Christmas Coffee Cakes Recipes

CHRISTMAS COFFEE CAKE

Steps:

• In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.

CHRISTMAS COFFEE CAKE

Steps:

• Cream together shortening, sugar, and vanilla. Add eggs, one at a time, and beat well after each. Sift together flour, baking powder, and baking soda. add 1/3 dry ingredients to batter, then 1/3 sour cream. Repeat additions of dry ingredients and sour cream two more times, beating only until incorporated after each addition.
• For topping: mix with a fork the butter, brown sugar, cinnamon, and pecans. Grease a 9x13-inch pan. Put half the batter in the pan, then half the topping, remaining batter, and remaining topping.
• Bake at 350 for 28 minutes in a metal pan, or at 325 for 30-35 minutes in a pyrex pan.

CHRISTMAS COFFEE CAKES

Steps:

• In a large mixer bowl thoroughly mix 2 cups flour, sugar, salt and undissolved yeast. In a small saucepan, combine milk, water and butter. Heat over low heat until very warm (120 to 130 degrees). Butter does not need to melt. Gradually add to dry ingredients and beat 2 minutes at medium speed, scraping the bowl occassionally. Add egg and 1 cup of flour and beat at high speed 2 minutes. Stir in enough additional flour (about 1 cup) to make a stiff batter. Cover bowl with foil. Refrigerate at least 2 hours. (I usually do it overnight.) Have your filling ready (recipes below) then: Grease 2 large cookie sheets. Then cover them with parchment paper. (You don't have to do the parchment paper, but I usually do, as the fillings are very runny.) Divide the dough in have, refrigerate half until ready to use. On a lightly floured surface (I use a marble rectangular surface) roll out the dough into a rectangle, about 11" x 10" or so. Place on cookie sheet. Then cut the dough crosswises down in 1 inch slices leaving a large chunk of the middle in tact. You are going to place the filling on the middle portion and cross the dough "sleeves" over the filling making a cross hatch pattern. Cover the cakes with plastic warp completely. Repeat with remaining dough. Let rise in warm place until doubled in bulk, about 50 minutes. Preheat the oven to 375 degrees. Bake 15 minutes. Then check the cakes and cover edges with foil if need be to ensure even browing and bake for about 10 minutes more, you judge. Let them cool a little and sprinkle the top lightly with confectioners sugar.