MILK GLAZE FOR CHERRY-STREUSEL COFFEE CAKE
Use this recipe when making our Cherry-Streusel Coffee Cake. It was first published in "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 9-inch tube cake
Number Of Ingredients 2
Steps:
- In a medium bowl, whisk together the confectioners' sugar and milk until completely smooth. Immediately drizzle glaze over cake.
MILK TEA GLAZE
This makes enough milk tea glaze for one full recipe of gem cakes; you can halve the recipe if you'd like an assortment of flavors.
Provided by Joy Cho
Time 5m
Yield Makes 1-1½ cups
Number Of Ingredients 4
Steps:
- While the cakes cool, whisk powdered sugar, milk, milk tea powder, and a few pinches salt in a medium bowl until smooth. The consistency should be viscous but not overly thick; adjust with more powdered sugar or milk as needed.
GLAZED SOUR CREAM GEM CAKES
Gem Cakes are mini sour cream cakes dressed up in colorful glaze. Thanks to the addition of sweet rice flour and sour cream, they have a uniquely plush texture.
Provided by Joy Cho
Categories Butter Egg Sour Cream Milk/Cream Bake Tree Nut Free Soy Free Dessert Cake Easter
Yield 20 mini (2") Bundt cakes or 12 muffin-size cakes
Number Of Ingredients 14
Steps:
- Place a rack in center of oven; preheat to 325°. Lightly coat 20 molds of 2 brownie Bundt pans or the cups of a standard 12-cup muffin pan or 2 standard 6-cup muffin pans with nonstick spray; lightly dust with flour, tapping out excess. Whisk rice flour, baking powder, baking soda, kosher salt, and ½ cup (scant; 60 g) all-purpose flour in a medium bowl to combine.
- Beat butter in the bowl of a stand mixer fitted with the paddle attachment on medium speed just until smooth. Add granulated sugar and beat until pale and creamy, about 3 minutes. Scrape down sides of bowl with a rubber spatula. With motor running, add eggs one at a time, beating to incorporate and scraping down sides of bowl after each addition. Add vanilla and beat just to combine. (Mixture may look slightly curdled at this point, but don't worry, it will come together in the end.)
- Using a fine-mesh sieve, sift in half of dry ingredients and beat on low speed just until a few dry patches remain. Scrape down sides of bowl and add sour cream and milk; beat just until incorporated. Sift in remaining dry ingredients and beat until combined (be careful not to overmix).
- Carefully divide batter among prepared pans (about 2 Tbsp. per mold for Bundt pans or about 3 Tbsp. per cup for muffin pan). Bake, rotating pans halfway through, until a tester inserted into the center of a cake comes out clean, 14-16 minutes for Bundts, 17-20 minutes for muffins. Let cakes cool in pan 10 minutes, then gently loosen cakes with a small offset spatula and turn out onto wire racks; let cool completely.
- Dip tops of cakes in glaze of choice; set back on racks, letting excess glaze drip down sides (for easy cleanup, lay a sheet of parchment paper underneath racks to catch any drips). If you want a more vibrant look, double-glaze cakes. Sprinkle cakes with toppings as desired (e.g., a pinch of sea salt on Milk Tea Glaze, coconut or sesame seeds on Matcha Glaze, and lemon zest on Strawberry Jam Glaze). Do ahead: Like doughnuts, gem cakes are best enjoyed the day they are baked but can be made 2 days ahead. Store airtight at room temperature.
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