Happy National Coffee Cake Day!
What is a Coffee Cake?
• " A cake served with coffee or eaten as a dessert. Under this definition, a coffee cake does not necessarily contain coffee. Coffee cakes are typically flavored with cinnamon, apple, nuts, and fruits. • see National Coffee Cake Day!
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Ingredients 2 tsp instant yeast
2 1/2 cups Unbleached All-Purpose Flour
1 tsp salt
2 Tbs granulated sugar
1 egg
4 Tbs butter
3/4 cup milk
Topping:
1/4 cup butter, melted
3/4 cup granulated sugar
2 tsp cinnamon
Directions
Preheat oven to 375 degrees.
Place all ingredients in the bread pan in the order listed. Program bread machine for non-bake dough mode* and press start. *Note: If your machine doesn't have a dough mode, simply let it go through both kneading cycles and the first rise, then cancel the machine.
Topping: Remove dough from machine, and let rest for 10 minutes. Mix sugar and cinnamon. Shape dough to fit a 14" pizza pan. Top with butter, and sugar/cinnamon mix.
Let dough rise for 15 minutes until slightly puffy.
Bake 15-18 minutes, or until golden brown and bubbly.
(For 1 1/2 lb. bread machine)
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1 1/2 cup of sifted all purpose flour
2 teaspoons of baking powder
1/4 teaspoon of salt
2 tablespoons of sugar
1 egg
1/2 cup of milk
1/3 cup of shortening, melted
1/3 cup of crushed pineapple, well drained
2 tablespoons of honey
1 tablespoon of butter, melted
3 tablespoons of chopped pecans
Sift together the flour, baking powder, salt and sugar. Beat egg. Add the milk and cooled shortening. Pour into flour mixture, stir only until dry ingredients are moistened. Turn into greased and floured 8 inch round layer cake pan. Mix pineapple, honey and butter together. Spoon pineapple topping over batter. Sprinkle nuts on top. Bake in a preheated 400ºF. oven for 30 minutes. Serve warm.
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CAKE:
1 cup of corn oil
1 cup of granulated sugar
4 eggs
1 teaspoon of vanilla
2 1/4 cup of flour
1 teaspoon of baking powder
1/2 teaspoon of baking soda
Pinch of salt
FILLING:
1 large can of crushed pineapple in heavy syrup
1/2 cup of granulated sugar
3 tablespoons of cornstarch
Filling: Combine ingredients, heating until bubbly. Set aside. Cake: Beat together oil, sugar. Add eggs, then vanilla. Sift dry ingredients twice. Add a little at a time to the egg mixture. Put 3/4 into a 9 x 13 inch pan, then the pineapple mixture, then place remaining dough on top. Bake at 325-350ºF. for 30 minutes.
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3 cups of carrots, grated & peeled
1 tablespoon of fresh lemon juice
3 cups of flour
1 1/2 cup of sugar
2 teaspoons of baking powder
2 teaspoons of soda
2 teaspoons of cinnamon
1/2 teaspoon of cloves
1/2 teaspoon of nutmeg
1/2 teaspoon of allspice
1 1/2 cup of vegetable oil
5 eggs
2 teaspoons of vanilla
1 cup of coconut
1 cup of walnuts
1 cup of raisins
One 15 ounce can of crushed pineapple, drained
In a small bowl, toss carrots and lemon juice. In a large bowl, sift flour, sugar, baking powder, soda, salt and spices. Beat in oil. Stir in carrots. Beat in eggs and vanilla. Stir coconut, nuts, raisins and pineapple. Pour mixture into greased 10 x 14 inch baking pan. Preheat oven to 350ºF. Bake 1 1/4 hours or until inserted toothpick comes out clean. Cool 25 minutes. Frost with cream cheese frosting or dust with powdered sugar.
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1 1/2 cup of sifted all purpose flour
1/2 tsp of salt
6 tbsp of sugar
2 tsp of baking powder
1/2 tsp of allspice
3/4 cup of milk
1 egg
3 tbsp of butter, melted
1/2 cup of raisins
1/4 cup of sugar
1 tsp of cinnamon
Sift together the flour, salt, 6 tbsp of sugar, baking powder and allspice.
Add the milk, egg and butter. Mix thoroughly. Stir in the raisins.
Turn into a greased and floured 8 inch layer cake pan.
Mix together 1/4 cup of sugar and cinnamon. Sprinkle over the top of the cake. Let it stand about 5 minutes.
Bake in a preheated 350 degree F. oven for 25 to 30 minutes.
Cool slightly. Serve warm.
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1 tbs butter or margarine, melted
1 tbs packed brown sugar
1/4 tsp ground cinnamon
2 apples, cored and sliced
2 cups flour
1 tsp each baking powder and soda
1/2 tsp salt
1/2 cup butter or margarine
1/2 cup sugar
2 eggs
One 8 oz carton plain yogurt
Streusel Filling
Combine melted butter with brown sugar and cinnamon in 9x9x2 inch square baking pan. Smooth mixture even over bottom. Arrange apple slices over brown sugar mixture. Combine flour, baking powder, soda and salt. Cream butter and sugar. Add eggs one at a time; beat well after each addition. Add dry ingredients alternately with yogurt. Spread half of batter over apple slices. Sprinkle Streusel Filling over batter in pan. Spread remaining batter over filling. Bake at 350F for 30 to 35 minutes or until cake tests done when wooden pick is inserted near center. Invert onto serving plate. Serve warm.
Makes 6 servings.
Streusel Filling:
Combine :
1/4 cup sugar
1 tbs melted butter or margarine
1 tbs flour,
1 tsp ground cinnamon
1/4 cup chopped walnuts or pecans
Makes about 1/3 cup.
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1 1/2 cup of flour
3/4 cup of sugar
1 teaspoon of soda
1/2 teaspoon of salt
1/2 cup of Crisco oil
2 eggs
1 medium can of fruit cocktail (with juice)
1 teaspoon of vanilla
Mix all ingredients together. TOPPING: Sprinkle with brown sugar and pecans before baking. Bake at 325ºF.
One 16 ounce can of fruit cocktail
1 cup of sugar
1 1/2 cup of flour
1 teaspoon of soda
1/2 teaspoon of salt
1 egg
Mix together. Sprinkle on top 3/4 cup brown sugar, mix with nuts, if desired. Bake in a greased 9 x 13 inch cake pan for 25 minutes at 350ºF. Lower temperature then to 310ºF. for 15 minutes. Serve with whipped cream.
2 cups of all-purpose flour
1 1/2 cup of sugar
1 teaspoon of baking soda
1 can of fruit cocktail (303 can)
2 eggs
1/2 cup of brown sugar
Put flour, sugar and baking soda in bowl. Add fruit cocktail and eggs. Beat on low for 3 minutes. Pour in greased and floured pan and sprinkle with brown sugar. Bake in preheated oven at 350ºF. for 30 minutes or until done. Remove from oven and frost with: 1/2 cup of evaporated milk, 3/4 cup of sugar and 1/2 cup of coconut Beat 1 minute and pour over cake.
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Ingredients 8oz. cream cheese
1 cup sugar
1/2 cup margarine
2 eggs
1/2 tsp. vanilla
1 3/4 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/4 cup milk
1/2 cup raspberry jam
Directions
In large bowl, mix cream cheese, sugar, and margarine until well blended. Add eggs one at a time, mixing well after each addition. Blend in vanilla.
In medium bowl, combine flour, baking powder, baking soda, and salt. Add to cream cheese mixture alternately with milk, mixing well after each addition.
Pour into greased and floured 13" x 9" baking pan. Dot with jam and drag knife through jam drops swirling through batter several times to create marble effect.
Bake 35 minutes.
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3/4 cup butter
1-1/2 cups sugar
2 eggs, beaten
1-1/2 cups all-purpose flour
Pinch salt
1 tablespoon almond extract
1/2 cup sliced almonds
2 teaspoons sugar
Melt butter; cool. Add sugar and beaten eggs, one at a time. Add flour, salt and extract. Mix well, Pour into 9-10-inch foil lined skillet. Leave excess foil lapping. Sprinkle almonds over mixture. Press almonds with a fork into mix. Sprinkle 2 teaspoons sugar over almonds. Bake at 350F 30-40 minutes. Remove cake from skillet and cool completely before removing foil. The iron skillet is the secret to this recipe. Let cool before serving for best taste. Slice into 1/2 inch pieces Serve with coffee.
Serves 8-10
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We absolutely love Amish Food and Amish recipes so we just could not go without listing a recipe from the Amish-recipes.com site. (see below) You really should go there and check out the site!
Its one of our favorites.
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1/4 cup warm water
2 tablespoons yeast, (2 pkgs)
2 cups milk
2 sticks margrine
4 eggs
3/4 cup white sugar
2 teaspoons salt
6-1/2 cups all purpose flour
Scald milk. Add margarine, sugar and salt to milk. Cool to lukewarm/ warm. Soak yeast in warm water. Add eggs and yeast to milk mixture. Stir in flour 2 cups at a time. Dough will be sticky. Let rise in a warm place until double in bulk. Spray 4 round cake pans with baking/cooking spray. Stir and divide dough evenly in cake pans. Sprinkle topping* on the dough and let rise again. Bake in preheated oven at 350° for 20-25 minutes. Cool cakes. When completely cool, slice in half, cross ways, and spread the filling** on the lower half. Replace the top. Each cake will serve 8 to 12. This can be frozen.
Topping:
1/2 cup packed brown sugar
1/2 cup flour
1/4 cup margarine (1/2 stick)
1/8 teaspoon salt
Cut margarine into flour and sugar until crumbly.
Filling:
2 egg whites
2 tablespoons vanilla
4 tablespoons milk
4 cups powdered sugar
1 cup Crisco
2 cups marshmallow creme
Beat egg white until stiff. Add milk, vanilla, and 2 cups powdered sugar. Beat thoroughly. Add the rest of the sugar and Crisco and beat very thoroughly. Fold in marshmallow creme.
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Pecan Coffee Cake
1 C. pecans
1 Package Parker House style yeast rolls (frozen)
3/4 C. brown sugar
1 small package of regular vanilla pudding (not instant)
1 T. cinnamon
6 T. margarine
Mix together brown sugar, pudding, cinnamon and margarine. Grease tube pan (bundt pan) with margarine stick. Sprinkle in pecans. Line up rolls over pecans. Sprinkle the above mix over rolls. Dot with margarine.
Let stand covered with foil overnight. Remove foil and bake 30 minutes at 350° F.
Spread butter in pan and top with:
Crumb Topping (May be doubled if you like more topping)
Mix until crumbly:
1/4 C. sugar
4 T. Flour
1/2 t. cinnamon
4 T. butter, softened
Bake 45 to 50 minutes or until toothpick inserted in center comes out clean. Remove springform and let cool 10 to 15 minutes before drizzling with glaze.
Glaze
1/2 C. powdered sugar
1/4 t. vanilla
1 1/2 to 2 t. hot water
Cut into wedges and serve warm.
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COFFEE FLAVORED CAKE
Ingredients:
2 cups flour
2 cups sugar
3/4 cup cocoa
2 teaspoons baking soda
1 Tablespoon baking powder
2 eggs
1 cup milk
1 cup hot coffee
Mix all ingredients except hot coffee. Add hot coffee and beat slowly. Mixture will be thin. Pour into greased 9 x 9-inch square pan. Bake at 350 degrees for 30 to 35 minutes.
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Ambrosia Coffee Cake
- Makes 10 servings -
Ingredients
3 Tablespoons butter or margarine, melted
1/4 cup flaked coconut
1/3 cup canned crushed pineapple, well drained
1/4 cup shortening
1 egg
1/2 cup milk
1/2 teaspoon vanilla
1-1/2 cups flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons salt
Directions
In small mixing bowl, blend together butter and 1/3 cup honey. Add coconut and pineapple. Mix thoroughly. Set aside. In small bowl of electric mixer, place remaining 1/3 cup honey and shortening. Blend on low speed. Add egg, milk and vanilla. Beat on low speed until well blended, scraping sides and bottom of bowl several times. Add flour, baking powder and salt. Continue to mix on low speed until dry ingredients are moistened. Beat on medium speed for 2 minutes. Grease 8-inch square baking pan. Dust bottom with flour. Spread batter in prepared pan. Spoon honey-coconut mixture carefully over top of batter, spreading evenly. Bake at 350°F for 30 to 35 minutes or until cake tests done in center. Serve warm.
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See Also:
• Bundt cake
• Kugelhopf
• Ontbijtkoek
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