![]() Add the eggs one at a time, beating well after each addition, stopping to scrape down the sides of the bowl as needed. Add the granulated sugar and salt, and beat until light and fluffy, 4 to 6 minutes. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy. In a medium bowl, mix together the flour, baking powder, and baking soda. Position an oven rack in the middle of the oven and preheat the oven to 350☏. In a small bowl, mix together the mascarpone and cream cheese until smooth. ![]() See more of our favorite Sarah Kieffer recipes → ![]() This recipe was excerpted from '100 Morning Treats' by Sarah Kieffer. It also helps keep the cake moist and tender, and the bitter coffee balances the cake’s sweetness. The warm crumbles on the counter proved to be delicious, so I wrapped up the servable portion for the next day and added Bundt cakes to my permanent Saturday evening to-do list, remembering to generously butter and flour the pan.īrushing the exterior of the cake with sweetened coffee gives the mascarpone-swirled cake a hit of tiramisu-like flavor. Two hours later and my beautiful Bundt cake was out of the oven, but one sad flip later I had only half a perfect Bundt cake, with one side still stuck. Knowing Sunday mornings were quite busy, I decided to open up the kitchen I had just finished cleaning and do some baking. The first time I ever made a Bundt cake, I was working the Saturday evening shift at the Blue Heron and the coffeehouse was unusually quiet. ![]()
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