bakekrazy

One of the most popular and well used spices at the bakery is cinnamon. I love working with cinnamon and we purchase it in 5lb containers at a time. This is a great recipe to do with the whole family since everyone is waiting out the current situation. This recipe can be made in a lot of different forms; a cake pan, muffin pan, cupcake pan by just separating the batter differently. I made mine with a muffin pan because my wife loves muffin shape and size and they are easy to store or freeze.

There are two parts to this recipe…one is the cake and the other is the filling & topping. Preheat your oven to 350 degrees and line a muffin pan with 6 paper liners

Cake Batter
2 cups of all purpose flour
3/4 cup milk
3/4 cup sugar
1/2 cup sour cream
1 egg
1/2 cup unsalted butter (melted)
2 teaspoons baking powder
1 teaspoon vanilla extract
1/8 teaspoon salt

In a stand mixer fitted with a whip, mix the flour, sugar, baking powder and salt together. Then add in the sour cream, butter, milk, egg and extract until well incorporated. Set off to the side.

Filling and Topping
1 cup all purpose flour
1/2 cup brown sugar
1/2 cup sugar
1/2 cup cold butter (cubed)

In a medium bowl add the flour and sugars and mix well. Add in the cold butter cubes. Using a pastry cutter blend in the butter until you form a crumb type mixture.

Line a muffin pan with paper liners and lightly spray the pan with a vegetable spray. Using a small ice cream scoop or a tablespoon add approximately two scoops of batter (1/2 filled) Then add a large table spoon of the filling. Now fill with another two scoops of filling and top it off with more of the topping. Bake for 35 minutes until a toothpick comes out clean. Remove from the pan after slightly cooled and place on a cooling rack.

Enjoy
Chef Brian Klauss

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Looks like everyones home today waiting for the Virus to pass. It’s a great time to sit with your family, play board games, see what’s new in their lives and of course bake something special. I decided to make a combination of a cake and a cookie. The cake/cookie will have a crunchy base with a slightly on again off again dense cookie filling. Then when you top it off with some fresh raspberries it will add a little tartness to the overall taste.

Cake Recipe:
2 1/2 cups all purpose flour
1 3/4 cups sugar
1 1/4 cups milk
3/4 cup soften salted butter
3/4 cup semisweet chocolate chips
3 eggs
2 1/2 teaspoons baking powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon salt

In a medium bowl add the sugar and butter and cream. Add the eggs one at a time then the vanilla extract. In a separate medium bowl mix together the dry ingredients flour, salt, baking powder. With your mixer on slow add the flour mixture and the milk into the butter mixture alternating until completely mixed. Stir in the chocolate chips and set off to the side.

Cookie Recipe:
1/4 cup unsalted butter
1/4 cup of shortening
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/2 teaspoon vanilla extract
1 1/2 cups all purpose flour
1/4 cup semisweet chocolate chips

In a stand mixer at low speed add the butter, shortening, sugar, brown sugar, salt and baking soda until well combined. Add in the egg and vanilla extract then slowly add in the flour. Mix in the chocolate chips by hand. Set off to the side.

Combine the two:
Pour half of the cake batter into the prepared pan then crumble half of the cookie dough evenly over the cake batter. Repeat the process with the cake batter over the cookie dough then the remaining cookie batter over the cake batter. Bake at 375 degrees for 35 minutes or until toothpick comes out cleanly. Allow to cool completely (if during the baking process the top appears to be browning too much you can cover the last ten minutes of baking with foil.)

Chocolate Frosting and Fresh Raspberries:
You can use your favorite chocolate frosting and two containers of fresh raspberries to cover the top of the cake.

Enjoy
Chef Brian Klauss

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