I've never been one to cook/bake with Evaporated Milk or Sweetened Condensed Milk, but I picked up a can of each over the holidays for some reason, and they have been sitting in my pantry ever since. Not having any yogurt or sour cream at the time, I was contemplating whether you could replace them with the Evaporated Milk in a Coffee Cake and, if so, how much should I use?
Knowing that I already love my Apricot Prune Sour Cream Coffee Cake, that's where I started. That recipe calls for one cup of sour cream, so I used the whole can of Evaporated Milk and reduced the amount of butter to account for the difference. This cake turned out great.
You will have a better (thicker) layer of streusel in your cake than what is pictured here. I was playing around with a new (smaller) pan, so I ended up needing to bake a separate smaller cake, and some of my streusel went into that one. Also, I'm not a huge nut fan when it comes to baked goods, so feel free to increase the amount of pecans, or try walnuts or some other nut. If you do, you might want to make the nuts their own separate layer - batter/nuts/batter/streusel/repeat.
INGREDIENTS :
3 c flour
1/4 t salt
3/4 t baking soda
1 1/2 t baking powder
1/2 c butter
1 1/2 c sugar
1 T vanilla
4 eggs
12 oz can evaporated milk
STREUSEL:
3/4 c brown sugar
3 T butter
3 T flour
1 T cinnamon
1 c pecan halves, chopped
- Sift together the flour, salt, baking soda, and baking powder; set aside
- Cream together the butter and sugar until light and fluffy
- Add the vanilla to the butter mixture, then the eggs, one at a time, until incorporated
- Mix in the evaporated milk
- To the wet mixture, add the flour, a little at a time, just until blended
- For the streusel, use a fork to mash the ingredients together until you achieve a pebbly texture
- Lightly grease or spray a bundt or tube pan and fill with a layer of batter
- Top with a layer of pecans, then streusel, and repeat
- Bake at 325 until tester comes out clean, +/- 1 hour
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