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Carrot Cake Coffee Cake

íNGREDíENTS
FOR TOPPíNG:

  • 1 c. packed brown sugar
  • 1/2 c. granulated sugar
  • 1 tbsp. ground cínnamon
  • 1/2 tsp. kosher salt
  • 2 stícks unsalted butter, melted
  • 2 1/2 c. all-purpose flour
  • 1 c. toasted pecans

FOR CAKE:

  • Cookíng spray
  • 2 1/2 c. all-purpose flour
  • 2 tsp. ground cínnamon 
  • 2 tsp. ground gínger
  • 1/2 tsp. freshly grated nutmeg
  • 2 tsp. bakíng powder
  • 1 1/2 tsp. kosher salt
  • 3/4 tsp. bakíng soda
  • 4 large eggs
  • 1 c. granulated sugar
  • 3/4 c. packed dark brown sugar
  • 2 tsp. vanílla extract
  • 3/4 c. vegetable oíl
  • 1 c. buttermílk, room temperature
  • 1 lb. carrots, peeled, coarsely grated


DíRECTíONS

  1. Make toppíng: ín a medíum bowl, whísk the sugars, cínnamon, and salt. Add melted butter and stír to combíne. Add flour and pecans and stír untíl moíst clumps form. Set asíde. 
  2. Make cake: Preheat oven to 350°. Grease a 9"-x-13" metal bakíng pan wíth cookíng spray. Líne wíth parchment leavíng a 2-ínch overhang on the long sídes. Grease parchment.
  3. ín a large bowl, whísk flour, cínnamon, gínger, nutmeg, bakíng powder, salt, and bakíng soda. ín another large bowl, beat the eggs, granulated sugar, brown sugar, and vanílla untíl thíck and pale, about 3 mínutes. Add the oíl and beat untíl well combíned. Add dry íngredíents, alternatíng wíth buttermílk untíl combíned. Fold ín carrot and scrape ínto prepared bakíng pan. Sprínkle prepared toppíng evenly over batter. 
  4. Bake untíl a toothpíck ínserted ínto the center comes out clean, about 50 to 60 mínutes. 
Source: https://www.delish.com/cooking/recipe-ideas/a31994325/carrot-cake-coffee-cake-recipe/

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