Tuesday, May 14, 2013

Raspberry Bars, Coffee Cakes and Popcorn Blondies, OH MY!

popcorn blondies
coffee cake muffins & raspberry butter bars

This week is a lesser known Jewish holiday called Shavuot, where we only eat dairy foods (click here if you want to know more about that) in any event, this is 'desserts' favorite holiday! An Israeli website approached me a few months back about sharing some classic NYC desserts with the public and I did just that. Recipes from the article included Raspberry Butter Bars, Coffee Cake Muffins and Popcorn Blondies perfect for the upcoming holiday and always. Below is the recipe for coffee cake in English and Click here for the full Hebrew article and all other recipes (in Hebrew). Chag Sameach and Happy baking! All recipes and photography from the article are property of www.shortbreadtlv.com

NYC Coffee Cake Muffins
Ingredients:
For the Crumb Topping:
1/3 cup granulated sugar (2 2/3 ounces)
1/3 cup dark brown sugar (2 2/3 ounces)
3/4 teaspoon ground cinnamon
1/8 teaspoon table salt
8 tablespoons unsalted butter (1 stick), melted and still warm
1 3/4 cups cake flour (7 ounces)

For the Muffins:
1 1/4 cups cake flour (5 ounces)
1/2 cup granulated sugar (3 1/2 ounces)
1/4 teaspoon baking soda
1/4 teaspoon table salt
6 tablespoons unsalted butter (3/4 stick), cut into 6 pieces, softened but still cool
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
1/3 cup buttermilk
Confectioners’ sugar for dusting

Instructions:
To make the topping: Whisk sugars, cinnamon, salt, and butter in medium bowl to combine. Add flour and stir with rubber spatula or wooden spoon until mixture resembles thick, cohesive dough; set aside to cool to room temperature, 10 to 15 minutes.

To make the cakes: Adjust oven rack to upper-middle position and heat oven to 325˚F (150˚C). Fill muffin pans with paper liners.

In bowl of standing mixer fitted with paddle attachment, mix flour, sugar, baking soda, and salt on low speed to combine. With mixer running at low speed, add butter one piece at a time; continue beating until mixture resembles moist crumbs, with no visible butter chunks remaining, 1 to 2 minutes. Add egg, yolk, vanilla, and buttermilk; beat on medium-high speed until light and fluffy, about 1 minute, scraping once if necessary.

Transfer batter to muffin pan so each cup is ¾ full; using rubber spatula, spread batter into even layer.  Break apart crumb topping into large pea-sized pieces between your thumb, pointer, and middle fingers and spread in even layer over batter. Bake until crumbs are golden and wooden skewer inserted into center of cake comes out clean, 15-25 minutes. Cool on wire rack at least 30 minutes. Remove cake from pan by lifting parchment overhang. Dust with confectioners’ sugar just before serving.

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