Wanna see my newest toy? I got a heart-shaped pan at Williams-sonoma last week :)

S

sandi-in-hawaii

Well-known member
It was on sale, and I just HAD to have it! I colored the flowers with pink luster dust (with a little bit of clear rum on the brush), and generously sprinkled a non-melting sugar on the outer edge.

Since the outer edge is raised, I stuffed the middle with a paper towel, while I dusted the outer edge. As you can see, some of the sugar snuck under my paper towel smileys/smile.gif

LOVE THIS PAN!!!

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1257.jpg

 
And I used flo's REC: Cinnamon Swirl Coffee Cake

From the old Gail's site, posted by flo
cinnamon swirl coffee cake
Posted: Sep 29, 2002 7:59 PM

Cinnamon Swirl Coffee Cake

Streusel Mixture:
1/2 C. (3 1/2 oz) sugar
1/2 C. chopped walnuts, toasted (1 cup)
1 Tbs. ground cinnamon
1 Tbs. unsweetened cocoa powder

Cake:
3 C. (13 1/2 oz) all-purpose flour
1 Tbs. baking powder
3/4 tsp. salt (scant 1/2 tsp. if using salted butter)
3/4 C. unsalted butter, room temperature (1 1/2 sticks or 6 oz)
1 1/4 C. (8 3/4 oz) sugar
4 large eggs
1 Tbs. vanilla
1 C. whole milk

Preheat oven to 350 F. (I used 325º convect mode)

Heavily butter 10-inch diameter by 4-inch deep angel food cake pan; dust with flour.

Mix 1/2 cup sugar, walnuts, cinnamon and cocoa in small bowl.

Sift flour, baking powder and salt into medium bowl.

Beat butter in large bowl until smooth. Gradually beat in remaining 1 1/4 cups sugar. Beat in eggs 1 at a time, then vanilla.

Mix in dry ingredients in 3 additions alternately with milk in 2 additions.

Spoon 1/3 of batter into prepared pan. Sprinkle with half of walnut mixture and remaining batter. Using knife, cut through batter to swirl walnut mixture.

Bake cake until tester inserted near center comes out clean, about 55 minutes. (I baked mine at 325º convection mode for 45 minutes.)

Cool cake in pan on rack. (Can be made 1 day ahead. Cover pan with foil; store at room temperature.)

Cut around pan sides and center tube to loosen cake. Turn cake out, transfer cake, rounded side up, to plate.

P.s I use Penzey's its great cocoa+cinn.

 
Not bad - I overbaked it a little, so it was a little dry, but better the second day!

When you DON'T overbake it, it's kinda dense, but moist, like a pound cake.

Still yummy, especailly with coffee smileys/smile.gif

thanks flo! (hopefully she made it over here smileys/smile.gif

 
I think so - I bought it at a gourmet wholesale place here-the product was called "Sweet White Snow"

They used to buy stuff in bulk, divvy it up, and re-label it in smaller portions. It looks like powdered sugar, but you can sift it onto warm items, and it won't melt into the pastry. Good if you need stuff to look white, but it doesn't really taste as good as regular powdered sugar. I figure you could get it at a cake deco store...

Here's the info:

https://recipeswap.org/fun/wp-content/uploads/Finer_Kitchens/100_1265.jpg

 
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