<P>6 ENJOY CALIFORNIA FIGS with recipes from COOKS COUNTRY FROM AMERICAS TEST KITCHEN © 2013 Americas Test Kitchen. All rights reserved. PHOTOGRAPHY: Daniel J. van AckereSour Cream Coffee Cake with Fig and Cream Cheese Filling SERVES 12 TO 16 Leftovers should be stored in the refrigerator, covered tightly with plastic wrap. For optimal texture, allow the cake to return to room temperature before serving. Orange Sugar–Almond Topping ¼ cup (1¾ ounces) sugar 1½ teaspoons finely grated orange zest ½ cup sliced almonds Cake 2¼ cups (11½ ounces) all-purpose flour 1 ? teaspoons baking powder 1 ? teaspoons baking soda 1 teaspoon salt 10 tablespoons unsalted butter, softened but still cool 1 cup plus 7 tablespoons (10 ounces) sugar 1 tablespoon finely grated orange zest plus 4 teaspoons juice 4 large eggs 5 teaspoons vanilla extract 1¼ cups sour cream 8 ounces cream cheese, softened ¾ cup Blue Ribbon Orchard Choice or Sun-Maid Figs, stemmed and chopped fine 1. FOR THE ORANGE SUGAR–ALMOND TOPPING: Adjust oven rack to middle position and heat oven to 350 degrees. Stir sugar and orange zest together in small bowl until combined and sugar is moistened. Stir in almonds; set aside. 2. FOR THE CAKE: Spray 10-inch tube pan with veg- etable oil spray. Whisk flour, baking powder, baking soda, and salt together in medium bowl; set aside. Using stand mixer fitted with paddle, beat butter, 1 cup plus 2 tablespoons sugar, and orange zest on medium speed until light and fluffy, about 3 minutes, scraping down bowl as needed. Add eggs, one at a time, beating well after each addition, about 20 seconds, scraping down bowl as needed. Add 4 teaspoons vanilla and mix to combine. Reduce speed to low and add one-third flour mixture, followed by half of sour cream, mixing until incorporated after each addition, 5 to 10 seconds. Repeat, using half of remaining flour mixture and all of remaining sour cream. Scrape down bowl and add remaining flour mixture; mix at low speed until batter is thoroughly com- bined, about 10 seconds. Remove bowl from mixer and fold batter once or twice with rubber spatula to incorporate any remaining flour. 3. Reserve 1¼ cups batter. Spoon remaining batter into prepared pan and smooth top. Return now-empty bowl to mixer and beat cream cheese, remaining 5 table- spoons sugar, orange juice, and remaining 1 teaspoon vanilla on medium speed until smooth and slightly light- ened, about 1 minute. Add figs and ¼ cup reserved batter and mix until incorporated. Spoon filling evenly over bat- ter, keeping filling about 1 inch from outside edge of pan; smooth top. Spread remaining 1 cup reserved batter over filling and smooth top. With knife or offset spatula, gently swirl filling into batter, being careful not to drag filling to bottom or edges of pan. Firmly tap pan on counter 2 or 3 times to release air bubbles. Sprinkle orange sugar–almond topping evenly over batter and gently press into batter to adhere. 4. Bake until top is golden and just firm and long skewer inserted in center comes out clean (skewer will be wet if inserted in filling), 45 to 50 minutes. Remove pan from oven and firmly tap on counter 2 or 3 times to release air bubbles (top of cake may sink slightly). Let cake cool in pan on wire rack for 1 hour. Invert cake onto rimmed bak- ing sheet (cake will be sugar side down); remove pan, place wire rack on top of cake, and invert cake sugar side up. Let cool completely, about 1½ hours. Cut into slices and serve.</p> <UL><LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/1/1/">Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/2/2/">Inside-Front-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/3/3/">Page-3</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/4/4/">Page-4</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/5/5/">Page-5</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/6/6/">Page-6</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/7/7/">Page-7</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/8/8/">Page-8</a></LI> <LI><a href="http://www.stallionpublishers.com/publication/1608/pnrdkrbph/9/9/">Back-Cover</a></LI> <LI><a href="http://www.stallionpublishers.com/publications/1608/x/sitemap.xml" target="_blank">site map</a></LI> </UL>

 

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