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Sour Cream Cinnamon Streusel
Coffee Cake
Makes 1 Loaf
INGREDIENTS
For the Batter:
3/4 cup (1 1/2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
3/4 cup sour cream
2 large eggs
2 teaspoons pure vanilla extract
1 1/4 cups unbleached all-purpose flour
1 teaspoon baking powder
1 teaspoon kosher salt
For the Streusel:
1/3 cup light brown sugar, packed
2 teaspoons unbleached all-purpose flour
2 teaspoons ground cinnamon
METHOD
1 Place all ingredients for the batter in the bread pan. Insert bread pan
into breadmaker; close lid.
2 Press MENU and select CAKE.
3 Press COLOR and select DARK.
4 Press START.
5 Set a kitchen timer for 22 minutes. Now make the streusel. In a small
bowl, stir together the brown sugar, flour and cinnamon. When timer
goes off, using a teaspoon, sprinkle 1/3 of the streusel in a line down
the center of the batter avoiding the edges of the pan. Now use
spoon to lift batter up and over the top of the streusel, trying to
cover it with batter. It does not have to be perfect. Sprinkle
remaining streusel over top of cake and close lid.
6 Total machine time is 1 hour and 50 minutes.
Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef
Lemon Pound Cake
Makes 1 Loaf
INGREDIENTS
1 cup cream
1 stick unsalted butter, melted
2 large eggs, beaten
1 18.25-ounce lemon cake mix
1 3.4-ounce instant lemon pudding
Zest of 1 fresh lemon
Lemon Glaze:
1 tablespoon lemon juice
2 tablespoons powdered sugar
METHOD
1 Place all ingredients (except glaze ingredients) in bread pan. Insert
bread pan into breadmaker; close lid.
2 Press MENU and select CAKE.
3 Mix together ingredients for lemon glaze.
4 Once the pound cake is done, pour glaze on it while still hot.
Recipe courtesy Deb Murray, Wolfgang Puck HSN Host
BreadmakingMachine manual 7/13/08 9:40 PM Page 49