Nineteen years ago, the recipe for Grannies Streusel Coffee Cake was shared by the now-gone Market On The Boulevard in Newport.
Back then, pastry chef Ed Baptista noted that Grannies cake is a welcome treat, not only to eat, but for the sweet fragrance it brings to the kitchen as it’s ready to come out of the oven.
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GRANNIES CINNAMON WALNUT CRUMB CAKE
2 cups all-purpose flour
1 cup, plus 2 tablespoons of sugar
1 teaspoon salt
Place in your mixer bowl and paddle on low until combined.
8 tablespoons (1 stick) of unsalted butter, very soft
Drop pieces of butter into bowl while mixer is running, Paddle until ingredients are fully combined. Remove three-quarters of the mixture (do not pack) and put into a separate bowl.
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon cinnamon
Add to flour in the mixers bowl, mix to combine.
3 tablespoons light brown sugar
1 1/4 teaspoon cinnamon
1/3 cup walnuts, chopped
1 tablespoon butter, softened
Add to reserved flour mixture in bowl and cut in with your fingers until mixed well. Set aside to be used as the topping.
1 cup buttermilk (room temperature)
1 large egg (room temperature)
1 egg yolk (room temperature)
1 1/4 teaspoon vanilla
Combine and mix wet ingredients in a bowl. It is important that the temperature of the wet ingredients is at room temperature so the butter does not solidify during mixing.
While mixer in running on low, add three-quarters of the wet ingredients into the bowl. Mix on medium speed for 20 seconds, slow mixer down and add remaining wet ingredients. Mix again for 20 seconds on medium speed.
Pour batter into a 9-inch spring form pan that is lined with parchment paper.
Sprinkle topping over batter and bake in a 350 degree oven for 45 to 50 minutes. Cake will spring back slightly when pressed in the center and will be a rich brown color.
Cool for 10 minutes, run a knife around side of cake and remove ring. Let cool and enjoy.
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