BreadmakingMachine manual 7/13/08 9:40 PM Page 49

Sour Cream Cinnamon Streusel

Coffee Cake

Makes 1 Loaf

INGREDIENTS

For the Batter:

3/4 cup (1 1/2 sticks) unsalted butter, softened

11/4 cups granulated sugar 3/4 cup sour cream

2 large eggs

2 teaspoons pure vanilla extract

11/4 cups unbleached all-purpose flour

1teaspoon baking powder

1teaspoon kosher salt

For the Streusel:

1/3 cup light brown sugar, packed

2 teaspoons unbleached all-purpose flour

2 teaspoons ground cinnamon

METHOD

1Place all ingredients for the batter in the bread pan. Insert bread pan into breadmaker; close lid.

2Press MENU and select CAKE.

3Press COLOR and select DARK.

4Press START.

5Set a kitchen timer for 22 minutes. Now make the streusel. In a small bowl, stir together the brown sugar, flour and cinnamon. When timer goes off, using a teaspoon, sprinkle 1/3 of the streusel in a line down the center of the batter avoiding the edges of the pan. Now use spoon to lift batter up and over the top of the streusel, trying to cover it with batter. It does not have to be perfect. Sprinkle remaining streusel over top of cake and close lid.

6Total machine time is 1 hour and 50 minutes.

Recipe courtesy Marian Getz, Wolfgang Puck Pastry Chef

Lemon Pound Cake

Makes 1 Loaf

INGREDIENTS

1 cup cream

1 stick unsalted butter, melted

2 large eggs, beaten

118.25-ounce lemon cake mix

13.4-ounce instant lemon pudding Zest of 1 fresh lemon

Lemon Glaze:

1 tablespoon lemon juice

2 tablespoons powdered sugar

METHOD

1Place all ingredients (except glaze ingredients) in bread pan. Insert bread pan into breadmaker; close lid.

2Press MENU and select CAKE.

3Mix together ingredients for lemon glaze.

4Once the pound cake is done, pour glaze on it while still hot.

Recipe courtesy Deb Murray, Wolfgang Puck HSN Host

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Wolfgang Puck BBME025 manual Sour Cream Cinnamon Streusel Coffee Cake, Lemon Pound Cake

BBME025 specifications

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