هذه الوصفة من جودي ستيفنز من مدينة نيويورك لذيذة مع القرفة والجوز.
المصدر: Everyday Food ، آذار 2005
الوقت الكلي
الإعدادية
حصص
مكونات
الاتجاهات
ملاحظات كوك
للحصول على مزيد من الذوق والملمس ، يتم وضع طبقة من الطبقة العلوية مع الخليط. يمكن تجميد هذه الكعكة لمدة تصل إلى 6 أشهر ، كاملة أو في شرائح. بالنسبة للقطع المفردة ، قم بتقطيع الكعكة ، ثم قم بتغليفها بالبلاستيك قبل التجميد. ذوبان الجليد في درجة حرارة الغرفة.
This recipe from Judy Stevens in New York City is delicious with cinnamon and walnuts. Source: Everyday Food, March 2005. Total time: 2 hours, 20 minutes. Makes 12 servings. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan. 3 cups all-purpose flour (spooned and leveled), plus more for pan. 1 tablespoon baking powder. 1 teaspoon salt. 1 cup sour cream. 1/2 teaspoon baking soda. 1 1/2 cups sugar. 3 large eggs, room temperature. 2 teaspoons pure vanilla extract. Cinnamon-Walnut Topping for Sour Cream Coffee Cake. Directions: 1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan with a nonstick coating. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, combine sour cream and baking soda; set aside. 2. With an electric mixer, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with sour cream mixture (beginning and ending with flour mixture). Mix until just combined. 3. Spread one-third of batter in prepared pan. Sprinkle with one-third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center of cake comes out clean, 60 to 70 minutes. 4. Cool in pan 30 minutes. Invert onto a cooling rack; cool completely, top side up. Cooks Notes: For added flavor and texture, a layer of topping is placed in the middle of the cake. This cake can be frozen for up to 6 months, whole or in slices. For individual servings, cut cake, then wrap in plastic before freezing. Thaw at room temperature.
26.04.2023 @ 23:06
This recipe from Judy Stevens in New York City is delicious with cinnamon and walnuts. Source: Everyday Food, March 2005. Total time: 2 hours, 20 minutes. Makes 12 servings. Ingredients: 1 cup (2 sticks) unsalted butter, room temperature, plus more for pan. 3 cups all-purpose flour (spooned and leveled), plus more for pan. 1 tablespoon baking powder. 1 teaspoon salt. 1 cup sour cream. 1/2 teaspoon baking soda. 1 1/2 cups sugar. 3 large eggs, room temperature. 2 teaspoons pure vanilla extract. Cinnamon-Walnut Topping for Sour Cream Coffee Cake. Directions: 1. Preheat oven to 350 degrees. Butter and flour a 9-inch tube pan with a nonstick coating. In a medium bowl, whisk together flour, baking powder, and salt; set aside. In a small bowl, combine sour cream and baking soda; set aside. 2. With an electric mixer, cream butter and sugar on high speed until light and fluffy, about 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each addition and scraping down sides of bowl as needed. Beat in vanilla. With mixer on low, add flour mixture in three additions, alternating with sour cream mixture (beginning and ending with flour mixture). Mix until just combined. 3. Spread one-third of batter in prepared pan. Sprinkle with one-third of topping. Repeat twice, ending with topping. Bake until a toothpick inserted in center of cake comes out clean, 60 to 70 minutes. 4. Cool in pan 30 minutes. Invert onto a cooling rack; cool completely, top side up. Cooks Notes: For added flavor and texture, a layer of topping is placed in the middle of the cake. This cake can be frozen for up to 6 months, whole or in slices. For individual servings, cut cake, then wrap in plastic before freezing. Thaw at room temperature.