Monday, September 19, 2011

Spice Bundt Cake with Brown Butter Vanilla Bean Glaze

CAKE

Preheat oven to 350 degrees.
Butter and flour your favorite bundt pan.

2 1/3 c. AP flour
2 t. baking powder
2 c. sugar
1/2 t. salt
1 t. cinnamon
1/2 t. nutmeg
1/2 t. allspice
8 oz. unsalted butter, cubed
8 oz. cream cheese, cubed
6 large eggs
1 T. vanilla

In a mixer, combine all the dry ingredients and mix smooth (use the paddle attachment). Add the butter and cream cheese. On the lowest speed, mix until crumbly. Add the eggs one at a time, finishing with the vanilla. Pour the batter into the prepared pan. Bake the cake for about 30 minutes at 350 degrees, then lower the oven to 325 and bake for an additional 30 minutes or until a toothpick comes out clean.

Cool for 30 minutes, then invert onto a serving plate. Cool for 1 1/2 hours before glazing.

GLAZE

2 oz. unsalted butter
1 vanilla bean or 1 t. vanilla bean paste or 2 t. vanilla extract
3-4 T. milk
2 c. confectioner's sugar

Melt the butter, then add the vanilla bean, split lengthwise and scraped. Allow the butter to foam and lightly brown. Add the butter vanilla mixture to the sugar, stirring smooth with the milk.

Spread the glaze on top of the bundt and allow it to move naturally.

Store the cake at room temperature.

Saturday, September 10, 2011

Buttery Rich Sticky Buns



Dough:
1 T. dry yeast
1/2 C. warm water

Combine and mix smooth to dissolve yeast.

Add:
1/2 C. milk
2 eggs
2 T. sugar
1 t. salt
3 C. AP flour

Knead into a smooth, elastic dough (about 5 minutes).

Add:
3 oz.(not tablespoons) butter

Work the butter in vigorously. The dough will be sticky and the butter will not be mixed in with out really squishing it. You can make this dough in a kitchen aid using the paddle attachment (not the dough hook).





Place the dough in a lightly oiled bowl.


Cover tightly with plastic.


Let rise until the dough doubles (about 1 to 1 1/2 half hours).


Oil a 9x13 inch pan.

Melt together:
3/4 C. light brown sugar
2 oz. butter
1/3 C. honey

Then pour into the prepared pan.


Toast, chop and evenly distribute 1 1/2 C. pecans.


For Filling, cream together:
1 1/2 C. light brown sugar
1 T. cinnamon
3 oz. butter


Using a rolling pin, roll the dough out to about a 14 x 10 inch rectangle. Spread the filing evenly. Roll the dough up, short sides on the outside. Cut the cylinder of dough into 12 even pieces. Place the pieces into the prepared pan. The pieces won't be touching. Don't press the pieces down. Cover with plastic wrap and let the rolls rise until they touch.


Like this..........


Bake the buns at 350 degrees for about 45 minutes or until golden brown.


Cool for 10 minutes, then carefully invert onto a platter.
YUM!