Macadamia Coffee Cake Food

MACADAMIA COFFEE CAKE

Steps:

• Preheat oven to 350°F Lightly spray 8-inch square baking pan with no-stick cooking spray; set aside.
• For topping, combine sugars, cinnamon and macadamia pieces; set aside.
• For cake, in medium bowl combine flour, baking soda, baking powder and salt.
• In large mixing bowl cream butter and sugar using electric mixer. Add eggs and vanilla extract; mix until blended. Alternately add flour mixture and sour cream to butter mixture, mixing until just combined.
• Spread half of cake mixture in pan. Sprinkle half of topping over cake mixture; repeat with remaining cake mixture and topping.
• Bake 40 to 45 minutes or until toothpick inserted in center is clean when removed. Remove to cooling rack; cool completely. Cut into squares to serve.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat an oven to 350°F. Grease a 9-inch round springform pan. Line the bottom with a round of parchment paper and grease the paper. 2 To make the topping, in a small bowl, stir together the flour, sugar, cinnamon and ginger. Add the butter and, using a pastry cutter or your fingers, cut or rub in the butter until coarse crumbs form. Set aside. 3 To make the cake, coarsely chop the macadamia nuts and set aside. 4 In a bowl, stir together the all-purpose and cake flours, granulated and brown sugars, baking powder, baking soda and salt. 5 In another bowl, whisk together the sour cream, eggs, oil and vanilla until well blended. Stir the sour cream mixture into the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, about 1 minute. 6 Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter, then cover with the remaining topping. 7 Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan, if using. Serve the cake warm or at room temperature, cut into wedges. Makes one 9-inch cake. 8 Note: If macadamia nut oil is not available, canola oil may be substituted.

RASPBERRY MACADAMIA COFFEECAKE

Steps:

• Coat a 9 " cake pan with cooking spray.
• Mix together the flour through the salt and blend well.
• Mix together the yogurt and the caramel topping in a medium size bowl. Add the egg, oil, vanilla and cream cheese. Blend all well.
• Mix the 1/3 cup macadamia nuts and the raspberries into the flour mixture and gently combine.
• Add in the wet ingredients just until almost combined. This will be chunky and thick.
• Dump the mix in the cake pan and gently distribute around the pan.
• For the topping:.
• Combine all the topping ingredients and distribute over the top of the coffeecake.
• Bake at 350 degrees for about 30 minutes.

MACADAMIA FUDGE CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Beat in sour cream and vanilla. Combine flour, cocoa, coffee, baking powder, baking soda and salt; add to creamed mixture and mix well. , Pour into a greased and floured 9-in. round baking pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , For topping, combine chocolate chips, cream, sugar, butter and corn syrup in a saucepan; bring to a boil, stirring constantly. Reduce heat to medium; cook and stir for 7 minutes. , Remove from the heat; stir in vanilla. Cool for 10-15 minutes. Beat with a wooden spoon until slightly thickened, about 4-5 minutes. Stir in nuts. Place cake on a serving plate; pour topping over cake.

BANANA COFFEE CAKE W/ MACADAMIA-COCONUT STREUSEL

Steps:

• Preheat oven to 350°.
• Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray.
• Lightly spoon flour into dry measuring cups; level with a knife.
• Combine flour, salt, baking powder, and baking soda in a bowl, stirring with a whisk.
• Combine banana and next 5 ingredients (banana through egg) in a bowl; beat with a mixer at medium speed for 1 minute or until well blended.
• Add flour mixture to banana mixture, and beat until blended. Pour batter into prepared pan.
• Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on a wire rack; remove from pan.
• Carefully peel off wax paper.
• Combine brown sugar, water, and butter in a small saucepan; bring to a boil.
• Cook 1 minute, stirring constantly.
• Remove from heat; stir in nuts and coconut.
• Spread over cake.
• Serve cake warm.

COFFEE CAKE GOLDMINE

Steps:

• For the topping: Cream butter, brown sugar and cinnamon together.
• Stir in pecans, raisins and chocolate pieces, and mix well then set aside.
• For the cake: Cream shortening.
• Add sugar, beating until light.
• Add vanilla.
• Beat in eggs, one at a time, beating well after each egg.
• Sift together the flour, baking soda and baking powder.
• Stir in flour mixture alternately with sour cream, beating well after each addition.
• Place 1/2 of the batter mixture into a greased and lined (bottom) 10 inch tube pan.
• Sprinkle with 1/2 of the topping mixture, then add second 1/2 of batter mixture and sprinkle the top evenly with the remaining topping.
• Bake at 350 deg.
• for 50 minutes until tester comes out clean.
• Cool on a rack in the pan, and when cool invert onto a plate to serve.

WHITE CHIP AND MACADAMIA NUT COFFEE CAKE

Steps:

• Heat oven to 350°F Grease and flour 13x9x2-inch baking pan. Prepare CRUMB TOPPING; set aside.
• CAKE: Beat 6 tablespoons butter, 3/4 cup granulated sugar and 3/4 cup brown sugar until well blended.
• Stir together 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon cinnamon; beat into butter mixture.
• Gradually add milk, egg and vanilla, beating until thoroughly blended.
• Pour 1/2 batter into prepared pan; top with 1/2 CRUMB TOPPING. Gently spread remaining batter over topping. Sprinkle remaining topping over batter.
• Bake 30 to 35 minutes or until wooden pick inserted into center comes out clean. Cool completely.
• Prepare WHITE DRIZZLE; drizzle over cake.
• CRUMB TOPPING: Combine 2/3 cup packed light brown sugar, 1/2 cup all-purpose flour, 6 tablespoons firm butter or margarine and 1-1/3 cups (8-oz. pkg.) HERSHEY'S Premier White Chips and Macadamia Pieces in medium bowl. Mix until crumbly.
• WHITE DRIZZLE: Beat together 3/4 cup powdered sugar, 2 to 3 teaspoons milk, 1 teaspoon softened butter and 1/4 teaspoon vanilla extract. If necessary, add additional milk 1/2 teaspoon at a time until of desired consistency.

TOFFEE MACADAMIA NUT COFFEE CAKE

Steps:

• Heat oven to 350° F. Grease bottom and sides of 9-inch or 8-inch square pan with shortening.
• In large bowl, beat all ingredients except toffee bits, coconut and nuts with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Stir in 2 tablespoons of the toffee bits. Pour into pan. Sprinkle remaining 2 tablespoons toffee bits, the coconut and nuts over batter.
• Bake 32 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.

MACADAMIA FUDGE CAKE

Steps:

• In a mixing bowl cream butter and sugar until fluffy.
• Beat in egg,sour cream and vanilla.
• Combine flour,cocoa,coffee,baking powder,baking soda and salt,add to creamed mixture and mix well.
• Pour into a greased 9 inch round baking pan.
• Bake at 350 for 30 minutes or until toothpick comes out clean.
• Cool for 10 minutes,remove from pan to wire rack to cool completely.
• For Topping,combine chocolate chips,cream,sugar,butter and corn syrup in a saucepan,bring to a boil,stirring constantly.
• Reduce heat to medium,cook and stir for 7 minutes.
• Remove from heat and stir in vanilla.
• Cool for 10-15 minutes.
• Beat with a wooden spoon until slightly thickened,about 4-5 minutes.
• Stir in nuts.
• Place cake on serving plate,pour topping over cake.