Bavarian Sugar Cake Recipes
BAVARIAN SUGAR CAKE
This recipe is like one my Grandma use to make when I was a child. It is a yeast dough, covered with a cinnamon-sugar mixture and then cream is poured over that. The cream makes a gooey topping for the sugar cake.
Provided by Carol
Categories Breads
Time 3h
Yield 1 13x9 pan, 15 serving(s)
Number Of Ingredients 12
Steps:
- Place all of the dough ingredients into the pan of your bread machine. Program the machine for Dough or Manual cycle and press Start. Check the dough after about 10 minutes and adjust the consistency by adding flour or water as needed; the dough should be fairly sticky and slack. (I added a couple Tbsp water).
- When the machine has completed the cycle, remove the dough and turn it out onto a lightly floured work surface. (I let it rise an extra 40 minutes after the cycle was complete and then I turned it out onto a buttered pastry board not floured and let it rest for about 10 minutes before rolling out).
- Grease a 9 x 13 inch pan. Press the dough into the prepared pan with your fingers, stretching it to cover the bottom of the pan. (I rolled it out on buttered pastry board first and then fit it into the pan).
- Cover the pan with plastic wrap and allow the dough to rise until it is doubled in bulk, 30 to 45 minutes. With two fingers, punch deep holes all over the dough. (When punching holes in dough, if holes do not remain, it has not risen enough).
- In a small bowl, combine sugar and cinnamon; sprinkle it over the dough. Drizzle the cream evenly on top.
- Bake the cake in a preheated 350º oven for 25 to 30 minutes, or until a light golden color. Remove cake from oven, and serve it warm from pan.
Nutrition Facts : Calories 220.6, Fat 9.8, SaturatedFat 5.9, Cholesterol 44.8, Sodium 248, Carbohydrate 29.3, Fiber 0.9, Sugar 9.4, Protein 3.9
ANGEL BAVARIAN CAKE - LIGHT, COOL AND DELISH! NO BAKE!
My mother and her sisters are known for their scrumptious desserts! Our family reunions always have one long table reserved just for the "Harville Girls" desserts! This is a hit for hot summer days, baby showers, kids and even the guys LOVE it! So easy to make.
Provided by Wolf453
Categories Dessert
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Mix the milk, sugar, salt, egg yolks flour and vanilla.
- Cook custard on medium heat, stirring to avoid scorching.
- In separate container dissolve the gelatin in the warm water.
- Add to custard mixture while custard is still hot.
- Let mixture cool.
- Fold half of the whipped cream (1/2 pint) into cooled custard mixture.
- Beat egg whites until stiff.
- Fold into custard.
- Add the crushed pineapple and 1/4 cup coconut.
- Break a large Angel Food Cake into quarter=sized pieces.
- Line a pan (I use 9x13 Pyrex) with half of the cake piece.
- Pour half the custard mixture over cake pieces.
- Repeat using rest of cake and custard.
- Refrigerate at least 4 hours, best if overnight.
- Just before serving, spread remaining 1/2 pint whipped cream on top.
- For special presentations, garnish with sugared flower petals- make sure they are edible- or remove them before serving!
- Sprinkle with remaining 1/4 cup coconut flakes.
- Serve in 3-4 inch squares.
- Refrigerate any unused servings- if there are any leftovers!
Nutrition Facts : Calories 437.2, Fat 9.4, SaturatedFat 5.5, Cholesterol 114.3, Sodium 493.1, Carbohydrate 78.8, Fiber 0.5, Sugar 52.3, Protein 11.2
RASPBERRY BAVARIAN CAKE
This recipe is an all-time favorite with my family and everyone else who tastes it. It's so easy but makes an impressive company dessert. Because it doesn't seem light, everyone feels like they're sinfully over-indulging! -Linda Murray, Allenstown, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine raspberries and confectioners' sugar. Bring to a boil. Reduce heat; simmer for 5-10 minutes or until bubbly and sugar is dissolved, stirring occasionally. Mash and strain raspberries, reserving syrup. Discard seeds; set aside., In a small saucepan, sprinkle gelatin over 1/3 cup cold water; let stand for 1 minute. Heat over low heat stirring until gelatin is completely dissolved. Stir in remaining cold water and raspberry juice. Cover and refrigerate for 1-1/2 to 2 hours or until slightly thickened, stirring occasionally., Meanwhile, line the bottom and sides of a 9-in. springform pan with ladyfingers. In a small bowl, combine raspberry jam and water; spread over ladyfingers lining bottom of pan. Fold 3-3/4 cups whipped topping into raspberry mixture. Pour into prepared pan. Cover and refrigerate for at least 3 hours or until firm. Garnish with remaining whipped topping.
Nutrition Facts : Calories 223 calories, Fat 3g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 121mg sodium, Carbohydrate 46g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
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