Some people like to read cookbooks like a novel, while others prefer to cook and bake, but almost everyone likes to eat home-baked sweets! Now that summer is finally here, life is a bit more relaxed and it’s always wonderful to share home-baked sweets with family and friends. Summer vacation is also a good time for your summer “bake-ation!”
Need some guidance? Award-winning cookbook author Carole Walter has taught baking classes for more than 20 years and has studied with famous pastry chefs in the United States, France, Austria, Italy and Denmark. Walter is the author of Great Cakes, Great Pies & Tarts, and Great Cookies. Her newest baking book, Great Coffee Cakes, Sticky Buns, Muffins & More: 200 Anytime Treats and Special Sweets for Morning to Midnight (Clarkson Potter), makes a welcome addition to the baker’s bookshelf.
You’ll find a selection of treats that are perfect for breakfast, an afternoon snack, or dessert – the sweets people most like to make at home to enjoy with family and friends. With more than 200 recipes for America’s favourite baked goodies, you’ll find pound cakes, coffee cakes, muffins and other quick breads, scones, sweet biscuits, Bundt cakes and, of course, her scrumptious Sticky Buns.
Walter guides novices and expert bakers alike through irresistible recipes including Butter Crumb Coffee Cake, Raspberry Buttermilk Muffins with Streusel Topping and A Dilly of a Cheese Scone. Old-world classics such as Almond Croissants, Double Chocolate Walnut Babka and Cinnamon Raisin Rugelach are complemented by what are sure to become new favorites, like Jeff’s Chocolate-Glazed Midnight Muffins, and Pumpkin Pecan Loaf.
Walter offers straightforward directions, foolproof recipes, countless tips and suggestions in her new book. To ensure success, her signature “At-a-glance” boxes outline the necessary information to ensure your baked goods turn out perfectly, from baking pan sizes, oven temperatures, baking times, and any special equipment you might need.
In addition, she includes extensive general information on outfitting your own kitchen for baking, common ingredients and techniques. With straightforward directions and enticing recipes, Great Coffee Cakes, Sticky Buns, Muffins & More will have you baking up a storm of treats for every occasion. Try these scrumptious, easy sweets and watch those smiles appear!
At-a-glance:
Pan: 9-inch springform pan
Pan Prep: Butter generously, line with parchment
Oven Temp: 375 degrees
Baking Time: 50 to 55 minutes
Difficulty: *
Some recipes called the buckle a coffee cake, some referred to it as a kuchen, and the description Walter loves the best was “one giant blueberry muffin.” All of the recipes started with a simple butter cake that was loaded with fresh blueberries and always finished with a generous streusel crumb topping. This cake is perfect for every occasion and promises to become a favourite. The name “buckle” refers to the surface of the cake buckling under the weight of the crumb topping. Walter is sure that the amount of blueberries in the batter has something to do with it as well.
Streusel
6 tbsp. (3/4 stick) butter
3/4 cup all-purpose flour, spooned in and levelled
1/3 cup sugar
3/4 tsp. ground cinnamon
1/8 tsp. salt
Batter
13/4 cups sifted all-purpose flour, spooned in and levelled
1 tsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, slightly firm
1/2 tsp. freshly grated lemon zest
3/4 cup sugar
2 large eggs
1 tsp. pure vanilla extract
1/4 cup milk
2 cups (1 dry pint) blueberries, washed and well-dried
Position the rack in the lower third of the oven. Heat the oven to 350. Generously butter a 9-inch springform pan and line the bottom with a parchment circle. Set aside.
Prepare the streusel: Melt the butter in a medium saucepan. Remove from the heat and cool to tepid. In a small bowl, whisk together the flour, sugar, cinnamon and salt and add it to the melted butter. Stir the mixture with a fork and set aside.
Make the batter: In a large bowl, thoroughly whisk together the flour, baking powder, and salt. Set aside.
Cut the butter into 1-inch pieces and place it in the large bowl of an electric mixer fitted with the paddle attachment. Add the lemon zest, and mix on medium speed until smooth and lightened in colour, 11/2 to 2 minutes. Add the sugar, 1 tablespoon at a time, taking 5 to 6 minutes to blend it in well. Scrape the side of the bowl occasionally. Add the eggs, one at a time, 1 minute apart. Beat for 1 minute longer, scraping the side of bowl as necessary. Blend in the vanilla.
Reduce the mixer speed to low. Add the flour mixture alternately with the milk, dividing the dry ingredients into 3 parts and the liquid into 2 parts, starting and ending with the flour. Beat just until incorporated after each addition. Scrape the side of the bowl and mix for 10 seconds longer.
Carefully fold the blueberries into the batter using a rubber spatula, then empty the mixture into the pan. (Note: This is a very thick batter.) Spread the batter evenly using a small offset or rubber spatula, or the back of a large soupspoon, levelling the surface as best you can.
Take a handful of the crumb mixture and squeeze gently to form a large clump. Then break the clump into coarse crumbs and sprinkle them evenly over the filling. Repeat until all of the crumbs have been used and the batter is completely covered. Pat the streusel gently into the batter.
Finish the cake: Bake for 50 to 55 minutes. The cake is done when the streusel topping is golden brown and the cake begins to pull away from the side of the pan. A toothpick inserted into the centre should come out clean.
Remove the cake from the oven and let stand on a cooling rack for 20 minutes. Remove the side of the pan and let cool for 30 minutes longer. To remove the bottom of the pan, place 12-inch strip of aluminum foil directly on top of the cake, cupping the foil around the side to hold the topping in place. Cover with a cooling rack, invert the cake and carefully lift off the bottom of the pan. Cover with another rack, invert again, and remove the foil. Makes one 9-inch cake, 8-10 servings.
Storage: Cover the cake with aluminum foil and store at room temperature for the first day after baking. For longer storage, refrigerate up to 3 additional days. Before serving, reheat in a 325-degree oven for 10 to 15 minutes, or until slightly warm.
At-a-glance:
Pan: 101/2×151/2×1-inch jelly roll pan
Pan Prep: Line with foil and butter
Oven Temp: 375 degrees
Baking Time: 13 to 15 minutes
Difficulty: *
This pretty bar cookie is another play on a brownie. Dark brown sugar and a hint of cinnamon are perfect partners for the robust flavour of the chocolate. The top is generously sprinkled with macadamia nuts and has a chocolate webbed finish that’s guaranteed to catch your eye.
1 cup all-purpose flour, spooned in and levelled
1/4 tsp. ground cinnamon
1/4 tsp. salt
1 cup (2 sticks) unsalted butter
4 oz. unsweetened chocolate, coarsely chopped
1 cup (lightly packed) very fresh dark brown sugar
1 cup granulated sugar
4 large eggs, well beaten
1 tsp. pure vanilla extract
11/2 to 13/4 cups coarsely chopped, salted macadamia nuts
1 small recipe Midnight Chocolate Glaze (recipe follows)
Position the rack in the middle of the oven. Heat the oven to 375. Line a 101/2×151/2×1-inch jelly roll pan with aluminum foil and butter the foil.
In a medium bowl, thoroughly whisk together the flour, cinnamon, and salt. Set aside.
In a large bowl set over a pot of barely simmering water, slowly melt the butter and the chocolate. Stir occasionally. Remove from the heat and, using a whisk, blend the brown sugar into the mixture, stirring until melted. Gradually mix in the granulated sugar. Stir in the eggs and the vanilla. Add the dry ingredients, stirring just until combined. Do not overmix.
Spread the batter evenly in the prepared pan, smoothing it with the back of a tablespoon. Sprinkle the surface with the macadamia nuts and press them gently into the batter. Bake for 13 to 15 minutes, or until the top is set and the bar begins to pull away from the sides of the pan. Do not overbake. The squares should remain slightly moist on the inside. (Note: If the batter rises in the pan during baking, prick the bubbles gently with a fork to release the air.) Remove from the oven and let stand until almost cool.
While the bar is cooling, make the glaze. To web the bar, dip a small whisk into the glaze and squiggle it across the pan. If the glaze becomes too thick, thin it with a little very hot water. Let stand until the glaze is set.
Carefully lift the bar from the pan by grasping the foil on both sides and place it on a large cutting board. Pull down the sides of the foil and cut into 2-inch squares using a thin-bladed, sharp knife. Makes 4 dozen 2-inch squares
Storage: Store in an airtight container, layered between strips of wax paper, for up to 5 days. These cookies may be frozen.
Here is a glaze that has a beautiful, glossy shine and wonderful, rich chocolate flavour. While Walter thinks the best results are achieved if the glaze is applied when it is made, it can be made ahead and either refrigerated or frozen. The glaze will keep its sheen for up to eight hours, depending on your room temperature and weather conditions. When she tested the recipe, it was impossible not to lick her fingers when scraping the pot clean.
1/2 cup water
1/4 cup granulated sugar
2 tbsp. light corn syrup
4 oz. fine-quality bittersweet chocolate, finely chopped
1/4 cup strained powdered sugar
1 tbsp. Dutch-process cocoa powder
1 tsp. pure vanilla extract
1/4 tsp. lemon juice
pinch of salt
1 tbsp. unsalted butter, soft
Place the water in a 3-quart heavy-bottomed saucepan. Add the granulated sugar and corn syrup, but do not stir. Cover and bring to a slow boil on medium-low heat. After 1 minute, check to see if any sugar crystals remain. If so, gently stir the mixture. Continue to cook the syrup uncovered for 3 to 4 minutes. (Large bubbles will form on the surface.)
Remove the pan from the heat and sprinkle the chopped chocolate over the syrup. Push the chocolate gently into the syrup, but do not stir. Let stand for 2 to 3 minutes, until the chocolate is melted, then stir gently with a small whisk.
When smooth, stir in the powdered sugar and cocoa powder, then blend in the vanilla, lemon juice and salt. Stir gently with the whisk until smooth, then blend in the butter. If the glaze is not pourable, add 3 or 4 teaspoons of very hot water until the desired consistency is reached.
Note: This glaze is best used immediately. Makes enough for one 10-inch Bundt cake or 9x13x2-inch coffee cake, or 16 to 18 muffins.
Storage: Leftover glaze can be refrigerated for several weeks. This glaze may be frozen. To use, reheat, adding very hot water to thin the glaze as needed.
Norene Gilletz is a cookbook author, teacher and food consultant. For information, call 416-226-2466 or visit her website at http://www.gourmania.com.
