JUNIOR BAKING CONTEST

JUNIORS: The JUNIOR BAKING CONTEST will be open only to juniors between the ages of nine (9) and fifteen (15) years of age as of July 1st with no exceptions. Please refer to the general RULES OF CONTEST published in the fair book for more detailed information. (Only enrolled Middlesex and New Haven County 4-H members and adults eligible for the "Over the Clover" Division may enter the Senior Baking Contest offered by this 4-H Fair.)

JUDGING: Judging will be based on appearance, flavor and texture. Additions, deletions or substitutions in the recipe is not permitted and will be subject to disqualification. All decisions of the judges are final.

The following prizes are to be awarded at the State Contest in November:

• 1st Prize $15.00, Rosette
• 2nd Prize $12.50, Rosette
• 3rd Prize $10.00, Rosette
• 4th Prize $7.50, Rosette
• (4) Honorable Mention Rosette(s) & $5.00 (5th, 6th, 7th & 8th)

Junior Baking Committee

JUNIOR CONTEST RECIPE

Almond Streusel Cofee Cake

Streusel:

• 1 cup firmly packed light brown sugar
• ¼ cups all purpose flour
• 3 tablespoons butter or margarine, melted
• 1 cup sliced almonds
• 1 teaspoon orange zest

Cake:

• ½ cup (1 stick) butter or margarine, softened
• ½ cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon orange zest
• 2 cups all purpose flower
• 3 large eggs
• ½ teaspoon vanilla
• 1 teaspoon baking powder
• 2/3 cup orange juice

Glaze:

• ½ cup confectioner's sugar
• 2 ½ teaspoons orange juice

Preheat oven to 350° and grease a 9 or 10 inch tube pan.

Prepare the streusel first:

In a medium bowl mix together brown sugar, nuts and flour. Stir in butter and zest.

To prepare the cake:

In a large bowl, using an electric mixer set on medium speed beat together butter and sugar until fluffy. Add eggs, one at a time beating well after each addition. Beat in the zest and vanilla. In another large bowl, mix together the flour, baking powder and baking soda. Reduce speed to low. Alternately beat flour mixture and orange juice into egg mixture, beginning and ending with flour. Spoon half the batter into the prepared pan. Sprinkle with half of the streusel. Top with the remaining batter and streusel.

To prepare glaze:

In a cup, stir together confectioners sugar and orange juice until smooth. Turn the cake out onto a disposable non-returnable plate placing right side up. Drizzle with glaze. You must enter one whole coffee cake.

For more information on State Baking Contests and agricultural Fairs that hold competitions, look to The Association of Connecticut Fairs. The printed Connecticut Fairs booklet published The Association of Connecticut Fairs is the official guide to state baking contests; it prevails over all online descriptions of the contest should there be any differences.

Updated: July 4, 2004