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Recipe

Cinnamon coffee cake

September 24, 2008
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Makes one 10-inch cake

You need a one-piece straight-sided 10-inch tube pan (an angel food cake pan with a solid base) to make this cake (China Fair in Cambridge, 617-864-3050 or Newton, 617-332-1250, or go to www.lacuisineus.com). The cake must be warm in order for the glaze to cover the top and drizzle down the sides. If the cake does cool, skip the glaze and use a dusting of cinnamon-sugar (sift 1/4 cup confectioners' sugar with 1/4 teaspoon ground cinnamon).

CINNAMON-SUGAR

1/4cup light brown sugar
1/4 cup granulated sugar
2 teaspoons ground cinnamon
Pinch of salt

1. If the brown sugar is lumpy, sift it.

2. In a bowl, combine the light brown and granulated sugars, cinnamon and salt; set aside.

CAKE

Butter (for the pan)
Flour (for the pan)
3 cups flour
1/2 teaspoon baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
1/2 teaspoon grated nutmeg
1 1/2 cups (3 sticks) unsalted butter, at room temperature
2 3/4 cups granulated sugar
5 eggs
1 tablespoon vanilla extract
1 cup heavy cream

1. Set the oven at 325 degrees. Lightly butter a one-piece 10-inch tube pan. Cut a circle of parchment paper to fit the bottom, press it in place, and butter the paper. Dust the pan with flour, tapping out the excess.

2. In a bowl, whisk the flour, baking powder, salt, cinnamon, and nutmeg.

3. In an electric mixer on medium speed, cream the butter for 4 minutes. Add the sugar in 4 additions, beating for 1 minute after each. Beat in the eggs, one at a time, mixing only until incorporated. Blend in the vanilla.

4. With the mixer set on low speed, add the flour mixture in 3 additions alternating with the cream, beginning and ending with flour. With a rubber spatula, scrape down the sides of the bowl often.

5. Remove the bowl from the mixer stand. Spoon a little more than half the batter into the pan. Make a small circular trench in the center of the batter, forming a slight indentation all the way around. Spoon the cinnamon-sugar mixture into the indentation. Top with the remaining batter. Smooth the top with a rubber spatula. Using a blunt knife, lightly draw the tip through the batter.

6. Bake the cake for 1 hour and 20 minutes or until a skewer inserted into the center of the cake is clean when withdrawn. The baked cake will pull away slightly from the sides of the pan. Set the cake on a rack to cool for 15 minutes.

GLAZE

1 cup confectioners' sugar
1/4 teaspoon ground cinnamon
1 tablespoon unsalted butter, softened
2 tablespoons milk
1/4 teaspoon vanilla extract

1. In an electric mixer, combine the sugar, cinnamon, butter, milk, and vanilla. Beat on low speed just to combine, scraping down the sides of the mixing bowl. Beat the mixture on low speed for about 30 seconds or until smooth.

2. Turn the cake out onto a wire rack, peel off and discard the parchment paper. Invert the cake so it is right side up. While the cake is warm, spoon and spread the glaze on top, letting it flow down the sides.

3. Let the cake stand for 1 hour before cutting into slices. Lisa Yockelson

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