CHERRY SWEDISH FLOP
Makes 1 (13x9-inch) cake
Though its name may suggest otherwise, this fluffy, yeasted cake is a Midwest favorite, boasting layers of tender cake, silky Browned Butter Ermine Frosting, sweet cherry preserves, and a crisp, crumbly Browned Butter Streusel. Similar to a coffee cake, this Cherry Swedish Flop is delicious any time of day.
⅔ cup (160 grams) warm whole milk (110°F/43°C to 115°F/46°C)
2¼ teaspoons (7 grams) instant yeast
¼ cup (55 grams) firmly packed light brown sugar
¼ cup (57 grams) Browned Butter (recipe follows), melted and cooled slightly
2 large eggs (100 grams), room temperature
1 teaspoon (3 grams) tightly packed orange zest
1 teaspoon (4 grams) vanilla extract
2 cups (250 grams) plus 2 teaspoons (6 grams) all-purpose flour, divided
½ teaspoon (1.5 grams) kosher salt
Browned Butter Streusel (recipe follows)
Browned Butter Ermine Frosting (recipe follows)
1¼ cups (370 grams) cherry preserves
Garnish: confectioners’ sugar
1. In the bowl of a stand mixer, whisk together warm milk and yeast by hand, and let stand until foamy, 5 to 10 minutes.
2. Add brown sugar, Browned Butter, eggs, orange zest, and vanilla to yeast mixture. Using the paddle attachment, beat at medium speed until combined. Add 2 cups (250 grams) flour and salt, and beat until a shiny, loose dough forms, 3 to 4 minutes, stopping to scrape sides and bottom of bowl.
Spray a medium bowl with cooking spray. Pour dough into bowl. Dust top of dough with remaining 2 teaspoons (6 grams) flour, and cover tightly with plastic wrap. Let rise
