DRIVE IT FOR ITS STYLE
LOVE IT FOR ITS SUBSTANCE
1
FOR
24
MONTHS
-
3.9% 4.910
FOR
FOR
36
MONTHS
Perfect Coffee Cake
Takes Many Forms
48
MONTHS
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
M
24 month lease
LUXURY VALUE PACKAGE
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93 ES300
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The Relentless Pursuit of Perfection
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y recent quest for the de-
licious coffee cake of my
youth in Brooklyn, N.Y.,
brought me enough
good recipes to fill a cookbook.
I remembered a moist, buttery
one with the most wonderful cin-
namon crumb topping I ever tast-
ed. No nuts, no raisins. Just a
small, plain, no sour cream, non-
yeast version.
A recent magazine recipe for
an Overnight Coffee Cake looked
familiar and was the incentive for
my search. Although that recipe
turned out too small and dry (I
put it in my freezer for future use
and tossed out the recipe), it did
inspire me to spend about two
weeks testing and tasting many
others. No success, although re-
cipients of my rejects raved about
them all!
One evening we had unex-
pected company and I quickly de-
frosted the Overnight cake to use.
Lo and behold, it was as close to
the one of my past as any. It be-
came an obsession to find that
recipe. I wrote to magazines and
newspapers, and called any rel-
atives who may have had a copy.
No luck, except for one sympa-
thetic magazine editor who found
a similar recipe in a bed and
breakfast cookbook.
I knew it wasn't the exact
recipe I had used, but with a few
adjustments I finally came as
close as possible. And just what
is the perfect coffee cake? A good
yeast dough is surely the secret
to the crusty fragrant cakes that
line the shelves of bakeries and
gourmet shops. Lack of preserv-
atives sometimes makes home-
made yeast cakes deteriorate
quickly. Using a microwave oven
to freshen them up works won-
ders.
Today, it's more convenient to
buy yeast-made cakes. Yet using
frozen bread dough or refrigera-
tor biscuits can create very sat-
isfying results. Duplicating those
large sticky-bun varieties, often
called Monkey Bread, is quick
and easy using pre-made doughs.
Whatever style coffee cake you
choose, find a basic recipe, mas-
ter it, then develop your own vari-
ations in shaping the dough or
changing the fillings. Creative
coffee cakes can be well worth the
time and effort.
If you have your own favorite
plain coffee cake try this: Choco-
late-Cinnamon Swirl: 1/2 cup
sugar, 2 tablespoons brown sug-
ar, 2 tablespoons cocoa powder,
1 teaspoon cinnamon. Pour half
Ilene Spector is a Baltimore food
writer.
of the batter in a pan. Combine
Cinnamon Swirl ingredients and
place over batter. Pour the rest
of the batter on top; swirl with a
knife. Bake and enjoy!
BROOKLYN COFFEE
CAKE (DAIRY)
c-\
1 cup plus 2 tablespoons flour
1 cup sugar
1/2 teaspoon baking powder
1 stick unsalted butter, slightly
softened
1/2 cup brown sugar
2 teaspoons soft butter
1/2 cup milk
2 eggs
1 teaspoon vanilla
2 teaspoons cinnamon (to be
divided)
dash of nutmeg
Combine flour, sugar, baking
powder and butter with a pastry (J
blender until coarse crumbs ap-
pear. Remove a generous 1/2 cup
of crumbs and combine with the
brown sugar, 1 1/2 teaspoons of
cinnamon, nutmeg and soft but— , _ _
ter; mixing with fingers in a small
bowl to form moist coarse
crumbs.
To remaining white flour mix-
ture, add the milk, eggs and
vanilla using an electric mixer.
Batter will be thin. Pour half the
batter in a greased 8-inch square
pan. Sprinkle with 1/3 of the
crumb mixture. Shake about an-
other 1/2 to 3/4 teaspoon of cin-
namon over crumbs. Carefully
pour remaining batter over this.
Sprinkle remaining crumbs on
top. Bake at 350 degrees for
about 35 to 40 minutes or until
cake tests done.
VIENNESE COFFEE
CAKE (DAIRY)
1 package active dry yeast
1/4 cup warm milk
1 tablespoon sugar
1/2 pound unsalted butter or
margarine
3/4 cup confectioners sugar
3 egg yolks
2 1/2 cups flour
1/4 teaspoon salt
3/4 cup milk
1 cup raisins
1 cup chopped pecans or walnuts
1 tablespoon grated lemon rind
additional confectioners sugar
for topping
Dissolve the yeast in 1/4 cup
warm milk together with 1 ta-
blespoon sugar. In the bowl of an
electric mixer, combine the but-
ter or margarine and the confec-
tioners sugar. Beat together until
mixture is very light and fluffy.
Beat in egg yolks and continue
beating until mixture is a very
light lemon color. Mix in the flour
and salt, adding it alternately
with the 3/4 cup milk. Finally,
beat in the yeast mixture and
continue beating until complete-
ly blended. Fold in the raisins,
COFFEE CAKES page 114
c--/