COFFEE WALNUT LAYER CAKE RECIPE - NYT COOKING
This is a subtle cake: the coffee tempers the sweetness, and the buttery sweetness keeps it all mellow. Even if you don't make cakes, this one is a cinch. Don't be alarmed if the two sponge layers look thin when you unmold them. They are meant to be, because the cake gains a lot of height with its frosting. This cake is all about old-fashioned, homespun charm, so don't worry about how messy it looks: however the frosting goes on is fine. If you want to fully cover the sides of the cake, make a double batch of the frosting.
Provided by Nigella Lawson
Total Time 1 hours
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Heat oven to 350 degrees. Butter two 8-inch cake pans, and line base of each with parchment paper. In food processor, combine 1/2 cup walnut pieces and sugar. Process to a fine powder. Add butter, flour, baking powder, salt and eggs. Process to a smooth batter.
- Add 2 tablespoons milk to coffee mixture and pour this down feed tube with motor running. Mixture should be just soft enough to drop from a spoon; if not, add more milk. Divide cake batter between two pans. Bake until risen and springy to touch, about 25 minutes. Cool on a rack for 10 minutes, then remove from pan and place on rack. Remove parchment paper. Cool completely. You may want to level them if they domed in the oven.
- For frosting: Place confectioners' sugar and salt in food processor and pulse until lump-free. Add butter and process until smooth. Add coffee mixture down feed tube and pulse until well blended.
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
Nutrition Facts : @context http//schema.org, Calories 721, UnsaturatedFatContent 15 grams, CarbohydrateContent 85 grams, FatContent 41 grams, FiberContent 2 grams, ProteinContent 7 grams, SaturatedFatContent 23 grams, SodiumContent 301 milligrams, SugarContent 76 grams, TransFatContent 1 gram
OVERNIGHT FRENCH TOAST RECIPE - NYT COOKING
If you have a crowd for breakfast, overnight French toast is a winning idea. Instead of standing over the stove, cooking slice after slice, it bakes in the oven and emerges puffed and golden and ready for a big glug of maple syrup. Try making it with a stale loaf that you forgot to eat amid all the other holiday goodies. A fat brioche, fruit-filled panettone or a braided challah all work well. Stay away from croissants, though: Their chewy interiors are best enjoyed fresh.
Provided by Samantha Seneviratne
Total Time 1 hours
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Butter a 2-quart baking dish. Butter the front sides of the slices of bread and shingle the slices upright in the dish, overlapping as necessary. Nestle the raisins evenly between the slices of bread but not on top.
- In a large bowl, whisk together eggs, milk, cream, sugar, cinnamon, nutmeg, vanilla and salt until well combined. Pour the milk mixture over the bread and press the bread gently to absorb. Cover with plastic wrap and refrigerate overnight.
- Heat oven to 350 degrees. Remove the plastic wrap. Sprinkle the pecans evenly over the top. Bake until puffed, golden and set in the center, 50 to 60 minutes. While baking, if the top begins to get too dark, tent with foil. Let stand 10 minutes. Dust with confectioners’ sugar and serve with maple syrup.
Nutrition Facts : @context http//schema.org, Calories 364, UnsaturatedFatContent 7 grams, CarbohydrateContent 38 grams, FatContent 18 grams, FiberContent 1 gram, ProteinContent 13 grams, SaturatedFatContent 9 grams, SodiumContent 368 milligrams, SugarContent 11 grams, TransFatContent 0 grams
More about "sarah lee coffee recipes"
COFFEE WALNUT LAYER CAKE RECIPE - NYT COOKING
From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Cuisine american
Calories 721 per serving
- Place one cake upside down on a plate or cake stand. Spread with about half the frosting. Place second cake right side up on frosting, and cover top and sides in a swirly pattern. Place a walnut half in center of cake, and gently press remaining halves into top of cake, around the edge.
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