Yellow Cake with Chocolate Frosting

CAKE:

2 1/4 cups cake flour

2 1/2 t. baking powder

1/4 t. baking soda

1/2 t. salt

2 sticks butter (room temperature)

1 1/2 cups sugar

2 eggs (room temperature)

2 t. vanilla

1/2 cup sour cream (room temperature)

1 cup whole milk

FROSTING:

2 sticks butter

4 1/2 cups powdered sugar

3/4 cups cocoa

1/2 whole milk

1 T. corn syrup

1 1/2 t. vanilla

Preheat oven to 350.  Sift flour, baking powder, baking soda and salt together.  Set aside. Cream butter and sugar for at least 5 minutes.  Add eggs one at a time, the vanilla and sour cream.  Alternate the flour mixture and milk and just barely mix. Bake for 40 minutes or until cake tested comes out clean.

A Real Brooklyn Coffee Cake

STREUSEL

3 cups flour

2 cups light brown sugar

1 T. plus 1 1/2 t. cinnamon

1 t. kosher salt

2 sticks plus 2 T. butter, melted and slightly cooled

CAKE

2 1/2 cups sugar, divided

2 T. plus 3 3/4 cups flour, divided

1 T. cinnamon

1 1/2 sticks butter, melted and slightly cooled

3 eggs, room temperature

2/3 cup sour cream, room temperature

1 T. vanilla

1 1/3 cups whole milk, room temperature

1 T. baking powder

1/2 t. kosher salt

Preheat oven to 350.  Prepare 9 x 13 pan.  Mix 3 cups flour, 2 cups brown sugar, 1 T. plus 1 1/2 t. cinnamon and 1 t. kosher salt and combine.  Add 2 sticks plus 2 T. butter and mix until clumps form.  Set aside.

Whisk 1/2 cup sugar, 2 T. flour and 1 T. cinnamon together and set aside.

Whisk 1 1/2 sticks butter and 2 cups sugar together.  Add 3 eggs one at a time.  Add 2/3 cup sour cream and 1 T. vanilla.  Gradually pour in 1 1/3 cups milk and combine.  Sift remaining 3 3/4 cups flour, 1 T. baking powder and 1/2 t. kosher salt into bow and mix until a thick batter forms.

Put half of batter in 9 x 13 and spread an even layer.  Sprinkle reserved sugar mixture over batter.  Dollop leftover batter on top with a cookie scoop and spread an even layer carefully.  Sprinkle remaining streusel over and gently press down onto batter.

Bake 55-65 minutes.

Oatmeal Coconut Toffee Cookie

• 1 ½ cups (180g) all-purpose flour
• ▢3 cups (267g) old fashioned rolled oats
• ▢1 ½ tsp baking powder
• ▢1 ½ tsp baking soda
• ▢
• ▢½ tsp salt
• ▢1 cup (226g) unsalted butter, room temperature, 2 sticks
• ▢1 cup (213g) brown sugar
• ▢½ cup (99g) granulated sugar
• 3/4 cup coconut
• 1 package toffee bits
• ▢2 large eggs
• ▢1 1/2 tsp vanilla extract
• Preheat oven to 350.
• In a mixing bowl, combine the all purpose flour, oats, baking powder, baking soda and salt.
• In a separate mixing bowl cream the butter, brown sugar, and granulated sugar together with a mixer on medium speed for 1-2 minutes.
• Add in the eggs and vanilla extract, mix again on low. Gently add in the dry ingredients, mixing on low or by hand just until combined. Add coconut and toffee bits.
• Use a large scoop and only put 4 cookies on a baking sheet, leaving room for them to spread.
• Bake for 15 minutes.
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