Cuisinart SM-35 User Manual - Page 21
Banana Chocolate-Chip, Bread, Blueberry Buttermilk, Crumb Cake - review
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6. R educe to Speed 1 and add in the diced apples and walnuts and mix to fold. 7. S coop batter evenly into prepared muffin pan. Bake until deep golden in color and a cake tester comes out completely clean, about 16 to 18 minutes. 8. R emove from oven and cool on wire rack until very cool, about 15 minutes; remove from pan and allow to cool completely. Nutritional analysis per muffin: Calories 145 (40% from fat) • carb. 19g • pro. 3g fat 7g • sat. fat 4g • chol. 31mg • sod. 116mg calc. 31mg • fiber 1g Banana Chocolate-Chip Bread The secret to soft banana bread is a light mixing hand. Although the Cuisinart® Stand Mixer is tough enough for your heaviest breads, the lower speeds ensure delicate mixing and folding. Makes one 9-inch loaf 11/3 cups unbleached, all-purpose flour 1 teaspoon baking soda ¾ teaspoon baking powder ¼ teaspoon kosher salt 6 tablespoons (¾ stick) butter, cut into 1-inch pieces, plus more for buttering pan 2/3 cup granulated sugar 2 large eggs ½ teaspoon pure vanilla extract 2 medium ripe bananas, cut into 1-inch pieces ½ cup mini chocolate chips 1. P reheat oven to 350°F. Generously butter a 9-inch loaf pan. 2. C ombine the flour, baking soda, baking powder and salt in a medium bowl. Reserve. 3. P ut butter and sugar into the Cuisinart® mixing bowl. Attach the flat mixing paddle and mix on Speed 4 until creamy, about 2 minutes, stopping to scrape down the sides of the bowl as necessary. 4. R educe to Speed 3. Add eggs, one at a time, and mix until each is incorporated. Scrape the entire bowl. Add vanilla extract and then the bananas and continue to mix until bananas are well combined, about 1 minute. Scrape the bowl. 5. A dd flour mixture and mix until just combined. Scrape the bowl well, add chocolate chips and mix to fold. Transfer the batter to the prepared loaf pan. 6. B ake until deep golden brown and a cake tester comes out clean, about 40 minutes. Remove from oven and cool on wire rack until cool to the touch; remove from pan and allow to cool completely. Nutritional analysis per serving (based on 12 servings): Calories 210 (38% from fat) • carb. 31g • pro. 3g fat 9g • sat. fat 6g • chol. 51mg • sod. 190mg calc. 9mg • fiber 1g Blueberry Buttermilk Crumb Cake This coffee cake is guaranteed to receive rave reviews. Makes one cake, 12 servings Nonstick cooking spray Crumb Topping: ¾ cup unbleached, all-purpose flour ½ cup packed light brown sugar 8 tablespoons (1 stick) unsalted butter, cut into 1-inch pieces and at room temperature 1½ teaspoons ground cinnamon ½ teaspoon pure vanilla extract Pinch kosher salt Buttermilk Cake: 11/3 cups unbleached, all-purpose flour ½ teaspoon baking soda ¼ teaspoon cream of tartar ¼ teaspoon kosher salt 1/3 cup (5 tablespoons + 1 teaspoon) unsalted butter, cut into 1-inch pieces and softened to room temperature 2/3 cup granulated sugar 1 large egg, at room temperature ½ teaspoon pure vanilla extract 1/3 cup buttermilk 1 cup fresh blueberries 21