QUE QUE (CHILEAN COFFEE CAKE)
This is a low, dense coffee cake, with a hint of citrus. I recommend using the lemon extract vs the vanilla called for in the recipe. My cake tends to fall in the center as some of the posters have mentioned. I tried baking in a 9x9 pan and it helped, but still sank a little. If anyone has suggestions, I love to hear them as this really is a delicious coffee cake --Brenda.
Provided by Brenda.
Categories Breads
Time 1h
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix sugar and butter until light and fluffy.
- Add egg mix well.
- Stir in flour, baking soda, and baking powder,alternating with buttermilk.
- Add lemon rind, vanilla or lemon extract, and pecans.
- Stir to mix.
- Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
- Check for doneness with toothpick.
- Remove from pan and sprinkle with sugar.
STRAWBERRY COFFEE CAKE
I love strawberries, and this is a wonderful recipe with a hint of cinnamon, vanilla and almond. Hope you try it!
Provided by Wildflour
Categories Breads
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In lg saucepan, combine strawberries and cornstarch til blended.
- Bring to a boil over medium heat, stirring constantly.
- Cook and stir 2 minutes or until thickened.
- Remove from heat.
- Stir in cinnamon, almond and 1/2 teaspoons vanilla, set aside.
- In lg. bowl, combine flour and sugar.
- Cut in butter til mixture is crumbly.
- *Set aside 1/2 cup for topping.
- Add baking powder, soda and salt to the remaining flour mixture.
- Stir in buttermilk, 1 teaspoons vanilla and beaten egg til moistened.
- Spread 1 1/2 cups batter into greased 8" square baking dish.
- Carefully spread/top with strawberry mixture.
- Drop remaining batter by Tbls. over strawberry mixture.
- Sprinkle with reserved crumb mixture.
- Bake at 350º for 35-40 minutes or til golden brown.
- Cool on wire rack.
Nutrition Facts : Calories 547.5, Fat 24.7, SaturatedFat 15.1, Cholesterol 97.5, Sodium 392.6, Carbohydrate 75.1, Fiber 2.3, Sugar 35.8, Protein 7.6
CHILEAN CAKE
Make and share this Chilean Cake recipe from Food.com.
Provided by CJAY8248
Categories Dessert
Time 45m
Yield 1 cake, 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Beat egg whites until peaks are formed. Add sugar and egg yolks, mixing thoroughly. Add milk, flour, and baking powder. Grate lemon. Add rind to mixture and bake for 30 minutes at 350*, or until toothpick comes out clean.
- Note: Bake in 9 x 13" pan.
BLACK FOREST COFFEE CAKE
Make and share this Black Forest Coffee Cake recipe from Food.com.
Provided by lets.eat
Categories Breads
Time 1h20m
Yield 16-20 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
- Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
- Pour into a greased 13x9x2 baking pan.
- Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
- With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
- Sprinkle the topping evenly over the top of the cake.
- Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.
Nutrition Facts : Calories 453.4, Fat 17.6, SaturatedFat 6.3, Cholesterol 45.9, Sodium 185.5, Carbohydrate 69.9, Fiber 1.9, Sugar 34.8, Protein 5.8
CHILEAN CAKE RECIPE
My Mother-In-Law from Chile was a cook. This is one of our favorite birthday/holiday cake. It tastes so much better the next day. Definitly worth the effort.
Provided by aldine_figueroa
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 9
Steps:
- Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
- Add sugar, mix in well.
- Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
- In a separate bowl, mix flower and baking powder with whisk or fork.
- Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
- (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
- Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
- Cook on 300 degrees for appx 40 minutes. Until cake is golden.
- While cake is cooking prepare fruit and cream (frosting).
- Fruit.
- Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
- In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
- Put fruit in Fridge to cool a little before cake is finished.
- Cream (Frosting).
- 1 Big (I think it is 1 ltr) Heavy Whip Cream.
- ¾ cup of sugar.
- Mix on High until texture is much like a soft frosting, not liquid.
- You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
- Finishing Cake.
- Once cake is cooked let it cool.
- Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
- Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
- Listo! The cake is ready.
Nutrition Facts : Calories 433.6, Fat 8.8, SaturatedFat 2.7, Cholesterol 370.1, Sodium 213.8, Carbohydrate 77.2, Fiber 0.4, Sugar 66.5, Protein 12.4
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