Being sideswiped in your car is an unpleasant experience. But this kind of a sideswipe will make your baking life better.
When I saw this reviewed in Cook’s Illustrated, I knew I wanted one. It’s a blade for your mixer that scrapes the sides and bottom of the bowl WHILE IT IS MIXING. No need to stop the mixer and scrape down the sides! Improved mixing action AND less effort. How cool is THAT?
I went to the SideSwipe website to order one. Unfortunately, the demand was so high, they sold out VERY quickly (All the other Cook’s readers beat me to the punch). I had to wait until mid January before they were back in stock. I impulsively ordered one for myself, and as a present for B, my pal who also appreciates cool tools and has a tilt head KitchenAid mixer. The blade that fits my mixer costs $25. It arrived, and then, of course, I needed an excuse to bake something.
I was fortunate enough this past week to use this tool twice. Once, to make a version of the Great Yellow Cake from The New Basics for DH’s book club, and once to make a coffee cake from the Joy of Cooking.
I can attest that the blade works as advertised. It made the cake batter seem fluffier than with the regular paddle blade, I thought, and it does incorporate the ingredients better. There was not even a trace of a flour pocket in the bottom of the bowl with this new blade- everything got incorporated nicely. It made the cake even quicker to mix, not that it needs to be (Preheating the oven takes longer than prepping pans and mixing batter for the Great Yellow Cake).
The manufacturers state on the packaging that this will NOT work well with stiff butter or very stiff doughs. I made sure the butter was softened for the coffee cake, and had no problems at all with that batter, either. Since the coffee cake got more verbal response, that’s the recipe I’m including. Make it with or without a SideSwipe. 🙂
Sour Cream or Yogurt Coffeecake, adapted from the Joy of Cooking
Makes 1 13×9 inch coffeecake
- Bowls (2 regular, 1 for electric mixer)
- 13 x 9 inch baking pan
- measuring cups
- measuring spoons
- electric mixer
- food processor (or pastry blender or fork, if you want to do it manually)
- 1 1/3 cups all purpose flour
- 2/3 cup light brown sugar
- 5 Tbs unsalted butter
- 1/4 tsp. salt
- 1 tsp. cinnamon
- Melt the butter. (I do this in the microwave)
- Blend all ingredients together, either by pulsing in the food processor, or by mixing with a pastry blender or fork, until it resembles coarse crumbs.
- Set aside until ready to put it on the coffeecake.
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 cups sour cream or yogurt (or some of each if you’ve got both as leftovers)
- 1 tsp. vanilla extract
- 4 Tbs. (1/2 stick) unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- non-stick cooking spray, or extra butter for greasing the pan
- Preheat the oven to 350 degrees F. Put the oven rack in the lower third of the oven.
- Grease the 13 x 9 pan.
- Prepare the Streusel, if you haven’t already.
- Whisk together the flour, baking powder, baking soda and salt in a bowl. Whisk thoroughly, if you follow rules, absently if you don’t.
- Combine the yogurt or sour cream with the vanilla extract in another bowl, and set aside.
- In the large mixer bowl, beat the butter and sugar on high speed until lightened in color and texture, about 4 minutes.
- Beat in the eggs, one at a time, allowing the first to be incorporated before adding the second.
- Add the flour mixture in 3 parts, alternating with the yogurt/sour cream mixture in 2 parts. Keep the mixer on low speed while doing this, scraping down the sides as needed (or not scraping, if you have the SideSwipe!).
- Pour the batter into the pan, and spread evenly. Sprinkle the streusel on top.
- Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Let the cake cool briefly on a rack. Serve warm (or cold, or however you like it!).