Churro Loaf Cake Food

CHURRO COFFEE CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 9 x 13 x 2-inch (22 x 33 x 5 cm) baking dish and line with parchment paper.
• Make the topping: In a medium bowl, mix together the piloncillo, cornflakes, whole wheat flour, cinnamon, espresso powder, salt, and melted butter until well combined. Refrigerate until ready to assemble.
• Make the filling: In a medium bowl, mix together the piloncillo, granulated sugar, cinnamon, espresso powder, and cocoa powder. Set aside.
• Make the cake: In a large bowl, combine the granulated sugar, piloncillo, butter, baking powder, salt, and vanilla. Using an electric hand mixer, mix on low speed to combine, then increase the speed to medium and cream until soft and fluffy, about 5 minutes.
• Add the eggs, 1 at a time, beating between each addition until fully incorporated.
• In a small bowl, mix together the all-purpose and whole wheat flours.
• Add half the flour to the wet ingredients and mix with the hand mixer until just incorporated. Add the sour cream and fold with a rubber spatula until combined, then add the remaining flour and mix until just combined.
• Pour half of the batter into the prepared baking dish and smooth in an even layer. Sprinkle the filling evenly across the top. Pour in the remaining batter, spreading to cover the filling, then crumble the topping evenly on top.
• Bake until the cake is puffed and firm, about 45 minutes. Let cool completely, about 1 hour.
• Make the chocolate drizzle: Add the ancho chile powder and chocolate to a small bowl and pour the hot cream on top. Let sit for 1 minute, then stir to melt and mix completely. Transfer to a squeeze bottle or plastic bag with a corner snipped off.
• Drizzle the cake with the spiced chocolate sauce and cajeta, then slice and serve.
• Enjoy!

CHURRO CAKE WITH SPICED CHOCOLATE SAUCE

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.

DARK CHOCOLATE CHERRY LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Line a 9-by-5-inch loaf pan with parchment, allowing it to hang over the sides. Spray the parchment with baking spray and set aside.
• In a large bowl, combine the cake mix, milk, melted butter and eggs until smooth. Fold in the chocolate chunks. Add the batter to the prepared loaf pan. Place the loaf pan on a sheet pan and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool slightly before removing it from the cake pan, then allow the cake to cool completely, about an hour.
• For the cherry glaze: Mix the powdered sugar, preserves and milk until thoroughly combined; it should be thick but pourable. Add the food coloring and mix through. Pour the icing over the cake, allowing it to drip down the sides. Sprinkle over the mini chocolate chips. Slice and serve.

POP-TARTS LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick baking spray. Line the pan with parchment paper and spray the paper. Set aside.
• Trim off the unglazed ends of the Pop-Tarts (this will make sure the tarts fit in the pan without touching the sides). Set aside.
• Combine the butter, granulated sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, 2 to 3 minutes.
• Whisk the eggs together in a medium bowl. Beat them into the butter mixture in 2 additions, scraping down the sides of the bowl between additions and beating until incorporated.
• Sift the flour, cornstarch, baking powder and salt into a medium bowl. Set aside. Combine the milk and vanilla extract in a liquid measuring cup.
• With the mixer running, add a third of the flour mixture to the bowl. Add half of the milk mixture. Continue alternating the flour and milk mixtures, ending with flour. Stop and scrape the bowl and paddle, then mix for 20 seconds longer.
• Beat in the sour cream until incorporated. Stop and scrape the bowl. Beat for an additional 10 seconds.
• Spread 1 cup of the batter evenly over the bottom of the prepared pan. Top with 2 Pop-Tarts making sure the tarts don't touch the sides of the pan. Spread 3/4 cup of batter over the tarts. Top with 2 more tarts, then spread with another 3/4 cup batter. Top with the remaining 2 tarts and spread evenly with the remaining batter. Bake until the top is golden brown, 50 to 55 minutes.
• Allow the loaf to cool completely in the pan before unmolding. Once cool, place upside down on a glazing rack or wire rack.
• For the glaze: Combine the confectioners' sugar, milk, vanilla and melted butter in a medium bowl and whisk until very smooth. If more milk is needed to form a pourable glaze add it a teaspoon at a time. Pour the glaze over the top of the cake, letting it run down the sides. Top with sprinkles and let the glaze set before slicing and serving.