Кладенецът на Сара Класически заквасена сметана
Тази непрекъсната кафе кейка е един от най-големите продавачи на Sara Foster на пазарите на Фостър в Северна Каролина.
Източник: Марта Стюарт Ливинг, август 2002 г.
добив
Тази непрекъсната кафе кейка е един от най-големите продавачи на Sara Foster на пазарите на Фостър в Северна Каролина.
Източник: Марта Стюарт Ливинг, август 2002 г.
добив
27.04.2023 @ 06:49
This continuous coffee cake is one of Sara Fosters biggest sellers at the Foster markets in North Carolina. Source: Martha Stewart Living, August 2002. Makes a 10-inch cake. Ingredients: For the brown sugar/pecan filling: 1/3 cup firmly packed light brown sugar 2 tablespoons ground cinnamon 2 tablespoons all-purpose flour 1 cup coarsely chopped pecans For the cake: Vegetable cooking spray 3 1/2 cups all-purpose flour, plus more for the pan 2 tablespoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon salt 10 tablespoons (1 1/4 sticks) unsalted butter, at room temperature 1 cup sugar 3 large eggs 1 3/4 cups sour cream Confectioners sugar Instructions: 1. Prepare the filling: In a small bowl, combine the brown sugar, cinnamon, flour, and pecans; set aside. 2. Prepare the cake: Preheat the oven to 350 degrees. Spray a 10-inch nonstick Bundt pan with cooking spray; set aside. 3. In a medium bowl, sift together the flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar until light and fluffy, starting on low speed and increasing to medium. Add the eggs, one at a time, beating well after each addition and scraping down the sides of the bowl. 4. While beating on low speed, add the flour mixture, alternating with the sour cream, beginning and ending with the flour mixture. Beat until well combined, scraping down the sides of the bowl several times. 5. Spoon half of the batter into the prepared pan. Sprinkle evenly with the reserved filling. Top with the remaining batter. 6. Bake until golden brown and a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let the cake cool in the pan for 10 to 15 minutes, then invert the cake onto a wire rack to cool completely. Dust with confectioners sugar.