ALTON BROWN EVERYDAY COOK RECIPES RECIPES

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BUTTERMILK POUND CAKE RECIPE | ALTON BROWN | FOOD NETWORK



Buttermilk Pound Cake Recipe | Alton Brown | Food Network image

Provided by Alton Brown

Categories     dessert

Total Time 1 hours 40 minutes

Prep Time 30 minutes

Cook Time 1 hours 0 minutes

Yield 10 to 12 servings

Number Of Ingredients 7

12 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
1 cup whole buttermilk, room temperature

Steps:

  • Arrange a rack in the middle of the oven and heat to 375 degrees F.
  • Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
  • Combine the remaining 12 ounces of butter and sugar in the bowl of a stand mixer and cream for 6 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again stopping once to scrape down the sides of the bowl. This will take approximately 1 1/2 minutes. Add the vanilla and salt and beat on medium speed for 30 seconds.
  • With the mixer on the lowest speed add the flour in 3 installments, alternating with the buttermilk, beginning and ending with the flour, making sure each portion is fully incorporated before adding the next. After the final addition, beat the batter for 30 seconds on medium speed until almost smooth.
  • Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour in a tube pan or in loaf pans, until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and spring back when pressed, but the crack around the center will appear moist.
  • Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.

CLASSIC CINNAMON ROLLS | ALLRECIPES



Classic Cinnamon Rolls | Allrecipes image

First Place Winner at the 2008 Iowa State Fair!

Provided by Fleischmann's Yeast

Categories     ARGO®, KARO®, FLEISCHMANN'S®

Total Time 2 hours 45 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24 rolls

Number Of Ingredients 17

1 cup mashed potatoes
1 cup reserved potato water
¾ cup butter OR margarine
¾ cup sugar
2 teaspoons salt
1 cup hot water
2 envelopes Fleischmann's® Active Dry Yeast
½ cup warm water (100 to 110 degrees F)
2 eggs
8 ½ cups all-purpose flour, or more if needed
½ cup butter OR margarine, softened
1 cup sugar
1 ½ teaspoons Spice Islands® Ground Saigon Cinnamon
3 cups powdered sugar
6 tablespoons butter OR margarine, softened
1 teaspoon Spice Islands® 100% Pure Bourbon Vanilla Extract
5 tablespoons milk, or more as needed

Steps:

  • Combine potatoes, potato water, butter, sugar, salt and hot water in large mixing bowl. Stir until butter melts; set aside and let cool. Combine yeast and 1/2 cup warm water in small bowl. Let rest 5 minutes. Add eggs, 2 cups flour and yeast mixture to potato mixture. Beat until well mixed. Continue adding flour, 1 cup at a time until soft dough forms.
  • Knead on a lightly floured surface until smooth and elastic (about 4 to 6 minutes), OR knead with electric mixer using dough hook. Place in a greased bowl, turning to coat. Cover.
  • Let rise in a warm, draft free area about 1 hour, until doubled in size. Punch dough down; divide in half.
  • Roll one portion of dough on a lightly floured surface to a 12 x 18-inch rectangle. Spread with half the butter. Combine sugar and cinnamon; sprinkle half of the mixture over surface. Roll up tightly lengthwise, sealing edges. Cut into 12 slices. Place in greased 13 x 9-inch pan. Repeat with remaining dough. Cover.
  • Let rise 30 to 45 minutes until nearly doubled.
  • Bake in preheated 350 degrees F oven for 25 to 30 minutes.
  • Cool for 15 minutes. Combine icing ingredients and drizzle over rolls.

Nutrition Facts : Calories 403.6 calories, CarbohydrateContent 65.4 g, CholesterolContent 49 mg, FatContent 13.5 g, FiberContent 1.5 g, ProteinContent 5.7 g, SaturatedFatContent 8.2 g, SodiumContent 318 mg, SugarContent 29.7 g

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