Tuesday, June 13, 2017

Bad things happen when a dinger doesn't ding...

You know you've been to the vet too much lately when even the vet says you don't have to come back for required blood tests because you've been there so much recently.
Poor Rusty - it's hell getting old. Your people put boots on you to make you look ridiculous - or help you walk - one or the other. They think you need your teeth cleaned and one pulled. Then there were the 47 follow-up appointments for said pulled now infected hole where the tooth was. Then - the shots. How many shots does an old man need?
Before our last vet visit, I put together a coffee cake - a cinnamon coffee cake - oh it had such great potential. The batter tasted amazing, the filling gooey and great - it had the makings of a great coffee cake. Yes… had. You see, I cut my timing a tad too short. I tested the cake – it needed 5 more minutes. I set the egg timer, twisting that magical egg and telling Andy to please take it out when the dinger dinged. Also, I told Bronwyn to make sure Daddy took it out.
When I got home 45 minutes later - I could still smell that cake baking. Apparently, the dinger didn't ding and no one thought "hrm maybe I should check on that" - so over baked. Oh, my… was it ever over baked.
Oddly enough – Andy couldn’t get enough of that coffee cake the next day. Maybe he felt bad for it – sad and lonely over baked coffee cake. I feel like this recipe deserves another shot. Anyone willing to give it a shot? Maybe I will, but give myself LOTS of time for it to bake, but not too much.

Cinnamon Cream Cheese Coffee Cake
For the crumb topping:
1/4 cup unsalted butter, softened and cut into small pieces
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1 teaspoon ground cinnamon
1/4 cup chopped pecans
pinch salt

For the cream cheese swirl:
4 ounces cream cheese, softened
1/4 cup packed light brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 cup chopped pecans
For the cake:
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 & 1/4 cups sour cream

To make the crumb topping:
Combine all the crumb ingredients in a small bowl. Mix with a fork until the mixture resembles crumbs.
To make the cream cheese swirl:
Beat the cream cheese and brown sugar until fluffy. Mix in the vanilla and cinnamon. Stir in the pecans.
To make the cake:
Preheat oven to 350°F. Grease a 9” x 13” x 2″ baking pan.
Whisk together the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer on medium speed, beat the butter and sugar until fluffy. Add the eggs, one at a time, beating just until combined after each addition. Mix in the vanilla.
Gradually add the flour mixture, mixing just until combined. Stir in the sour cream and mix just until combined.
Transfer the batter to the prepared pan. Top the batter with spoonfuls of the cream cheese swirl. Use an up and down motion with a knife to swirl. Sprinkle the crumb mixture evenly over the top of the cake.
Bake 40-45 minutes, or until a toothpick inserted into the center comes out clean.

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