Top Stove Coffee Cake Food

TOP STOVE COFFEE CAKE

Steps:

• Grease a heavy 9" pan. Cover the bottom with a layer of heavy brown wrapping paper cut to fit.Grease top layer of paper.
• Sift together first 5 ingredients into a bowl. Mix together egg, pet milk, water, and oil.
• Add all at once to flour mixture and quickly mix thoroughly.
• Pour into pan. Sprinkle with a mixture of 1/4 cup sugar and 3/4 teaspoon cinnamon.
• Cover and bake on top of stove over very low heat 30 minutes till firm to the touch. lift out and remove paper while still hot.
• For oven method omit paper and place uncovered in 375 degrees oven for 25 minutes

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.

SKILLET COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-inch skillet.
• Mix flour, white sugar, and salt together in a bowl. Mix in shortening. Add evaporated milk, orange juice, and egg. Fold gently.
• Pour batter into the skillet. Sprinkle brown sugar on top. Dot with butter. Cover with pecan pieces.
• Bake in the preheated oven until coffeecake springs back when touched in the center, about 30 minutes.