I do have to say, there were a lot of cuts.. and second, third and fourth takes, but for now I'm happy with the outcome and look forward to future "DMC Video Productions!
I haven't learned yet how to fade out the music.. so it just cuts off at the end of the video, but my husband and I loved the music choice for this recipe and laughed a lot at some of the words. Cake, and sweets in general create a "love hate" relationship with me.. am I the only one? :)
So I hope you enjoy my first video, but more than that enjoy a yummy slice of cake with a cup of your favorite beverage.
Raspberry Sherry Almond Coffee Cake
Recipe adapted from Ina Gartens Sour Cream Coffee Cake
1 1/2 sticks unsalted butter at room temperature
1 1/2 cups granulated sugar
3 extra-large eggs at room temperature
1 teaspoons pure vanilla extract
2 teaspoons cream sherry
1 1/4 cups sour cream
2 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/4 cup light brown sugar, packed
1/2 cup all-purpose flour
1 1/2 teaspoons ground cinnamon
1/4-teaspoon kosher salt
3 tablespoons cold unsalted butter, cut into pieces
3/4 cup chopped almonds
1 ½ cups cleaned and dried raspberries
Sherry Sugar Syrup
¼ cup granulated sugar
¼ cup brown sugar
½ cup water
2 tablespoons cream sherry
Preheat the oven to 350 degrees F. Grease and flour a 10-inch bunt or tube pan.
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla, sherry and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the almonds and then gently fold in raspberries so not to crush them.
Spoon half the batter into the pan and spread it out with a spatula. Spread streusel. over batter. Spoon the rest of the batter to cover streusel in the pan.
Bake for 50 to 60 minutes, until a cake tester comes out clean.
Meanwhile heat sugars, water and sherry in a medium saucepan. Cook on medium high heat till sugar dissolves. Lower heat to a simmer and cook till syrup thickens, around 15 minutes. Consistency should be thinner than honey, syrup will continue to thicken as it cools. Take off heat and transfer to a porcelain or glass container to cool off.
When cake comes out of the oven, let cool on a wire rack for at least 30 minutes. Carefully transfer the cake onto a serving plate.
You can drizzle syrup over the coffee cake or have it on the side to allow for individual preference.
Ciao and Buon Appetito!