Cousin Maries Old Fashioned Coffee Cake With Caramel Topping Food

COUSIN MARIE'S OLD FASHIONED COFFEE CAKE WITH CARAMEL TOPPING

Steps:

• Mix the brown sugar, cinnamon and melted butter well
• Stir in chopped walnuts and set aside
• In food processor add dry ingredients, baking powder, flour, white sugar, salt, and pulse until blended
• Cut softened cream cheese and butter into chunks and add to food processor and pulse until blended. The mixture will stick together if pressed in your hand.
• Put the mixture from the food processor into a large bowl. Make a well in the centre and add the cream, vanilla, and egg. Break the egg yolk and blend slowly, just until everything is moistened. Like when you are making muffins.
• Preheat the oven to 375 and grease and 8 X 8 square pan.
• Press the cake mixture into the plan
• Add small chunks of cream cheese around the top - I push them in slightly with my finger!
• Spoon on the brown sugar topping (this will sink into the cake as it bakes)
• Bake for 30 to 35 minutes.
• Let cool and Enjoy with a smoky dark coffee.

OLD-FASHIONED COFFEE CAKE

Steps:

• In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

MY BEST OLD-FASHIONED APPLE CAKE WITH EASY CARAMEL SAUCE

Steps:

• Cake:.
• Cream butter and sugar, then add egg and beat.
• Add rest of dry ingredients and beat til mixed.
• Fold in apples and pecans. Pour into greased and floured large round, deep cake pan. *Use greased and lightly floured parchment paper
• on the bottom for easier removal.
• Bake at 350º for 35-40 minutes.
• Cool a bit, turn out onto rack to cool completely. *Can serve warm, too.
• Meanwhile, make caramel sauce.
• Caramel sauce:
• Melt butter, brown sugar and salt in pan over low-med heat,
• stirring, for about 2-3 minutes.
• Remove from heat, stir in vanilla and cream and stir well till not grainy.
• Drizzle lots of caramel sauce over cut cake slices when serving.
• Sprinkle chopped pecans on top of that if desired.
• 8 servings.

RHUBARB COFFEE CAKE WITH CARAMEL SAUCE

Steps:

• In a large bowl, cream sugar and sugar until light and fluffy. Add egg; beat well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in rhubarb. Tranfer to a greased 9 x 13 inch baking pan.
• For topping: In a small bowl combine the brown sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over batter.
• Bake at 350 degrees for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before serving.
• For the Sauce: In a small saucepan, melt butter. Stir in brown sugar and cream. Bring to a boil. Reduce heat; summer for 3-4 minutes or until slightly thickened. Serve with warm coffee cake.

OLD FASHIONED COFFEE CAKE WITH CINNAMON-STREUSEL TOPPING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish; set aside.
• Prepare cinnamon layer by stirring brown sugar, flour, and cinnamon together in a small bowl until well combined; set aside.
• Prepare streusel topping by combining brown sugar, flour, cinnamon, and salt in a small bowl. Add butter and stir with a fork until mixture is crumbly; set aside.
• Prepare cake by whisking together flour, baking powder, and salt in a medium bowl.
• Beat sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until fluffy, about 3 minutes. Scrape the sides of the bowl, then turn the mixer on low speed and beat in eggs until well blended. Gradually mix in flour mixture and milk. Add sour cream and vanilla and beat for 30 seconds.
• Pour 1/2 of the batter into the prepared baking dish. Sprinkle the cinnamon layer over the batter, then pour the remaining batter over top. Spread streusel topping evenly over the cake, pressing very lightly so it adheres to the batter.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove from the oven and let cool completely before serving, about 30 minutes.

APPLE COFFEE CAKE WITH CARAMEL SAUCE

Steps:

• Beat the softened butter at medium speed of electric mixer. Gradually add sugar; beat well.
• Add the eggs - one at a time, beating after each addition.
• In another bowl combine flour, baking powder, cinnamon powder, nutmeg and salt and add to creamed mixture.
• Stir in the chopped apple with the golden sultanas and vanilla extract.
• Spoon the batter into a greased and floured 13 x 9-inch pan.
• Sprinkle the sugar over cake and bake at 350 degrees F for 45 minutes or until a wooden pick inserted in center comes out clean.
• When cake is done allow to cool whilst preparing caramel topping. Combine all topping ingredients together and boil for 3 minutes, stirring constantly.
• Slowly drizzle over warm cake.

OLD FASHIONED CARAMEL CAKE

Steps:

• Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
• In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
• For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
• Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
• Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
• Garnish with pecan halves and grated chocolate if desired.