Thursday, March 26, 2015

Sugarcrust Cake

Sugarcrust Cake - made March 22, 2015 from Great Cakes by Carole Walter
On the heels of the Snickerdoodle Apple Bread, I thought I would try out this Sugarcrust Cake that had a similar concept of sugar sprinkled on top. Unfortunately, it wasn’t as successful an experiment. The recipe book says the sugar topping would melt and form a glaze. Nope, that didn’t happen. It just stayed crunchy sugar in blotches. I was actually okay with that because I like a sugary crunch as a topping. I had the tiniest sliver when this first came out of the oven and I thought it was fantastic. Warm, buttery, awesome vanilla flavor and I loved the sugar crunch on top.

Then I had a more decent forkful later the same day when it had cooled and I wasn’t as enamored. The taste was still vanilla butter goodness but the texture seemed a bit on the dry side. It’s possible I overbaked it by a minute or two or didn’t beat the batter enough so it was on the dense side. Or both. Either way this was much better warm, to the point that if you make this, I suggest serving it warm from the oven or heating it up at the last minute before consuming.
2 cups sifted unbleached all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup (1 1/3 sticks) unsalted butter, cut into tablespoons
1 cup superfine or strained sugar, less 2 tablespoons
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup milk
1 large egg white

Sugarcrust topping
1/4 cup sugar
1 tablespoon unbleached all-purpose flour
1/4 teaspoon vanilla extract
  1. Preheat oven to 350 degrees F. Line a 9" x 9" baking pan with aluminum foil and spray lightly with nonstick cooking spray.
  2. Sift together the flour, baking powder and salt; set aside.
  3. Cream the butter until smooth and light in color, 1 1/2 to 2 minutes. Add the sugar, 1 tablespoon at a time, taking about 4-6 minutes to blend it in well. Scrape down the sides of the bowl.
  4. Add the eggs and the egg yolk, 1 at a time at 1-minute intervals. Blend in the vanilla.
  5. Reduce mixer speed to low. Add the dry ingredients, alternately with the milk, dividing the flour into three parts and the liquid into two parts, starting and ending with the flour. Mix only until just combined after each addition. Scrape down the sides of the bowl and mix briefly.
  6. Spoon the batter into the prepared pan and smooth the surface with the back of a tablespoon.
  7. Beat the egg white with a fork until frothy, about 20 to 30 whips. Spread about 1/2 to 2/3 of the beaten white on top of the batter, using a pastry brush. Discard the remaining white.
  8. Make the topping: combine the sugar, flour and vanilla in a small bowl. Using your fingertips, work together until well blended. Sprinkle the sugar mixture over the cake.
  9. Bake for 30 to 35 minutes or until the cake just begins to come away from the sides of the pan. The topping should be brown and form a glaze.
  10. Remove the cake from the pan and set on a wire rack to cool. 

No comments:

Post a Comment