Churro Loaf Cake Recipes

CHURRO CAKE WITH SPICED CHOCOLATE SAUCE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Butter a 10-cup Bundt pan, making sure to get in all the crevices; dust with flour and tap out the excess. Whisk the flour, baking powder, cinnamon and salt in a medium bowl; set aside.
• Beat the butter, granulated sugar and vanilla in a large bowl with a mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the egg yolks. Beat in the sour cream until combined. (The batter may look curdled.) Reduce the mixer speed to low and add the flour mixture in three batches, alternating with the milk; beat until combined.
• Pour the batter into the prepared pan, smooth the top and tap the bottom of the pan against the counter a few times to release any large air bubbles. Bake until a wooden skewer inserted into the center of the cake comes out clean, about 55 minutes. Transfer to a rack and let cool 10 minutes in the pan; loosen the edge of the cake with a wooden skewer and invert onto the rack to cool completely.
• Make the cinnamon sugar topping: Combine the granulated sugar and cinnamon in a large bowl. Working in sections, brush the cake with the melted butter. Hold the cake over the bowl and sprinkle with the cinnamon sugar, pressing to adhere.
• Make the spiced chocolate sauce: Combine the half-and-half, brown sugar, cocoa powder, vanilla, chile powder and salt in a small saucepan. Bring to a simmer over medium heat; cook, stirring, until the sugar dissolves, 2 to 4 minutes. Remove from the heat and add the chocolate. Let stand 2 minutes, then stir until smooth. Serve the cake with the spiced chocolate sauce.

CHURRO LOAF CAKE

Steps:

• Position a rack in the center of the oven and preheat to 375 degrees F. Coat a 9-by-5-inch nonstick loaf pan with baking spray and set aside.
• Cream 12 tablespoons of the butter and 1 1/2 cups of the sugar in a stand mixer fitted with the paddle attachment until pale and fluffy, about 6 minutes.
• Meanwhile, place the buttermilk, vegetable oil, vanilla extract and eggs in a liquid measuring cup and whisk with a fork until combined. Whisk together the flour, baking powder, salt and baking soda in a medium bowl and set aside.
• Reduce the mixer speed to medium-low, then add a third of the flour mixture and mix until fully incorporated, about 20 seconds. Add half of the egg mixture, again mixing until fully incorporated. Repeat with the remaining flour and egg mixtures, making sure to scrape the sides and bottom of the bowl with a rubber spatula after each addition.
• Pour the batter into the prepared pan and smooth the top with a rubber spatula or small offset spatula. Tap the bottom of the pan swiftly against the counter 10 to 15 times to release any large air bubbles.
• Bake on the center rack, rotating the pan halfway through, until the top of the loaf is deeply golden brown and a toothpick inserted in the center of the cake comes out clean, 55 minutes to 1 hour. Let the cake cool in the pan for 15 to 20 minutes before removing it from the pan and allowing it to fully cool on a baking rack, about 1 hour.
• Meanwhile, combine the cinnamon and remaining 1/2 cup sugar in a small bowl, then pour two-thirds of the mixture in a rectangle about the size of the loaf cake on a baking sheet.
• Once the cake is fully cooled, place the chocolate and corn syrup in a medium heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until just simmering, then carefully pour over the chocolate. Allow to sit for 1 minute, then stir with a rubber spatula until the heavy cream is fully incorporated, the chocolate is completely melted and the sauce is smooth and glossy.
• Melt the remaining 3 tablespoons of butter in a small bowl in the microwave. Using a pastry brush, evenly coat all 4 sides and the top of the cake with the melted butter. Carefully press each side of the cake into the sugar mixture, using your hands to press the cinnamon sugar to fill in any uncovered spots. Sprinkle the remaining cinnamon sugar evenly over the top of the cake. While the cake is still on the sheet pan, drizzle the chocolate sauce over the top, then transfer to a serving platter.

POP-TARTS LOAF CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 9-by-5-inch loaf pan with nonstick baking spray. Line the pan with parchment paper and spray the paper. Set aside.
• Trim off the unglazed ends of the Pop-Tarts (this will make sure the tarts fit in the pan without touching the sides). Set aside.
• Combine the butter, granulated sugar and lemon zest in the bowl of a stand mixer fitted with the paddle attachment and beat until light and fluffy, 2 to 3 minutes.
• Whisk the eggs together in a medium bowl. Beat them into the butter mixture in 2 additions, scraping down the sides of the bowl between additions and beating until incorporated.
• Sift the flour, cornstarch, baking powder and salt into a medium bowl. Set aside. Combine the milk and vanilla extract in a liquid measuring cup.
• With the mixer running, add a third of the flour mixture to the bowl. Add half of the milk mixture. Continue alternating the flour and milk mixtures, ending with flour. Stop and scrape the bowl and paddle, then mix for 20 seconds longer.
• Beat in the sour cream until incorporated. Stop and scrape the bowl. Beat for an additional 10 seconds.
• Spread 1 cup of the batter evenly over the bottom of the prepared pan. Top with 2 Pop-Tarts making sure the tarts don't touch the sides of the pan. Spread 3/4 cup of batter over the tarts. Top with 2 more tarts, then spread with another 3/4 cup batter. Top with the remaining 2 tarts and spread evenly with the remaining batter. Bake until the top is golden brown, 50 to 55 minutes.
• Allow the loaf to cool completely in the pan before unmolding. Once cool, place upside down on a glazing rack or wire rack.
• For the glaze: Combine the confectioners' sugar, milk, vanilla and melted butter in a medium bowl and whisk until very smooth. If more milk is needed to form a pourable glaze add it a teaspoon at a time. Pour the glaze over the top of the cake, letting it run down the sides. Top with sprinkles and let the glaze set before slicing and serving.