SOUR CREAM DONUT RECIPE RECIPES

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BEST HONEY CAKE RECIPE - HOW TO MAKE HONEY CAKE - DELISH



Best Honey Cake Recipe - How To Make Honey Cake - Delish image

Honey Cake is perfect as an easy dessert or afternoon treat with tea.

Provided by Makinze Gore

Categories     vegetarian    baby shower    birthday party    bridal shower    brunch    baking    dessert

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 10

Cooking spray

2 c.

all-purpose flour

1/2 tsp.

kosher salt

1/2 tsp.

baking soda

1/2 c.

(1 stick) butter, softened

1 c.

honey

3

large eggs

1/4 tsp.

almond extract

1/2 c.

sour cream

Powdered sugar, for serving

Steps:

  • Preheat oven to 350°. Line a 9” round cake pan with parchment and grease with cooking spray. In a large bowl, whisk together flour, salt, and baking soda.  In another large bowl, using a hand mixer, beat butter and honey together until butter is smooth and mixture is light and creamy. Add eggs, one at a time, beating well after each addition, then add almond extract. Add dry ingredients and beat until just barely combined, then add sour cream and beat until just combined.  Pour batter into prepared cake pan and bake until a toothpick inserted in the middle comes out clean, 35 minutes. Let cool.  Serve as is or with a dusting of powdered sugar. 

APPLE CIDER DOUGHNUT LOAF CAKE RECIPE | BON APPéTIT



Apple Cider Doughnut Loaf Cake Recipe | Bon Appétit image

This is the cake you bake on the weekend and then eat a slice of every evening (or morning) throughout the week. It’s called meal prep.

Provided by Sarah Jampel

Yield 8 Servings

Number Of Ingredients 13

9 Tbsp. unsalted butter, divided, plus more for pan
1½ cups apple cider
½ cup sour cream
1 tsp. vanilla extract
1¼ cups plus 2 Tbsp. (172 g) all-purpose flour
2 Tbsp. (15 g) cornstarch
1¼ tsp. baking powder
½ tsp. baking soda
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, plus more
1 tsp. ground cinnamon, divided
½ tsp. freshly grated nutmeg, divided
2 large eggs, room temperature
1 cup (200 g) sugar, divided

Steps:

  • Place a rack in middle of oven; preheat to 325°. Lightly butter an 8½x4½" or 9x5" loaf pan. Line with parchment paper, leaving overhang on both long sides. Bring cider to a boil in a medium saucepan over medium-high heat. Reduce heat and simmer until cider is reduced to ¾ cup, 8–10 minutes. Pour ¼ cup reduced cider into a small measuring glass or bowl and set aside. Transfer remaining reduced cider to a small bowl and let cool 5 minutes. Stir in sour cream and vanilla and set aside.
  • Melt 8 Tbsp. butter in same saucepan (no need to clean) over low heat. Let cool slightly.
  • Whisk flour, cornstarch, baking powder, baking soda, 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a medium bowl to combine.
  • Vigorously whisk eggs and ¾ cup (150 g) sugar in a large bowl until pale, voluminous, and frothy, about 2 minutes. Whisking constantly, gradually add melted butter in a steady stream; continue to whisk until fully combined and emulsified (no spots of fat should remain). Reserve saucepan.
  • Whisk dry ingredients into egg mixture in 3 additions, alternating with reserved sour cream mixture in 2 additions; whisk just until no lumps remain. Batter will be thin.
  • Scrape into pan and set on a rimmed baking sheet. Bake cake, rotating halfway through, until deep golden brown and a tester inserted into the center comes out clean, 60–80 minutes. Transfer pan to a wire rack and poke top of cake all over with a toothpick. Spoon 3 Tbsp. reserved reduced cider over; let cool 10 minutes.
  • Meanwhile, mix a big pinch of salt, remaining ¼ cup (50 g) sugar, ½ tsp. cinnamon, and ¼ tsp. nutmeg in a small bowl. Melt remaining 1 Tbsp. butter in reserved saucepan and mix into remaining 1 Tbsp. reduced cider.
  • Using parchment paper, lift cake onto rack and set rack inside rimmed baking sheet. Peel away parchment from sides. Brush warm butter mixture over top and sides of cake. Sprinkle generously with sugar mixture to coat every surface (use parchment to help rotate cake and collect any excess sugar). Remove parchment and let cool completely before slicing. Do ahead: Cake can be made 4 days ahead. Store tightly wrapped at room temperature.

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