Tuesday, June 17, 2008
Christine Cushing brings a distinctive passion to everything she does. Don't you just feel drawn to someone that has that much passion? To have found something you really love to do and then to be able to not only make it your life career but also create a name for yourself in the process is a special attribute.
We've chosen another of Christine's recipes to highlite. Today's recipe was the
Food TV Challenge for March.
Ingredients for Coffee Cake
2 cups sifted cake flour (500 ml)
1 tsp baking powder (5 ml)
1 tsp baking soda (5 ml)
1/4 tsp salt (1 ml)
1/2 tsp. cinnamon (2 ml)
3/4 cup white sugar (175 ml)
2/3 cup unsalted butter at room temperature (150 ml)
1 cup full fat yogurt (250 ml), divided
3 X Large eggs
1 tsp vanilla (5 ml)
1 Tbsp lemon juice (15 ml)
3 Tbsp apple butter (45 ml)
2 Tbsp cocoa powder, sifted (25 ml)
1/4 cup maple syrup (50 ml)
1 Tbsp corn syrup (15 ml)
1/4 tsp pumpkin pie spice (1 ml)
1. Preheat oven to 350 degrees F. Butter and flour a bundt or tube pan. Tap away excess flour. Set aside.
2. In the bowl of a mixer fitted with a paddle attachment, sift together flour, baking powder, baking soda, salt and cinnamon. Stir in sugar. Add the soft butter and 1/2 the yogurt and mix on low speed for about 2 minutes, just until mixture starts to come together.
3. In a medium bowl, whisk together the eggs, vanilla, lemon juice, apple butter and rest of yogurt. Add this mixture to the flour mixture in three batches, beating in between additions. Scrape down the sides and beat for 1 minute on medium speed, until batter is smooth.
4. Transfer half the batter to another small bowl. Add the cocoa powder to one batch and stir with rubber spatula to combine thoroughly. Pour chocolate batter carefully into another half and fold just twice to create swirl. Pour batter into prepared pan, gently.
5. Bake on the middle rack of oven for 45 to 55 minutes. Cake is done when a knife inserted in the centre comes out clean and top is golden. Leave cake in pan and cool on a wire rack for 20 minutes.
6. Meanwhile, make glaze by combining all ingredients in small saucepan, until it comes to a boil.
7. Remove cake from pan, flip upside down and drizzle with glaze. Cool completely.
The verdict: A wonderful cake with light texture. I over marbled the cake - that would be the only change I would make to this cake. Baba is very happy - it's cut up into individual servings in her freezer for her to have with afternoon tea.