COFFEE CREAM FILLING / FROSTING
Make and share this Coffee Cream Filling / Frosting recipe from Food.com.
Provided by Emily1
Categories Dessert
Time 3m
Yield 2 or more cups
Number Of Ingredients 3
Steps:
- Mixed all three ingredients in a medium sized glass bowl.
- Beat ingredients still stiff.
- Use as a filling in your favourite cake or as frosting for cupcakes.
- Be creative!
SUGARPLUM CAKE
This was in last Sunday's paper and I made it to bring in to work today. Several of my coworkers enthused over it and requested the recipe. The recipe called for one cup of chopped nuts, but I left them out.
Provided by wife2abadge
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Combine sugar and oil; mix in eggs.
- Sift flour, spices, baking soda, and salt into a separate bowl, then add to sugar mixture, alternating with buttermilk, and ending with the flour mixture.
- Add nuts (if using) and baby food and mix well.
- Pour into a bundt pan that has been greased and floured and bake at 325 degrees for one hour (or until cake tester comes out clean).
- Let rest on cooling rack 20 minutes.
- Turn out to cool completely.
- Combine icing ingredients and drizzle over top.
Nutrition Facts : Calories 538.5, Fat 24, SaturatedFat 2.3, Cholesterol 64.4, Sodium 292.1, Carbohydrate 77.8, Fiber 1.4, Sugar 56.3, Protein 5.4
SUGARPLUM FILLING FOR COFFEE CAKE
Something magic happens to a filling of whipped egg whites, sugar, dates and orange when it's baked inside a yeast coffeecake. It's even better when it leaks out and makes a candylike crust on the baking sheet. I bet you could use refrigerated bread dough or crescent roll dough rather than make your own.
Provided by fluffernutter
Categories Breads
Time 15m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Beat the egg whites with salt and cream of tartar until soft peaks form, beating in sugar gradually.
- Stir in orange zest, dates and walnuts.
- Roll out coffeecake yeast dough to a long oblong.
- Spread with butter all over.
- Spread with filling mixture.
- Roll up into a scroll to enclose filling. Bring ends together and pinch to seal.
- Bake as cake directions indicate.
Nutrition Facts : Calories 83.2, Fat 4.3, SaturatedFat 0.4, Sodium 22.4, Carbohydrate 10.9, Fiber 1.2, Sugar 8.9, Protein 1.8
GLAZED CARDAMOM COFFEE CAKE
These go nice with a hot cup of coffee in the morning. You can bake this in a bundt pan, the cake has a cinnamon sugar filling in the middle and a lemony glaze on top. A must try.
Provided by Marz7215
Categories Breads
Time 1h
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F
- Combine all filling ingredients in a small bowl.
- Combine all coffee cake ingredients in large bowl. Beat at low speed, scraping bowl often, until well mixed.
- Spoon HALF of batter into greased and floured 12 cup bundt pan or 10 inch angel food cake pan. Sprinkle filling over batter; spoon remaining batter over filling.
- Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool off completely.
- Combine powdered sugar (it is best to sift the sugar prior to making the glaze) lemon extract and enough milk for desired glazing consistency in small bowl. drizzle over cooled cake.
Nutrition Facts : Calories 303, Fat 10.5, SaturatedFat 5.1, Cholesterol 53.3, Sodium 317.5, Carbohydrate 47.8, Fiber 1, Sugar 26, Protein 5.1
SOUR CREAM COFFEE CAKE
This comes from Bonnie Stern who has owned a cooking school in Toronto Canada for over 30 years. Its good, quick & easy...and freezes well.
Provided by CountryLady
Categories Breads
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter with sugar in a large bowl& beat until light.
- Beat in eggs one at a time.
- Add vanilla.
- Sift together flour, baking powder& soda in a medium bowl.
- Add flour to butter mixture alternately with the sour cream in about 4 additions, beginning& ending with flour.
- Spoon half the batter into a buttered 8 inch baking dish.
- Combine brown sugar with nuts& cinnamon in a small bowl and sprinkle half on the batter.
- Top with remaining batter& sprinkle with rest of the brown sugar mixture.
- Bake in preheated 350F oven for 35- 40 minutes,or until the center springs back to the touch or a cake tester comes out clean.
- Let cool at least 10 minutes before serving.
Nutrition Facts : Calories 493.9, Fat 24, SaturatedFat 11.9, Cholesterol 96, Sodium 368.7, Carbohydrate 65.1, Fiber 1.6, Sugar 38.8, Protein 6.5
PIE FILLING COFFEE CAKE
You can use any kind of pie filling you prefer in this coffee cake. My mom always uses cherry, I use strawberry or apple. Please don't substitute other ingredients (i.e. wheat flour for white flour, etc.) because it will affect the taste. If you want to substitute please try it the way it is written first. Recipe originally from my mom. Number of servings is a guess.
Provided by RSL5709
Categories Breads
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine 2 cups flour, 1 cup sugar, 1/2 cup butter, 2 teaspoons baking powder.
- Place egg into measuring cup and add enough milk to measure 1 cup.
- Add to other ingredients and mix until combined.
- Pour into 9x13-inch pan.
- Spread pie filling over top of batter.
- Combine remaining 1 cup flour, 1 cup sugar, and 1/2 cup melted butter until crumbly.
- Sprinkle over coffee cake.
- Bake at 350°F for 40-50 minutes.
- This is best eaten the day it is made.
- Refrigerate leftovers.
Nutrition Facts : Calories 384.7, Fat 16.1, SaturatedFat 9.9, Cholesterol 56.2, Sodium 202.4, Carbohydrate 57.4, Fiber 0.8, Sugar 33.4, Protein 3.9
CREAM FILLED COFFEE CAKE
I found this recipe on the Taste of Home website. It takes a little longer to prepare than most coffee cakes since you have to allow for rising time, but it is by far the best coffee cake I have ever had and well worth the extra prep time it takes!
Provided by aksingingbreeze
Categories Yeast Breads
Time 4h
Yield 2 cakes, 16-20 serving(s)
Number Of Ingredients 20
Steps:
- Heat milk, butter 1/3 cup sugar and salt; stir until the sugar dissolves. Set aside. Mix yeast, warm water and 1 teaspoon sugar; let stand 10 minutes.
- In a large mixing bowl, combine 3 cups flour, milk mixture, yeast and eggs; beat until smooth. Add enough of the remaining flour to form a soft dough.
- Turn out onto a lightly floured surface and knead until smooth, about 6-8 minutes.
- Place dough in a greased bowl, turning one to grease top.
- Cover and let rise until doubled, about 1 to 1-1/2 hours.
- Meanwhile, prepare topping.
- Combine sugars, flour and cinnamon in a bowl. Cut butter into dry ingredients; set aside.
- Punch dough down; divide in half. Pat or roll each half to fit a greased 9-in. cake pan.
- With a fork, pierce entire cake top.
- Divide topping and sprinkle over each cake.
- Cover and let rise in a warm place until doubled, about 1 hour.
- Bake at 350° for 20-25 minutes.
- Remove from pans and cool on wire racks.
- For filling, combine flour and milk in a saucepan; cook, stirring constantly, until mixture thickens.
- Cool.
- In a mixing bowl, cream remaining ingredients until well-mixed. Add flour mixture and beat until fluffy.
- Cut each cake in half horizontally; spread each with half the filling.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 414.3, Fat 16.9, SaturatedFat 10.2, Cholesterol 82.1, Sodium 568.9, Carbohydrate 58.7, Fiber 1.5, Sugar 21.9, Protein 7.2
FRUIT FILLED COFFEE CAKE
I got this recipe a long time ago from a friend at a former job. I have since taken it in to meetings at work several times, with different variations on the fruit filling (I've even split the coffee cake by using two different flavors, such as apple on one side & cherry on the other). No matter what, this coffee cake ALWAYS disappears!
Provided by Mary Scheffert
Categories Breads
Time 55m
Yield 1 coffee cake, 24 serving(s)
Number Of Ingredients 8
Steps:
- Beat together butter (or margarine) and sugar.
- Add eggs, one at a time, beating well after each addition.
- Add other ingredients (except pie filling)& combine thoroughly.
- Spread about 1/2 the batter in a 10x15x1" cookie sheet that has been lightly sprayed with cooking spray (pan must have at least 1" sides).
- Place pie filling on top of batter; top the pie filling with remaining 1/2 of batter, spreading it out so that most of the fruit is covered.
- Bake at 350 for 40-45 minutes.
- Let cool in pan on wire rack.
- Frost with powdered sugar icing, if desired.
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