Quick And Easy Coffee Cake For Two Microwave Food

EVERYDAY COFFEE CAKE (MICROWAVE)

Steps:

• In mixing bowl, stir together 1 1/2 cups biscuit mix and white sugar.
• Add 1/2 cup milk, egg, and oil.
• Beat by hand, mixing well.
• Pour into greased 8-inch round dish.
• Blend 1/3 cup biscuit mix, brown sugar, butter, and cinnamon until crumbly.
• Sprinkle over batter and sprinkle with nuts.
• Microwave on HIGH for 5-7 minutes. (6 minutes always works perfectly in my microwave.).
• Cool 15 minutes; drizzle with fine glaze.
• Serve warm.
• Glaze: Stir together confectioner's sugar and 1 Tbsp milk.
• From tip of spoon, drizzle glaze over cake in spoke fashion.

MICROWAVE COFFEE & WALNUT CAKE

Steps:

• In a medium bowl, beat the butter and sugar together until light and fluffy. Gradually add the eggs followed by the flour and instant coffee. Stir most of the walnuts (if using) into the batter, reserving a few for decoration. Transfer to a microwave-proof dish and cook in the microwave on full power for 2 mins. Reduce the power to medium and cook for 2 mins.
• After 4 mins, check to see if the cake is cooked - it should be risen and spring back when touched. If it needs a bit longer, cook on medium for 1 min more at a time, checking after each minute until the cake is cooked. Remove and allow to cool.
• Meanwhile, make the coffee butter cream. Dissolve the coffee in the milk, then add the butter and icing sugar. Beat until smooth, spread over the cake and top with the reserved walnuts.

EASY COFFEE & WALNUT CAKE

Steps:

• Preheat oven to 180C.
• Put the soft butter, sugar and baking powder into a bowl, mix until smooth. Beat the eggs and gently add to the mixture. Add the flour (must be sieved in). Dissolve the coffee in approx. 10ml of hot water, add to the mixture and add most of the walnuts, (keep some back for decoration).
• Lightly grease and flour 2 sandwhich tins, spoon the mixture equally into each tin. Cook in the middle of oven for 25-30 mins or until firm to touch.
• Remove cakes from the tins and place onto cooling racks, allow to cool completely.
• When the cakes are cooled make the filling as follows:
• Put the icing sugar and butter in a bowl. Dissolve the tspn of coffee with 2 tspns of hot water and add to the bowl. Mix well. Use a third of the mixture to cover the top of one of the cakes and decorate with remaining walnuts. Use the remaining mixture on the other cake.
• Whip the double cream until it peaks and spoon ontop of the second cake and spread evenly.
• Place the decorate cake on top.
• Eat and enjoy! =)

QUICK COFFEE CAKE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

QUICK AND EASY COFFEE CAKE

Steps:

• Into a mixing bowl sift together the flour, baking powder, salt, and sugar.
• Cut butter into the dry ingredients with a fork or pastry blender.
• In a separate bowl combine egg with milk; add to flour mixture.
• Stir until mixture is well blended and smooth.
• Spoon into a greased and floured 9-inch layer pan.
• Spread dough evenly.
• Brush top of dough with melted butter.
• Combine sugar, flour, and cinnamon; sift over the top of the cake, spreading with a fork to cover dough evenly.
• Bake at 400° for 25 to 30 minutes.
• Cut coffee cake in wedges; serve warm from the pan.