Looking for some cinnamon-based entertainment? Don’t do the cinnamon challenge, listen to this episode all about everyone’s favorite breakfast-cereal-affiliated spice! But for real, don’t do the cinnamon challenge. You could wind up in the hospital.
This week’s outtro was “About My Spices” by KumquatPower. Find it here.
1 1/2 cups sweetened shredded coconut or unsweetened coconut flakes
Preheat the oven to 250°. Butter a 9-by-13-inch metal baking pan and line the bottom with wax paper or parchment paper. Butter and flour the paper. In a medium bowl, whisk the cake flour with the baking powder and salt. In a small bowl, whisk the coconut milk with the vanilla and coconut extracts.
In a bowl, using a handheld electric mixer, beat the butter with 1/2 cup of the granulated sugar until fluffy. Add the egg yolks one at a time, beating well between additions. With the machine at low speed, add the dry ingredients in 4 batches, alternating with the coconut-milk mixture.
In a large bowl, using clean beaters, beat the egg whites until soft peaks form. With the machine on, gradually beat in the remaining 1/2 cup of granulated sugar until the egg whites are thick and glossy. Scrape the beaten whites into the cake batter and fold until just combined.
Scrape the batter into the prepared pan and bake for 1 hour and 35 minutes, until a cake tester inserted in the center comes out clean and the cake springs back when lightly pressed. Transfer the cake to a rack and let cool to room temperature.
In a medium saucepan, combine the milk, coconut milk and saffron and bring to a simmer over moderate heat. In a medium bowl, whisk the sugar, cornstarch and salt. Whisk in the egg yolks until smooth. Gradually whisk in half of the hot saffron milk. Scrape the mixture into the saucepan and cook over moderate heat, whisking, until the saffron cream is thickened and just comes to a simmer, 4 minutes. Transfer the cream to a heatproof bowl and stir in the butter. Press a piece of plastic wrap directly onto the surface of the cream and refrigerate.
In a medium bowl, using a handheld electric mixer, beat the cream cheese with the butter until smooth. Add the confectioners’ sugar and beat well. Refrigerate until chilled but still spreadable, about 10 minutes.
Unmold the cake and discard the wax paper. Using a large serrated knife, slice the cake in half crosswise to create two 9-by-6 1/2-inch layers. Transfer one layer to a platter and spread the saffron cream on top. Cover with the second cake layer, flat side up. Using an offset spatula, spread the cream cheese frosting all over the top and side of the cake. Press the coconut onto the side of the cake and sprinkle the rest of the coconut on the top. Serve right away or lightly chilled.
Alton Brown’s Pound Cake
16 ounces unsalted butter, cut into pieces and softened, plus 1 tablespoon
16 ounces cake flour, plus 2 tablespoons
16 ounces sugar
9 large eggs, room temperature
1 teaspoon vanilla extract
1/2 teaspoon kosher salt
Arrange a rack in the middle of the oven and heat to 350 degrees F.
Coat a 10-inch aluminum tube pan or 2 (9 by 5-inch) loaf pans with 1 tablespoon of butter and dust with 2 tablespoons of the flour.
Cream together the remaining 16 ounces of butter and the sugar in the bowl of a stand mixer for 5 minutes on medium speed, using the paddle attachment. Stop once to scrape down the sides of the bowl with a spatula. With the mixer running at the lowest speed, add the eggs, 1 at a time, making sure each egg is fully incorporated before adding the next. Again, stopping once to scrape down the sides of the bowl. This will take approximately 3 minutes and the mixture may look curdled. Add the vanilla and salt and beat on medium speed for 30 seconds.
With the mixer on the lowest speed, add the flour in 3 installments, making sure each portion is fully incorporated before adding the next. After the final addition, scrape down the sides of the bowl and then beat for 30 seconds on medium speed until almost smooth.
Scoop the batter into the prepared pan(s), dividing evenly if using 2 pans. Bake for 1 hour or until the internal temperature reaches 210 degrees F on an instant-read thermometer. The crust will be golden brown and will spring back when pressed, but the crack around the center will appear moist.
Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack. Store the cake on the rack covered with a tea towel for up to 3 days.
This week’s outtro was “Cake Walking Babies from Home” by Clarence Williams’ Blue Five (with Louis Armstrong on cornet and Sidney Bechet on soprano sax).