Sugar Cube Read Online Free PDF Page B

water. Heat, stirring, until the chocolate is just melted. Remove the bowl from the heat and let cool. Stir in the banana purée.
SIFT TOGETHER THE FLOUR , cocoa powder, baking powder, and salt into a small bowl.
IN THE BOWL OF A STAND MIXER fitted with a paddle attachment, cream the butter and brown sugar on medium-high speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, add the dry ingredients, cacao nibs, and chocolate-banana mixture and beat just until combined.
DIVIDE THE BATTER equally among the prepared muffin cups. Sprinkle the tops lightly with granulated sugar and fleur de sel and bake for 15 minutes. Rotate the pan from front to back and bake for another 5 to 10 minutes. The tops should look crackled and slightly wet between the cracks. Let cool a bit before serving warm.
TIP
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This also can be made as a lovely dessert. This amount of batter is perfect for a 4-cup mini-Bundt pan. Generously butter the pan. Baking times will vary, so check after 30 minutes; the top should spring back when touched and a knife inserted into the center should come out clean.

“Passions” Breakfast Bundt Cake

“PASSIONS ”
Breakfast Bundt Cake

    While everyone else eats muffins for breakfast, I cut to the chase and serve cake. Because, really, except for the size, what’s the difference? Actually this petite little Bundt is way more rich and buttery than most muffins could ever hope to be, but that doesn’t mean it’s not appropriate for the a.m. hours, especially when you serve it with dollops of thick Greek yogurt and a handful of fresh blueberries. The flavor is so bright, tangy, and passion-fruity, it’s just the thing to wake up your taste buds. MAKES 6 SERVINGS

ingredients
cake
1 cup unbleached all-purpose flour
3 / 4 teaspoon baking powder
1 / 4 teaspoon sea salt
1 tablespoon sour cream
1 / 4 cup unsweetened passion fruit purée
3 / 4 cup (1 1 / 2 sticks) unsalted butter, at room temperature
3 / 4 cup sugar
Grated zest of 1 lemon
3 large eggs, at room temperature
1 teaspoon pure vanilla extract or seeds scraped from 1 / 2 vanilla bean (pod reserved for the glaze)
passion fruit glaze
1 / 2 cup unsweetened passion fruit purée
1 / 2 cup plus 1 tablespoon sugar
1 / 2 vanilla bean pod
16 ounces plain, whole-milk greek yogurt
2 pints fresh blueberries
instructions
PREHEAT THE OVEN to 325°F. Butter and flour the bottom and sides of a 4-cup Bundt pan or 8-inch cake pan.
TO MAKE THE CAKE: In a small bowl, whisk together the flour, baking powder, and salt.In another small bowl, mix the sour cream and passion fruit purée until blended.
IN THE BOWL OF A STAND MIXER fitted with a paddle attachment, beat the butter, sugar, and lemon zest on high speed until light and fluffy, about 5 minutes. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Scrape down the sides of the bowl. With the mixer on low, alternately add the dry ingredients and the passion fruit mixture, beginning with the dry ingredients and adding each in two increments.
POUR THE BATTER into the prepared pan and smooth the top. Give the pan a couple of taps on the counter to knock out any large air bubbles. Bake on the middle rack until golden brown and the top springs back when lightly pressed, 35 to 45 minutes. Cool the cake in the pan on a wire rack for at least 20 minutes. Run a knife around the edge of the pan to loosen the sides of the cake, then invert it onto a plate.
TO MAKE THE GLAZE: In a medium saucepan, combine the fruit purée, sugar, and vanilla bean pod and bring to a boil over medium-high heat.
REMOVE THE GLAZE from the heat and brush liberally all over the cake. (You likely won’t use all of it; save the little bit that’s left to put in a smoothie or cocktail.) Serve with Greek yogurt and fresh