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October 12, 2011

Sour Cream Coffee Cake......Four Tasty Temptations!

Hey Ya'll! I just had to share my new bakeware with you! I decided to take the plunge into purchasing silicone bakeware! If you haven't yet ventured out to try one of these, you may be pleasantly surprised, I certainly was. I love my silicone spatulas, but I was really not sure about baking with a silicone set.


After my first attempt at baking with this new type of bakeware, I was sold! Hopefully, you will be too! And don't you just love the color.....Turquoise! So happy and cheerful! Today, I made two sour cream coffee cakes....one with cinnamon apples and one with fresh raspberries and blueberries. What a fabulous and different presentation this would make for your family breakfasts, holidays, bake sales....the ideas could be endless! This recipe is darn near perfect...moist, very flavorful and you can add whatever you like! I am so glad I purchased this set! I think the Divine Miss M would like a set also!



The results were terrific - quick even baking and cooling. But what was most impressive was the easy loaf removal. A slight twist or should I say movement of the pan and sides just pulled away, revealing evenly baked delicious coffee cakes that gently rolled out onto the counter.




Just follow these few baking tips
Follow manufacturer's maximum heat ratings.
 Pans are hot to touch while in the oven but cool down quickly;
use hot pads to remove them.
Using a cookie sheet underneath will provide stability even for smaller pans.
Always use a metal baker's sheet or specially designed sled or rack underneath wider or
 larger silicone pans.
Wash pans with warm, soapy water thoroughly before first use.
Do not use knives or sharp objects - they could damage your pans.
Never use on an open flame or on stovetop burners.
 No greasing or oiling of pans required
Pans heat quickly and bake evenly with no burnt or dark edges or bottom.
Removal from pans is super easy - a slight twist or gently pulling on the sides and
roll out your baking.
 They're freezer, refrigerator, microwave, dishwasher and oven safe.
Bake, store, freeze and reheat right in the pans.
No rusting or staining.
No need to alter your batter or temperature - bake as usual.
Cleanup is a breeze.
Lightweight and perfect for a camper or RV.
Storing is easy - although they do not easily nest,
no special attention is required and they retain their shape.







Four-Way Sour Cream Coffee Cake
1-1/2 cup butter, softened
1/2 cup cream cheese
1-1/2 cup granulated sugar
1-1/2 cup light brown sugar
4 eggs
1-1/4 cups sour cream
1/2 tsp. vanilla extract
3 cups flour
1-1/2 tsp. ground cinnamon
1-1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup turbinado sugar
Ground cinnamon to taste

Garnishes:
1/2 cup blueberries
1/2 cup chopped walnuts
1/2 cup mixture of chocolate and peanut butter chips
1/2 cup chopped apples tossed with cinnamon sugar



Estelle's Sweet Tip:  Warm caramel sauce would make for an excellent drizzle on the coffee cakes

Preheat oven to 350°F. In a large bowl, cream together the butter and cream cheese with the sugars until light and fluffy. Beat in the eggs one at a time, and slowly add in the sour cream and vanilla. Mix in the 3 cups of flour, the 1-1/2 tsp. of ground cinnamon, the baking powder, and the salt. Fill each one of the four molds of the Technique Supersized Silicone Baking Pan halfway with the cake batter. Top one of the half-filled molds with 1/4 cup blueberries, one with 1/4 cup of chopped walnuts, one with 1/4 cup of the chocolate and peanut butter chips, and the last mold with 1/4 cup of cinnamon-sugar apples. Top each mold with the remaining cake batter and sprinkle with the remaining 1/4 cup of corresponding garnish. Sprinkle each cake with a pinch of ground cinnamon and equal parts of turbinado sugar. Bake in the oven for 28 to 32 minutes until set, or until a toothpick can be inserted near the center and come out clean.



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