• Choose a category
• All
• Classic-Fiction

___________________

___________________

___________________

DON’T FORGET

___________________

___________________

___________________

___________________

SPECIAL TOUCHES

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

___________________

To Sift or Not to Sift . . .

Sifting confectioners’ sugar often seems like a time-consuming step. And often you can avoid it. If the package of sugar is freshly opened, I usually don’t sift. If the confectioners’ sugar has been stored a while or came from a box, as opposed to a plastic bag, it might contain lumps, and therefore needs sifting. Go ahead and take the time to do this so you won’t have those unsightly lumps in your glaze. I take care when storing the sugar to avoid the lumps. I buy it in plastic bags, and then tape them shut or place the opened bag in another plastic resealable bag for storage.

A word on measuring confectioners’ sugar: If the recipe reads “1 cup confectioners’ sugar, sifted” that means to measure the sugar first and then sift it if needed. But if the recipe reads “1 cup sifted confectioners’ sugar” you need to sift first and then measure. I usually write recipes that call for measuring first because if I can measure and possibly not sift I am a happier cook!

Keep It Fresh! Store this cake, in a cake saver or covered with plastic wrap, at room temperature for up to one week. Freeze the cake, wrapped in aluminum foil, for up to six months. Let the cake thaw overnight on the counter before serving.

Note: If you want to reduce the oil in this recipe, use only ½ cup (instead of ¾ cup) and increase the water to 1 cup.

CINNAMON SOUR CREAM COFFEE CAKE

ONE OF OUR FAMILY’S FAVORITE RECIPES when I was young was a made-from-scratch sour cream coffee cake filled with cinnamon, sugar, and pecans. But it was too rich and buttery. I thought I’d try my hand at creating such a coffee cake beginning with a cake mix. The plan was to create a from-scratch tasting cake that would be less heavy. This is such a recipe. It doesn’t pain you to enjoy it! Bake it for weekend trips away and for brunch or for giving to a friend—these are times when a cake helps create memories.

serves:

12 to 16

prep:

15 minutes

bake:

52 to 55 minutes

cool:

35 to 45 minutes

Vegetable oil spray, for misting the pan

Flour, for dusting the pan

1 package (18.5 ounces) plain butter recipe golden cake mix

¼ cup all-purpose flour

½ cup packed light brown sugar

2 teaspoons ground cinnamon

½ cup finely chopped pecans (optional)

1 cup sour cream (see Note)

4 large eggs

1/3 cup vegetable oil

¼ cup water

1 teaspoon pure vanilla extract

1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust it with flour. Shake out the excess flour and set the pan aside.

2. Place the cake mix and flour in a large mixing bowl and stir to combine. Measure out 2 tablespoons of this mixture and place it in a small bowl. Add the brown sugar, cinnamon, and pecans, if using, to the small bowl and stir to combine. Set the filling mixture aside.

3. Add the sour cream, eggs, oil, water, and vanilla to the large mixing bowl with the cake mix and flour. Beat with an electric mixer on low speed until the ingredients are 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 the mixture is well combined and is smooth and fluffy, 1½ to 2 minutes longer, scraping down the side of the bowl again if needed. Spoon half of the batter into the prepared tube pan. Scatter all but 2 tablespoons of the brown sugar and cinnamon filling on top of the batter. Spoon the remaining batter into the pan and carefully spread it out so as not to disturb the layer of filling. Sprinkle the remaining