Caramel Pecan Cake

Caramel Pecan Cake

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Caramel Pecan Cake – Getting Started!

In the brilliant book BakeClass they refer to today’s recipe as a ‘cake’, perhaps becuase it is so light and airy, but I’d classify it as more of a loaf or bread.  Mostly because it bakes in a loaf pan and has a drizzling of icing not a layer of icing piled on top.

Looking for quick, easy and minimal dishes plus light, moist and sweet, here is a winner.  No mixer required and you can make it at the last minute and not worry about room temperature butter since you use a saucepan!  Yup, a saucepan!

If you have self-rising flour in your pantry you won’t even need a measuring spoon.  No self-rising flour??  No worries, measure 1 1/2 tsp baking powder and 1/2 tsp salt into a dry 1-cup measure and top with all-purpose flour.  Make sure to give a good mix before adding to the recipe.

This comes together quickly so make sure your oven is preheated to 325F and your 9×5-inch loaf pan is greased and lined with parchment paper (with an overhang for easy removal).

Pecans would be my first preference for this loaf but walnuts would work great or a combination of pecans and walnuts.  Just bake it up next time you require a simple tea cake or a suppliment with your afternoon coffee.  Oven’s on you say?!  Then let’s get started!

Caramel Pecan Cake
Caramel Pecan Cake – sweetenuf.ca

 

Caramel Pecan Cake

Preheat oven to 325F.  Grease and line 9×5-inch loaf pan.

Ingredients:

3/4 cup firmly packed brown sugar

2 3/4 ounces butter, cubed

1/2 cup milk

1 egg, room temperature

3/4 cup, rough chopped pecans

1 cup self-rising flour

1/4 toasted whole pecans – for garnish

1 tbsp golden corn syrup – for garnish to drizzle

Caramel Icing:

Mix together: 1 tbsp water, 2 tbsp golden corn syrup and 1 1/2 cups icing sugar until thick but pourable.  Add a little more water if necessary.  Set aside for cooled cake.

Method:

In a medium saucepan over medium heat melt together the butter, brown sugar and milk, until the butter just melts.  Make sure it is not too hot.  Remove from heat and let cool if necessary.

With a wooden spoon or whisk, stir in the egg and pecans.  Add the flour and stir until just combined.

Pour mixture into prepared pan and smooth the surface with offset spatula or back of spoon  Bake approximatley 35 minutes or until skewer inserted in centre comes out clean.

Cool for 10 minutes and remove from pan.  Once cool, spoon on with Caramel Icing then drizzle on syrup and garnish with remaining pecans.

 

 

Chocolate Chip Cookie Brittle

Chocolate Chip Cookie Brittle

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Cookie Brittle – Sweetenuf.ca

Today’s recipe share is from Shauna Sever’s wonderful book ‘Real Sweet’.  This simple recipe uses turbinado sugar to give the brittle some brown sugar flavour but keeps the cookie nice and crisp.  If you swapped in granulated sugar you defeat the purpose of the ‘brittle’ as the cookie wouldn’t have the same texture.

The recipe calls for bittersweet chocolate chips but I used a combo of bittersweet and semi-sweet in my batch and I liked the extra hit of sweet…but I’m sure no one is surprised by my sweeter preference.

I definitely should have taken a few more minutes and pressed by dough a little thinner per Shauna’s instructions but patience is sometimes not my virtue!  Flattening the dough to cover the pan is probably the most difficult part of this simple but addictive recipe.

I will be baking up more recipes from this book which features all types of sweeteners, such as honey, maple syrup, frozen unsweetened apple juice, etc.  so don’t forget to subscribe to sweetenuf.ca or follow on Instagram (sweet_enuf) to see what’s baking up!

Chocolate Chip Cookie Brittle

Preheat oven to 350F.  Parchment line a 12 x 17-inch baking sheet.

Ingredients:

14 tablespoons (7 ounces) unsalted butter, cut into tablespoons

1 cup turbinado sugar

2 teaspoons pure vanilla extract

1 teaspoon fine salt

2 cups unbleached all-purpose flour

1/2 cup finely chopped pecans or walnuts

3/4 cup bittersweet chocolate

Method:

In a large saucepan over medium heat, melt the butter and sugar together until melted BUT NOT boiling.  Remove from stove and whisk together until the butter is completely melted.  Cool for 5 minutes.  Whisk again continuously for 1 minute, or until mixture is thickened and smooth and no longer appears separated.  Whisk in the vanilla and salt. Stir in the flour until well incorporated (no white streaks of flour remain and no flour on bottom or sides of saucepan).  Stir in 1/2 of the nuts.

Turn dough out onto prepared pan and pat it very thin.  (It helps to break the dough up into mounds and place all over sheet pan and then work to pat it all together.)  Just keep working to spread dough over all of cookie sheet.  When complete lightly smooth with an offset spatula to even it all out.

Sprinkle with the chocolate chips and the remaining nuts and press then lightly into the dough with your hands.

Bake for about 20-25 minutes, until lightly golden brown and slightly firm to the touch.  Rotate pans every 7-8 minutes for even baking.  Remove from oven and let cool for about 5 minutes then using another parcment lined sheet FLIP the brittle onto it and remove the parchment.  Carefully invert again onto a cooling rack to firm up.

Cool completely and break into pieces.  Store in an airtight container.  This will keep for about 5 days but I don’t think it will hang around for that long!

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Cookie Brittle Sweetenuf.ca

Peanut Butter-Nutella Coffee Cake


Key IngredientsThis drab and dreary weather calls out for something sweet and fun to help fight the urge to stay in bed and hibernate.  Who wouldn’t want to get out of bed for a piece of delicious coffee cake combining not only peanut butter and Nutella but having the added crunch of praline nuts and a peanut butter crumble topping!

Whether you stay up to binge watch your favourite shows on Netflix while enjoying this moist and flavourful coffee cake or hop right back into bed to relax against your propped up pillows, I think you’ll agree this is a delicious addition to your morning.  Or afternoon or before dinner pick-me-up or…

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This recipe is from the Bake from Scratch ‘One Layer Cakes 2017’ issue and I made a couple of slight modifications.  Mostly because I didn’t follow my own advice to do the one thing you should always do when trying a new recipe…read it through thoroughly and pay attention!

I must say my slight modifications, which were layering the warmed Nutella in the middle and on top of the cake batter and using Praline Mixed Nuts instead of roasted salted peanuts did not detract in any way.  I also subbed in cream for the whole milk as I had some in my fridge.  Now you have options! Follow the original directions or switch it up like I did and enjoy.

Peanut Butter-Nutella Coffee Cake

Preheat oven to 350F and grease a 9-round or 9-inch square cake pan.

Ingredients:

1/2 cup unsalted butter, room temperature

1/2 cup creamy peanut butter

1 cup granulated sugar

2 large eggs

1/4 cup sour cream

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup whole milk

3/4 cup chocolate-hazelnut spread (Nutella), warmed

Peanut Butter Crumble – in a small bowl combine 1/2 cup all-purpose flour and 1/4 cup packed brown sugar.  Using your fingers or a wooden spoon mix in 2 tablespoons soft unsalted butter and 1 tablespoon creamy peanut butter.  Mix in 1/2 cup chopped roasted salted peanuts.

Method:

Prepare peanut butter crumble and set aside.

In a large bowl, with an electric mixer, beat together the butter, peanut butter and sugar, until light and creamy.  Scrape down sides of bowl.

Add eggs, one at a time and beat well after each addition.  Add in sour cream and vanilla and beat until combined.  Scrape down sides of bowl.

In a medium bowl whisk together flour, baking powder and salt until combined.

Gradually add flour mixture to creamed mixture alternately with the milk, starting and finishing with the dry ingredients, until combined.

Adding top layer of PB Cake
PB Cake batter atop warmed Nutella

Pour half of batter into prepared pan.  Top with chocolate-hazelnut spread, making sure to spread to edges.  Top with remaining cake batter, smoothing to edges.  (A small offset spatula works great for this.)

Sprinkle Peanut Butter Crumble evenly over top of batter.

PB & Nutella cake topped with Praline Nuts and Streusel
PB Crumble and Praline Nut topping bf baking

Bake in preheated oven for approximately 45 minutes or until toothpick inserted in centre comes out clean.

Note: If edges begin to brown quickly loosely cover cake with foil until completely baked to avoid excess browning.

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PB-Nutella Coffee Cake with PB Crumble & Praline Mixed Nuts sweetenufblog.com
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Hazelnut Streusel Bread

Hazelnut Streusel Bread

Hazelnut Streusel Bread
Hazelnut Streusel Bread recipe on sweetenufblog.ca

Other than your basic baking ingredients, flour and sugar, etc. you need a food processor, which you don’t even need to wash between steps, and some hazelnuts to whip up this light, tender and tasty Hazelnut Streusel Bread. Streusel in the middle and on the top and the addition of chocolate chips will make this sweetenuf treat a staple on your ‘to go’ bake list.

I found this easy recipe in a Williams-Sonoma book titled ‘Home Baked Comfort’.

To make it easier purchase a bag of peeled hazelnuts and this bread will be in the oven in under 15 minutes.  No peeled hazelnuts (or filberts as they are sometimes labeled), on hand?  Spread the hazelnuts onto a baking sheet and bake for about 10 minutes in a 325F oven, shaking occasionally.  Remove and dump the hazelnuts onto a clean tea towel (wrapping them up) and rub them vigorously together to remove most of the skins.  Don’t be worried if some of the skins remain.

Remember to measure accurately, preheat your oven and scrape down the food processor as needed to ensure the best baked product you can!

Hazelnut Streusel Bread

Preheat oven to 350F.  Grease a 9 x 5-inch loaf pan.

Ingredients:

StreuselFor the Streusel:

3 tbsp all-purpose flour

1/4 cup packed brown sugar

1 tsp cinnamon

3 tbsp cold butter

1/2 cup hazelnuts, rough chopped (toasted and peeled)

For the Batter

1/3 cup hazelnuts (toasted and peeled)

2/3 cup granulated sugar

1 1/4 cups all-purpose flour

2 tsp baking powder

1/4 tsp baking soda

1/2 tsp salt

6 tablespoons butter, room temperature

2 eggs

1 tsp vanilla

3/4 cup sour cream or plain yogurt

1/2 cup chocolate chips or chocolate chunks

Method:

For streusel, in a food processor, combine the flour, sugar, cinnamon and butter and prcocess until crumbly.  Transfer to a bowl and add in the 1/2 cup chopped hazelnuts.  Set aside.

For batter, in the food processor, process the 1/3 cup hazelnuts and 1/3 cup sugar until finally ground.  Add the flour, baking powder, baking soda and salt and process to combine.  Transfer to a large bowl.

In the food processor now add the butter and remaining 1/3 cup sugar until light and creamy.  Scrape down sides of bowl and add in the eggs and vanilla and process until fully combined.  Add in sour cream and process.  Scrape into bowl with the dry ingredients and stir together.  Add chocolate chips and fold in.

Scrape half of the batter into the loaf pan and sprinkle with half of the streusel and top with remaining batter and streusel.

Bake for approximately 45-50 minutes, rotating halfway through baking.  Toothpick inserted in centre will come out clean.

Let cool completely and slice!Look at the delicious streusel