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
BUTTER TART COFFEE CAKE
This dessert-style coffee cake tastes exactly like a butter tart!Makes 1 9-inch round cake
Provided by Anna Olson
Categories bake,Bake With Anna Olson,dessert,Easy,eggs and dairy,fruit,Party Favourites
Yield 10-12
Number Of Ingredients 19
Steps:
- Preheat the oven to 350 F. Grease a 9-inch springform pan and dust it with flour, taping out any excess.
- For the cake, sift the flour, baking powder, salt and cinnamon together and stir in the brown sugar. Cut in the cool butter until the mixture is crumbly, but bits of butter are still visible.
- In a separate bowl, whisk the sour cream, egg and vanilla together and add this to the flour mixture, beating on medium-high speed if using electric beaters or a stand mixer, or vigorously by hand, until the mixer is smooth, light and fluffy, about 3 minutes. Scrape this into the prepared pan, spread to level and bake for about 25 minutes, or until a skewer inserted in the centre of the cake comes out clean. Allow the cake to cool for 10 minutes while preparing the topping.
- For the topping, whisk the brown sugar, flour, baking powder and cinnamon together. In a separate bowl, whisk the eggs with the corn syrup, melted butter, whiskey or brandy (if using) and vanilla. Pour this into the sugar mixture and whisk until it is evenly blended. Stir in the raisins. Pour this over the slightly cooled cake and spread the raisins evenly over the top (sometimes they clump up when the topping is poured on). Return the cake to the 350 F to bake for 20 minutes until the topping has bubbled and set. Cool the cake to room temperature before serving.
- The cake will keep, wrapped and unrefrigerated for up to 3 days.
SIMPLE BUTTERMILK COFFEE CAKE
This coffee cake is a great treat anytime of the day. It's great for breakfast, brunch, or dessert. It's extremely easy to make and will always be a hit at the party!
Provided by Amy
Categories Desserts Cakes Coffee Cake Recipes
Time 50m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Combine flour, sugar, baking powder, and baking soda in a large bowl. Cut butter into flour mixture until mixture resembles coarse crumbs. Reserve about 1 cup butter crumbs.
- Stir buttermilk, eggs, and vanilla extract into remaining crumbs until batter is just combined; pour batter into prepared baking dish. Sprinkle reserved butter crumbs over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.
Nutrition Facts : Calories 203.1 calories, Carbohydrate 33.1 g, Cholesterol 39.1 mg, Fat 6.7 g, Fiber 0.5 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 170.8 mg, Sugar 19.6 g
APPLE BUTTER COFFEE CAKE
Serve this home-style coffee cake for a special breakfast or brunch. The purchased muffin mix makes it easy. Best when seved warm. (This recipe first appeared in Better Homes and Gardens magazine).
Provided by Dee514
Categories Breads
Time 40m
Yield 1 8x8x2inch cake
Number Of Ingredients 11
Steps:
- In a medium bowl combine muffin mix and the first 1/4 cup wheat germ.
- In another bowl combine the egg, 1/2 cup apple butter, milk, and pumpkin or apple pie spice.
- Add the egg mixture all at once to the wheat germ mixture, stirring just till combined.
- Pour the batter into a greased 8x8x2-inch baking pan.
- For topping, in a small bowl stir together brown sugar, the remaining 1/4 cup wheat germ, and 1/4 cup apple butter.
- Spoon mixture in small mounds atop batter in pan.
- Using a knife, marble the mixture through the batter.
- Bake in a 350°F oven for 25 to 30 minutes or till a wooden toothpick inserted near center comes out clean.
- To serve, sift powdered sugar over each serving and serve with additional apple butter, if desired.
- Serve warm.
Nutrition Facts : Calories 1917.4, Fat 43.1, SaturatedFat 11.9, Cholesterol 227.7, Sodium 2847.8, Carbohydrate 346.3, Fiber 26.6, Sugar 177.1, Protein 40
BUTTER COFFEE CAKE
This was served at a marriage retreat my husband and I attended. It was so fantastic I begged the cook for the recipe. (I guessed on the servings!)
Provided by Julie
Categories Breads
Time 1h5m
Yield 12 Slices, 12-16 serving(s)
Number Of Ingredients 15
Steps:
- Cream butter and sugar. Add eggs, sour cream and vanilla. Beat well.
- Mix baking powder and soda. Gradually add this mixture.
- Pour half of batter in a greased and floured pan.
- Cover with a layer of apples.
- Add half of strudel.
- Add the rest of batter.
- Top with remaining strudel.
- Bake at 350 for 45-50 minutes.
Nutrition Facts : Calories 393, Fat 20.3, SaturatedFat 12, Cholesterol 79.3, Sodium 269.7, Carbohydrate 50, Fiber 1.3, Sugar 30.9, Protein 4.1
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