CHURRO CAKE WITH SPICED CHOCOLATE SAUCE
This cinnamon sugar cake tastes just like a traditional churro!
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 10 to 12 slices of cake
Number Of Ingredients 20
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Butter a 10-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, cinnamon and salt in a medium bowl; set aside.
- Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the egg yolks. Beat in the sour cream until combined. (The batter may look curdled.) Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk; beat until combined.
- Pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter a few times to release any large air bubbles. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a rack and let cool 10 minutes in the pan; loosen the edge of the cake with a wooden skewer and invert onto the rack to cool completely.
- Make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a large bowl. Working in sections, brush the cake with the melted butter. Hold the cake over the bowl and sprinkle with the cinnamon sugar, pressing to adhere.
- Make the spiced chocolate sauce: Combine the half-and-half, brown sugar, cocoa powder, vanilla, chile powder and salt in a small saucepan. Bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2 to 4 minutes. Remove from the heat and add the chocolate. Let stand 2 minutes, then stir until smooth. Serve the cake with the spiced chocolate sauce.
HOMEMADE CHURROS
These fried cinnamon-sugar goodies are best when fresh and hot. Try them with a cup of coffee or hot chocolate. Don't be surprised if people start dunking...and then go back for more fritters.
Provided by Taste of Home
Time 35m
Yield about 1 dozen.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the water, milk, oil and salt to a boil. Add flour all at once and stir until a smooth ball forms. Transfer to a large bowl; let stand for 5 minutes. , Beat on medium-high speed for 1 minute or until the dough softens. Add egg and lemon zest; beat for 1-2 minutes. Set aside to cool. , In a deep cast-iron or heavy skillet, heat 1 in. oil to 375°. Insert a large star tip in a pastry bag; fill with dough. On a baking sheet, pipe dough into 4-in. strips. , Transfer strips to skillet and fry until golden brown on both sides. Drain on paper towels. Combine the sugar and cinnamon; sprinkle over churros. Serve warm.
Nutrition Facts : Calories 122 calories, Fat 5g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 60mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
CHURRO CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F. Line two 12-cup muffin pans with cupcake liners.
- In a medium bowl, sift together the flours, baking powder, cinnamon and salt. In the bowl of a stand mixer fitted with a paddle attachment, cream the sugar and butter on medium-high speed until light and fluffy. Add the eggs, one at a time, beating until just incorporated. Beat in the vanilla. Reduce the mixing speed to low. Add the flour mixture in three batches, alternating with the milk. Beat until combined.
- Divide the batter evenly among the lined cups, filling each three-quarters full. Bake until a toothpick comes out clean, 18 to 20 minutes. Transfer to a wire rack and cool completely.
- For the filling: Combine the sugar and 1 tablespoon water into a medium bowl over medium-high heat. Constantly stir until the sugar dissolves into a liquid form. The sugar will dissolve and start to turn brown. Once the sugar and water have completely dissolved, add in the butter and vanilla. Slowly whisk in the heavy cream. Let cool for 10 minutes. Refrigerate for 1 hour to let the caramel thicken before using.
- For the frosting: Beat the butter and cream cheese until light and creamy. Add in the vanilla. Add in the powder sugar, 1 cup at a time, incorporating fully before next addition. Add milk as needed if the frosting is too thick. Place the frosting into a piping bag fitted with a large star tip.
- Once the cupcakes have cooled, pull out the centers with a cupcake corer. Melt down the butter. Mix together some cinnamon and sugar in a small bowl. Using a rubber brush, brush the melted butter onto the cupcakes, then roll the tops of the cupcakes into the cinnamon-sugar mixture. Fill the cupcakes with the caramel sauce. Frost cupcakes with cream cheese frosting, dust with more cinnamon and sugar. If you choose, drizzle the cupcakes with leftover caramel sauce.
CHURROS
These Mexican fritters are very common at fairs. In my border hometown, the line at this stand is always overwhelming. People wait hours in line just to get a taste of these churros. I have run across several recipes but this is the best one by far.
Provided by Delia
Categories Everyday Cooking Vegan Bread
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
- Heat oil for frying in a deep fryer or deep pot to 375 degrees F (190 degrees C). Pipe 5- to 6-inch strips of dough into the hot oil using a sturdy pastry bag fitted with a medium star tip. Do not overcrowd the oil. Fry until golden; drain on paper towels.
- Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Nutrition Facts : Calories 691.3 calories, Carbohydrate 57.1 g, Fat 51.1 g, Fiber 1.1 g, Protein 3.3 g, SaturatedFat 6.7 g, Sodium 293.1 mg, Sugar 32.9 g
HOW TO MAKE PERFECT CHURROS EVERY TIME RECIPE BY TASTY
Churros, the delectable, deep-fried pastry, are gooey and soft on the inside, with ridges on the outside that gather pockets of cinnamon and sugar and help to give that classic crunch. Here is Tasty's ultimate recipe for the perfect churro!
Provided by Aleya Zenieris
Time 50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the chocolate dipping sauce: Add the chocolate chips to a medium bowl and set aside.
- In a small saucepan, heat the cream over medium heat until beginning gently simmer. Add the cayenne and cinnamon, then remove the pot from the heat.
- Pour the hot cream mixture over the chocolate, then let sit for 2-3 minutes to soften the chocolate. Whisk until the chocolate is completely melted and smooth. Cover the bowl with plastic wrap and keep warm until ready to serve.
- Make the churros: Fill a 12-inch cast iron skillet with 1½ inches of canola oil. Heat over medium heat until the temperature reaches 370°F (188°C). Line a baking sheet with 2 layers of paper towels and set a wire rack on top.
- Meanwhile, in a small stainless steel saucepan, combine the water, milk, 1 tablespoon sugar, the salt, butter, and vanilla bean seeds and pod. Bring to a boil over medium heat.
- Once boiling, remove the vanilla bean pod, then add the flour all at once. Reduce the heat to medium-low and stir with a wooden spoon until the dough comes together in a ball and no longer sticks to the pan, about 5 minutes.
- Immediately transfer the dough to the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.
- With the mixer running on medium speed, add the eggs, 1 at a time, and beat until completely incorporated before adding the next, scraping down the sides and bottom of the bowl as needed. The dough should be smooth and creamy, like a thick custard.
- Transfer the dough to a piping bag fitted with a 6B open star tip. Let the dough rest for 5 minutes.
- In a medium bowl, mix together the remaining ½ cup sugar and the cinnamon.
- Working in batches of about 4 churros at a time to avoid overcrowding the pan, pipe the dough into the hot oil in 5-6-inch lengths, using a pair of kitchen scissors to snip off the dough at the end of the piping tip. Cook, turning the churros frequently, until golden brown all over, 3-4 minutes. Transfer to the wire rack to drain for about 15 seconds, then toss in the cinnamon sugar until well coated. Transfer to a serving dish. Repeat with the remaining churros, letting the oil return to temperature between batches.
- Serve the churros immediately with the chocolate sauce for dipping.
- Enjoy!
Nutrition Facts : Calories 671 calories, Carbohydrate 70 grams, Fat 41 grams, Fiber 4 grams, Protein 14 grams, Sugar 37 grams
COFFEE CAKE RECIPE BY TASTY
Here's what you need: all purpose flour, cornstarch, baking powder, salt, unsalted butter, brown sugar, granulated sugar, large eggs, vanilla extract, almond extract, sour cream, light brown sugar, all purpose flour, ground cinnamon, nutmeg, unsalted butter, brown sugar, all purpose flour, ground cinnamon, vanilla ice cream
Provided by Halle Carter
Categories Desserts
Yield 5 servings
Number Of Ingredients 20
Steps:
- For the cinnamon filling:
- In a bowl, whisk together brown sugar, flour, cinnamon then set aside.
- For the streusel topping:
- Add brown sugar, cinnamon, flour, and nutmeg (optional) into a medium bowl. Whisk together, then add the cubed butter (room temperature is preferred).
- Use clean hands to break the butter into the dry mixture. Once the mixture is well combined into a crumble then you can set the bowl aside.
- Cake
- Preheat the oven to 350°F, and parchment line or grease a cake pan of your choice then set aside.
- Sift the flour, cornstarch, salt, and baking powder into a large bowl, whisk together, then set aside.
- Beat the butter, and the granulated sugar in a stand mixer or electric hand mixer until light & fluffy, add brown sugar then mix on high. Pour in the vanilla extract, almond extract (optional), and the eggs one at a time while mixing on low. Scrape the sides of the bowl down then mix in sour cream or yogurt until well combined.
- Add the dry mixture into the wet mixture, then combine until a smooth batter forms..
- Pour half of the cake mixture into the greased or parchment lined pan then smooth it out. Sprinkling the cinnamon filling on top from the edges to the center. Layer over the cinnamon topping with the leftover cake batter then top with the streusel crumble. Bake for 45-50 minutes, testing doneness with a toothpick.
- Top cake with vanilla ice cream (optional) and serve.
Nutrition Facts : Calories 1263 calories, Carbohydrate 171 grams, Fat 58 grams, Fiber 3 grams, Protein 15 grams, Sugar 93 grams
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