Bon Appetit Desserts (17 page)

Spoon dough into prepared pan. Cover tightly with plastic wrap and kitchen towel. Let stand in warm draft-free area until dough rises just to top of pan, about 3 hours.

Position rack in center of oven and preheat to 350°F. Bake kugelhopf until deep brown and cracking on top and tester inserted near center comes out clean, about 48 minutes. Cool in pan on rack 20 minutes. Turn out onto rack and cool completely.

DO AHEAD:
Can be made 1 day ahead. Return to pan, cover tightly, and store at room temperature.

Place kugelhopf on platter. Lightly sift powdered sugar over. Cut into wedges. Serve, passing Chocolate Swirl Whipped Cream separately, if desired.

Chocolate Swirl Whipped Cream

This luscious whipped cream is optional—but how could you resist? The apricot flavor complements the kugelhopf, and would add an unexpected, sophisticated touch to other chocolate cakes.
Makes 5 cups

2 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

2 tablespoons plus 2 cups heavy whipping cream

2 tablespoons sugar

3 tablespoons apricot brandy or apricot nectar

Stir chocolate and 2 tablespoons cream in heavy small saucepan over low heat until chocolate melts and mixture is smooth. Cool. Beat remaining 2 cups cream and sugar in large bowl until soft peaks form. Add brandy and continue beating until stiff peaks form. Pour chocolate mixture over cream and fold together until whipped cream is lightly streaked with chocolate. Transfer to serving bowl.

DO AHEAD:
Can be made 8 hours ahead. Cover and refrigerate.

Blueberry Coffee Cake

This cake tastes equally delicious whether made using fresh or frozen blueberries.
12 servings

2⅓ cups unbleached all purpose flour, divided

¾ cup (1½ sticks) unsalted butter, room temperature, divided

1 cup sweetened flaked coconut

½ cup (packed) golden brown sugar

1 teaspoon ground cinnamon

2½ teaspoons baking powder

½ teaspoon salt

1 cup sugar

2 large eggs

1 cup milk

1 12-ounce package frozen blueberries, unthawed, or 2½ cups fresh blueberries

Combine ⅓ cup flour, ¼ cup butter, coconut, brown sugar, and cinnamon in medium bowl. Mix until moist and crumbly. Set topping aside.

Preheat oven to 375°F. Butter and flour 13×9×2-inch metal baking pan. Sift remaining 2 cups flour, baking powder, and salt into small bowl. Using electric mixer, beat remaining ½ cup butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Mix dry ingredients into batter alternately with milk in 3 additions each. Fold in blueberries.

Transfer batter to prepared pan. Sprinkle topping evenly over batter. Bake cake until tester inserted into center comes out clean and topping is golden brown, about 40 minutes. Cool cake slightly. Serve warm or at room temperature.

Spiced Crumble Cake with Chocolate Frosting

The cake can be made a day ahead, and it keeps well after serving, too. The “crumble” refers to the cake’s center: a layer of pecans, brown sugar, butter, and cocoa powder.
12 servings

1 cup pecans

⅓ cup (packed) golden brown sugar

2 tablespoons (¼ stick) chilled unsalted butter, diced

1 tablespoon natural unsweetened cocoa powder

2⅓ cups unbleached all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1 teaspoon ground cinnamon

¾ teaspoon salt

¼ teaspoon ground cloves

¼ teaspoon ground allspice

¾ cup sour cream

¼ cup whole milk

1 teaspoon vanilla extract

1 cup (2 sticks) unsalted butter, room temperature

1 cup sugar

¾ cup (packed) golden brown sugar

5 large eggs

6 ounces bittersweet or semisweet chocolate (do not exceed 61% cacao), chopped

1 8-ounce package Philadelphia-brand cream cheese, room temperature

¼ cup (½ stick) unsalted butter, room temperature

1 teaspoon vanilla extract

2½ cups powdered sugar

2 tablespoons natural unsweetened cocoa powder

CRUMBLE:
Blend pecans, sugar, butter, and cocoa in processor until nuts are finely chopped.

CAKE:
Preheat oven to 350°F. Butter and flour 13×9×2-inch metal baking pan. Whisk flour, cornstarch, baking soda, cinnamon, salt, cloves, and allspice in medium bowl to blend. Whisk sour cream, milk, and vanilla in small bowl to blend.

Using electric mixer, beat butter in large bowl until fluffy. Gradually beat in both sugars. Beat in 3 eggs, 1 at a time. Beat in ½ cup dry ingredients. Beat in remaining 2 eggs, 1 at a time. Beat in remaining dry ingredients in 3 additions alternately with sour cream mixture in 2 additions.

Spread 3 cups batter in prepared pan. Sprinkle with crumble; press lightly into batter. Spread remaining batter over crumble to cover. Bake cake until tester inserted into center comes out clean, about 35 minutes. Cool cake in pan on rack.

FROSTING:
Melt chocolate in top of double boiler over simmering water, stirring until just melted and smooth. Let stand just until cool but not set. Using electric mixer, beat cream cheese, butter, and vanilla in large bowl to blend. Beat in sugar in 3 additions, then cooled chocolate and cocoa.

Spread frosting over top of cake.

DO AHEAD:
Can be made 1 day ahead. Chill until frosting is set; cover and keep chilled. Let stand 1 hour at room temperature before serving.

Sour Cream-Orange Coffee Cake with Chocolate-Pecan Streusel

Sour cream makes this coffee cake rich and moist, and a streusel in both the filling and the topping adds twice as much chocolate-pecan flavor.
12 servings

1½ cups (packed) golden brown sugar

1 tablespoon ground cinnamon

6 tablespoons (¾ stick) chilled salted butter, diced

1½ cups coarsely chopped pecans

1 cup (6 ounces) semisweet chocolate chips

3 cups unbleached all purpose flour

1½ teaspoons baking soda

1½ teaspoons baking powder

1⅓ cups sugar

¾ cup (1½ sticks) salted butter, room temperature

3 large eggs

1½ teaspoons finely grated orange peel

1½ teaspoons vanilla extract

1½ cups sour cream

¼ cup fresh orange juice

Powdered sugar

STREUSEL:
Whisk sugar and cinnamon in medium bowl to blend. Add butter and rub in with fingertips until mixture holds together in small moist clumps. Mix in pecans and chocolate chips.

DO AHEAD:
Can be made 3 days ahead. Cover and refrigerate.

CAKE:
Preheat oven to 350°F. Butter and flour 13×9×2-inch metal baking pan. Sift flour, baking soda, and baking powder into medium bowl. Using electric mixer, beat sugar and butter in large bowl until blended and smooth. Beat in eggs 1 at a time, then orange peel and vanilla. Mix in flour mixture in 4 additions alternately with sour cream in 3 additions. Mix in orange juice. Spread half of batter in prepared pan. Sprinkle with half of streusel. Drop remaining batter over by heaping tablespoonfuls; carefully spread batter to make even layer. Sprinkle with remaining streusel.

Bake cake 30 minutes. Place sheet of foil loosely over pan to keep topping from browning too quickly. Continue baking until tester inserted into center of cake comes out clean, about 35 minutes longer. Remove foil. Cool cake in pan on rack 20 minutes. Sift powdered sugar over cake; serve warm or at room temperature.

DO AHEAD:
Can be made 2 days ahead. Cool completely. Store airtight at room temperature.

Poppy Seed Coffee Cake with Cardamom Streusel

The streusel topping is delicious and adds a spicy, homey touch to this rustic cake. But if you’re running short on time, go ahead and skip it—the cake is still delicious without it.
10 to 12 servings

6 tablespoons sugar

6 tablespoons unbleached all purpose flour

¼ cup (½ stick) unsalted butter, melted