Subj : 1/1 Hangover Helpers - 1a
To   : All
From : Dave Drum
Date : Fri Dec 30 2022 18:43:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Cinnamon-Crisp Coffee Cake - Part One
 Categories: Dakes, Chocolate, Snacks
      Yield: 9 servings
 
MMMMM--------------------------FILLING-------------------------------
    1/3 c  (66 g) granulated sugar
      2 ts Vietnamese cinnamon *
      2 tb (12 g) unsweetened cocoa

MMMMM---------------------------CRUMBS--------------------------------
      1 c  (120 g) unbleached A-P
           - flour
      6 tb (75 g) granulated sugar
      2 tb (14 g) confectioners; sugar,
           - sifted
      2 ts Vietnamese cinnamon *
    1/4 ts Salt
      6 tb (85 g) unsalted butter; in
           - 1/2" cubes; room temp
      1 ts Pure vanilla extract

MMMMM----------------------------CAKE---------------------------------
      2 c  (240 g) unbleached A-P
           - flour
    3/4 c  (149g) granulated sugar
      1 ts Baking powder
    3/4 ts Salt
    1/4 ts Baking soda
      8 tb (113 g) unsalted butter; in
           - 1/2" cubes; room temp
      2 ts Pure vanilla extract
      2 lg Eggs
      1 c  (227 g) buttermilk or Greek
           - yoghurt

MMMMM-------------------------GLAZE (OPT------------------------------
    3/4 c  (85 g) confectioners' sugar
        pn Cinnamon
      2 ts (to 3 ts) water
 
  * If using a different kind of cinnamon, increase to 1
  tablespoon.
  
  * Or dust with Snow White Non-Melting Sugar or
  confectioners’ sugar. 
  
  Set the oven @ 350ºF/175ºC.
  
  Prepare an 8" square pan with a parchment sling or
  reusable silicone liner, then lightly grease the sides
  of the pan. Alternatively, line a 9" cake pan with a
  round piece of parchment or round reusable liner and
  lightly grease the sides. 
  
  TO MAKE THE FILLING: In a small bowl, combine the sugar,
  cinnamon, and cocoa. Set aside. 
  
  TO MAKE THE CRUMBS: Weigh your flour; or measure it by
  gently spooning it into a cup, then sweeping off any
  excess. In a medium bowl, whisk together the flour,
  sugars, cinnamon, and salt. Add the butter and vanilla;
  toss to combine. Using a bowl scraper, fork, or your
  fingers, work in the butter until crumbs form and no dry
  spots remain. The crumbs should be irregular, ranging in
  size from a pea to walnut. Set aside. 
  
  TO MAKE THE CAKE: In a large bowl or bowl of a stand
  mixer, combine the flour, sugar, baking powder, salt,
  and baking soda. Add the butter and mix at low speed
  using an electric hand mixer or the flat beater
  attachment of a stand mixer until the mixture looks
  sandy, about 1 to 2 minutes. (This mixing method is
  called reverse creaming and is also known as the paste
  method.) 
  
  Beat in the vanilla and eggs, then mix until no dry
  spots of flour remain. Stop the mixer and scrape the
  bowl and beater attachment as needed; the mixture will
  be thick. 
  
  If using buttermilk, slowly pour it into the mixture
  while the mixer is running on low speed. If using Greek
  yogurt, add the yogurt all at once before starting to
  mix. Continue to stir until the batter is smooth. Stop
  to scrape the bowl and then mix again at low speed for
       30    seconds. 
  
  CONTINUED IN PART TWO
  
  Yield: one 8" square or 9" round coffee cake
  
  Recipe by Molly Marzalek-Kelly
  
  RECIPE FROM: https://www.kingarthurbaking.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Cook until really tender which, for some beans could be days.
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