The spice combination for the topping on this cake was just right to get that chai flavor, but without overdoing it. The cake was incredibly moist. I filled my pan with half the batter then sprinkled a layer of topping before pouring the rest of the batter in. I would have increased the amount of filling in the middle. Maybe even half of all you have. The topping got very crumbly and a lot was lost in between bites.
Topping:
1/3 cup sugar
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup butter, melted and cooled slightly
Cake:
1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter, room temperature
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2/3 cup sour cream, full or low fat
Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper or lightly greased aluminum foil.
Make the Topping:
In a medium bowl, combine all topping ingredients except butter. Whisk to blend.
Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside.
Make the Cake:
In another medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. (put a layer of the topping mixture in between half the batter if you want) Top evenly with crumb mixture.
Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.
Serves 9-12
1/3 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon salt
1 1/2 cups all purpose flour
1/2 cup butter, melted and cooled slightly
Cake:
1 3/4 cups all purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup butter, room temperature
1 cup sugar
2 large eggs
1 1/2 tsp vanilla extract
2/3 cup sour cream, full or low fat
Preheat oven to 350F. Line a 9-inch square baking pan with parchment paper or lightly greased aluminum foil.
Make the Topping:
In a medium bowl, combine all topping ingredients except butter. Whisk to blend.
Gradually stir in the melted butter, using a large fork or spatula to mix. When all the butter has been incorporated and the mixture looks like wet sand, squeeze small clumps together to make large crumbs ranging in size from that of a pea to that of a grape. Set aside.
Make the Cake:
In another medium bowl, whisk together flour, baking powder, baking soda and salt.
In a large bowl, cream butter and sugar together until light. Beat in eggs, one at a time, followed by vanilla extract. With the mixer set on a low speed (or by hand), alternately add in flour and sour cream in two or three additions. When no streaks of flour remain, pour into prepared pan. (put a layer of the topping mixture in between half the batter if you want) Top evenly with crumb mixture.
Bake at 350F for about 45 minutes, or until a toothpick inserted into the center comes out clean.
Cool on a wire rack before slicing.
Serves 9-12
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