![]() ![]() ![]() But I could never do that, and so it’s better that I come to your place for a sweet bite like this”Ī few days ago, answering the phone, I heard my best friend: “Vera, when do you have time for me? I have something very important to tell you! I’ll be there in a few hours. And my friends, sitting with a dessert, usually say “Oh, Vera, this is simply fantastic! And you always succeed in everything you try. time even though you did everything by the book.īut I’m talking about is the reputation that doesn’t allow you any mistakes. This time I’m not talking about the usual problems that happen in the kitchen like an unsuccessful frosting of a perfectly backed cupcake or the filling is thin for the 1000. But, if you are not a big fan of pumpkin treat, then you must try this coffee cake loaded with apples and crunchy brown sugar-cinnamon streusel crumbs, drizzled with apple cider glaze.īeing a food blogger is not such a simple thing as many of my friends think it is. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.Are you ready for fall baking? Cinnamon Apple Crumb Cake is the perfect dessert for crisp weather coming up, just like this Caramel Apple Cinnamon Roll Lasagna. When measuring flour, we spoon it into a dry measuring cup and level off the excess. Bring to room temperature, about 1 hour, before serving. Sprinkle the reserved streusel on the center of the cake and drizzle with the glaze. Put the doughnuts on the top of the cake around the edge, cut-side down. Cut the remaining 4 mini doughnuts or 3 regular doughnuts in half and spread some of the reserved frosting on the cut ends. Reserve 1/4 cup frosting and spread the remaining frosting on the top of the cake, then place the other piece of cake on top. Put a cake half on a cake stand or serving platter. Use a serrated knife to trim the edges from the short sides of the cake to make sharp corners. Add the vanilla, beating until well combined.Īssemble the cake: To make a glaze, mix the remaining 1/2 cup confectioners' sugar in a small bowl with 1 tablespoon water until smooth. Slowly add 1 1/2 cups confectioners' sugar, 1/2 cup at a time, until well combined. Let cool in the pan for 1 hour, then invert onto a serving platter to cool completely, about 2 hours more.įor the frosting: Meanwhile, beat the cream cheese and butter in a medium bowl with an electric mixer on medium speed until light and fluffy. Run a knife around the edge of the pan to loosen any streusel that has baked on. Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Press 15 mini doughnuts or 6 regular doughnuts into the batter and sprinkle over the reserved un-baked streusel topping. Pour the batter into the prepared pan (it will be very thick) and smooth with a silicone spatula. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream begin and end with the flour and beat until just incorporated. Add the eggs, one at a time, beating well after each addition. ![]() Whisk the flour, baking powder, baking soda and salt in a medium bowl.īeat the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Break up the pieces into crumbs with your hands and set aside.įor the cake: Grease a 9-by-13-inch baking sheet with butter. Break up the pieces with a spatula and let cool completely in the pan, about 30 minutes. Bake until the streusel is set and crispy, about 15 minutes. Spread 3/4 cup on a baking sheet (set the remaining aside for the cake). Stir together the pecans, flour, brown sugar, granulated sugar, cinnamon and butter in a large bowl until wet, sandy and combined. For the streusel: Preheat the oven to 325 degrees F. ![]()
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