COFFEE CAKE CHICAGO
This is a very good coffee cake. I have often been asked for the recipe since it is liked by all. Sometimes I also add a glaze to the top to make it extra pretty, but it really doesn't need it. The recipe is from our local newspaper.
Provided by Chris from Kansas
Categories Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl, cream together margarine, cream cheese and sugar until light.
- Beat in eggs and vanilla.
- Sift together flour, baking powder and baking soda.
- Add to creamed mixture alternately with milk, mixing well.
- Pour into greaased and floured 9 by 13 baking pan.
- For topping, combine sugar, flour, cinnamon and margarine until crumbly.
- Sprinkle over batter and bake in 350 degree oven 35 to 40 minutes or until toothpick inserted in center comes out clean.
COFFEE COFFEE CAKE
Steps:
- Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
- For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
- For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
- Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
- Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
- Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
Steps:
- Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
- Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
- Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
- Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
- Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
STREUSEL TOPPED TRIPLE BERRY COFFEE CAKE
I combined two coffee cake recipes and modified things abit to come up with this great little coffee cake. It has a wonderful fresh flavor and the house smells fabulous while it is in the oven!I like it best while it's still abit warm.
Provided by Michelle S.
Categories Breads
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, stir together flour, sugar, baking powder and cinnamon.
- In a small bowl, mix egg, melted butter, milk and vanilla.
- Stir liquids into dry ingredients just till blended.
- In a buttered 9-inch square pan, spread half of dough.
- Top with berry mixture and spoon remaining dough over berries.
- In a separate bowl combine brown sugar, flour, cinnamon and nuts.
- Stir in melted butter until mixture resembles moist crumbs.
- Sprinkle this over top of dough and press in lightly.
- Bake in a 375° oven 40 minutes or until topping is golden brown.
Nutrition Facts : Calories 342.1, Fat 17.3, SaturatedFat 9.7, Cholesterol 59.9, Sodium 248.6, Carbohydrate 43.6, Fiber 1.4, Sugar 23.3, Protein 4.4
COFFEE HOUSE COFFEE CAKE
A delicious coffee cake from the famed espresso chain. You'll earn brownie points with your co-workers if you bring this in to work with you!
Provided by yooper
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325°.
- Make topping by combining 1 cup flour with brown sugar, 1/2 cup softened butter and 1 teaspoon cinnamon in a bowl.
- Mixture should have the consistency of moist sand.
- Add 1/2 cup chopped pecans.
- In a large bowl, cream together 1 cup butter, 3/4 cup light brown sugar and 1/2 cup granulated sugar with an electric mixer until smooth and fluffy.
- Add eggs and vanilla and mix well.
- In a separate bowl combine flour, baking powder and salt.
- Add this dry mixture to the moist ingredients a little at a time.
- Add milk and mix well.
- Pour the batter into a 9 x 13 baking pan that has been buttered and dusted with a light coating of flour.
- Sprinkle the crumb topping over the batter.
- Be sure the topping completely covers the batter.
- Bake 50 minutes or until the edges just begin to brown. Cool.
SWEDISH COFFEE CAKE
Editing per my Grandmother to get the story right: This cake recipe was passed down to my great Grandmother Helen from my Swedish great great Grandmother Maria. It is over 100 years old...possibly 150 or more! Some of my Swedish relatives started the famous Svenhards bakery here in California. They no longer own it but their original packages have my great great Aunt Tilda's (Maria's sister) photo on them! *My Grandmother also says to please beat the egg whites...they make the cake lighter and fluffier.
Provided by Engrossed
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350 degrees Fahrenheit.
- Cream together butter and sugar, add egg yolks gradually.
- Sift the flour, baking powder and salt into the batter. Stir.
- Add milk, vanilla, lemon juice and lemon rind. Stir.
- Beat egg whites until stiff. Fold into batter.
- Pour into 13x9 baking pan.
- Top with crumb topping and bake for 40 minutes or until tester comes out clean.
- Crumb topping:.
- Mix dry ingredients together.
- Cut in the butter with a pastry blender or the back of a fork until it resembles crumbs.
- Scatter crumbs over unbaked cake.
Nutrition Facts : Calories 444.3, Fat 17.1, SaturatedFat 10.5, Cholesterol 75, Sodium 239.2, Carbohydrate 68.1, Fiber 1.1, Sugar 38.5, Protein 5.6
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