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Preheat the oven to 350F (conventional) or 335F (convection).
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Set rack in the middle of the oven.
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To bake Crunchy Feet, place the oven racks in the upper-middle and lower-middle positions.
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Set out the ingredients and equipment:
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Sift the flour directly into a bowl on a scale for accurate measuring.
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Measure the other dry ingredients into a separate mixing bowl, add the flour, and whisk for 10 seconds to blend.
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Set aside.
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Combine the liquid ingredients in a food processor and process for 30 seconds or until smooth.
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Place in a separate bowl and set aside.
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Measure the butter and sugar into separate bowls and set aside.
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Crack the eggs and yolks into two separate bowls and set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, cream together the butter and sugar on the lowest speed for 2 to 3 minutes.
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The mixture should look white, fluffy, and aerated.
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With the mixer still on the lowest speed, add the eggs one at a time followed by the yolks, fully incorporating after each addition.
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Stop the mixer and scrape the sides of the bowl.
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Add the dry ingredient mixture alternately with the liquid mixture in 3 to 5 additions each, beginning and ending with the dry mixture.
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Move swiftly through this step to avoid overworking the batter.
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Dont wait for the dry or liquid mixtures to be fully incorporated before adding the next.
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This step should take a total of about 60 seconds.
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Stop the mixer and scrape the sides of the bowl all the way down.
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Dont miss the clumps of ingredients hiding on the bottom of the bowl.
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Mix on medium speed for 15 to 20 seconds to develop the batters structure.
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Prepare the pans.
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For a Bundt cake, spray the pan well with a nonstick spray.
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For 9-inch-round cakes, line the bottom of each pan with parchment but do not spray the sides.
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For Crunchy Feet, place the brioche pans on sheet pans (16 per half-sheet pan is a snug fit) and spray them liberally with a nonstick spray.
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For a Bundt cake, fill the pan about three-quarters full by depositing the batter with the rubber spatula in small clumps around the prepared pan instead of by pouring it into one spot.
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Level the batter with the rubber spatula.
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Bake any leftover batter as Crunchy Feet or cupcakes.
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For 9-inch-round cakes, deposit the batter into three separate areas of the pan and smooth out with an offset spatula, making sure the pans are two-thirds full.
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For Crunchy Feet, use a 2-ounce, trigger-release, ice-cream scoop to deposit the batter into the prepared pans so theyre three-quarters full.
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Follow the approximate bake times listed below:
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ITEM: 12-cup bundt - At Sea Level, bake 45 minutes; at High Altitude, bake 55 minutes.
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ITEM: 9-inch rounds - At Sea Level, bake 26-28 minutes; at High Altitude, bake 42 minutes
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ITEM: Crunchy Feet - At Sea Level, bake 15 minutes; at High Altitude, bake 32 minutes
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Once the top of the cake doesnt jiggle in the center and is golden brown across the top and edges, test for doneness by inserting a bamboo skewer in the center of the cake.
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When the skewer shows just a touch of crumbs or comes out clean, the cake is done.
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Remove the pan from the oven and place on a heat- resistant surface or wire rack.
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For the Bundt cake, once the cake has cooled for 5 to 10 minutes, remove the cake by inverting the pan onto a flat surface.
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Allow it to cool to room temperature, about 30 minutes, before glazing.
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For Crunchy Feet, carefully invert the brioche pans to release the cakes 3 to 4 minutes after removing them from the ovenwell before they cool completely.
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You may have to tap each pan firmlyor even slam itagainst the sheet pan to release the cake.
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Place on a heat-resistant surface or wire rack to cool.
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Immediately soak the pans to make cleaning easier.
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For the layer cake, cool to room temperature, 25 to 30 minutes, before removing from the pan.
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Use a small offset spatula to loosen the cake from the rim of the pan.
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Carefully invert each pan onto a flat surface to remove the layers.
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Remove the parchment from the bottom of each cake and wrap the cake tightly in plastic.
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Assembling a layer cake is easier if the cake is cold, so refrigerate the layers overnight or for up to 5 days before frosting.
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SERVING AND STORING
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Serve naked or with a dusting of confectioners sugar or use Glazing Chocolate.
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For a dressed-up version, serve assembled with rum-flavored Italian Meringue Buttercream, Ganache, and fresh bananas.
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Store under a cake dome at room temperature, or wrapped in plastic in the fridge for up to 1 week.
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If frosted, store under a cake dome for up to 3 days, or in the fridge for up to 1 week.
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To store unfrosted cake longer, label, date, and store the plastic-wrapped cake in the freezer for up to 1 month.
