All-New Cake Mix Doctor - Anne Byrn [48]
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray. Using a pencil, trace the bottom of one of the cake pans onto two pieces of parchment paper. Cut out the two round pieces of paper and place them in the bottom of the two prepared cake pans.
2. Place ¾ cup of the brown sugar, the butter, and 1 teaspoon cinnamon in a small mixing bowl and beat with an electric mixer on medium-low speed until creamy and smooth, 1 minute. Put half of the streusel mixture in each prepared cake pan. Using a rubber spatula, spread the streusel out to within 2 inches of the edge of the pans. Set the pans aside.
3. Place the cake mix, sour cream, oil, water, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are just incorporated, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat until smooth, about 1½ minutes longer, scraping down the side of the bowl again if needed. Transfer 1 cup of batter to a smaller bowl and set it aside. Divide the remaining cake batter evenly between the 2 cake pans, spreading the batter over the streusel.
Recipe Reminders
MADE FOR
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PREP NOTES
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SPECIAL TOUCHES
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Make Mine Muffins
Turn this recipe into one for muffins by dropping a teaspoon of the cinnamon streusel mixture into 24 paper-lined cupcake pans. Follow directions for making the batter and pour it over the streusel. Bake at 350°F for 25 minutes.
4. Stir the remaining 3 tablespoons of brown sugar and the remaining teaspoon of cinnamon into the reserved batter until well blended and smooth, about 1 minute. Drop the cinnamon-flavored batter by heaping tablespoonfuls onto the batter in the pans and swirl it to the edge of the pan, being sure not to disturb the streusel layer. Place the pans in the oven side by side.
5. Bake the cake layers until the tops spring back when lightly pressed with a finger, 30 to 35 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack to cool completely, streusel side up, about 20 minutes longer. Peel off and discard the parchment paper circles.
6. While the cakes cool, make the Cream Cheese Frosting.
7. To assemble the cake, transfer one layer, streusel side up, to a serving platter. Spread the top with about 1 cup of the frosting. Place the second cake layer, streusel side down, on top of the first layer and frost the top and side with the remaining frosting. Place the cake, uncovered, in the refrigerator until the frosting sets, 15 minutes, then slice and serve.
Keep It Fresh! If your kitchen is warm store this cake, in a cake saver or loosely covered with plastic wrap, in the refrigerator for up to 1 week. If your kitchen is cool, you can store this and other cakes with cream cheese frosting on the counter for 24 hours. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.
Note: You may use regular or reduced-fat sour cream in this cake.
ELEGANT ALMOND AMARETTO CAKE
ONE OF MY FAVORITE “basic” recipes from the first Cake Mix Doctor is the Almond Cream Cheese Pound Cake. Here it is in the form of a glamorous layer cake. Amaretto is an almond