Monday, December 11, 2006
Cinnamon Swirl Kuchen
This yummy kuchen is akin to coffee cake.
1/2 cup butter, softened
1/2 cup shortening
2 and 1/3 cups sugar, divided
1 cup milk
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons ground cinnamon
In a large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar; beat until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla; set aside. Sift together flour, baking powder, and salt; add to the creamed mixture alternately with milk mixture, beating just enough after each addition to keep the batter smooth. Combine cinnamon and remaining sugar; sprinkle 1 and 1/2 tsp. into a greased 10-inch tube pan. Pour a third of the batter into pan. Sprinkle with half of the remaining cinnamon-sugar; top with a third of the batter. Repeat layers. Smooth with spatula. Bake at 350 degrees for about one hour, 15 minutes or until inserted toothpick comes out clean. Cool for 10 minutes, and remove from pan to a wire rack to cool completely.
* I nearly double the cinnamon-sugar mixture, sprinkling 2 tsp. into the greased pan, and then using most of the rest layered in with the batter. I add more sugar to what I have left to use on morning toast (and afternoon and evening and midnight toast, if you must know).
* I drizzled on a glaze made from between 1 and 1/2 to 2 cups confectionary sugar, a few tablespoons of sweetened condensed milk (because I had some leftover in my fridge and, besides, it creates a nice glaze), a splash of vanilla extract, and a teensy amount of regular milk to make the glaze the right consistency.
* I bake this in a bundt pan. It could probably be baked in a 13 x 9 pan, too, though I've not tried that. It would bake much more quickly in a 13 x 9, so just keep an eye on it while it bakes.
Gobbled by Abigail on 12/11/2006