Monday, December 7, 2009

Eggs are essential...

Otherwise, your coffee cake will look like this:

Update: Here is a slice of coffee cake WITH eggs in it.

Last weekend, a group of high school friends had a brunch get-together. I offered to bring a few baked goods and spent the morning baking. I made Raspberry Pecan Muffins, the coffee cake pictured above and chocolate-chocolate chunk muffins. The coffee cake was a hit, even missing the eggs... the eggs would have held it together a bit more & made it fluffier but it still tasted good!

World's Best Coffee Cake
The Uncommon Gourmet's All Occassion Cookbook

1 cup sour cream
1 tsp baking soda
1 cup butter
1 1/2 cups sugar
3 eggs
1 tbsp vanilla
1 tbsp dried grated orange peel
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2/3 cup semi-sweet chocolate chips
2/3 cup coarsely chopped walnuts, toasted (Danimal doesn't like nuts in his baked goods, so I omitted)
cinnamon-sugar for garnish

Combine the sour cream and baking soda and let sit at room temperature for 30 minutes.

Preheat the oven to 350. Grease a 9 inch tube pan (I use a bundt pan).

In a large bowl, cream the butter and sugar until fluffy. Add the eggs, vanilla, and orange peel and beat well.

Sift together the flour, baking powder, and salt. Add the dry ingredients alternately with the sour cream to the batter.

Mix in the chocolate chips and nuts. Spoon into the prepared pan. Sprinkle the top generously with cinnamon-sugar.

Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Remove to a rack and serve warm, or let cool and serve at room temperature.

12 or more servings

Chocolate Chocolate-Chunk Muffins
Smells Like Home
Original source: Dorie Greenspan, Baking: From My Home to Yours

3/4 stick (6 tbsp) unsalted butter
4oz bittersweet chocolate, coarsely chopped 1 cup chocolate chunk pieces (Nestle)
2 cups all-purpose flour
2/3 cup cup sugar
1/3 cup unsweetened cocoa powder, sifted
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups buttermilk
1 large egg
1 tsp pure vanilla extract

Center a rack in the oven and preheat the oven to 375 (350 for a dark nonstick pan) degrees F. Butter or spray the 12 molds in a regular-size muffin pan or fit the molds with paper muffin cups. Alternatively, use a silicone muffin pan, which needs neither greasing nor paper cups. Place the muffin pan on a baking sheet.

Melt the butter and half of the chopped chocolate together in a bowl over a saucepan of simmering water; or do this in a microwave. Remove from heat.

In a large bowl, whisk together the flour, sugar, cocoa, baking powder, baking soda, and salt. In a large glass measuring cup or another bowl, whisk the buttermilk, egg and vanilla extract together until well combined. Pour the liquid ingredients and the melted butter and chocolate over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than overmixing the batter. Stir in the remaining chopped chocolate. Divide the batter evenly among the muffin cups.

Bake for about 20 18 minutes, or until a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

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