SWEDISH “STICKY” CHOCOLATE CAKE | CHRISTOPHER KIMBALL’S ...
This gooey-centered chocolate cake, a popular sweet in Sweden, is called kladdkaka, which translates as “sticky cake.” With only seven ingredients and an easy...
Provided by 177MILKSTREET.COM
Total Time 45 minutes
Yield 10-12 Servings
Number Of Ingredients 7
STICKY BUN COFFEE CAKE RECIPE - FOOD.COM
This coffee cake is so delicious. It's especially scrumptious when eaten warm and served on a chilly autumn or winter's morning.
Total Time 1 hours 30 minutes
Prep Time 30 minutes
Cook Time 1 hours
Yield 1 9-inch cake, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees. Spray a 9-inch round cake pan with nonstick spray.
- Stir together brown sugar, cream, and salt for the caramel. Pour into prepared pan and spread to coat the bottom. Sprinkle pecans over the caramel.
- Process brown sugar, flour, butter, cinnamon, and salt for the streusel in a food processor. Pulse until small clumps form; set aside.
- Whisk buttermilk, yogurt, and eggs together for the cake in a measuring cup with a pour spout. Sift flour, baking powder, soda, and salt onto a paper plate.
- Cream butter and sugar with a mixer just until combined. Alternately add dry and wet ingredients, starting and ending with the dry. Blend each addition just until incorporated. Spread half the batter over the caramel, then sprinkle with half the streusel. Carefully spread remaining batter over that and top with remaining streusel.
- Bake 50 to 60 minutes, or until a toothpick comes out clean. Cool cake for 5 minutes on a rack, then run a paring knife around the sides to loosen. Invert onto a serving platter while hot, then let cool slightly before slicing. Due to the sticky top, use a sharp, thin-bladed knife to slice the cake.
- *NOTE:
- How to Toast Pecans
- Preheat oven to 350 degrees. In a shallow, foil-lined pan large enough to hold pecans in a single layer, toast pecan halves just until light golden and fragrant, about 10 to 13 minutes. Stir occasionally, and watch carefully! (nuts can burn quickly). Remove from oven and set aside to cool until ready to use.
Nutrition Facts : Calories 661.2, FatContent 36.5, SaturatedFatContent 14.5, CholesterolContent 103.5, SodiumContent 393.3, CarbohydrateContent 80.5, FiberContent 3.5, SugarContent 54.8, ProteinContent 7.7
More about "top of cake is sticky recipes"
STICKY TOFFEE PUDDING RECIPE | FOOD NETWORK
Reviews 4.4
Total Time 1 hours 35 minutes
Category dessert
- In the bowl of an electric mixer, cream the brown sugar and butter until light and fluffy. Add the vanilla, egg, zest and date puree. Stir in the dry ingredients. Divide into the prepared ramekins and bake about 20 minutes. Cool slightly and remove the cakes from the ramekins. Slice the cakes in half horizontally. Rinse out the ramekins. Pour a little toffee sauce in the bottom of the ramekins and top with the bottom layer of the cake. Add more toffee sauce, place the top cake layer on top and cover with more sauce. Heat slightly before serving invert onto plate and yes ...cover with more sauce. Serve with whipped cream.
STICKY TOFFEE CAKE RECIPE - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours 35 minutes
Category baking
Calories 451 calories per serving
Preheat oven to 180°C (160°C fan) mark 4. Grease a deep round 20.5cm (8in) cake tin and dust with flour (tap out excess). Put dates into a bowl, pour over hot tea and soak for 10min.
Put butter and sugar into a large bowl and beat together using a handheld electric whisk until light and fluffy, about 5min. Whisk in the golden syrup, followed by eggs, soda, flour and date mixture (it may look a little curdled, but don't worry). Pour mixture into the prepared tin and bake for 55min or until a skewer inserted into the centre comes out clean. Leave to cool completely in the tin.
Meanwhile, make the toffee icing. Put all ingredients except the fudge chunks into a pan. Heat gently until melted and smooth, then turn up heat slightly and simmer gently for 7min until thickened. Pour into a bowl, lay a piece of baking parchment on the surface to stop a skin forming and leave to cool completely.
Remove cooled cake from tin and transfer to a cake plate or stand. Spread icing over top of cake, scatter over fudge chunks, if using, and serve in slices.
10 BEST STICKY CAKE RECIPES | YUMMLY
From yummly.com
WHY IS MY CAKE TOP STICKY? - BROKEN BARREL
From brokenbarrelwoodlands.com
STICKY TOFFEE PUDDING CAKE RECIPE | ALLRECIPES
From allrecipes.com
HOW TO KEEP CAKES FROM GETTING STICKY | LEAFTV
From leaf.tv
STICKY/TACKY CAKE TOP - CAKECENTRAL.COM
From cakecentral.com
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE | ALLRECIPES
From allrecipes.com
HOW TO PREVENT THE MOST COMMON CAKE MISTAKES
From tasteofhome.com
STICKY TOFFEE CAKE JAMIE OLIVER - ALL INFORMATION ABOUT ...
From therecipes.info
WHY IS MY CAKE TOP STICKY? - BROKEN BARREL
From brokenbarrelwoodlands.com
STICKY TOFFEE CAKE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
SWEDISH STICKY CHOCOLATE CAKE (KLADDKAKA) RECIPE | ALLRECIPES
From allrecipes.com
ENGLISH STICKY TOFFEE CAKE RECIPE - SHARE-RECIPES.NET
From share-recipes.net
STICKY TOFFEE CAKE JAMIE OLIVER - ALL INFORMATION ABOUT ...
From therecipes.info
STICKY TOP CUPCAKES | ASK NIGELLA.COM | NIGELLA LAWSON
From nigella.com
THE 10 BEST CAKE RECIPES (ACCORDING TO OUR READERS)
From tasteofhome.com
GLUTEN FREE STICKY TOFFEE LAYER CAKE RECIPE - NETMUMS
From netmums.com
BEST STICKY TOFFEE PUDDING CAKE RECIPE | THE RECIPE CRITIC
From therecipecritic.com
STICKY TOFFEE CAKE! - JANE'S PATISSERIE
From janespatisserie.com