Cake filling with nuts?!


Question: i am making a creamy cake filling that contains nuts. it is for a bday party tomorrow...

my question is will the nuts be soggy tomorrow? i think cakes always taste better the next day, that is why i'm making it tonight, but i am afraid the nuts will be soggy.

any advice?


Answers: i am making a creamy cake filling that contains nuts. it is for a bday party tomorrow...

my question is will the nuts be soggy tomorrow? i think cakes always taste better the next day, that is why i'm making it tonight, but i am afraid the nuts will be soggy.

any advice?

Depends on the nuts . The harder they are th eless soggy they become. Best is to use caramelised nuts. Otherwise they can be a little soggy if they are walnuts or pistachio, for example. If oyu have the possibility, can you add them tomorrow?

Filling, Apple-Nut Filling or Brown Sugar Filling.


Sour Cream Coffee Cake with Filling

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cup butter, softened
1 1/2 cups granulated sugar
1 1/2 teaspoons vanilla extract
3 large eggs
1 1/2 cup sour cream
Fillings (recipes follows)
Glaze (recipe follows)
Preheat oven to 325*F (160*). Grease and flour a 10-inch tube pan or 12-cup Bundt cake pan. Set aside.
Prepare one of the fillings and set aside.
In medium bowl, combine flour, baking powder, baking soda and salt, mixing well. Set aside.
Beat butter, sugar, vanilla and eggs in a large mixing bowl on medium speed, scraping bowl occasionally 2 minutes. Beat in reserved flour mixture alternately with sour cream on low speed.
Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the filling. Repeat 2 times.
Bake until wooden pick inserted near center comes out clean, about 1 hour. Cool 20 minutes on wire rack and remove from pan. Cool and drizzle with Glaze.
Makes 16 servings.

Almond Filling:
1 (3 1/2-ounce) package almond paste, cut up
1/2 cup powdered sugar
1/4 cup butter
1/2 cup sliced almonds
Heat almond paste, powdered sugar and butter over medium heat, stirring constantly until smooth. Stir in almonds.
Apple-Nut Filling:
1 1/2 cup chopped apples
1 tablespoon all-purpose flour
1/4 teaspoon ground nutmeg
1/2 cup finely chopped nuts
1/3 cup packed brown sugar
2 tablespoons butter or margarine
1/8 teaspoon salt
Cook all ingredients except nuts over medium heat, stirring constantly until apples are tender, 3 to 4 minutes. Stir in nuts.
Brown Sugar Filling:
1/2 cup packed brown sugar
1/2 cup chopped nuts
1 1/2 teaspoon ground cinnamon
Combine all ingredients together.
Glaze:
1/2 cup powdered sugar
1 teaspoon butter
1/4 teaspoon vanilla extract
1 to 2 teaspoons milk
Mix powdered sugar, butter, vanilla and milk until smooth.





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well i am not certian this will work but its worth a try, you know when you make noodle soup the noodles will stay more firm and not totaly inflate and be soggy if you cook them in oil first, because the oil keeps the water from getting in. so maybe if you cook the nuts in oil first and drain them very well, they wont be soggy when you put them into the filling.





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