MAIDA HEATTER'S BUDAPEST COFFEE CAKE
Leave it to The Queen of Cake herself, Maida Heatter, to give us a giant bundt of a Budapest coffee cake recipe that doesn't need to hide behind a crumb layer.
Provided by Sarah Jampel
Categories Breakfast
Yield Makes one giant bundt
Number Of Ingredients 16
Steps:
- In a small bowl, mix together all of the ingredients. Set aside.
- Preheat the oven to 350° F and butter a 10-inch Bundt pan.
- Into a large bowl, sift flour, baking soda, baking powder, and salt. Using a paddle attachment of a stand mixer, cream the butter. Add 2 teaspoons of the vanilla and the sugar and beat on medium speed for a minute or two.
- Add eggs, one at a time, beating each until just incorporated. Scrape down sides of bowl, as necessary, to keep mixture smooth. Beat at high speed until mixture is light and creamy, about 1 minute.
- Turn mixer to low speed. Add dry ingredients in three additions and sour cream in two additions, beating only until smooth after each addition.
- Spread a thin layer of batter in bottom of prepared pan. Sometimes it's easier to use a small spoon to drop some batter into pan, and then to smooth it together. Top with 1/3 of nut mixture. Repeat until you have 4 layers of batter into pan and smooth it together. Top layer will be batter.
- Bake 50 to 60 minutes, or until cake tester inserted in center of cake comes clean. Remove from oven and cool for 5 minutes, then turn out and re-invert on a rack.
- Combine confectioners' sugar, hot milk, and remaining 1 teaspoon vanilla extract in a small bowl. Mix well, Mixture should have the consistency of a thick cream sauce. Place a sheet of wax paper underneath a cooling rack. Pour glaze over cake, letting it run down the sides, while still hot. When glaze is set, transfer cake to a serving plate.
- Serve cake warm or at room temperature.
MAIDA HEATTER'S 86-PROOF CHOCOLATE CAKE
Chocolate lovers will enjoy this festive, spirited cake from Maida Heatter, the cookbook author and pastry chef. Rich with chocolate, coffee and bourbon (a full half cup!), it makes for a decadent dessert that's perfect for any grown-up celebration or holiday party. (This batter is very liquid, so Ms. Heatter calls for dusting the pan with fine bread crumbs. This guards against sticking better than flour, and we promise you won't notice them in the finished cake. If you don't have bread crumbs, you can use flour; just be generous and meticulous.)
Provided by Moira Hodgson
Categories cakes, dessert
Time 50m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Adjust rack one-third up from bottom of the oven and preheat oven to 325 degrees. Butter and dust the inside of a 9-inch bundt pan (called a minibundt pan), or any other fancy tube pan with a 10-cup capacity, with fine dry breadcrumbs. Invert the pan over a piece of paper and tap lightly to shake out excess crumbs. Set aside.
- Place the chocolate in the top of a small double boiler over hot water on low heat. Cover and cook only until melted; then remove the top of the double boiler and set it aside, uncovered, to cool slightly. (You can also melt the chocolate in a microwave safe bowl, just keep a close eye on it.)
- Sift together the flour, baking soda and salt and set aside.
- In a two-cup measuring cup dissolve the coffee in a little boiling water. Add cold water to the 1 1/2 cup line. Add the bourbon. Set aside.
- Cream the butter in the large bowl of an electric mixer. Add the vanilla and sugar and beat to mix well. Add the eggs one at a time, beating until smooth after each addition. Add the chocolate and beat until smooth.
- Then, on low speed, alternately add the sifted dry ingredients in three additions with the liquids in two additions, adding the liquids very gradually to avoid splashing and scraping the bowl with a rubber spatula after each addition. Be sure to beat until smooth after each addition, especially after the last. It will be a thin mixture.
- Pour the mixture into the prepared pan. Rotate the pan a bit briskly, first in one direction, then in the other, to level the top. In a minibundt pan the batter will almost reach the top of the pan, but it will not run over and you will have a beautifully high cake.
- Bake for one hour and 10 to 15 minutes. Test by inserting a cake tester in the middle of the cake and bake only until the tester comes out clean and dry.
- Cool in the pan for about 15 minutes. Then cover with a rack and invert. Remove the pan, sprinkle the cake with a little optional bourbon, and leave the cake upside down on a rack to cool. Before serving, if you wish, sprinkle the top with confectioners' sugar through a fine strainer.
MAIDA HEATTER'S EAST 62ND STREET LEMON CAKE
This is the famed lemon cake, from Maida Heatter's Book of Great Desserts, as reprinted in "A Holiday Tea Party", Good Food Magazine, December 1988.
Provided by JackieOhNo
Categories Dessert
Time 1h55m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Adjust oven rack 1/3 from bottom of oven. Preheat oven to 350 degrees. Butter 9x3-1/2-inch tube pan and dust it lightly with fine, dry bread crumbs.
- Sift flour, baking powder, and salt and set aside. In large bowl of electric mixer cream the butter. Add the sugar and beat for 2 to 3 minutes. Beat in the eggs individually, scraping the bowl as necessary with a rubber spatula to keep mixture smooth. On lowest speed alternately add the dry ingredients in three additions and the milk in two additions, scraping the bowl with the rubber spatula as necessary and beating only until smooth after each addition. Stir in lemon rind. Turn the batter into prepared pan. Level top by rotating pan briskly back and forth.
- Bake for 1 hour and 10 to 15 minutes until a cake tester comes out dry.
- Let cake stand in pan for about 3 minutes and then cover with a rack and invert. Remove pan, leaving the cake upside down. Place over a large piece of aluminum foil or waxed paper and prepare glaze.
- The glaze must be used immediately after it is mixed.
- Stir the lemon juice and sugar together and brush all over the hot cake until absorbed.
- Let cake cool completely. Use two wide metal pancake turners or a cookie sheet to transfer it to a cake plate.
- Do not cut for at least several hours.
Nutrition Facts : Calories 5606.6, Fat 216.6, SaturatedFat 128.9, Cholesterol 1368.2, Sodium 3853.7, Carbohydrate 862.1, Fiber 10.6, Sugar 555.1, Protein 74.3
EAST 62ND STREET LEMON CAKE
Maida Heatter's famous lemon cake first appeared in The Times in a 1970s feature highlighting a few of her best-loved cake recipes. This one was actually found by her daughter, Toni Evins Marks, who lived on East 62nd Street at the time. Ms. Marks, who went on to illustrate a number of Ms. Heatter's cookbooks, sent it to her mother. She tinkered with it and renamed it. The cake, which is tender, moist and scented with lemon zest, is brushed with a simple glaze of lemon juice and sugar when it's still warm so it soaks into the cake. It's a timeless dessert that's perfect for practically any celebration. (Note: Some readers have mentioned in the notes below the recipe that "Maida Heatter's Book of Great Desserts" instructs you to bake this cake at 350 degrees. Our recipe, the one that Craig Claiborne ran in 1970, before Ms. Heatter's book was published, indicates 325. Either will work, but if you bake at 350, start checking for doneness just before the hour mark.)
Provided by Craig Claiborne
Categories cakes, dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees. Butter a 9‐inch tube pan. Coat it with the bread crumbs.
- Sift together the flour, baking powder and salt and set aside.
- Cream the butter and sugar together. Beat in the eggs one at a time.
- Fold in the dry ingredients alternately with the milk. Stir in the lemon zest. Pour the batter into the pan and smooth the top of the batter. Bake 1¼ hours, or until the cake tests done.
- While the cake bakes, make the glaze. Warm the juice and sugar in a small saucepan over medium-low heat until all of the sugar is dissolved. Cover and remove from heat.
- When the cake is done, immediately unmold the cake onto a cake rack and apply the glaze with a pastry brush to the top and sides of the cake until it is all absorbed.
Nutrition Facts : @context http, Calories 461, UnsaturatedFat 6 grams, Carbohydrate 72 grams, Fat 18 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 11 grams, Sodium 190 milligrams, Sugar 47 grams, TransFat 1 gram
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