Sugar High. Nicole Hampton
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Название: Sugar High
Автор: Nicole Hampton
Издательство: Ingram
Жанр: Кулинария
isbn: 9781513261263
isbn:
⁄2 teaspoon baking powder
1
⁄2 teaspoon salt
1⁄2 cup unsalted butter softened11⁄4 cups sugar2 eggs2 teaspoons vanilla extract
2⁄3 cup buttermilk1 cup dark chocolate chips
Preheat the oven to 350°F, and grease and flour a 9-by-5-inch loaf pan. In a bowl, whisk together the cake flour, cocoa powder, espresso powder, baking powder, and salt. In a large bowl, beat together the butter and sugar until fluffy. Beat in the eggs and vanilla until smooth. Beat in the flour mixture and buttermilk in alternating additions, starting and ending with the flour mixture, beating until well mixed before adding the next addition. Stir in the chocolate chips. Spread the batter evenly in the prepared loaf pan.
Bake until a cake tester inserted into the center of the bread comes out clean, 60 to 65 minutes. Let cool completely in the pan on a wire rack before removing, and cut into slices to serve.
CHOCOLATE–CHOCOLATE CHIP BREAD
47
BISCUITS, SCONES, MUFFINS & QUICK BREADS
This recipe came about because my boss brought in a few zucchini from his garden to the office. At the end of the day, there was one left, and I snagged it because I knew I had some overripe bananas at home too. This bread is everything you want in a zucchini bread or a banana bread, so why not just combine them?
MAKES 8 TO 10 SERVINGS
21⁄2 cups all-purpose flour2 teaspoons ground cinnamon11⁄4 teaspoons baking powder1 teaspoon ground nutmeg
1
⁄2 teaspoon baking soda
1⁄2 teaspoon salt1 large overripe banana mashed
1⁄2 cup unsalted butter softened1 cup sugar2 tablespoons whole milk2 eggs1 teaspoon vanilla extract1 cup shredded zucchini
Preheat the oven to 350°F, and lightly grease and flour a 9-by-5-inch loaf pan. In a bowl, stir together the flour, cinnamon, baking powder, nutmeg, baking soda, and salt. In a large bowl, beat together the mashed banana, butter, and sugar until combined. Add the milk, eggs, and vanilla, and stir to combine. Slowly add in the flour mixture, and beat until completely incorporated. Fold in the grated zucchini. Pour the batter into your prepared loaf pan, spreading evenly.
Bake until a cake tester inserted into the center of the bread comes out clean, 55 to 60 minutes. Cool before removing from the pan. Cut into thick slices to serve.
BANANA-ZUCCHINI BREAD
48
BISCUITS, SCONES, MUFFINS & QUICK BREADS
When blueberry muffins aren’t enough, reach for this loaf. It’s packed with both fresh blueberries and blueberry pie filling, resulting in the best loaf cake, like, ever.
MAKES 8 TO 10 SERVINGS
1
⁄2 cup unsalted butter softened
1⁄2 cup granulated sugar2 eggs
1
⁄4 cup sour cream
3
⁄4 cup self-rising flour
1
⁄4 cup plus 2 teaspoons all-purpose flour
1⁄2 teaspoon salt2 tablespoons heavy cream
1
⁄2 cup fresh blueberries
3 to 4 tablespoons purchased blueberry pie filling2 tablespoons coarse sugar
Preheat the oven to 350°F, and grease and flour a 9-by-5-inch loaf pan. In a bowl, beat together the butter and granulated sugar until fluffy. Add the eggs and sour cream and beat until combined. Add the self-rising flour, 1⁄4 cup of the all-purpose flour, and the salt. Mix until combined—it will be thick. Beat in the heavy cream.
In a bowl, toss the fresh blueberries with the remaining 2 teaspoons all-purpose flour until coated, and then fold into the batter. Spread about half of the batter into the pan. Then take 1 to 2 tablespoons of the blueberry pie filling and drizzle it into the batter. Using a butter knife, swirl the pie filling into the batter, creating a mottled effect. Spread the remaining batter over the top, drop in the remaining pie filling, and swirl again. Sprinkle the top with the coarse sugar.
Bake until a cake tester comes out clean, 50 to 60 minutes. Let cool completely on a wire rack before removing from the pan. Slice and serve.
DOUBLE-BLUEBERRY LOAF CAKE
51
BISCUITS, SCONES, MUFFINS & QUICK BREADS
Pound cakes are difficult to make at altitude—they often end up doughy and dense. This cake is the perfect balance, though it’s not quite as traditional as some recipes you may have seen. Also, coffee, duh.
MAKES ABOUT 8 SERVINGS
11⁄2 cups cake flour1 teaspoon espresso powder
1
⁄2 teaspoon baking powder
1⁄2 teaspoon salt6 tablespoons unsalted butter softened
3⁄4 cup plus 2 tablespoons sugar2 eggs
1