Roslyns Alligator Coffee Cake Recipe 335 Food

ROSLYN'S ALLIGATOR COFFEE CAKE RECIPE - (3.3/5)

Steps:

• 1 In large bowl, combine chilled water, whole eggs, bread flour, all-purpose flour, milk powder, coloring and yeast. Mix wih dough hooks until well incorporated; do not overmix. 2 Roll butter between 2 sheets of wax paper to create a 24" x 17" rectangle. Turn over for even rolling and lift top sheet frequently to remove wrinkles. Chill 3 On floured surface with floured rolling pin, roll dough into 36" x 18" rectangle. 4 Remove top sheet of paper from butter; invert over 2/3 or dough, leaving 1/2 " margins on 3 sides. Remove other sheet. 5 Fold unbuttered 1/3 of dough over middle 1/3; fold opposite end over middle to make 12" x 18" rectangle. 6 With rolling pin, press dough together around edges to seal in butter. Toll dough to 36" x 18" rectangle. Rold rectangle crosswise into thirds to make 12" x 18" rectangle. Wrap in plastic wrap and chill for 30 minutes. Repeat this step two more times. 7 Alow dough to ferment in refrigerator for a minimum of 24 hours before assempling danish or coffee cakes; dough will keep 3 days in a refrigerator. 8 Preheat over to 350 degrees. 9 Place dough on well-floured surface and roll to a 12" x 30" rectangle 3/4" thick. 10 Create the filling by combining white cake crumbs, shortening and powdered suger in a large mixing bowl and blending until smooth. Add small pecan pieces, milk powder, salt, cinnamon and egg white to the bowl and whip until fluffy. 11 Spread the alligator filling across the entire dough piece except for the last 1/2" 12 Roll the dough piece into a log, brushing excess flour off the dough whle rolling. Cut the roll into 10" logs. 13 Using scissors, cut 9 diagonal slits mostly through dough; lay log flat alternating the cut pieces to left and right. 14 Place on a cookie sheet covered with parchment paper. Cover with a damp towel and let rise in a warm place until it has doubled, about 1 hour. Place in the oven and bake for 15 minutes until golden brown. Let cool on pan. 15 Make butterscotch icing by combining 4 c. powder suger, 3/4 c. water and 1 tsp corn starch in a saucepand nad mix until all is incorporated. Add 3 3/4 Tbls granulated sugar and 4 1/4 Tbs light corn syrup to the saucepan and boil for 1 1/2 minutes. Add vegetable oil after contents are boiling and stir well. Add brown sugar and bring to a boil again. put powder sugar in a mixing bowl. Add saucepan mixture to mixing bowl a little at a tile while mixing at low speed. Keep adding contents until icing is the desired consistency. 16 Once cooled, cover entire coffee cake with warm butterscotch roll icing; top the warm icing with small pecan pieces.

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

SOUR CREAM COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour a 10-inch tube pan.
• Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment for 4 to 5 minutes, until light. Add the eggs 1 at a time, then add the vanilla and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture to the batter until just combined. Finish stirring with a spatula to be sure the batter is completely mixed.
• For the streusel, place the brown sugar, flour, cinnamon, salt, and butter in a bowl and pinch together with your fingers until it forms a crumble. Mix in the walnuts, if desired.
• Spoon half the batter into the pan and spread it out with a knife. Sprinkle with 3/4 cup streusel. Spoon the rest of the batter in the pan, spread it out, and scatter the remaining streusel on top. Bake for 50 to 60 minutes, until a cake tester comes out clean.
• Let cool on a wire rack for at least 30 minutes. Carefully transfer the cake, streusel side up, onto a serving plate. Whisk the confectioners' sugar and maple syrup together, adding a few drops of water if necessary, to make the glaze runny. Drizzle as much as you like over the cake with a fork or spoon.

AUNT ANNE'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.