AUNT PAULA'S CREAM CHEESE POUND CAKE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 16
Steps:
- Instructions for cake:
- Preheat oven to 275 degrees. Grease and flour a 10-inch tube pan. Cream margarine, butter, and cream cheese, with sugar until fluffy and well combined. Add salt and vanilla, and mix well. Add eggs, one at a time, beating well after each addition. Add flour and mix well. Pour batter into pan. Place in a cold oven and bake at for 1 1/2 hours, or until done. Check doneness by inserting a toothpick in the center; if it comes out clean, it's ready. Cool in pan, then turn out and slice into half-inch-thick slices. Preheat grill pan to medium heat. Melt remaining 2 tablespoons butter and brush lightly on both sides of cake slices. Grill cake slices, turning once, until lightly grill-marked and slightly softened, about 2 minutes total.
- Instructions for Bananas with Chocolate Sauce:
- In a small saucepan, melt 2 tablespoons butter. Pour 1 cup heavy cream into another small saucepan and turn on the burner to medium-high. Scald the cream. Break up the semi-sweet chocolate bar into a medium mixing bowl. When the cream is hot, pour it over the chocolate and sets the bowl aside. In a large skillet, melt the other 2 tablespoons butter over medium-high heat. Peel 3 bananas, slice them and place in another mixing bowl. Add 1/2 cup sugar to the bananas, gently toss them and place them in the buttered skillet. When the bananas are golden-brown, add a dash of fortified wine and cook until it evaporates. Whisk the chocolate cream mixture until smooth, then add 2 tablespoons fortified wine, mixing well.
- Assembly:
- Put a cake slice on each dessert plate or parfait cup, top with a spoonful of the bananas, and then another cake slice and another spoonful of bananas. Drizzle the top of each dessert with the chocolate wine sauce.
AUNT NELDA'S CREAM CHEESE COFFEE CAKE
This recipe has been a favorite in my family for years. It's delicious as breakfast or an evening treat!
Provided by Kree6528
Categories Breads
Time 40m
Yield 1 coffee cake
Number Of Ingredients 8
Steps:
- Cut cream cheese with butter into Bisquick until crumbly.
- Stir in 1/4 cup milk.
- Put on floured surface and knead 10-12 strokes.
- On waxed paper, roll dough to 12x18-inch rectangle.
- Invert on greased baking sheet.
- Remove paper.
- Spread jam down center.
- Fold over.
- Bake at 355 degrees for 20 minutes.
- Let cool 5 minutes.
- Stir together confectioner's sugar, milk, and vanilla.
- Drizzle over cake.
Nutrition Facts : Calories 2697.4, Fat 115.7, SaturatedFat 59.1, Cholesterol 231, Sodium 3731, Carbohydrate 387.7, Fiber 6.8, Sugar 223.5, Protein 29.2
AUNT ANNE'S COFFEE CAKE
This is the perfect cake for Sunday mornings reading the paper. Be prepared, it won't last long. Just like potato chips, you can't eat just one.
Provided by Mary
Categories Desserts Cakes Sheet Cake Recipes
Time 45m
Yield 15
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
- In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 235.5 calories, Carbohydrate 34.1 g, Cholesterol 37.8 mg, Fat 10 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 6.1 g, Sodium 200.9 mg, Sugar 19.6 g
AUNT PATTY'S COFFEE CAKE
Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 1 Bundt cake
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
- In a small bowl, mix together the sugar, instant coffee, and cocoa.
- Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
- Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
- Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.
AUNT MARTHA'S JEWISH COFFEE CAKE
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
- Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
- Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Nutrition Facts : Calories 520.3 calories, Carbohydrate 64.3 g, Cholesterol 95.6 mg, Fat 27.3 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 13.3 g, Sodium 283.1 mg, Sugar 38 g
AUNT DARLENE'S CREAM CHEESE FROSTING
A delicious frosting for any carrot cake Recipe #19884. I like to make mine white, but in the Chicago area you often see it tinted pink.
Provided by SharleneW
Categories Dessert
Time 10m
Yield 3-4 cups
Number Of Ingredients 7
Steps:
- In medium bowl, beat cream cheese and butter on high speed until smooth.
- Gradually add powdered sugar and continue beating until spreadable.
- Stir in vanilla.
- Add pecans, coconut and red food coloring (if desired for Red Velvet Cake).
Nutrition Facts : Calories 1346.4, Fat 79.4, SaturatedFat 45.3, Cholesterol 164.5, Sodium 448.6, Carbohydrate 158.7, Fiber 4, Sugar 150.2, Protein 8.7
AUNT PATTY'S OLD-FASHIONED COFFEE CAKE
This old-fashioned recipe combines a sour cream batter with a filling of sugar, instant coffee, and cocoa powder. To marbleize the cake, run a thin knife through the batter in several spots, creating swirls as you work. The cake goes best with -- what else? -- hot coffee with milk and sugar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 10-inch cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Make the filling: Stir together sugar, coffee, and cocoa powder in a small bowl; set aside.
- Butter a 10-inch (12-cup) Bundt pan. Dust with flour, and tap out excess. Make the batter: Whisk flour, baking powder, baking soda, and salt in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, 3 to 4 minutes. Reduce speed to medium. Mix in eggs, one at a time. Mix in flour mixture in 3 batches, alternating with sour cream. Add vanilla, and mix 1 minute.
- Spread 1/3 of the batter into prepared pan. Sprinkle with half the filling. Spread another third of the batter on top, followed by the remaining filling. Spread remaining batter over top. Run a thin knife through batter to marbleize.
- Bake until a cake tester inserted into center comes out clean, 35 to 38 minutes. Let cool 30 minutes. Invert onto a plate.
CREAM CHEESE COFFEE CAKE
These impressive loaves really sparkle on the buffet. You can't just eat one slice of this treat with its rich filling peeking out of sweet yeast bread. Once you drizzled on the glaze and savor that first piece, you'll know the extra work is worth it. -Mary Anne McWhirter, Pearland, Texas
Provided by Taste of Home
Time 55m
Yield 20-24 servings.
Number Of Ingredients 19
Steps:
- In a small saucepan, combine sour cream, sugar, butter and salt. Cook over medium-low heat, stirring constantly, 5-10 minutes or until well blended. Cool to room temperature. , In a large bowl, dissolve yeast in warm water. Add sour cream mixture and eggs. Beat until smooth. Gradually stir in flour to form a soft dough (dough will be very soft). Cover and refrigerate overnight. , Punch dough down. Turn dough onto a floured surface; knead 5-6 times. Divide into fourths. Roll each piece into a 12x8-in. rectangle. In a large bowl, combine filling ingredients until well blended. Spread over each rectangle to within 1 in. of edges., Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal. Place seam side down on greased baking sheets. Cut six X's on top of each loaf. Cover and let rise until nearly doubled, about 1 hour., Preheat oven to 375°. Bake 20-25 minutes or until golden brown. Remove from pans to wire racks to cool. In a small bowl, combine confectioners' sugar, milk and vanilla; drizzle over warm loaves. Sprinkle with almonds if desired. Store in the refrigerator.
Nutrition Facts :
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