Friday, November 28, 2008

Sugar High Friday - All That Glitters - Cinnamon Bun Savarin

Cinnamon Bun Bundt Cake 3
Shiny with brown sugar cinnamon syrup, a coffee klatsch
bundt cake can also make a flash for a festive occasion.

Cinnamon Bun Bundt Cake 2
A savarin is among the easier yeast cakes to
prepare. Don't let your fear cheat you out of a
fine-crumbed, moist treat ready in ninety minutes.

Cinnamon Bun Savarin - Based on the Carnegie Mellon School of Computer Science recipe, followed almost to the letter.

Ingredients

2 cups all purpose flour
1 package (2 1/2 teaspoons) active dry yeast (use the traditional yeast, NOT the quick rise)
1 tablespoon very fresh ground cinnamon
2/3 cup milk
6 tablespoons butter
2 tablespoons sugar
1/2 teaspoon salt (optional)
3 eggs

Method

In a large mixing bowl combine 1 1/2 cups of the flour, cinnamon and yeast. In a saucepan heat milk, butter and sugar just till mixture is warm (115 to 120 F) and butter is almost melted; stir constantly. Add to flour mixture, add eggs. Beat with an electric mixer on low speed for 1/2 minute, scraping bowl. Beat for 3 minutes on high speed. Using a spoon, stir in remaining flour. Cover; let rest 10 minutes. Spoon batter into a well-greased six-to-nine cup savarin mold or ring. (A bundt or tube pan work well, too.) Cover, let rise in a warm place till nearly double (about 30 minutes). Bake in a 350F oven for 25 to 35 minutes. Cool in pan 5 minutes; transfer, inverted to a wire rack over waxed paper for a few more minutes, then position cake on a serving plate. Tent cake with foil to keep it warm while you prepare the syrup.


Cinnamon Syrup - My own recipe

Ingredients

2/3 cup packed brown sugar
1 tablespoon very fresh ground cinnamon
1/2 cup water
4 tablespoons butter

Method

Combine all ingredients in a small saucepan over low heat. Stir until the butter is melted. Remove from heat. Pour over still-warm cake, then dip a pastry brush in the pooled syrup to cover any spots missed. Cut cake using a very slow sawing motion with a serrated knife. Serve each piece with some additional syrup. If desired, garnish with a few raisins or nuts. Serves 6-10, depending on size of slices. --

Cinnamon Bun Bundt Cake 1


I'll be back much later on tonight with the dazzling Sugar High Friday round-up. See you then!


Been There, Done That ~

Peach Rum Savarin
Maple Walnut Layer Cake
Green Tea Cream Puffs

Other People's Eats ~

Yeast Donuts
Steinkogler Gugelhupf
Yeasted Nectarine Coffee Cake

10 comments:

  1. Such beautiful photography Susan. And the syrup! Oh yes please.

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  2. Gorgeous, glistening cake! And who'da thunk the Carnegie Mellon School of Computer Science would house bakers??

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  3. Gosh, this cake looks beautiful! Would be a great centerpiece for a brunch menu.

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  4. Gorgeous and so perfect for this time of year.

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  5. Your cake is mouthwatering- what a perfect choice. Lovely photography.

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  7. Beautiful, Susan. And it reminded me that I wanted to try to make the savarin, which I remember admiring about in your post about peach rum savarin.

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  8. Thanks, Lisa. The syrup is decadent.

    Ricki - Thank you. Who'da thunk, indeed. ; D

    Thank you, Lydia. It would be excellent for brunch.

    Hi, Courtney. It certainly does work for the holidays. Thanks!

    Good to see you, Lisa! Thank you!

    Simona - Thank you. Personally, I like the peach rum savarin just a little more.

    Thank you, Kevin! Good to see you!

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  9. this sounds absolutely DELICIOUS. and your photos are simply mouthwatering. yum!

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