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#1988: Reviewing some Food & Wine Cookbooks found Richard Sax's Sour Cream Coffee Cake w/Bee-Sting Glaze

Posted by: GayR at 8:24 pm on May 21, 2006

Richard Sax Sour Cream Coffee Cake w/Bee-Sting Glaze

"This is an old style German coffee cake for which you don't often see written recipes. Traditionally, the cake is split into two layers and filled with pastry cream. This verson does not have a cream filling; you can serve the squares of cake plain or surrounded with a few spoonfuls of the Eggnog Custard Sauce."

Makes Two 9-inch Square Cakes
About 16 servings

2 envelopes (1/4 ounce each) active dry yeast
1/4 cup lukewarm water (105 Degrees to 115 degrees)
2 sticks (8 ounces) plus 4 tablespoons unsalted butter, softened
3/4 cup sugar
2 whole eggs
2 egg yolks
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup warm milk
1/2 cup sour cream
4 to 5 cups all purpose flour
2/3 cup (packed) light brown sugar
1/4 cup plus 2 tablespoons heavy cream
1/4 cup plus 2 tablespoons honey
1/4 teaspoon fresh lemon juice
1-1/3 cups sliced blanched almonds or 1-1/3 cups almonds with their skins, coarsely chopped

Eggnog Custard Sauce (follows)

In a small cup, sprinkle the yeast over the lukewarm water; set aside.

In a large bowl, cream together 1-1/2 sticks of the butter and the sugar until light and fluffy. Beat in the whole eggs, 1 at a time, mixing well after each addition. Add the egg yolks, salt, vanilla, milk, sour cream and dissolved yeast. Beat until smooth, about 2 minutes.

Using a wooden spoon, gradually stir in 4 cups of the flour until a very soft dough forms. (The dough will not be firm enough to pull away from the sides of the bowl.) Continue to stir, adding
additional flour, if necessary, until the dough is smooth and elastic, 8 to 10 minutes. Place the dough in an oiled bowl, turn to coat and cover with a damp towel. Set aside in a warm place to rise until doubled, about 45 minutes, or cover and refrigerate the dough overnight.

Melt 2 tablespoons of the butter. Punch down the dough and divide it in half. Place each piece of dough in a buttered 9-inch square pan. Brush the top of each cake with 1 tablespoon of the melted butter. Cover and set aside in a warm place to rise until doubled, 40 to 50 minutes. Preheat the oven to 375 Degrees F.

In a small heavy saucepan, stir together the brown sugar, cream, honey and remaining 6 tablespoons butter. Bring to a boil for 30 seconds. Remove from the heat and stir in the lemon juice and almonds. Let cool slightly, 8 to 10 minutes. Drizzle the topping evenly over both cakes.

Bake for 30 to 35 minutes, or until the cakes are golden brown. Let cool in the pans on a rack.

Eggnog Custard Sauce

"Pour this delicious custard over sliced fresh fruit or pound cake for a special quick dessert."

Makes about 2-1/2 cups

2-1/2 cups milk
1 vanilla bean, split lengthwise
5 egg yolks
1/3 cup sugar
1 teaspoon amaretto liqueur, rum or bourbon

In a small heavy saucepan, bring the milk and vanilla bean just to a boil over moderate heat. Remove from the heat, cover and let steep until the vanilla flavors the milk, about 1 hour.

Return the milk to a boil over moderately high heat. In a small bowl, whisk together the egg yolks and sugar until pale and thick, about 3 minutes. Gradually whisk in the hot milk. Return the mixture to the saucepan and cook over moderate heat, stirring constantly, until the custard is thick enough to coat the back of a spoon, 7 to 10 minutes; do not boil.

Strain the custard into a medium bowl. Remove the vanilla bean and scrape the seeds into the strained sauce. Stir in the amaretto. Let cool to room temperature, about 45 minutes. Cover and refrigerate for up to 3 days or freeze for up to 2 months.

Recipe Source: The Best of Food & Wine
1988 Collection

Thought this was a very wonderful sounding recipe and in lieu of the discussion on crumb cake and coffee cake wanted to post it here for all to enjoy!