Chef notes
Once fall rolls around, there are pumpkin-flavored sweets coming out of my oven non-stop. My take on coffee cake is packed with pumpkin, white chocolate and a healthy dose of espresso. I love baking with pumpkin — not only does it provide that signature seasonal color, it makes for an especially moist cake. This cake feels like a warm hug with every bite — which is the perfect way to start your day.
Preparation
For the cake:
1.Preheat oven to 350 F.
2.Place a small saucepan over low heat and add in the milk and instant coffee. Once the milk warms and begins to release steam, remove from heat and set aside.
3.In a large mixing bowl, mix together flour, ground cinnamon, baking powder, baking soda and salt.
4.Using a stand mixer with the paddle attachment or a large bowl and spoon, cream together the butter and cream cheese for 3 to 5 minutes, until soft peaks form. Add the vanilla, eggs and pureed pumpkin, and continue to mix. While mixing, slowly pour in the warm milk and coffee.
5.Pour the batter into a parchment-lined 9-inch baking dish and bake for 50 to 55 minutes, until golden-brown and the center is set.
For the pumpkin and white chocolate glaze:
In a large heat-proof bowl, combine all of the ingredients. Using a microwave or the double-boiler method (placing your bowl above simmering water, allowing the steam to melt the ingredients gradually), melt together the ingredients, stirring every few seconds.
To assemble:
Immediately after the cake has finished baking, pour on the icing and allow to cool for at least an hour.
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November 03, 2021 at 03:12AM
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Coffee Cake with Pumpkin-White Chocolate Glaze Recipe - Today.com
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