KENTUCKY BUTTER CAKE RECIPE - NYT COOKING
If you think you don’t need another Bundt cake recipe, this one exists to prove you wrong. Adapted from Nell Lewis of Platte City, Mo., who entered the Pillsbury Bake-Off contest in 1963, it is a favorite of food bloggers and Pinterest lovers alike. On the surface, it’s not that different from your typical pound cake, but what makes it special is a vanilla-scented, buttery sugar glaze that’s poured over the still-warm cake. Left to sit for several hours before unmolding, the glaze soaks into the cake, making it incredibly tender and rich while leaving behind a delightful sugary crust. There are a lot of variations out there — some with bourbon in place of the vanilla, others with sherry — so feel free to play around.
Provided by Margaux Laskey
Total Time 1 hours 15 minutes
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees. Generously butter and flour (or spray with nonstick cooking spray) a 10-inch tube pan or a 12-cup bundt pan.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a handheld mixer, combine the remaining cake ingredients and beat for 3 minutes at medium speed. Pour into prepared pan, level with a spatula and bake until a toothpick inserted in the center comes out clean, 60 to 70 minutes.
- Shortly before the cake is done baking, make the butter sauce: Combine the granulated sugar, butter and vanilla with 3 tablespoons water in a saucepan over low heat until the butter just melts. (Do not let the mixture boil, as you do not want the sugar to completely dissolve.)
- As soon as the cake comes out of the oven, leave the cake in its pan and gently poke it all the way through 15 to 20 times with a long wooden skewer or a long-tined fork. Slowly pour warm butter sauce over the cake. Let cool for at least 3 hours before unmolding from pan. Just before serving, sprinkle with confectioners’ sugar, if desired.
BROOKIES RECIPE - NYT COOKING
Why just eat a chocolate chip cookie when you could marry it with a dense, fudgy brownie? You do have to make two different batters, but each is whipped up in the same pot without any fancy equipment. You can swirl the two batters together to see both elements at first glance, or simply pour one on top of the other and create a surprise second layer. Either way, make sure to shower the top with extra chocolate.
Provided by Samantha Seneviratne
Total Time 45 minutes
Yield 24 bars
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Grease and line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- Prepare the brownie layer: In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla.
- Add the flour, cocoa powder, baking powder and salt, and stir to combine. Transfer to a medium bowl.
- Prepare the cookie batter: Wash and dry the saucepan. Combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat and whisk vigorously until well combined.
- Once the mixture has cooled a bit, whisk in the eggs one at a time. Whisk in the vanilla. Add the flour, baking powder and salt, and stir. Stir in 3/4 cup of the chocolate.
- Using two cookie scoops, drop each of the batters into the prepared pan. The pattern can be random, and one dough can be on top of the other; just make sure that once all the batter is added to the pan, you have an even thickness spread out across the pan. Sprinkle the remaining 1/2 cup chocolate on top.
- Bake until the top looks dry and set, and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 22 minutes.
- Transfer to a rack to cool completely, about 45 minutes. Lift the bar out using the paper and transfer to a cutting board. Cut into bars to serve.
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