Can somebody please give me a really good coffee cake recipie?!
Can somebody please give me a really good coffee cake recipie?
Please, something really good. Oh, and nothing with fruit please. Thanks a ton!
Answers: This is an easy streusel coffee cake, baked in a square or round layer-cake pan.
INGREDIENTS:
* Topping:
* 1/2 cup brown sugar
* 1/4 cup sifted all-purpose flour (sift before measuring)
* 1/4 cup butter, room temperature
* 1 teaspoon cinnamon
* .
* Cake:
* 1 1/2 cups sifted all-purpose flour (sift before measuring)
* 2 1/2 teaspoons baking powder
* 1/2 teaspoon salt
* 1 egg, beaten
* 3/4 cup sugar
* 1/3 cup melted butter
* 1/2 cup milk
* 1 teaspoon vanilla extract
PREPARATION:
Topping. In small mixing bowl, combine topping ingredients. Blend with fork until crumbly. Set aside.
Sift 1 1/2 cups sifted flour with baking powder and salt into a bowl. In a medium bowl, beat together beaten egg and 3/4 cup sugar and 1/3 cup melted butter.
Add milk and vanilla. Stir in flour mixture and mix well.
Pour batter into a greased and floured 8-inch square or 9-inch layer-cake pan. Sprinkle topping crumb mixture evenly over batter. Bake at 375° for 25 to 30 minutes, or until cake tests done. Partially cool in pan on wire rack. Cut coffee cake into squares while still warm. Quick Coffee Cake
INGREDIENTS:
1 1/2 cups flour
1 1/2 tsp baking powder
6 tbs white sugar
1/2 tsp salt
1/3 cup shortening
1/2 cup milk
1 egg
1/2 tsp vanilla
2 tbs butter, melted
1/2 cup brown sugar
2 tbs flour
1/2 tsp cinnamon
PREPARATION:
Preheat oven to 425F. In a large mixing bowl, combine larger portion of flour, baking powder, sugar and salt. Cut in shortening to pea sized pieces. In a smaller bowl, beat egg and stir in milk and vanilla. Add egg mixture to the flour mixture. Stir until just mixed. Pour batter into greased 9-inch cake pan. For the topping, mix the brown sugar, cinnamon and last bit of flour. Sprinkle on top. Bake for 15-20 minutes. This one is really yummy and quick. Enjoy!
INGREDIENTS:
1 1/2 cups flour
1 1/2 tsp baking powder
6 tbs white sugar
1/2 tsp salt
1/3 cup shortening (butter, butter-up, or Crisco)
1/2 cup milk
1 egg
1/2 tsp vanilla
2 tbs butter, melted
1/2 cup brown sugar
2 tbs flour
1/2 tsp cinnamon
Preheat oven to 425F. In a large mixing bowl, combine larger portion of flour, baking powder, sugar and salt. Cut in shortening to pea sized pieces. In a smaller bowl, beat egg and stir in milk and vanilla.
Add egg mixture to the flour mixture. Stir until just mixed. Pour batter into greased 9-inch cake pan. For the topping, mix the brown sugar, cinnamon and last bit of flour. Sprinkle on top. Bake for 15-20 minutes. Chocolate Chip Coffee Cake
INGREDIENTS
* 1/2 cup butter, softened
* 1 cup white sugar
* 2 eggs
* 1 cup sour cream
* 1 teaspoon vanilla extract
* 2 1/2 cups all-purpose flour
* 1 1/2 teaspoons baking powder
* 1 teaspoon baking soda
*
* 1 cup semisweet chocolate chips
* 1/2 cup white sugar
* 1 teaspoon ground cinnamon
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9x13 inch pan.
2. In a medium bowl, stir together the flour, baking powder and soda. Set aside.
3. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
4. Add the flour mixture and combine. Batter will be thick.
5. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
6. Spread half of the cake batter in prepared 9x13 inch pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
7. Bake at 350 degrees F (175 degrees C) for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Deep-Dish Cheesecake Coffee Cake
INGREDIENTS
* 3 cups buttermilk baking mix
* 1/4 cup white sugar
* 1/4 cup butter, melted
* 1/2 cup milk
*
* 1/2 cup white sugar
* 1/2 teaspoon vanilla extract
* 2 eggs
* 1 (8 ounce) package cream cheese, softened
* 1/4 cup strawberry, apricot or raspberry preserves
DIRECTIONS
1. Preheat oven to 375 degrees F (190 degrees C).
2. To make the crust, in a medium bowl, combine the baking mix, 1/4 cup sugar, melted butter and milk. Stir until a dough forms, then turn the dough out onto a clean surface that has been dusted with some baking mix. Knead for 30 turns. Pat the dough into the bottom and up the sides of an un-greased 9 inch round cake pan. In the same bowl, beat together the remaining 1/2 cup sugar, vanilla, eggs and cream cheese. Pour over the dough in the pan.
3. Bake for 30 minutes in the preheated oven, until the edges are golden and the filling is set. Allow the coffee cake to cool for 10 minutes, then spread the fruit preserves over the top. Check out this link to my recipe page. I just added a favorite coffe cake (pictures included). It's for blueberry with lemon glaze, so substitue the blueberry filling for 2/3 cup of brown sugar and 2 TB of cinnamon mixed. For the lemon glaze, omit the lemon, and use milk instead. Yummy!
http://www.recipezaar.com/237542... FRUITED COFFEE CAKE
Bake this delicious cake in a tube cake pan or Bundt pan. Use fruit chunks or fruit cocktail in this cake, and feel free to use walnuts instead of the chopped pecans, or leave the nuts out.
INGREDIENTS:
1 can (15 ounces) chunky fruit or fruit cocktail in syrup
2 cups granulated sugar
1/3 cup syrup from fruit
1 cup Canola or safflower oil
2 teaspoons vanilla
4 large eggs
3 cups flour, stir before measuring
3 teaspoons baking powder
1/2 teaspoon salt
1 cup chopped pecans
.
Topping
2 tablespoons melted butter
Confectioners' sugar for sprinkling over the cake
PREPARATION:
Butter and flour a 10-inch tube cake pan or 12-cup Bundt pan. Heat oven to 350°.
Drain the fruit, reserving 1/3 cup of syrup. Set fruit aside.
In mixing bowl, combine sugar, reserved syrup, oil, vanilla, and eggs.
Beat with a mixer on medium speed for about 4 minutes, until well beaten. Sift together the flour, baking powder, and salt; stir into the first mixture a little at a time, blending well. Fold in the chopped pecans.
Spoon about half of the batter into the prepared baking pan. Arrange fruit pieces over the batter, then spoon remaining batter over the fruit. Spread gently to cover. Bake for 1 hour and 15 minutes to 1 hour and 25 minutes, or until a toothpick inserted in center of cake comes out clean. Cool on a rack for 10 minutes; turn cake out of pan onto a cake plate. Brush with the melted butter and sprinkle with confectioners' sugar.
BROWN SUGAR CRUMB CAKE
This tasty crumb cake makes a nice coffee cake or snack cake.
INGREDIENTS:
2 cups brown sugar, packed
2 cups all-purpose flour
4 ounces butter, cold, cut in pieces
1/8 teaspoon salt
1 cup buttermilk or sour milk
1 large egg
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
1/2 cup chopped pecans, optional
PREPARATION:
Heat oven to 350°. Grease and flour an 8-inch square baking pan.
Combine brown sugar, flour, and salt in a mixing bowl; cut in butter until the mixture is like coarse crumbs. Reserve 1 scant cup of crumbs and set aside. Combine remaining ingredients and whisk until smooth; stir into the remaining crumbs in bowl. Spread in prepared baking pan. If desired, add chopped pecans to reserved crumbs; sprinkle crumbs evenly over the batter. Bake for 30 to 40 minutes, until a toothpick inserted in the center comes out clean.
SPECIAL COFFEE CAKE
A special coffee cake recipe made with sour cream and a chocolate cinnamon filling.
INGREDIENTS:
Filling:
1/2 cup granulated sugar
1 teaspoon cinnamon
1 tablespoon unsweetened cocoa
1/2 cup chopped walnuts or pecans
Cake:
3 cups sifted all-purpose flour
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup butter
1 cup granulated sugar
3 eggs
1 1/4 cups sour cream
PREPARATION:
Grease and flour a 9-inch tube pan. Preheat oven to 375°.
Make filling. Combine 1/2 cup sugar, cinnamon, cocoa, and chopped nuts; set aside.
Sift together the flour, baking soda, and baking powder.
In mixing bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy.
Beat eggs in, one at a time, beating after each addition. With mixer at low speed blend in the flour mixture alternately with sour cream. Spoon half of the batter into prepared tube pan. Sprinkle filling over the batter then spread remaining batter over filling. Bake for 55 to 65 minutes, or until a wooden pick or cake tester inserted in center comes out clean. Cool for 10 minutes in pan. Turn out of pan and cool completely on rack.
HOPE THIS HELPS! This is a delicious cake from Modena (italy)
TORTA BAROZZI (barozzi cake)
100g peeled almonds
80g butter
4 eggs
250g dark chocolate
150 g sugar
1 small glass of rhum
3 spoons cofee powder (very fine grained)
make chocolate and butter melt "bain marie".
Whisk the yolks with the sugar until creamy, add the almonds, finely grated, chocolate+butter, coffee powder and rhum..
Whip the egg whites until firm and add them too, mixing them gently from the bottom up
Put everything in a cake pan coated with oven paper and cover everything with tin foil.
Cook for 30 min at 180°C