French Vanilla Coffee Cake Food

FRENCH COFFEE CAKE

Steps:

• Sift flour, soda and baking powder together.
• Cream sugar and margarine together.
• and beat in eggs.
• Add 1/4 of flour mixture and 1/3 of sour cream; continue to alternate.
• and cream until blended.
• Add vanilla.
• Grease and flour loaf pan.
• Combine ingredients, pour 1/3 batter into pan.
• Sprinkle 1/2 filling over batter.
• Add another 1/3 batter and remaining filling.
• Cover with remaining batter.
• Marble with knife.
• Bake at 350F for 45-50 minute Dust with powdered sugar when cool.
• 12 servings.

CINNAMON COFFEE CAKE

Steps:

• Preheat the oven to 375°F and grease an 8x8" square baking pan with cooking spray and set aside.
• In a large bowl, whisk together the flour, sugar, salt, and baking powder.
• Use a pastry cutter to cut the butter into the flour mixture until a coarse crumb forms.
• Add in the egg, milk, and vanilla and mix with a rubber spatula just until combined. The batter will be lumpy. Pour the batter into the prepared baking pan.
• In a small bowl, mix together the cinnamon and brown sugar, then sprinkle it over the top of the batter in the pan. Use a butter knife to cut lines through the batter. Sprinkle the top with the chopped walnuts, if desired.
• Bake for 25 to 30 minutes, then allow the cake to cool in the pan for 15 minutes on a cooling rack.
• Whisk together the water and powdered sugar to make the glaze and drizzle over the top of the cake before slicing and serving.

FRENCH VANILLA COFFEE CAKE

Steps:

• Grease & Flour a 20' jelly roll pan. Preheat oven to 350 degrees.
• Mix crumb mixture (butter, flour, sugar, vanilla, and cinnamon). Set aside.
• Follow pkg. directions on box for cake mix and pour in jelly roll pan. Bake 20 Minutes, then remove from oven and spread crumbs over warm cake. Bake again for another 20 Minutes. When completely cool, sprinkle with powdered sugar.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
• Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
• Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
• Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
• Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
• Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
• While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
• When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
• Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
• Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

FRENCH VANILLA CAKE RECIPE

Steps:

• Preheat oven to 180C/350F/Gas 4. Grease, line and flour two 23cm/9in round pans.
• Sift the dry ingredients (flour, baking powder and salt) together and set aside.
• Beat 100g softened butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, beating thoroughly after each addition.
• Add the flour mixture, 100g at a time, alternating with the milk and ending with the flour mixture. Add the vanilla and mix well. Pour evenly into the prepared cake pans.
• Bake for 25 to 30 minutes or when a toothpick inserted in the center of the cake comes out clean. Transfer cakes to a rack and cool for 5 minutes. Run a knife around the sides of the cake, unmold them and peel off the paper liner. Invert and cool to room temperature, right side up (These cooled cakes may be wrapped airtight and stored at room temperature overnight, or frozen up to two months).
• For the frosting, place 100g softened butter in a mixing bowl with 350g of the icing sugar. Add 1 tablespoon of vanilla and milk; mix well. Add half of the remaining icing sugar and mix, adding more until you reach the desired consistency to spread. You may not need all of the sugar specified. Beat until light and fluffy; spread on cooled cake.