Coffee Cake Goldmine Recipes

COFFEE CAKE GOLDMINE

Steps:

• For the topping: Cream butter, brown sugar and cinnamon together.
• Stir in pecans, raisins and chocolate pieces, and mix well then set aside.
• For the cake: Cream shortening.
• Add sugar, beating until light.
• Add vanilla.
• Beat in eggs, one at a time, beating well after each egg.
• Sift together the flour, baking soda and baking powder.
• Stir in flour mixture alternately with sour cream, beating well after each addition.
• Place 1/2 of the batter mixture into a greased and lined (bottom) 10 inch tube pan.
• Sprinkle with 1/2 of the topping mixture, then add second 1/2 of batter mixture and sprinkle the top evenly with the remaining topping.
• Bake at 350 deg.
• for 50 minutes until tester comes out clean.
• Cool on a rack in the pan, and when cool invert onto a plate to serve.

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

CINNAMON-LACED COFFEE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Sprinkle cinnamon sugar into the bottom of prepared baking dish.
• Combine brown sugar, walnuts, softened butter, flour, and cinnamon for streusel mixture in a bowl; mix with a fork until crumbly.
• Mix flour, baking powder, and salt for batter together in a separate bowl. Beat eggs in a third bowl using an electric mixer until frothy; add white sugar and melted butter and beat until creamy. Add milk, sour cream, and vanilla extract and beat until smooth. Stir flour mixture into milk-butter mixture until batter is well blended.
• Spread 1/2 of the batter into the prepared baking dish; top with 1/2 of the streusel mix. Spread remaining batter over streusel layer and top with remaining streusel.
• Place dish on the center rack in the preheated oven; bake until a fork inserted in the center comes out clean, 15 to 20 minutes.

CINNAMON COFFEE CAKE III

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.

CINNAMON COFFEE CAKE

Steps:

• In a large bowl, cream butter and 2 cups sugar until light fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Combine flour, baking soda and salt; add alternately with sour cream, beating just enough after each addition to keep batter smooth. , Spoon a third of batter into a greased 10-in. tube pan. Combine cinnamon, nuts and remaining sugar; sprinkle a third over batter in pan. Repeat layers 2 more times. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely.

GOLDMAN'S COFFEE CAKE

Steps:

• Preheat oven to 350 degrees; lightly grease a 9x13-inch baking pan.
• In large bowl, beat cake mix, eggs, oil and sour cream at medium speed with an electric mixer until smooth.
• Spread half of cake mixture in bottom of pan.
• In small bowl, combine brown sugar and cinnamon.
• Sprinkle evenly over cake mixture in pan.
• Gently spread remaining cake mixture over brown sugar mixture.
• Bake for 35-45 minutes, or until a wooden pick inserted in center comes out clean.
• Let cool in pan for 5 minutes.
• In small bowl, whisk together confectioners' sugar, milk, vanilla and flavoring until smooth.
• Using a fork, pierce cake at 1-inch intervals.
• Drizzle icing evenly over cake.
• Let icing harden for 20 minutes; cut into squares to serve.

GOOD MORNING COFFEE CAKE

Steps:

• For Cake: Blend the first 6 ingredients; beat until well blended. Place mixture in a greased 9-inch square pan.
• For Topping: Mix the 3 topping ingredients; crumble over top the cake mixture.
• Bake in a 375°F preheated oven for 25 to 30 minutes or until done.
• Serve warm.

COFFEE CAKE

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.