BOURBON-GLAZED PEACH COFFEE CAKE WITH ALMOND CRUMBS
A cinnamon-almond topping and bourbon glaze make this coffee cake with peach preserves so peachy keen.
Provided by Food Network Kitchen
Time 2h
Yield 8
Number Of Ingredients 18
Steps:
- Combine the flour, brown sugar, almonds, cinnamon and salt in a small bowl and mix well. Add the butter and mix thoroughly with your fingers or a fork until all of the butter has been evenly distributed and incorporated into the flour. Form into small to medium clumps with your fingers.
- Preheat the oven to 350 degrees F. Butter an 8-inch square cake pan.
- Whisk together the flour, baking powder, baking soda and salt in a small bowl.
- Beat together the butter and granulated sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs 1 at a time, beating well after each addition. Beat in the vanilla. Reduce the speed to low and add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour, beating until just incorporated.
- Spoon half the cake batter (it will be very thick) into the prepared pan and smooth with an offset spatula. Dollop the peach preserves on top and carefully smooth with the spatula. Spoon the remaining cake batter on top and smooth the top. Sprinkle on the crumb topping.
- Bake until the cake and topping are golden brown and a toothpick inserted into the center of the cake comes out clean, about 1 hour. Let cool in the pan 20 minutes, then invert onto a plate; invert again onto a rack to cool completely.
- When the cake is cool, whisk the confectioners' sugar and bourbon together in a medium bowl until smooth. Drizzle the glaze over the cake and let set.
FIG PRESERVE CAKE
Ok folks,run and grab those fig preserves that you have sitting in the cupboards and get to cooking,if you wait till Christmas to make this cake you will slap yourself because it is the best cake I have ever eaten,and you will think so too after you make it!!Got this recipe from mom who has been making it for years.
Provided by ngdarlen
Categories Dessert
Time 1h15m
Yield 1 10inch cake
Number Of Ingredients 18
Steps:
- Combine first 8 ingredients in a large mixing bowl;add oil and eggs,beating well at medium speed with electric mixer.
- Add buttermilk and vanilla,beating well.
- Stir in preserves and pecans or walnuts.
- Pour batter into a greased and floured 10 inch tube pan.
- Bake at 350 degrees for 1 hour or until wooden pick inserted in center comes out clean.
- Cool in pan 10 minutes;remove from pan and place on serving platter.
- Pour buttermilk glaze over cake while both are still warm.
- BUTTERMILK GLAZE.
- Melt 1 tablespoon real butter in saucepan over low heat,add the buttermilk and the powdered sugar and heat till dissolved,then add 1 teaspoon vanilla extract.
- If the glaze is to thin or thick add powdered sugar or more buttermilk accordingly till you get the consistency you like.
Nutrition Facts : Calories 6476.9, Fat 289.5, SaturatedFat 46.3, Cholesterol 600.8, Sodium 3176.8, Carbohydrate 920.7, Fiber 17.9, Sugar 651.6, Protein 61.5
CRUMB COFFEE CAKE WITH PEACH PRESERVES
Use purchased or homemade peach preserves to make a tasty coffee cake for brunch, or for snacking!
Provided by Bibi
Categories Desserts Cakes Peach Cake Recipes
Time 1h25m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease and lightly flour a 2-part 10-inch tube pan.
- Combine flour, sugar, butter, and salt in a large bowl; stir with a fork or pastry knife to blend all ingredients. Measure 1 cup of the flour-butter mixture and set aside. Add baking powder and baking soda to the large bowl, and stir well.
- Whisk buttermilk, egg, and vanilla together in a second bowl. Add wet ingredients to the flour mixture and stir, briskly, with a whisk, until mixture is very smooth and fluffy, about 3 minutes. Spoon batter into prepared pan, smoothing and leveling the top.
- Warm peach preserves in the microwave or in a small pot and smash any large fruit pieces. Spoon warm preserves on top of the batter.
- Combine reserved flour-butter mixture, chopped almonds, brown sugar, and cinnamon in a small bowl. Sprinkle crumbs evenly on top of the preserves.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
- Transfer pan to a rack and cool for about 10 minutes. Remove the outer part of the tube pan and continue cooling, about 10 minutes. Slide a knife around the bottom of the cake to loosen from the pan. Using a spatula in each hand, lift the cake from the tube portion of the pan and place on a serving plate. Serve warm.
Nutrition Facts : Calories 412.3 calories, Carbohydrate 65 g, Cholesterol 51.9 mg, Fat 15.6 g, Fiber 1.3 g, Protein 5 g, SaturatedFat 8.3 g, Sodium 374.8 mg, Sugar 43.7 g
FIG COFFEE CAKE
"My mother-in-law shared this recipe with me," writes Angel Retherford of Laughlin, Nevada. "I have reinvented it by using different flavors of Fig Newtons. My favorite version is made with apple-cinnamon, but be sure to try the raspberry, too."
Provided by Taste of Home
Time 55m
Yield 9 servings.
Number Of Ingredients 13
Steps:
- In a bowl, cream butter and sugar. Beat in egg and vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. In another bowl, combine brown sugar and cinnamon; cut in butter until crumbly. Fold in crumbled cookies., Spread a third of the batter into a greased 8-in. square baking dish. Top with half of the filling. Repeat layers. Top with remaining batter. Bake at 350° for 35-40 minutes or until golden brown. Cool completely on a wire rack before cutting.
Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 56mg cholesterol, Sodium 476mg sodium, Carbohydrate 69g carbohydrate (42g sugars, Fiber 2g fiber), Protein 5g protein.
PECAN FIG BOURBON CAKE
Provided by Ruth Cousineau
Categories Cake Bourbon Milk/Cream Food Processor Mixer Fruit Dessert Bake Fig Pecan Gourmet Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 12 to 16 servings
Number Of Ingredients 21
Steps:
- Make cake:
- Simmer figs in water in a heavy medium saucepan, covered, until figs are tender and most of liquid is absorbed, 35 to 40 minutes. Purée in a food processor with bourbon and vanilla. Cool to warm.
- Preheat oven to 350°F with rack in middle. Butter and flour bundt pan, knocking out excess flour.
- While oven preheats, sift together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Lightly toast pecans in a shallow baking pan in oven, 8 to 10 minutes, then cool and coarsely chop. Leave oven on.
- Beat together brown sugar, oil, and eggs in a large bowl with an electric mixer until thick and creamy, about 3 minutes. Stir in fig mixture. At low speed, mix in flour mixture until just incorporated, then fold in pecans.
- Pour batter into bundt pan and bake until a wooden pick inserted in center comes out clean, 1 to 1 1/4 hours. Cool cake completely in pan on a rack, then invert onto a plate.
- Make icing:
- Sift confectioners sugar into a bowl, then whisk in remaining icing ingredients until smooth. Drizzle over cake.
BOURBON FIG COMPOTE
A sweet and tangy compote that is excellently paired with a blue cheese or Brie. Serve with crackers.
Provided by James Ryan Schubert
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 40m
Yield 12
Number Of Ingredients 6
Steps:
- Combine figs, sugar, whiskey, balsamic vinegar, lemon juice, and salt in a small saucepan; bring to a boil. Reduce heat and simmer until liquid reduces by half, about 30 minutes. Cool before serving.
Nutrition Facts : Calories 73.7 calories, Carbohydrate 15.9 g, Fat 0.2 g, Fiber 2 g, Protein 0.5 g, Sodium 3.2 mg, Sugar 13.7 g
FIG PRESERVES CAKE
From The Ultimate Southern Living Cookbook. My favorite way to use all of those fig preserves I insist on making. A nice moist spice cake, good with coffee when the weather starts to get cool.
Provided by LonghornMama
Categories Dessert
Time 1h25m
Yield 16 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 8 ingredients in a large mixing bowl; add oil and eggs, beating at medium speed with an electric mixer until blended.
- Add buttermilk and vanilla, beating well.
- Stir in preserves and pecans.
- Pour batter into a greased and floured 10-inch tube pan.
- Bake at 350 for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.
- Cool in a pan on a wire rack 10 minutes.
- Remove from pan and place on a serving plate.
- Pour buttermilk glaze over cake while both are still warm.
- For Buttermilk Glaze: Bring sugar, baking soda, buttermilk, butter and corn syrup to a boil in a Dutch oven over medium heat.
- Boil 4 minutes, stirring constantly until glaze is golden.
- Remove from heat, stir in vanilla.
- Cool slightly.
- Yield: 1/2 cups.
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