AUNT ANNE'S COFFEE CAKE
This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.
Provided by Mary
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 15
Number Of Ingredients 12
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.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
DELUXE COFFEE CAKE
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
Provided by Alex Guarnaschelli
Time 1h45m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
- For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
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.
SUNDAY MORNING COFFEE CAKE
This tasty, old-fashioned coffee cake, with a cinnamon-sugar streusel topping, cuts nicely for company and your family will love it, too. Serve it for breakfast or as a mid-afternoon dessert with a cup of coffee or tea. Field editor Lavonn Bormuth of Westerville, Ohio shared the recipe.
Provided by Taste of Home
Time 45m
Yield 9 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 236 calories, Fat 9g fat (5g saturated fat), Cholesterol 47mg cholesterol, Sodium 625mg sodium, Carbohydrate 35g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
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