Tag Archives: cake flour

Moravian Sugar Cake – North Carolina

Pennsylvania to North Carolina is a damn long walk. But 15 Moravians (German speaking Protestants who were followers of

Moravian Sugar Cake - North Carolina

Czech priest and philosopher Jan Hus) took this walk in 1753 to begin their settlement of Bethabara, located where present day Winston-Salem sits. The Moravian Church continues to thrive, and this cake, often made during Christmas and Easter, is a wonderful Moravian treat.

Moravian Sugar Cake - North CarolinaDewey’s Bakery in Winston-Salem has been around for over 85 years and they make one of the finest. The fun part is poking the indentations in the dough with your finger, all the better to catch that wonderful buttery-brown sugar topping.

History comes alive at Old Salem Museum and Gardens, which presents an authentic view of early Southern life with a special emphasis on Moravians.

Dewey’s Bakery Moravian Sugar Cake

  • Servings: 8-10
  • Difficulty: moderate
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Ingredients

For dough:

  • 1 egg
  • 1/4 cup shortening
  • 1/2 teaspoon salt
  • 2 teaspoons mashed potatoes
  • 3 teaspoons powdered milk
  • 1/3 cup sugar
  • 1 1/2 cups bread flour
  • 1/2 cup cake flour
  • 4 packages dry yeast (1 oz.)
  • 3/4 cup warm water

For topping:

  • 1 stick butter
  • 1 1/2 cups brown sugar
  • 1/4 teaspoon cinnamon

Instructions

For dough: In a small bowl, combine yeast and warm water. Set aside. In the bowl of a stand mixer, combine egg, shortening, salt, milk, mashed potato and sugar. With paddle attachment, mix for 4 minutes. Switch to the dough hook, then add 2 types of flour. Continue mixing. Add yeast mixture and mix another 5 minutes or until the dough is smooth and elastic. Cover with a tea towel and let rise until doubled in size, about 90 minutes.

Grease a 12 x18 sheet cake pan with sides.  Punch dough down and roll it out so that it can fit into the pan. With a fork, poke holes into the dough. Shape into the pan, making sure the dough touches the sides of the pan.

For topping: In a small saucepan, combine, butter, brown sugar and cinnamon. Heat until boiling, then remove from heat. With a finger, poke indentations into the dough, making sure not to poke all the way through to the bottom of the pan. Pour the topping all over the dough, spreading with a brush, making sure it is evenly distributed. Let dough rise again, until doubled in height, about 30 minutes.

To finish cake: Bake in a 350 degree oven. At the 10 minute mark, check for bubbles. Pop any bubbles and continue baking for another 5 to 7 minutes or until golden brown. Serve warm.

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Black and White Cookies – New York

The Black and White Cookie is to New York as Jambalaya is to Louisiana. Both dishes are synonymous with a place — which, come to think of it, is kind of the point of this blog. Made famous by the

Black and White Cookies - New York

Seinfeld episode where Jerry and Elaine go to a bakery for a chocolate babka (we’ll have to do a post on that one someday), this cookie features a delectable vanilla-lemon base, iced half with chocolate and half with vanilla. Several years ago, we traveled to New York City in search of the perfect Black and White Cookie. We found a lot of terrible ones. They can’t be shrink wrapped in cellophane. They can’t be stale. The base must be more cake-like than cookie. And the icing must remain soft rather than hard and crunchy.

We found a recipe from Deb at Smitten Kitchen that we slightly adapted that fits the bill on all accounts. The batter for these cookies is more like cake batter. Black and White Cookie batterThe addition of cake flour and baking powder gives these cookies some loft. Because they are more cake than cookie, these will go stale quickly so we challenge you to finish them within a few days or pop them in the freezer for the next time you need a Black and White fix. As for eating them, we’re with Jerry, each bite has to have a little of both flavors. “Look to the cookie!”

NYC’s Wine and Food Festival takes place October 13-16, 2016, featuring tastings, celebrity chefs, hands-on classes, demos, and seminars.

Black and White Cookie

  • Servings: 2 dozen
  • Difficulty: moderate
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Recipe credit: Adapted from Smitten Kitchen

Ingredients

For cookies:

  • 2 ½ cups cake flour
  • 2 ½ cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 ¾ cup sugar
  • 1 cup unsalted butter
  • 4 large eggs
  • 1 ½ cups milk
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon lemon extract

For icing:

  • 3 cups confectioners sugar
  • 2 tablespoons light corn syrup
  • 3 teaspoons fresh lemon juice
  • 1/2 teaspoon vanilla extract
  • 2-4 tablespoons hot water
  • 1/2 cup unsweetened Dutch process cocoa powder

Instructions

To make cookies: In a medium mixing bowl, combine flours, baking powder and salt. Set aside. In the bowl of a stand mixer with the paddle attachment, cream butter and sugar together until light yellow. Add eggs, one at a time, then extracts. Add one third of the flour mixture. Beat just until incorporated. Scrape down sides of bowl. Add next third, then scrape down sides of bowl. Add final third and then scrape down sides of bowl. Scoop batter onto baking sheets lined with parchment paper. Bake at 350 degrees for 15-18 minutes until tops are puffy and edges are just beginning to turn brown. Let cool completely. Place cookies in freezer for 10 to 15 minutes while making icing.

To make icing: In a medium sized mixing bowl, combine confectioners sugar, corn syrup lemon juice and vanilla. Add 2 tablespoons of hot water and stir until smooth. Add additional water by the teaspoon until desired consistency is reached. The icing should be not too thin that it will run off the sides of the cookie and not too stiff that it will not be spreadable. Divide icing in half into another bowl and add cocoa powder. Add additional hot water by the teaspoon until desired consistency is reached. Spread vanilla icing first on one half of each cookie, then repeat with chocolate icing. Let icing set before transferring to an airtight container with waxed paper separating layers.