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· 30 ·
· 31 ·
FOR CAKE
¾ cup (1½ sticks) unsalted
butter, softened to room
temperature
1¼ cup granulated sugar
¼ cup brown sugar
3 large eggs
1¼ cup sour cream
1 teaspoon vanilla extract
2¼ cup all-purpose our
¼ cup cornstarch
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher salt
FOR STREUSEL
½ cup packed light brown
sugar
1 cup all-purpose our
1½ teaspoons ground
cinnamon
Pinch nutmeg (optional)
Pinch kosher salt
6 tablespoons butter,
melted
¾ cup toasted pecans,
chopped
Ingredients:
1
Preheat oven to 350°F and line a 9x13-inch pan with parchment paper. In the Delish
Stand Mixer, cream the butter and sugars together until light and uffy, 3 to 4 minutes.
Add eggs one at a time, then beat in sour cream and vanilla until just combined.
2
In another large bowl, whisk together our, cornstarch, baking powder, baking soda, and
salt. Slowly add dry ingredients into wet ingredients and beat until just incorporated.
3
Make streusel: In a medium bowl, whisk together brown sugar, our, cinnamon, nutmeg if
using, and salt. Stir in butter.
4
Add half the batter into prepared baking pan and spread in an even layer. Top with half
the streusel, then add remaining batter and spread to edges of pan. Top with remaining
streusel and bake until a toothpick inserted into the center comes out clean, 50 to
55 minutes.
Directions
Makes 12 servings | Total time: 1 hour 20 minutes
Classic
Coee Cake
Ingredients:
Makes 2 pizzas | Total time: 2 hours 50 minutes
1
Grease a large bowl with cooking spray and set aside. In a small bowl, stir together lukewarm
water and sugar, then sprinkle over yeast and let sit until frothy, about 8 minutes.
2
In the bowl of the Delish Stand Mixer, combine our, salt, and oil. Pour in yeast mixture, then
mix with dough hook until a shaggy dough forms. Continue to mix until dough feels elastic and
only slightly tacky.
3
Form into a tight ball, place into your oiled bowl, and cover with a clean dish towel. Let rise in a
warm spot in your kitchen until doubled in size, about an hour and a half.
4
Gently punch down dough, then divide in 2, and roll into balls. At this point, you can freeze
one, or make two pizzas. Let dough balls rest as you preheat oven to 500°F and grease a
large baking sheet with olive oil. Sprinkle all over with half of the cornmeal.
5
On your work surface, gently atten one ball of dough and roll with a rolling pin until about 12”
in diameter. Carefully transfer to prepared baking sheet and brush dough with oil. Then, add
your sauce to the middle of the dough and spread outwards with a spoon or ladle, leaving
about 1” for the crust. Top with slices of fresh mozzarella.
6
Bake until crust is golden and cheese is melty, about 15 minutes. Drizzle with olive oil.
Directions
FOR DOUGH
1¼ cup lukewarm water
1 tablespoon granulated
sugar
1 packet (2¼ teaspoons)
active dry yeast
3 cup all-purpose our
2 teaspoons kosher salt
¼ cup extra-virgin olive oil
FOR PIZZA
Extra-virgin olive oil, as
needed
¼ cup coarse cornmeal
1 cup marinara, divided
1 pound fresh mozzarella,
thinly sliced, divided
Fresh basil leaves, for
garnish
Pizza
Dough
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