Homemade Decadence — Off the Shelf

Photo by: Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC. ©Copyright 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC

Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC., Copyright 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC

Joy Wilson (of Joy the Baker) is back with a new cookbook, Homemade Decadence. Joy's signature spunk and personality are all but effervescent in this newest collection of recipes.

The book separates the recipes into Brunch, Cookies, Brownies and Bars, Pies, Crumbles and Cobblers, Layer Cakes, Cupcakes and Skillet Cakes, and Ice Cream Social. The recipes are a mix of classic favorites and new spins on tried-and-true dishes. Mix up your next brunch with Hawaiian Sweet Pineapple Breakfast Rolls or keep things simple with Vanilla Sugar Donuts; you can't go wrong either way. Tickle your sweet tooth with something new, like Buttered Popcorn Crispy Treats, or stick with something more familiar, like the Classic Lemon Bar. Or maybe you want something a little more refined, like the Peach, Brie and Dark Chocolate S'mores.

There's not a bad dish in the book. Give the Cinnamon Sugar Pull-Apart Cake a try and see for yourself (recipe below). Most of the recipes are sweet, but there are standout savory options as well. The Breakfast Pizza and Breakfast Nachos are especially mouthwatering. And let's not forget about Joy's cocktail selections, featuring everything from a Champagne-Sorbet Float to a Mango-Watermelon Tequila Sunrise to Dirty Chai Lattes. Homemade Decadence is a book you'll reach for again and again, whether you're making breakfast for yourself or dessert for a party of 12. The book goes on sale October 14. You can preorder your copy here.

Photo by: Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC. ©Copyright 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC

Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC., Copyright 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC

Cinnamon-Sugar Pull-Apart Cake with Lemon Glaze 

This yeasted pull-apart cake is, hands down, one of the most popular recipes on my website. I think it deserves a permanent place in print. There is something about this cake that speaks to your soul. I've tried for a long time to put my finger on that quality, and I think it's the simplicity of cinnamon sugar, which always smells like home. Warm pieces of yeast dough sandwich cinnamon sugar and easily peel apart for eating. If you're one of those people who goes in for just another "sliver" of cake and finds yourself eating two full slices in "slivers" alone, consider yourself a goner with this cake. It's all slivers. I tried to warn you!

Dough
3 to 3 1/2 cups all-purpose flour
1/4 cup sugar
1 (.25-ounce) package active dry yeast (2 1/4 teaspoons)
1/2 teaspoon salt
1/3 cup whole milk
1/4 cup (1/2 stick) unsalted butter
1 teaspoon pure vanilla extract
2 large eggs, at room temperature, beaten
Filling
1 cup sugar
2 teaspoons ground cinnamon
1/2 teaspoon freshly grated nutmeg
1/4 cup (1/2 stick) unsalted butter
Glaze
1 1/2 cups confectioners' sugar
2 tablespoons fresh lemon juice
1 to 2 tablespoons whole milk

For the dough, in a large bowl, whisk together 2 cups of the flour, sugar, yeast and salt.

In a small saucepan set over medium-low heat, combine the milk and butter and heat until the butter has just melted, about 3 minutes. Remove the pan from the heat and add 1/4 cup water and the vanilla. Let the mixture stand until it registers 115 degrees F to 125 degrees F on a candy thermometer, 1 to 2 minutes. Pour the milk mixture into the flour mixture and stir with a spatula. Add the eggs and stir well. The eggs will feel soupy, and it'll seem like the dough will never come together. Keep stirring. Add the remaining 1 cup flour and stir with the spatula for about 2 minutes. The mixture will be sticky.

Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and a clean kitchen towel, put it in a warm space, and let rest until the dough has doubled in size, about 1 hour. If you'd like to bake off the bread the following morning, refrigerate the risen dough overnight. The next morning, let the dough rest on the counter for 30 minutes before continuing.

For the filling, in a small bowl, whisk together the sugar, cinnamon and nutmeg.

In a small saucepan set over medium-low heat, melt the butter.

Put a rack in the center of the oven and preheat the oven to 350 degrees F. Grease and flour a 9 x 5-inch loaf pan.

Turn the risen dough out onto a floured counter. Knead about 2 to 4 tablespoons of flour into the dough. Cover with a clean kitchen towel and let it rest for 5 minutes. On a lightly floured work surface, use a rolling pin to roll the dough out into a 12-inch-wide and 20-inch-long rectangle. Using a pastry brush, brush the melted butter on the dough. Sprinkle with all of the sugar and cinnamon mixture. It might seem like a lot of sugar. Seriously? Just go for it.

Slice the dough vertically into 6 equal strips. Stack the strips on top of one another and slice the stack crosswise into 6 equal slices. You'll have 6 stacks of 6 squares. Layer the dough squares in the loaf pan like a flipbook. Put a clean kitchen towel over the loaf pan and let it rest in a warm place until almost doubled in size, 30 to 45 minutes.

Bake until the top is very golden brown, 30 to 35 minutes. Let cool for 20 to 30 minutes.

While the cake cools, make the glaze. In a medium bowl, whisk together the confectioners’ sugar, lemon juice, and 1 tablespoon milk. Add more milk as necessary to create a smooth and pourable consistency.

Run a butter knife around the edges of the pan to loosen the cake and invert it onto a clean board. Invert the cake again onto a cake stand or cake plate. Drizzle liberally with lemon glaze. Serve warm.

I think this cake is best served the day it's made, but it can also be wrapped and kept at room temperature for up to 2 days.

Makes one 9 x 5-inch loaf

Reprinted from Joy the Baker Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. Copyright © 2014 by Joy the Baker. Published by Clarkson Potter, an imprint of Random House LLC.

Keep Reading

Next Up

Plenty More — Off the Shelf

Yotam Ottolenghi's newest cookbook, Plenty More, could very well be one of the most-anticipated books of the year. The book will change the way you approach eating vegetables — taking them from simple side dishes and turning them into stars worthy of center-plate.

Seriously Delish — Off the Shelf

Jessica Merchant of How Sweet Eats presents her first cookbook, Seriously Delish. The book is full of vibrant, fun, delectable dishes that deliver on the title's promise.

Death & Co — Off the Shelf

Learn how to craft cocktails at home from the master mixology team at New York City's renowned Death & Co. bar.

Vibrant Food — Off the Shelf

Vibrant Food takes an artistic approach to building dishes around seasonal ingredients, but not in a way that makes the recipes difficult. Keep reading for a recipe.

A Mouthful of Stars — Off the Shelf

Kim Sunée's new book, A Mouthful of Stars is part travel diary and part cookbook, A Mouthful of Stars covers a vast and intriguing amount of ground in its pages. It also offers up an impressive and delectable selection of food from Sunée's favorite destinations.