totally fine.
  
  PREPARE THE CAKE: Spread half of the batter into the
  prepared pan. Sprinkle the cinnamon-sugar layer over the
  top of the batter in an even layer. Spread the remaining
  batter over the top (this does require some patience
  since the batter likes to lift off the cinnamon-sugar
  layer). Top with the crumble mixture.
  
  BAKE THE CAKE: Bake for 55 minutes or until a toothpick
  inserted in the center comes out clean. Cool on a rack
  for 1 hour (or until the cake comes to room temperature)
  before serving.
  
  STORE THE CAKE: You can make this cake a day or two in
  advance. Remove the cake from the pan and cover with
  plastic wrap. Keep it on the counter at room
  temperature.
  
  To freeze the cake, wrap it in plastic, followed by
  foil.
  
  By Cindy Rahe
  
  Serves: 15 to 18 servings
  
  RECIPE FROM: https://www.simplyrecipes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Has fatty meat become illegal?
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