Butter Tart Coffee Cake Food

BUTTER TART COFFEE CAKE

Steps:

• Cake - Preheat the oven to 350 F. Grease a 9-inch springform pan and dust it with flour, taping out any excess. For the cake, sift the flour, baking powder, salt and cinnamon together and stir in the brown sugar. Cut in the cool butter until the mixture is crumbly, but bits of butter are still visible. In a separate bowl, whisk the sour cream, egg and vanilla together and add this to the flour mixture, beating on medium-high speed if using electric beaters or a stand mixer, or vigorously by hand, until the mixer is smooth, light and fluffy, about 3 minutes. Scrape this into the prepared pan, spread to level and bake for about 25 minutes, or until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cool for 10 minutes while preparing the topping. Butter Tart Topping - For the topping, whisk the brown sugar, flour, baking powder and cinnamon together. In a separate bowl, whisk the eggs with the corn syrup, melted butter, whiskey or brandy (if using) and vanilla. Pour this into the sugar mixture and whisk until it is evenly blended. Stir in the raisins. Pour this over the slightly cooled cake and spread the raisins evenly over the top (sometimes they clump up when the topping is poured on). Return the cake to the 350 F to bake for 20 minutes until the topping has bubbled and set. Cool the cake to room temperature before serving. The cake will keep, wrapped and unrefrigerated for up to 3 days.

BUTTER TART SQUARES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes.
• To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.

BUTTER TARTS

Steps:

• Preheat oven to 325 degrees F (170 degrees C).
• Cream the butter, sugar and eggs well. Add remaining ingredients and mix thoroughly.
• Pour batter into tart shells, no more than half full. Bake for 20 - 25 minutes. Watch carefully!!--they'll burn quickly. Filling will keep in the refrigerator for 2 weeks or so. Liquid coffee creamer can be used for cream. Use any good pie pastry for shells.

BUTTER TART COFFEE CAKE

Steps:

• Preheat the oven to 350 F. Grease a 9-inch springform pan and dust it with flour, taping out any excess.
• For the cake, sift the flour, baking powder, salt and cinnamon together and stir in the brown sugar. Cut in the cool butter until the mixture is crumbly, but bits of butter are still visible.
• In a separate bowl, whisk the sour cream, egg and vanilla together and add this to the flour mixture, beating on medium-high speed if using electric beaters or a stand mixer, or vigorously by hand, until the mixer is smooth, light and fluffy, about 3 minutes. Scrape this into the prepared pan, spread to level and bake for about 25 minutes, or until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cool for 10 minutes while preparing the topping.
• For the topping, whisk the brown sugar, flour, baking powder and cinnamon together. In a separate bowl, whisk the eggs with the corn syrup, melted butter, whiskey or brandy (if using) and vanilla. Pour this into the sugar mixture and whisk until it is evenly blended. Stir in the raisins. Pour this over the slightly cooled cake and spread the raisins evenly over the top (sometimes they clump up when the topping is poured on). Return the cake to the 350 F to bake for 20 minutes until the topping has bubbled and set. Cool the cake to room temperature before serving.
• The cake will keep, wrapped and unrefrigerated for up to 3 days.

SARA LEE BUTTER COFFEE CAKE - COPYCAT

Steps:

• Preheat oven to 350*.
• Butter a 9 x 13 baking pan.
• Beat cake mix, pudding, water, eggs, and oil for 8 minutes at medium speed.
• Add butter extract and vanilla.
• Pour 1/2 of mixture in buttered 9 x 13 pan.
• Mix sugar and cinnamon and sprinkle 1/2 mixture over batter. Spread rest of batter and rest of sugar mixture on top.
• Swirl knife through. Bake for 30 to 35 minutes.
• Drizzle with the following: 1 cup powdered sugar 1 Tbsp hot milk 1/2 tsp butter extract 1/4 tsp vanilla.

DOUBLE BUTTER COFFEE CAKE

Steps:

• Preheat oven to 375°F
• Dissolve yeast in warm water in a small mixing bowl. Set aside until dissolved, about 10 minutes.
• In a saucepan over medium low, heat milk, 1/2 cup sugar, salt and 1/2 cup butter. Stir until sugar dissolves and butter melts. Cool to lukewarm; then stir in dissolved yeast mixture and set aside.
• Combine flour, eggs and yeast mixture in a large bowl. Stir until mixed and smooth. Pour into a buttered 9x13 inch pan, spreading evenly.
• Let rise in warm, draft-free place for 45 minutes.
• In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. Sprinkle evenly over the dough.
• Bake for 30 minutes, or until the top is golden and syrupy.

COFFEE TART

Steps:

• Preheat oven to 350 degrees.
• Process almonds, cookies and 1/4 cup sugar in a food processor until ground.
• Stir in 1/3 cup melted butter.
• Press into a 10 inch tart pan and bake at 350 for 10 minutes.
• Cool completely on a wire rack.
• Heat remaining 3/4 cup sugar, 1/2 cup butter, coffee granules, and chocolate in a heavy saucepan over low heat.
• Stir constantly until smooth.
• Beat egg yolks until thick and pale.
• Gradually stir about 1/4 hot chocolate mixture into yolks; add to remaining hot mixture, stirring constantly - 1 to 2 minutes or until mixture reaches 160 degrees.
• Remove from heat. (Mixture will be thick).
• Spread 2/3 chocolate mixture into crust.
• Cool remaining chocolate mixture 30 minutes.
• Beat whipping cream at high speed with an electric mixer until soft peaks form.
• Stir 1/3 of whipped cream into remaining chocolate mixture, then fold in the rest of the whipped cream.
• Spread over chocolate layer on tart.
• Cover and chill 2 hours or until firm.