Fran and Aly’s churro cake
Aly made it for a neighborhood party and it went FAST!
Ingredients
Vanilla Cake
½ cup unsalted butter, room temperature (113g)
¾ cup granulated sugar (150g)
½ teaspoon kosher salt
2 large eggs, room temperature
2 teaspoons pure vanilla extract (10mL)
¼ cup full-fat sour cream, room temperature (60g
2 teaspoons baking powder (9g)
1 ½ cups all-purpose flour (188g)
½ cup milk*, room temperature (120mL)
Cinnamon Swirl Filling
¼ cup packed brown sugar (50g)
2 teaspoons ground cinnamon (about 3g)
1 tablespoon all-purpose flour (8g)
Cinnamon Sugar Coating
¼ cup granulated sugar (50g)
½ teaspoon ground cinnamon
1 tablespoon unsalted butter, melted (14g)
INSTRUCTIONS
Preheat oven to 350°F and prepare an 8x8** baking pan with parchment paper. Set aside.
In a medium bowl, add the brown sugar (¼ cup/50g), ground cinnamon (2 teaspoons/about 3g) and all-purpose flour (1 tablespoon/8g) and mix together. Set aside.
In a stand mixer with the paddle attachment (or using a hand-held mixer), cream together the unsalted butter (½ cup/113g), granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon). Start on low and once incorporated increase to medium-high (6 on a KitchenAid) and cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.
Scrape up and down the bowl and add the eggs (2 large) and vanilla (2 teaspoons), mixing on medium-high until combined, about 1-2 minutes. The mixture may look curdled at the point, but don't let it worry you.
Scrape the bowl again and add the sour cream (¼ cup/60g) and baking powder (2 teaspoons/9g) and mix on medium (speed 4 on KitchenAid) until combined about 30-60 seconds.
With the mixer on low (stir on KitchenAid) slowly add the flour (1 ½ cups/188g) and mix until some large streaks of flour remain. Scrape up and down the bowl.
Then with the mixer on low, slowly drizzle in the milk (½ cup/120mL); stop when about half the milk is mixed in and scrape the bowl. Turn the mixer back on low and slowly drizzle in the remaining milk, mixing until the batter just comes together. Use a spatula to do a final stir or two.
Pour/spread half the batter into the prepared pan. Take the cinnamon swirl filling and spread it in an even layer over the cake batter. Top with the remaining half of the batter and use an off-set spatula to spread the batter over the filling. The batter is thick, so work slowly. Then use the off-set spatula or a knife to swirl the batter and filling together; then smooth the batter and drop the pan on the counter once or twice. (this helps to remove any air bubbles)
Place the cake in the preheated oven and bake for 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan set on a wire cooling rack.
Once the cake is cool, use the parchment to remove the cake from the pan.
In a small bowl, mix the granulated sugar (¼ cup/50g) and cinnamon (½ teaspoon). Brush the melted butter (1 tablespoon/14g) over the top and sides of the cake and sprinkle with the cinnamon and sugar mixture.
Slice and serve.