Cuisinart SM55BC Instruction Manual - Page 20

sour cream cinnamon walnut streusel coffee cake An old familiar coffee cake that everyone just loves. Makes 10-inch (25 cm) Bundt®-type cake, 12 to 16 slices unsalted butter for pan Streusel: 250 ml 1 cup coarsely chopped walnuts 125 ml ½ cup granulated sugar 15 ml 1 tablespoon cinnamon Cake: 550 ml 2¼ cups unbleached all-purpose flour 15 ml 1 tablespoon baking powder 2 ml 1 teaspoon baking soda 2 ml ½ teaspoon salt 175 ml ¾ cup unsalted butter, at room temperature, cut into 1-inch (2.5 cm) pieces 375 ml 1½ cups granulated sugar 3 large eggs, at room temperature 375 ml 1½ cups sour cream 15 ml 1 tablespoon pure vanilla extract Preheat oven to 350°F (180°C). Evenly brush a 10-inch (25 cm) 12-cup (3 L) Bundt®-type tube pan with 2 tablespoons (30 ml) softened or melted butter. Place walnuts in a small bowl with the ½ cup (125 ml) granulated sugar and 1 tablespoon (15 ml) cinnamon to make the streusel and stir to combine. Reserve. To make the cake batter, place the flour, baking powder, baking soda, and salt in a medium bowl. Stir well to blend. Reserve. Place the butter and sugar in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 4 and mix until soft and light, about 5 minutes, stopping to scrape the bowl and paddle about every 2 minutes. Add the eggs, one at a time, beating until smooth after each egg has been added. Scrape the bowl and paddle. Mix on speed 4 for 30 seconds. Reduce the stand mixer to speed 1. Add 1⁄3 of the flour mixture followed by ½ of the sour cream, and the vanilla. Mix 30 seconds. Stop and scrape the bowl and paddle. Add another 1⁄3 of the flour mixture and the remaining sour cream. Mix for 30 seconds. Stop and scrape the bowl and paddle. Add the remaining flour mixture and mix for 30 seconds. Scrape the paddle and remove the bowl from the stand mixer. Using a large rubber spatula, scrape the bowl and give the batter a quick stir by hand. Sprinkle about ¼ cup (50 ml) of the streusel into the prepared pan. Top with a scant half of the batter, and sprinkle with about 2⁄3 of the remaining streusel. Cover with the remaining batter and smooth over the top. Sprinkle with the remaining streusel. Bake in the preheated 350°F (180°C) oven for 55 to 60 minutes, until a cake tester comes out clean when inserted midway between the sides of the pan and the inner tube. Cool in the pan on a wire rack for 30 minutes, then turn out on the wire rack and remove the pan to cool. Let cool completely before slicing. To keep, wrap in plastic wrap. The cake may be double wrapped and frozen to store for a longer period of time. Variation: Add about ¾ cup (175 ml) mini chocolate morsels to the flour mixture. 38 dried cherry and almond biscotti These biscotti resemble the more traditional dunking biscuit - they have an excellent crunch! Makes about 96 small biscotti 675 ml 500 ml 5 ml 1 3 2 125 ml 125 ml 2¾ cups unbleached, all-purpose flour 2 cups granulated sugar 1 teaspoon baking powder pinch salt large eggs large yolks ½ cup tart dried cherries ½ cup almonds, toasted and roughly chopped Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper. Place the flour, sugar, baking powder, and salt in the Cuisinart™ mixing bowl. Insert the flat mixing paddle. Turn to speed 1 to mix dry ingredients, about 10 seconds. Increase to speed 2, add eggs and then yolks one at a time, allowing each to incorporate before adding the next. Add the cherries and chopped almonds and allow the stand mixer to run until all ingredients are just incorporated. Dough may be wet. Turn dough out onto a floured surface and divide into four equal pieces. Shape each piece into a rectangular log that is 12x1½x1½ inches (30 x 4 x 4 cm). Place 2 logs on each prepped baking sheet and bake in preheated 350°F (180°C) oven until golden, about 35 minutes. Remove from oven, and when cool to touch, slice each log into about 25 half-inch (1.25 cm) slices. Bake again in oven on a lower rack until golden, about 30 minutes. Let cool on baking sheet for 2 to 3 minutes, then transfer biscotti to a wire rack to cool completely. Once cool, store in an airtight container. 39