CINNAMON COFFEE CAKE III
Granny 's famous coffee cake, light and moist and swirled with cinnamon.
Provided by ANNE WHITCOMBE
Categories Desserts Cakes Coffee Cake Recipes
Time 1h30m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Beat in the flour mixture, just until incorporated. Pour half of batter into prepared pan. In a small bowl, combine brown sugar and cinnamon. Sprinkle half of mixture over batter. Add remainder of batter and sprinkle with rest of topping. With the tip of a knife, swirl lightly through the batter.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 229 calories, Carbohydrate 32.2 g, Cholesterol 29.5 mg, Fat 10.2 g, Fiber 0.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 167.3 mg, Sugar 19.3 g
CHESTNUT COFFEE CAKE
Provided by Amanda Rockman
Categories Cake Dessert Bake Chestnut Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Streusel:
- Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
- Chestnut filling:
- Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.Cook chestnuts, 2 tablespoons brown sugar, and 2 tablespoons water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 tablespoon brown sugar.
- Cake:
- Preheat oven to 350°. Butter pan and line bottom with a round of parchment paper; butter parchment and flour pan. Whisk baking powder, baking soda, salt, and 2 cups flour in a medium bowl.
- Using an electric mixer on high speed, beat sugar and 1/2 cup butter until light and fluffy, about 4 minutes. Add eggs one at a time, beating to blend between additions. Beat in sour cream and vanilla. Mix in dry ingredients. Scrape half of batter into prepared pan. Sprinkle chestnut filling over; top with remaining batter, then streusel.
- Place pan on a rimmed baking sheet and bake cake until top is golden brown and a cake tester inserted into the center comes out clean, 45-55 minutes. Transfer pan to a wire rack and let cake cool before unmolding.
ROASTED CHESTNUT COFFEE
Make and share this Roasted Chestnut Coffee recipe from Food.com.
Provided by katybugkaren
Categories Beverages
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- In an Irish coffee mug, pour a 4 shots of the liquor.
- Top with fresh brewed coffee.
- Top of with whipped creme (optional).
Nutrition Facts : Calories 271, Fat 5, SaturatedFat 3, Cholesterol 18, Sodium 31.6, Carbohydrate 17.5, Sugar 17.1, Protein 0.9
CHESTNUT SOUR CREAM COFFEE CAKE
A can of chestnuts left from a photo shoot sat in the cabinet for a couple of months until I found this recipe in one of my favorite books, The Art of Quick Breads by Beth Hensperger. It's just amazingly delicious.
Provided by fluffernutter
Categories Breads
Time 1h25m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Grease a bundt pan, 10-inch tube pan or two 9-inch loaf pans.
- Combine the flour, baking powder, baking soda and salt in a medium bowl.
- Beat the butter and sugar until fluffy. Add the eggs and beat well. Beat in vanilla and sour cream.
- Add the flour mixture to the sour cream mixture and mix well. The mixture will be very thick, possibly too thick for an electric mixer.
- Remove 1 cup of the mixture to another bowl. Add the chestnut puree and chocolate chips and mix well.
- Spoon half of the batter into the bundt pan and top with half the chestnut batter. Another layer of vanilla batter, then the remaining chestnut batter. Insert a butter knife through the batter layers and swirl once or twice to marble the batter.
- Bake 60 to 65 minutes for tube pans and 45 to 50 minutes for loaf pans, until the top of the cake is no longer shiny and a tester comes out clean.
- Cool slightly, remove from pan, and dust with a mixture of powdered sugar and cocoa powder. Cake freezes for up to 2 months.
Nutrition Facts : Calories 229.3, Fat 10.3, SaturatedFat 6.2, Cholesterol 54, Sodium 174.4, Carbohydrate 30.5, Fiber 0.5, Sugar 15.2, Protein 3.7
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- Combine almond flour, sugar, all-purpose flour, and salt in a small bowl. Work in butter with your fingers until mixture holds together when pinched but is still crumbly; cover and chill.
- Cook chestnuts, 2 Tbsp. brown sugar, and 2 Tbsp. water in a small skillet over medium heat, stirring constantly, until pan is almost dry and chestnuts are coated in syrup, about 5 minutes. Transfer to a small bowl and let cool. Toss in cocoa and remaining 1 Tbsp. brown sugar.
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