I really have to thank all of you who told me about using Baker’s Joy in
a Bundt pan. No
more broken bundts for me; that stuff works like a charm! Ever since you all
mentioned that to me, I have been “Bundt baking” up a storm. My latest culinary
work of art is an improvement on the classic crunch cake.
Funny thing about this crunch cake, I had invited my friend,
Linda, over for coffee and coffeecake, and a view of the new deck, prior to its
grand unveiling on July 2, at my dad's party. She accepted the invitation with
great enthusiasm, as she tends to accept all things, and while I was working on
my version of the crunch cake (late at night, as I tend to do), it dawned on me
as I was pouring the glaze over the cooled cake sitting on the wire rack, that
this wasn't a coffeecake at all, this was an actual cake! I felt I should warn
Linda beforehand, but she didn't seem to have any qualms whatsoever about
having cake for breakfast, so if it didn't bother her it certainly didn't
bother me.
This cake, like a lot of bundt and pound cakes, tends to improve
with age. The day after I served it to Linda, it seemed so much better,
although she wolfed it down with great zeal the first day. What I'm trying
to say here is that this is an excellent make ahead recipe. My guess is that it
would be more appropriate as a breakfast cake if you left off the glaze and
simply dusted it with powdered sugar, which would make it a lot easier too, but
who am I to judge? So, consider this recipe as one that can serve double
duty for breakfast or dessert, however you care to serve it.
Toffee Crunch Cake
3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 cups sugar
1 cup butter, softened
4 large eggs, room temperature
1/4 cup plain Greek yogurt
1 cup buttermilk
2 teaspoons vanilla extract
Topping:
1/4 cup granulated sugar
1/4 cup sweetened flaked coconut
1/4 cup crushed mixed nuts
1/4 cup toffee bits
Spray the interior of a bundt pan with Baker’s Joy. Sprinkle 1/4
cup of sugar around the bottom of the pan, turning the pan so the sugar reaches
3 inches up the sides. Sprinkle coconut flakes, crushed nuts, and toffee bits
in the bottom of the pan; set aside.
Preheat oven to 350°F.
Sift together cake flour, salt, baking powder, and soda; set
aside.
In the work bowl of a stand mixer fitted with the paddle
attachment, beat butter until light and fluffy, approximately 5 minutes. Add 2
cups of sugar, continuing to beat an additional 2 minutes.
Beat in eggs, one at a time, making certain each is thoroughly
blended before adding the next. Mix in yogurt and vanilla extract.
Alternate adding flour and milk, beginning and ending with the
flour. Do not over beat. Pour the batter into the prepared Bundt pan spreading
evenly.
Bake for 55 minutes, or until a wooden skewer inserted into the
center comes out clean. Remove from oven and allow to stand for 10 minutes
before inverting onto a wire rack to cool completely.
Dust with powdered sugar to serve in the morning, or top with
your favorite glaze (I used this one)
to serve in the afternoon or evening.
This post is linked to:
