Sunday, August 21, 2011
CAKE SLICE BAKERS
After a long absence, and with apologies to my fellow Cake Slice Bakers, I am back for the penultimate cake from Lauren Chattman's "Cake Keeper Cakes", this month the bakers voted for her Hungarian Coffee Cake (aka Monkey Bread) - a coffee free cake (I'm always caught!!) rich in cinnamon (well my version was anyway!) and fun to make.
I was excited to bake my first "Monkey Bread", but found this cake to taste much more like scones coated in a buttery, sweet cinnamon glaze - delicious, but not what I had expected, and not really pull-apartable!
We really enjoyed this cake on the day it was made, but it doesn't belong in a book with "keeper" in the title as on the second day (like scones) the cake had dried out and lost it's lovely soft texture - nice but not nearly as nice as on day one. This cake would be perfect for a coffee morning with a gang of friends - just make sure you invite enough to eat it all in one go!!!!
The recipe as I made it:
Hungarian Coffee Free Coffee Cake
1/2 cup (110g) butter, melted and cooled
3/4 cup light brown sugar
1/2 cup granulated sugar
3 tsp ground cinnamon
9 tbsp (117g) chilled butter - actually frozen is best.
3 cups plain flour
1 tbsp caster sugar
1 tbsp baking powder
3/4 tsp bread (bicarbonate of) soda
3/4 tsp salt
1 cup buttermilk (maybe more)
1/4 cup pecan nuts
Preheat the oven to 180 C/350 F
Butter and flour a non-stick bundt cake tin
Whisk the melted butter together with the light brown sugar and put to one side.
Combine the granulated sugar with 1 tsp cinnamon in a plastic bag.
Grate the frozen butter with a coarse grater.
Combine the flour, baking powder, baking soda, salt,2 tsp cinnamon and 1 tbsp caster sugar in a large bowl.
Add the grated butter and combine with a spoon.
Stir in the buttermilk, adding more if necessary to combine.
Scoop up small balls of dough (slightly smaller than a golf ball) and toss in the sugar cinnamon mixture.
Layer the balls of dough in the bundt tin, scattering in the chopped pecan nuts as you go.
When all the balls of sugared dough are in the tin, pour the cooled butter and sugar mixture over them.
Bake in the oven for 35 - 40 minutes or until firm to the touch.
Remove from the oven and allow to cool in the tin on a cake rack for 10 - 15 minutes.
Invert onto a serving plate and serve at once.