Sunday, February 22, 2009

King Cake

This is perhaps a turning point in the kitchen. I've been craving king cake for a few days, but I wasn't willing to invest that kind of calorie count into something made at Kroger or Wal-Mart. Could that make me a food snob? Or am I just picky and like to eat stuff whose ingredients I know? At any rate, snob or not, though perhaps not as good as something you could buy or order from New Orleans, this cake is TONS better than anything I can find up in Jackson, Mississippi.

1 cup sour cream
1/6 cup sugar
3 Tablespoons butter
1/2 teaspoon salt
1 envelope active dry yeast
1/4 cup warm water
1/2 Tablespoon sugar
1/2 teaspoon cinnamon
1 large egg, lightly beaten
3 to 3 1/4 cup flour

3/8 cup sugar
1 (8 ounce) package cream cheese, softened
2 Tablespoons butter, room temperature
1 large egg
2 teaspoons almond extract

1 1/2 cups powdered sugar
1 1/2 Tablespoons butter, melted
1 Tablespoon lemon juice
1/8 teaspoon almond or vanilla extract
1-2 Tablespoons milk
Purple, green, and gold sugar
  1. Cook first four ingredients in a medium saucepan over low heat, stirring often, until butter melts.
  2. Set aside, and cool until warm, about 100 to 115 degrees.
  3. Meanwhile, stir together yeast, 1/4 cup warm water, and 1/2 Tablespoon sugar. Let stand at least 5 minutes.
  4. Add 1/2 teaspoon cinnamon to the cooled sour cream mixture.
  5. Beat cooled sour cream mixture, yeast mixture, egg, and 1 cup flour at medium speed until combined.
  6. Reduce speed to low and slowly add remaining flour until a soft dough is formed.
  7. Change out the paddle to a dough hook and knead for about 5 minutes, until smooth and elastic.
  8. Place in a well-greased bowl, turning the dough so top is greased.
  9. Cover with a kitchen towel and let it rise in a warm spot for an hour.
  10. Prepare a baking sheet with a piece of parchment paper, lightly greased on top.
  11. Beat together 3/4 cup sugar, cream cheese, egg, and almond extract at medium speed until smooth.
  12. Turn dough out onto a lightly floured surface and roll into roughly a 30x8 rectangle.
  13. Spread the cream cheese mixture down the middle and roll up dough rectangle, starting at one long side.
  14. Use warm water to seal the edges.
  15. Carefully transfer dough to prepared baking sheet, forming an oval with the seam side down.
  16. Cover with a kitchen towel and let rise for 20 to 30 minutes.
  17. Preheat oven to 375 degrees.
  18. Bake for 20-25 minutes or until golden brown. Cool for about 10 minutes.
  19. Meanwhile, stir together powdered sugar, melted butter, lemon juice, and vanilla extract.
  20. Slowly stir in milk until desired consistency is achieved.
  21. Drizzle over cake, following with banded sugar colors.


Katy Agnew said...

Good job dear! My old roomie & I tried to make one in B'ham a few years back and it really wasn't as pretty as yours... Cliff loves King Cake so we might have to make one soon. :)

L said...

Wow! Look at how pretty the king cake is! Where did you find the different colors of sugar?


Made by Lena