Red Velvet NYCSour Cream Coffee Cake Kit
$26.99/ea
Guaranteed Fresh
Allergens:
- Contains Walnuts
- Contains Eggs
- Contains Soy
- Contains Milk
This super-moist cake was originally intended for afternoon coffee breaks, but it works at any hour. We make it sophisticated with apples, chocolate, and a spiced streusel topping.
Red Velvet Baking Kits make home baking easy, convenient, and fun! Learn how to make an impressive, bakery quality cake in under an hour! Includes all the pre-measured ingredients, plus a 9" baking pan parchment paper round. (from Red Velvet NYC)
Skill Level:
1 out of 3
Equipment You'll Need:
- Knife
- 9" springform pan
- Large bowl
- Medium bowl
- Small bowl
- Electric mixer
- Spatula
- Toothpick
From Your Pantry:
- 2 eggs
Heating Instructions
STEP 1
Wow, you’ve got some beautiful ingredients! Once
you’ve unpacked your Red Velvet kit, preheat the oven
to 375°F. Wash the apple, then cut and core into 12 even
slices.
Butter a 9-inch springform cake pan, line with parchment paper round, and butter top of parchment (using 1 tablespoon or less of butter provided). mix together the walnuts, cinnamon, and sugar mixture in a small bowl and set aside for use in step 4. STEP 3
In a large bowl, use an electric mixer to beat the butter and granulated sugar until light and fluffy. Add the eggs and vanilla, scraping down the sides of the bowl, and beating until fully combined. In a medium bowl, sift the flour, baking powder, baking soda, and salt together. STEP 4
Add the flour mixture to the butter and sugar mixture, and mix to incorporate. Then and the sour cream and mix until *just* combined. Fold in 3/4 of the bittersweet chocolate and stir once more. STEP 5
Pour half of the batter into the baking pan. Arrange the apple slices so that they are spread out evenly over the batter. Sprinkle half of the cinnamon-walnut-sugar mixture over the apples, the remaining bittersweet chocolate, and pour in the rest of the batter to fill the pan. Gently shake the pan so the batter settles evenly. STEP 6
Sprinkle the top of the cake evenly with the remainder of the cinnamon-brown sugar-walnut mixture. Bake for 40 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool in the pan until the edges start to pull away from the sides. Remove the springform ring and let the cake continue to cool.
| Nutrition Facts |
| Serv. Size 1 slice (125g) |
| Servings 12 |
 |
| Amount Per Serving
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| Calories 450 | Calories From Fat 210 |
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|
| % Daily Value * | |
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| Total Fat 24g | 37% |
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 Saturated Fat
11g | 35% |
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| Trans Fat
0g | |
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| Cholesterol 60mg | 20% |
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| Sodium 380mg | 16% |
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| Total Carbohydrate 55g | 18% |
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| Dietary Fiber
3g | 12% |
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| Sugars
35g | |
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| Protein 6g | |
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| ** Contains less than 2 percent of the Daily Value of these nutrients. |
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| * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: |
| Calories: | 2,000 | 2,500 | |
|
|||
| Total Fat | Less than | 65g | 80g |
| Saturated Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300g | 375g | |
| Dietary Fiber | 25g | 30g | |
|
|||
| Calories per gram: | |||
| Fat 9 · Carbohydrate 4 · Protein 4 | |||
Granulated Sugar, Wheat Flour (Enriched, Unbleached), Sour Cream, Apples, Bittersweet Chocolate (Unsweetened Chocolate, Sugar, Cocoa Butter, Milk Fat, Soy Lecithin (Emulsifier), Vanilla), Walnuts, Unsalted Butter, Eggs, Brown Sugar, Cinnamon, Baking Soda, Baking Powder, Vanilla Extract, Salt.
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ABOUT TYING
Our master butchers will tie your roast for you at no extra charge. The elegant, uniform shape of a tied roast allows it to cook evenly and makes for nice, even slices when serving.
When planning your meal, keep in mind that tied roasts take a little more time in the oven than untied ones
Remove the butcher's twine before serving.
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Standard PackagingA Styrofoam tray that is sealed in plastic — rigid enough to stack in the fridge, and free of charge. Meat in standard packaging is best when eaten within 3 days (stored at a refrigerator temperature of 38 degrees). For optimal freezing we recommend vacuum packaging.
Vacuum PackagingThis sturdy, airtight plastic pouch will protect and prolong the life of your order. It is perfect for freezing. With the seal intact, vacuum-packed meat will keep for up to 9 months in your freezer. For your convenience, each roast is individually vacuum packed; when meat is sold as a chop, steak or by the pound, your meat will be vacuum-packed based on minimum quantity. For example, if the minimum quantity of chops is two, your chops will arrive in vacuum-packs of two.
NOTE: Always check the "use or freeze by" date on your product label.
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ABOUT OUR HEAT INDEX
We've developed this Heat Index to give you an approximation of how spicy a particular dish tastes. Keep in mind that people tolerate chili heat in very different ways, so this scale may not reflect your individual experience with a dish.*
NO HEATThere's no heat here — safe for the kids.
MINOR HEATExpect no more than a little tingle on the tongue.
SUBTLE HEATOne might describe this dish as "peppery."
MEDIUM HEATA spicy warmth that builds as you eat and lingers a while.
STRONG HEATThis dish has kick — keep a cool beverage on hand.
FIERY HEATYour eyes will water. Your nose will run. You've been warned.
*Note for sensitive palates: Heat ratings are never guaranteed! Due to unpredictable environmental variations that range from rainfall to chance genetic changeability, chili spice often differs. Even two identical-looking jalapeños can pack two very different heat levels.
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