Posts Tagged 'breakfast'

Culinary Canvas: Hazelnut Coffee Cake

Cakes have been around since ancient times, but what we think of as coffee cake was introduced to America during the Colonial period by European immigrants. Coffee was a favorite beverage in the new colonies, and coffee cake became a delicious accompaniment. This coffeepot from our silver collection is a lovely example of how early Americans served this ever popular drink, and perhaps a simple coffee cake would have accompanied it on a Colonial table. And in fact, we just missed National Coffee Cake Day on Monday, April 7. Even though it’s a bit late, this recipe is still sure to take the cake!

Coffeepot, c. 1780-1785, Joseph Anthony Jr., maker, Dallas Museum of Art, gift of the Alvin and Lucy Owsley Foundation, The Eugene and Margaret McDermott Art Fund, Inc., and Mr. and Mrs. H. Ross Perot

Coffeepot, c. 1780-1785, Joseph Anthony Jr., maker, Dallas Museum of Art, gift of the Alvin and Lucy Owsley Foundation, The Eugene and Margaret McDermott Art Fund, Inc., and Mr. and Mrs. H. Ross Perot

Hazelnut Coffee Cake

Yields 1 loaf
Level: Moderate

Topping:

¼ cup hazelnuts, finely chopped
2 tablespoons packed brown sugar
1 tablespoon flour
Pinch of salt
1 tablespoon cold unsalted butter

Filling:

¼ cup Nutella hazelnut spread
¼ cup hazelnuts, finely chopped or ground
¼ cup mini chocolate chips

Cake:

½ cup (1 stick) unsalted butter, room temperature
¾ cup sugar
1 teaspoon vanilla extract
2 eggs, room temperature
6 ounces vanilla Greek yogurt, room temperature
1 ½ cups flour
2 teaspoons baking powder
½ teaspoon salt

Preheat oven to 350° F. Butter loaf pan using butter wrapper.

Topping: Stir together hazelnuts, brown sugar, flour and salt in small bowl. Using a fork, cut in cold butter until mixture forms into small crumbs with a texture resembling coarse sand. Chill until ready to use.

Filling: Combine Nutella, hazelnuts and chocolate chips. Set aside.

Cake: In the bowl of a stand mixer fitted with paddle attachment, cream butter and sugar, beating at medium speed until light. Add vanilla, then incorporate eggs one at a time, mixing well after each addition. Add yogurt and mix until fully combined.

In another bowl, stir together flour, baking powder and salt. Add flour mixture to mixer in two batches, stirring on medium until flour is mostly combined. Remove bowl from mixer and stir by hand with rubber spatula for two revolutions to incorporate remainder. Do not over mix.

Spread half of batter into prepared pan. Cover with filling, then top with remaining batter. Run knife through batter about 3-4 times, across both length and width of pan. Smooth batter and evenly spoon on topping across the top.

Bake 30 minutes at 350° F. Reduce oven to 325° F and continue baking for 15 minutes or until a tester inserted in the center comes out clean.


 

Filling

Filling

OLYMPUS DIGITAL CAMERA

Original recipe.

Sarah Coffey
Assistant to the Chair of Learning Initiatives

Culinary Canvas: Strawberry Squares

This month’s recipe was an experiment that started with a pound of strawberries and turned into a tasty breakfast treat. The inspiration, Untitled (Yellow Table on Green) by Hans Hofmann, is a wonderful abstract still life that can really only be appreciated when viewed in person. The vibrant colors and thick use of paint make the table seem so enticing, you’ll want to pull up a seat and pile your plate full of colorful eats. I imagine my strawberry creation would fit right in.

Hans Hofmann, Untitled (Yellow Table on Green), 1936, Dallas Museum of Art, fractional gift of The Rachofsky Collection in honor of Dr. Dorothy Kosinski, the Barbara Thomas Lemmon Curator of European Art

Hans Hofmann, Untitled (Yellow Table on Green), 1936, Dallas Museum of Art, fractional gift of The Rachofsky Collection in honor of Dr. Dorothy Kosinski, the Barbara Thomas Lemmon Curator of European Art

Strawberry Squares

Yields about 15 squares
Level: Easy

Crust:

¾ cup (about 7 sheets) graham crackers
¾ cup slivered almonds, toasted
3 tablespoons sugar
2 tablespoons butter, melted

Filling:

1 cup fresh strawberries (about 10 medium berries), hulled
8 ounces cream cheese, room temperature
1 cup sugar
½ teaspoon almond extract
1 egg
¼ teaspoon salt
¼ cup flour

Preheat oven to 350° F. Lightly butter a 9×13 baking dish.

Crust: Crush graham crackers into food processor or blender and process until crumbled. Add toasted almonds, sugar, and melted butter, and continue processing into a moist crumb. Press crust mixture evenly into dish. Bake 12-15 minutes. Remove from oven and set aside to cool.

Filling: Quarter strawberries. Add berries to blender and puree until smooth. Set aside.

Place cream cheese and sugar into the bowl of an electric mixer fitted with a paddle attachment. Beat at medium speed until smooth. Mix in almond extract and egg. Add strawberry puree and continue mixing until fully combined. Sprinkle in salt and flour and mix until just incorporated.

Pour filling over prepared crust. Bake for 18-20 minutes. Cool completely and refrigerate. Serve chilled with fresh strawberries on top.

 
OLYMPUS DIGITAL CAMERA

Original recipe.

Sarah Coffey
Assistant to the Chair of Learning Initiatives


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