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Tuesday, January 1, 2013

Hot Milk Cake-Coffeecake

Whether your choice of hot drink is coffee, tea or hot chocolate, a huge piece of this coffeecake should always accompany each mug.
The important part here is to introduce a caramel layer in the center which adds a gooeyness to the filling that is just delicious. To achieve this, I make my streusel recipe in 2 different ways. For the caramel interior, I use ¾ cup of flour and for the crunchy streusel top I use 1 cup of flour. I also added chopped, roasted pecans and shards of darks chocolate. To make it a real coffeecake, I drizzled my milk sugar glaze on top…try this, it’s just heavenly.
Streusel For Center of Cake
1 stick cold salted butter
¾ cup flour
½ cup packed brown sugar
½ cup granulated sugar
3 teaspoons cinnamon
Streusel For Top Of Cake
1 sticks cold salted butter
1 cups flour
½ cup packed brown sugar
½ cup granulated sugar
3 teaspoons cinnamon
Make each streusel in exactly the same way…Add the cold butter to a medium sized bowl and then add the dry ingredients. Cut the butter into the dry ingredients until it is all incorporated and resembles a coarse meal. The one make with less flour will be softer. Store both in the refrigerator or freezer until ready to use.
Coffeecake (makes 1-14” square cake)
1 recipe hot milk cake
1 recipe milk sugar glaze
1-1 ½ cups dark chocolate mini chips or shards (I used 1 ½)
1-1 ½ cups chopped, roasted pecans (I used 1 ½)
First prepare both of the streusels and keep them in the freezer or refrigerator until ready to use. Roast and chop the pecans and chop the dark chocolate into small pieces and set aside. Prepare the batter and pour it into your paper- lined cake pan.

Pour in half of the batter and add all of the streusel made with the ¾ cup of flour.

Top this with the pecans and dark chocolate and pour the other half of the cake batter on top. Add the other streusel all over that will create a lovely crunchy top and bake this at 350°F for 30-40 minutes until the cake is golden brown and tests clean…do not over bake.

When cool, drizzle the milks sugar on the cake and set aside until ready to serve.

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