MISO-MAPLE LOAF CAKE RECIPE - NYT COOKING
This cake, adapted from “Baking With Dorie” (Mariner Books, 2021), is comforting and surprising. The ingredients that give it its name, miso and maple syrup, are strong characters, but they prove themselves good team players. When baked, their flavors are warm and satisfying, mellow and not immediately knowable at first. They hover in that space between sweet and savory. Coarse-crumbed — admirably so — and sturdy, the cake is easy to slice, easy to serve at breakfast and easy to pick up and nibble in the afternoon. It’s as good with butter and jam as it is with a little cheese. And it keeps well: It’ll hold at room temperature for about 4 days.
Provided by Dorie Greenspan
Total Time 1 hours 10 minutes
Yield One 8 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Center a rack in the oven and heat oven to 350 degrees. Butter an 8 1/2-inch loaf pan and dust with flour, or use baker’s spray.
- Whisk together the flour, baking powder and baking soda in a medium bowl. Put the sugar, salt and zest in the bowl of a stand mixer or a large bowl that you can use with a hand mixer. Reach in and rub the ingredients together until the sugar is moist and fragrant; it may even turn orange. Add the butter, miso and maple syrup to the sugar. If using a stand mixer, attach the bowl and fit it with the paddle attachment.
- Beat on medium speed for about 3 minutes, scraping down the bowl and beater(s) as needed, until the mixture is smooth and creamy. One by one, add the eggs, beating for a minute after each goes in. Beat in the vanilla. The mixture might curdle, but this is a temporary condition. Turn off the mixer, add the dry ingredients all at once and pulse to begin the blending, turning the mixer on and off in very short spurts on the lowest speed. Then, beat on low speed until the dry ingredients are almost incorporated. With the mixer still on low, pour in the buttermilk and blend well. Scrape the batter into the pan, working it into the corners and smoothing the top.
- Bake for 50 to 55 minutes, checking the loaf after 40 minutes and covering the top loosely with a foil or tented parchmentif it’s browning too fast. The loaf is properly baked when it pulls away from the sides of the pan and a tester inserted into the center comes out clean. Transfer the pan to a rack and let the bread rest for 5 minutes, then run a table knife around the edges of the loaf and unmold onto the rack; turn it right side up.
- If you’d like to glaze the loaf, stir the marmalade or jam with 1 tablespoon water and heat the mixture in the microwave or over low heat until it comes just to a boil. Using a pastry brush or a spoon, cover the top of the loaf with the glaze. Allow the loaf to cool to room temperature before slicing. Wrapped well, the cake will keep for about 4 days at room temperature. If it becomes stale — and maybe even if it doesn't — toast it lightly before serving. If you haven't glazed the cake, you can wrap it airtight and freeze it for up to 2 months; defrost, still wrapped, at room temperature.
RUM CAKE WITH STICKY MAPLE GLAZE AND COCONUT RECIPE | BON ...
Ayesha Curry’s holiday-worthy rum cake gets its cheery flavor from two kinds of rum: spiced rum in the cake batter and dark rum in the sticky maple glaze.
Provided by Ayesha Curry
Yield 12 Servings
Number Of Ingredients 19
Steps:
- Place a rack in upper third of oven and preheat to 350°. Generously coat pan with nonstick spray, then dust with flour, tapping out excess. Whisk pudding mix, baking powder, baking soda, salt, allspice, and 3 cups (375 g) flour in a medium bowl to combine.
- Using an electric mixer on high speed, beat butter in a large bowl until light and smooth, about 1 minute. Gradually add brown sugar, mixing to combine after each addition; beat until light and fluffy, about 5 minutes. Add eggs, oil, rum, and vanilla and beat until incorporated.
- Reduce speed to low and gradually add dry ingredients in 2 additions, beating just until combined after each addition and scraping down sides of bowl as needed (be careful not to overmix). Scrape batter into prepared pan and smooth surface.
- Bake cake until golden brown and a tester inserted into the center comes out clean, 50—55 minutes. Transfer pan to a wire rack and let cake cool in pan 10 minutes. Turn cake out onto rack, loosening with a small offset spatula if needed and let cool completely.
- Meanwhile, toast coconut in a single layer on a rimmed baking sheet, stirring occasionally, until golden brown and crisp, 8–10 minutes. Let cool.
- Bring rum, maple syrup, and butter to a simmer in a small saucepan over medium heat and cook until thick enough to coat a spoon, about 8 minutes. Transfer glaze to a small bowl.
- Transfer cake to a large plate. Drizzle glaze over and sprinkle coconut on top.
- Cut cake into slices and serve topped with whipped coconut cream with lime and/or ground cherries if desired.
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