Time 1h5m Yield 9 Number Of Ingredients 18 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease and lightly flour an 8x8-inch cake pan. Cut cold butter into small pieces with a knife and place in a medium mixing bowl. Add brown sugar, flour, cinnamon, and salt. Use a pastry knife or 2 forks to cut butter into dry ingredients until large crumbs form. Set streusel aside. Combine flour, cinnamon, baking soda, and salt in a medium bowl. Beat sugar and butter together in a large bowl with an electric mixer until creamy and fluffy. Add egg and mix for 1 minute. Add sourdough discard and dry ingredients; mix until just combined. Pour batter into the prepared pan and sprinkle streusel on top, followed by the pecan pieces. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Place pan on a wire rack to cool for 10 minutes. Stir confectioners’ sugar, milk, vanilla, and salt together to make the glaze. Add more sugar to make a thicker glaze, or more milk to make a thinner glaze. Pour the glaze into a resealable plastic bag and seal. Snip a tiny piece, about 1/8 of an inch, off one of the bottom corners. Hold bag over the cake and squeeze the glaze through the tiny opening, moving your hand across the top, drizzling glaze as you go. Cut cake into 9 pieces and serve.
Time 40m Yield 12 Number Of Ingredients 14 Steps:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with cooking spray. Combine sourdough starter, flour, sugar, oil, baking powder, salt, and cinnamon in a bowl; beat with an electric mixer until smooth and thick. Pour batter into the prepared pan. Mix brown sugar, softened butter, and cinnamon in a bowl until evenly moistened. Sprinkle topping over the cake batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Meanwhile, mix melted butter, milk, and vanilla in a bowl with a fork until smooth. Drizzle glaze over the coffee cake while the cake is still hot.
Time 1h25m Yield 1 cake, 16 serving(s) Number Of Ingredients 18 Steps:
Heat oven to 350 degrees Fahrenheit. Grease and flour one 12-cup Bundt pan or 10-inch tube pan; set aside. FILLING: Combine all filling ingredients in small bowl; mix well and set aside. CAKE: Combine sugar, butter, eggs, and almond extract in large mixer bowl. Beat at medium speed, scraping sides of the bowl often, until well mixed. Add all remaining cake ingredients while beating on low continually. Mix well. Spread half of batter into prepared pan. Sprinkle filling over batter. Spoon remaining batter over filling. Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Place cake on wire rack. GLAZE: Combine all glaze ingredients in 2-quart saucepan. Cook over medium-high heat until mixture begins to boil. Reduce heat to medium; cook, stirring constantly, for 1 minute. (If using Fat Free Half and Half, remove from heat and let cool for 30 minutes to thicken or until desired glazing consistency.). Drizzle glaze over cake. Serve cake warm or at room temperature.
Time 58m Yield 12 serving(s) Number Of Ingredients 17 Steps:
——–SourdoughStarter———-. Mix ingredients in plastic or glass container. Cover loosely. Leave at room temperature. for 3-5 days, stirring twice daily. Bubbles should form on the surface, and it should smell sour. At this point, refrigerate. Mixture may separate, so stir before using. ———Topping———–. Combine all ingredients and set aside. ———Cake———-. Preheat oven to 325 degrees. Grease a 9x13" pan or an angel food cake pan. Cream butter and sugar. Mix in eggs, sourdough starter, milk, flour, soda, baking powder, salt, and vanilla. Mix until light, about 3 minutes. Pour half of the batter into pan& spread evenly. Sprinkle with half of the topping. Pour remaining batter in pan, and sprinkle with remaining topping. Bake for 30 minutes, or until toothpick inserted comes out clean. For angel food cake pan, let cool for 10 minutes, then remove.
Time 55m Yield 2 loaves (12 slices each). Number Of Ingredients 14 Steps:
In a large bowl, combine 3 cups flour, yeast, salt and sugar. In a small saucepan, heat water and 1/2 cup butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky). , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Divide into six portions. Roll out each portion into a 12-in. x 6-in. rectangle. Melt remaining butter; brush over dough. Combine pecans, brown sugar and cinnamon; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal., Place three ropes seam side down on a greased baking sheet and braid; pinch ends to seal and tuck under. Repeat with remaining ropes. Cover and let rise until doubled, about 45 minutes. , Bake at 325° for 25-30 minutes or until golden brown. Cool for 10 minutes before removing from pans to wire racks. , In a small bowl, combine the confectioners’ sugar, extract and enough water to achieve desired consistency; drizzle over warm loaves. Serve warm.
Time 30m Yield 8 servings. Number Of Ingredients 5 Steps:
In a small bowl, combine sugar and cinnamon. Set aside icing packet from cinnamon rolls., Separate dough into 16 rolls; cut each into quarters. Place half of the roll pieces, cinnamon side up, in a lightly greased 11x7-in. baking dish. Sprinkle with pecans, raisins and half of the cinnamon-sugar mixture. Top with remaining dough. Sprinkle with remaining cinnamon-sugar mixture. , Bake at 375° for 25-30 minutes or until golden brown. Spread with reserved icing; serve warm.
