Nutmeg Coffee Cake Food

FRENCH FARMHOUSE BREAKFAST CAKE

Steps:

• Preheat oven to 350 degrees F. Butter and flour a 9-inch round cake pan, then line with parchment paper and butter and flour the paper.
• Sift flour, baking powder, nutmeg and salt in a large bowl.
• Using an electric mixer, cream the butter until it is pale yellow. Add vanilla and sugar; mix until fluffy. Beat in eggs, one at a time. Gradually add the flour, being careful not to over-mix the batter.
• Transfer batter to prepared pan. Tap it on the counter once or twice to shake out any air bubbles.
• Bake until golden and a toothpick inserted in the center comes out clean, about 25-30 minutes.
• Allow the cake to cool in the pan on a wire rack for about 10 minutes, then remove from the pan to continue cooling.
• Once the cake is completely cool, dust with powdered sugar, slice and serve.

EGGNOG COFFEE CAKE

Steps:

• Make the cake: Preheat the oven to 350 degrees F. Coat a 9-inch springform pan with cooking spray. Whisk the flour, baking powder, nutmeg, cinnamon, baking soda and salt in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 3 minutes. Beat in the eggs, egg yolk and vanilla until combined.
• Reduce the mixer speed to low and add the flour mixture in three batches,
• alternating with the sour cream in two batches. Increase the mixer speed to medium high and beat until well combined, about 30 seconds. Transfer the batter to the prepared pan; set aside.
• Make the topping: Combine the flour, brown sugar, cinnamon, nutmeg and salt in a medium bowl. Work in the butter with your fingers until clumpy. Scatter the topping over the cake batter. Bake until golden brown and a toothpick inserted into the center comes out clean, 1 hour to 1 hour 10 minutes. Transfer to a rack and let cool 20 minutes, then remove the springform ring and let cool completely.
• Make the glaze: Whisk the confectioners' sugar with 3 tablespoons eggnog in a medium bowl until smooth. If the glaze is too thick, gradually whisk in the remaining 1 tablespoon eggnog as needed. Drizzle the glaze over the cake before serving.

ARMENIAN NUTMEG CAKE

Steps:

• Preheat oven to 350 degrees F.
• Grease a 9 inch square pan, and line with baking paper if desired.
• Combine flour, baking powder and salt, then rub in the butter until the mixture resembles fine breadcrumbs.
• You can do this with the tips of your fingers or in your food processor.
• Then add sugar, and combine.
• Press half this mixture evenly over the base of the prepared cake pan, and reserve other half.
• Dissolve baking soda in milk (or sour cream), add beaten egg and nutmeg, then add to reserved mixture.
• Combine well.
• Pour into pan and sprinkle nuts, and some cinnamon if desired, over top.
• Bake in oven for 45 minutes to 60 minutes (start testing for doneness with a skewer after about 45 minutes).
• Allow to stand for 10 minutes before turning onto a wire rack to cool.

COFFEE COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease and lightly flour a 10 inch fluted tube pan.
• In a bowl whisk together coffee, sugar, oil, honey, vinegar and vanilla.
• Add eggs; whisk until combined.
• In another bow combine flour, cocoa powder, baking powder, soda, salt and nutmeg.
• Whisk in coffee mixture until combined. Add 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
• Bake in preheated over about 1 hour or until a wooden pick inserted near centre comes out clean.
• Cool in pan on wire rack for 20 minutes.
• Remove from pan to serving plattewr. Brush with some of the coffee-hazelnut syrup.
• Cool for 30 minutes. Brush again with syrup.
• Sprinkle with the 1/4 cup hazelnuts.
• Serve cake warm with remaining syrup.

CAST-IRON APPLE NUTMEG COFFEE CAKE

Steps:

• Preheat oven to 375°. In a 10-in. cast-iron or other ovenproof skillet, melt butter over low heat. Add apple and 1/4 cup brown sugar. Cook and stir until crisp-tender, about 5 minutes. Stir in coffee; remove from heat., In a large bowl, beat oil, sugar, egg, egg white, vanilla and remaining 1/4 cup brown sugar until well blended. In another bowl, whisk flour, cinnamon, salt, baking soda and nutmeg; gradually beat into oil mixture. Gently spread over apple mixture., Bake until a toothpick inserted in center comes out clean, 18-22 minutes. Cool on a wire rack 10 minutes., Meanwhile, for drizzle, in a small saucepan, bring coffee and cream to a boil; cook until liquid is reduced to 1/4 cup, 10-12 minutes. Remove from heat; stir in confectioners' sugar. Let stand 10 minutes. Drizzle over cake.

NUTMEG COFFEE CAKE

Steps:

• Preheat the oven to 350°F.
• Spray a 9-inch square baking dish with canola or olive oil spray. Set aside.
• In a large mixing bowl, combine sugar, flours, baking powder, salt, baking soda and nutmeg.
• Using a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Press half of the mixture into the bottom of the prepared baking dish; set aside.
• In a small bowl, whisk together milk and egg, then add to remaining flour mixture along with chopped walnuts and stir to combine.
• Spoon on top of crust in the pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
• Let cool in the pan slightly before turning out onto a wire rack to let cool completely.

NUTMEG COFFEE CAKE

Steps:

• Preheat oven to 350°F.
• Grease a 9-inch square baking dish.
• Set aside.
• In a large mixing bowl, combine sugar, flour, baking powder, baking soda and salt.
• Cut butter into small pieces.
• With a pastry cutter, two forks or your fingertips, blend butter into flour mixture until it resembles fine cornmeal.
• Take half of it and press into the bottom of the baking dish.
• In a small bowl, combine milk, egg and nutmeg.
• Add to remaining flour mixture along with chopped walnuts.
• Spoon over the mixture in pan.
• Bake for 45–50 minutes until toothpick inserted in center comes out clean.
• Let cool in pan slightly before turning out onto a wire rack to cool.

SOUR CREAM COFFEE CAKE

Steps:

• Make the streusel by mixing the sugar, brown sugar, walnuts, vanilla, and cinnamon together in a small bowl. Set it aside.
• Preheat the oven to 350 degrees F. Generously brush a round 9 by 2-inch deep cake pan with butter. In a medium bowl whisk the flour, baking soda, salt, nutmeg and mace together and set it aside.
• In a standing mixer fitted with the paddle attachment, or with an electric hand-held mixer, cream the butter and sugar on medium speed until light and fluffy. Add the eggs, one at a time, mixing until incorporated. Mix the vanilla with the sour cream. Add the flour mixture in 3 parts to the butter mixture, alternating with the sour cream in 2 parts until just combined.
• Spread half the batter into the prepared pan and sprinkle with half the streusel. Spoon the remaining batter on top and spread it out with a spatula. Scatter the remaining streusel over the top of the batter. Bake the coffee cake for 1 hour and about 10 minutes, or until golden brown and a toothpick inserted into the center of the cake comes out clean. Cool on a rack for 10 to 15 minutes before serving.

CRUMB CAKE OR COFFEE CAKE WITH EASY STREUSEL TOPPING

Steps:

• Mix sugars and oil.
• Add flour, baking soda, salt, and nutmeg. Mix well.
• Remove 6 tablespoons of mixture and reserve for crumb topping.
• Add egg and buttermilk to the larger portion of the mixture. Stir well. Put in 9X13.
• To reserved crumb mixture, add nuts to taste and cinnamon.
• Sprinkle over cake batter. Bake at 350 for 35-40 minutes. A toothpick inserted in the center should come out clean.

TOFFEE COFFEE CAKE

Steps:

• In a mixing bowl, blend butter, sugars and flour; set aside 1/2 cup. To the remaining butter mixture, add buttermilk, egg, baking soda and vanilla; mix well. Pour into a greased and floured 13x9-in. baking pan. Combine chopped candy and pecans with the reserved butter mixture; sprinkle over coffee cake. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

NUTMEG CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9-inch round cake pans.
• Beat the butter and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs in three batches, blending them into the butter mixture fully. Stir in the vanilla.
• Sift together the flour, baking powder, baking soda, nutmeg, and salt.
• Pour 1/3 of the flour mixture into the bowl; mix just until incorporated. Stir in 1/2 the buttermilk, mixing gently. Continue adding the flour alternately with the buttermilk, mixing until combined. Spread the batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted in the center of the cakes comes out clean, about 25 to 30 minutes. Let the cakes cool in the pans for 10 minutes, then invert them on a wire rack to cool completely before icing.
• To make the Caramel Icing: In a medium saucepan, heat the brown sugar, cream or milk, and 1/4 cup butter until it boils. Boil for 2 minutes, then remove from heat. Let cool. Stir in confectioner's sugar and beat until smooth. Add more cream or milk or confectioner's sugar as needed to achieve desired spreading consistency. Makes about 1 1/3 cups.