Tuesday, June 17, 2008

Light Swirl Coffee Cake with Maple Glaze

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)

Maple Glaze

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. StumbleUpon


Deborah said...

I want to move to Canada now. Not that I can't make this here in the US, but you all seem to have some great food personalities in Canada!!

OhioMom said...

This sound delicious, we are having a bit of a cold spell here (from high 90's to 60's) ... and I want to bake:)

Peter M said...

I'm diggin' the mold there Giz and this CC cake sounds good for well...a coffee! lol

test it comm said...

Great looking coffee cake! The maple syrup sounds perfect with it.

Vicarious Foodie said...

I really need to get myself a bundt pan. I'm missing out!

Fran Z said...

MMMM good looking cake! Is that a Nordic pan? I have one with a different design and for some reason, my cake always wants to stick. BOO

Elly said...

Wow, this looks so good! I love the yogurt, cinnamon, cocoa powder combo. Looks perfect and so moist.

Proud Italian Cook said...

I'm sorry to say we don't get Christine Cushing here on the
Food Network! This cake lokks amazing and love your step by step!

Anonymous said...

WOW, this looks delicious, somehow I bet it's not as easy as you make it look :)

Anonymous said...

Ooooooh, now doesn't that look scrumptious!?!! Maple syrup is so hard to come by here (decent ones anyway)...Have a slice for old canarygirl, will ya? :)

Dee said...

What a beautiful cake; I especially love the mold! But even more so, I was really moved by your earlier post on organ donation. Thank you for reminding me to be thankful today.

grace said...

apple butter may be my favorite sauce/condiment/vehicle for cinnamon of all time. i love that it's included in this recipe, and that maple glaze sounds incredible. me likey. :)

KJ said...

This looks great. I love your cake pan.

Anonymous said...

Cute pan and beautiful cake! I love it. Love the swirl too.

That Girl said...

I want a piece please. *passing plate*

Anonymous said...

what is better than a picture of a stand mixer with an enormous hunk of butter in the bowl? nothing.

Elle said...

I love every flavor represented here. there is no way on earth that this could be bad. It looks fabulous!

Valerie Harrison (bellini) said...

I should have had that for breakfast Giz...so much better than cottage cheese and tomatoes...hey wait...I love cottage cheese and tomatoes:D

LinkWithin Related Stories Widget for Blogs