Good Morning Coffee Cake Food

SUNDAY MORNING COFFEE CAKE

Steps:

• Beat butter, sugar and salt in a small bowl until crumbly. Add the egg, milk and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Transfer to a greased 8-in. square baking dish., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter., Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm if desired.

COFFEE CAKE

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.

GOOD MORNING KISSES COFFEE CAKE

Steps:

• 1. Split biscuits in half, wrap 40 Kisses with a biscuit half and roll into a ball.
• 2. Dip each ball into melted butter and roll in sugar cinnamon mixture.
• 3. Drop balls into Bundt Pan. Bake 20-25 minutes in a preheated 350 degree oven. Serve warm.

GOOD MORNING COFFEE CAKE

Steps:

• For Cake: Blend the first 6 ingredients; beat until well blended. Place mixture in a greased 9-inch square pan.
• For Topping: Mix the 3 topping ingredients; crumble over top the cake mixture.
• Bake in a 375°F preheated oven for 25 to 30 minutes or until done.
• Serve warm.

SUNDAY MORNING COFFEE CAKE

Steps:

• Preheat oven to 350* F. Grease an 8 inch square baking dish.
• In a small mixing bowl, beat butter, sugar, and salt until crumbly. Add egg, milk, and vanilla; mix well. Combine flour and baking powder; add to butter mixture. Pour into baking dish.
• To make topping, combine sugar, flour and cinnamon in a small bowl and cut the butter into the mixture until crumbly. Sprinkle over batter.
• Bake at 350* F for 25-30 minutes or until a toothpick inserted near center comes out clean. Cool on a wire rack for 10 minues. Serve warm or cooled as desired.

SOUR CREAM STREUSEL COFFEE CAKE RECIPE

Steps:

• Preheat your oven to 350 degrees F. Grease a 9x13 inch cake pan* with nonstick spray or rub with butter.
• Make the streusel: In a large bowl, whisk together 3 cup flour, 1 cup brown sugar, 1/2 cup granulated sugar, 1 teaspoon salt, and 2 tablespoons cinnamon.
• Melt 1 cup butter in a small bowl in the microwave. Pour into the larger bowl and stir the butter into the flour. You should end up with a bowl of what looks like wet sand, with lots of big chunks. Don't try to smooth it out. See photo.
• For the cake: In a large bowl or stand mixer, whisk together 2 and 1/4 cups flour, 1 and 1/4 cups sugar, 1 tablespoon baking powder, 3/4 teaspoon baking soda, and 3/4 teaspoon salt.
• Chop 3/4 cup softened butter into chunks. You want the butter to sit out of the fridge for several minutes to that it's not rock-hard, but don't let it soften so much that it's completely creamy.
• Add the chopped butter and 1/2 cup sour cream to the flour mixture. Use the paddle attachment (or electic beaters) to blend the butter in. Eventually the butter will moisten the flour and it will all come together in a ball. Scrape the bottom and sides of the bowl as necessary. Don't over mix, just beat until all the butter is incorporated.
• In another large bowl, whisk together 4 eggs, 1 cup sour cream, and 1 tablespoon vanilla. Beat well until the eggs are well blended.
• Add the egg mixture to the flour mixture in 3 additions, beating for about 20 seconds after each one. Once all the egg mixture is added, beat for another 1 minute until the batter is light and fluffy.
• Spread 2 cups of batter into the bottom of your prepared cake pan. Sprinkle 1 cup of streusel evenly over the top, breaking up any too-large pieces with your hands.
• Spread another 2 cups batter on top and spread it around as best you can.
• Add another 1 cup streusel on top.
• Add the rest of the batter and spread evenly.
• Evenly spread another 2 cups of streusel on top of the cake. Do NOT add all the remaining streusel! There will be some left over. Spread the remaining streusel on a baking sheet to dry out a little bit.
• Bake the cake at 350 for 25 minutes.
• Do this next part fast. Remove the cake from the oven and shut the oven door. Use your hands to sprinkle all the remaining streusel on top of the cake, focusing on any areas where the cake batter has puffed up from the center. Move quickly! Get the cake back in the oven as soon as you can, and keep the oven door shut as much as possible.
• Bake for another 20-25 minutes.* The total bake time for the cake should be about 45-50 minutes, depending on your oven and whether you use a glass or metal pan. Test the cake with a toothpick. It is done when a toothpick inserted in the center comes out with no wet batter on it. The cake should not wobble around at all when you shake the pan.
• Let the cake cool on a wire rack for at least 15-20 minutes for cutting into it.
• Make the icing: In a medium bowl, beat 1/4 cup butter until smooth. (I actually did it by hand with a whisk. You can do this if your butter is ultra soft.)
• Add 1 teaspoon vanilla, 1/2 teaspoon salt, 1/4 cup milk, and 2 cups powdered sugar. Beat with a mixer or by hand until very smooth.
• Drizzle the icing over the cake. You can either drizzle it over the whole cake or drizzle each individual serving. I like to drizzle about half the icing over the whole cake, and then save the rest of drizzling over each serving.
• The cake is best served warm! Zap individual servings in the microwave for 10-20 seconds if you are serving after the cake has cooled.
• This cake will keep well covered on the counter for 2-3 days. After that, put it in the fridge.

HOLIDAY MORNING COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Unwrap and chop the
• 3 MUSKETEERS® Brand FUN SIZE®.
• Measure 1 cup of chopped candy; set aside.
• Combine the flour, baking powder and baking soda in a bowl; set aside.
• Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes.
• Beat the eggs into the batter, one at time, until smooth.
• Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.
• Beat in the remaining flour mixture and sour cream.
• Fold in the chopped 3 MUSKETEERS® Brand FUN SIZE®, reserving the 1 cup of chopped candy for the crumb topping.
• Give the batter a final mix with a large spatula. Set aside.
• To make the crumb topping, stir the ingredients with a mixer until evenly blended.
• Be sure to include the 1-cup of chopped 3 MUSKETEERS® reserved from Step 1.
• Pour the cake batter into a greased 9 x 13-inch pan. Crumble the topping in an even layer over the entire surface of the batter.
• Bake for 50-55 minutes.
• Remove from the oven, transfer to a wire rack, and let cool completely.
• Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.
• ®/™/© Mars, Inc. 2011

CHRISTMAS MORNING COFFEE CAKE

Steps:

• Preheat oven to 350 °F. Combine flour, sugar, salt and baking powder. Use a whisk to ensure there are no lumps.
• Remove a 1/2 cup of the flour mixture and set aside.
• Then if you have a food processor, place your pastry blender and "cut in" the shortening until the flour mixture is combined. If you do not have a food processor use a standard mixer or good ole' fashion elbow grease.
• Add milk and beaten egg into flour mixture.
• Place into a 8×8 pan. Sprinkle with 1/2 cup of the reserved flour mixture on top of the batter.
• Sprinkle with cinnamon.
• Bake for 25 minutes.