These were good. I made the muffins Before Hurricane Sandy and followed it up with a coffee cake After Hurricane Sandy. Today’s host is Alisa. See her blog for the recipe. And to see the other blogger’s results, click here.
Before Sandy, my daughter L and I made the recipe with 1/2 Crisco shortening and 1/2 unsalted butter.
I used paper liners in my 12 cup muffin pan. I also used paper liners in my mini muffin pan, but since I only had 19 of the liners, the remaining 4 had non stick spray.
I found the muffins cooked in the paper liners came out of the pans easily, whereas the ones cooked without were stuck. And even with the paper liners, the muffins stuck to the inside of the liner.
We ate these while the power was out from Hurricane Sandy. It was nice to have something delicious to snack on.
We took some pictures of our neighborhood after Sandy. In total, there were 5 large trees that fell, 4 of them on the power lines, and one tree that fell on a neighbor’s roof.
Pretty devastating. Our power stayed off for 5 1/2 days. It was quite cold inside the house. I hope to never have to go through that again.
While the power was out, I was thinking about making this recipe again, but as a coffee cake. So, as soon as I could, I went out and bought the buttermilk and remade it.
I started with an 8″ springform pan that I sprayed with Baker’s Joy. Then I put a parchment circle in the bottom of the pan and sprayed it with the Baker’ Joy.
This time around, I used only unsalted butter in the recipe, instead of any shortening. I followed the rest of the recipe exactly, and at the end, poured all the batter into the 8″ springform pan. It was 2/3 full. Then I put the pan on a baking sheet and put into the oven to bake.
While the muffin directions say to cook for 25 to 30 minutes, this cake took over an hour to cook through. I kept testing it with my knife to see when it came out clean. And the top started getting too brown, so I used aluminum foil around the edges to prevent further browning. At the final 15 minutes, I put a sheet of foil on top of the entire cake.
The next morning, I unmolded the cake onto a platter and put together a brown sugar glaze. This was a wonderful addition to the cake.
The cake was delicious. I would make it again as a cake, but I would use a 9″ or 10″ springform pan instead. My cake had a bit of a muffin top and took too long to cook. The larger size pan would help with both these things.
Here is the recipe for the glaze, which I HIGHLY recommend you try with this cake. Yummy!
BROWN SUGAR GLAZE (from Great Cakes by Carole Walter)
3 tablespoons butter
3 tablespoons light brown sugar
3 tablespoons heavy cream
3/4 cup strained confectioners’ sugar
1/2 teaspoon vanilla extract
1. In a small saucepan, melt the butter and sugar together over low heat. Stir in the heavy cream and cook slowly until the mixture comes to a gentle boil. Simmer 1 to 2 minutes.
2. Off the heat, gradually add the confectioners’ sugar in three additions, whisking until smooth. Blend in the vanilla. The icing should be pourable. If it is too thick, thin with drops of extra cream.
In two weeks we are making brownies. Who doesn’t like brownies?! Cannot wait. Check back soon!