German Coffee Cake Recipes

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BLITZKUCHEN RECIPE



Blitzkuchen Recipe image

German Blitzkuchen or lightning cake, a delicious, soft coffee cake with almond sugar topping. Ready in less than 30 minutes.

Provided by Adina

Categories     Cakes

Time 30m

Number Of Ingredients 10

Cake:
200 g granulated sugar ( 7 oz/ 1 cup )
250 g all-purpose flour (8 oz/ 2 cups )
3 ¾ teaspoons baking powder
200 ml heavy cream (6.7 fl.oz/ scant 1 cup )
4 eggs
Topping:
175 g unsalted butter (6.2 oz/ ¾ cup )
100 g granulated sugar (3.5 oz/ ½ cup )
200 g flaked almonds (7 oz/ about 3 cups )

Steps:

  • Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit. Line a baking tray of about 40x30 cm/ 16x12 inches with baking paper.
  • Mix the sugar, flour, and baking powder in a large bowl. Pour in the heavy cream and add the eggs. Mix until incorporated.
  • Bake: Pour the mixture onto the prepared baking tray, and bake the cake for 10 minutes.
  • In the meantime, melt the butter, add the sugar and the almonds and mix well.
  • Bake: Spread this mixture over the cake and bake for 10 - 15 minutes more until golden brown.

Nutrition Facts : ServingSize 1 square, Calories 344 kcal, Carbohydrate 34 g, Protein 6 g, Fat 21 g, SaturatedFat 9 g, Cholesterol 84 mg, Sodium 199 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 11 g

OLD-FASHIONED GERMAN COFFEE CAKE



Old-Fashioned German Coffee Cake image

"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"

Provided by Taste of Home

Time 50m

Yield 2 coffee cakes.

Number Of Ingredients 16

1 tablespoon active dry yeast
1 tablespoon sugar
1/2 cup warm water (110° to 115°)
1/3 cup shortening
1/2 cup sugar
1 large egg, beaten
3-1/2 to 4 cups all-purpose flour, divided
1/2 cup warm whole milk (80°-90°)
TOPPING:
1 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup shortening
2 teaspoons vanilla extract
Pinch salt
2 cans (15-1/4 ounces each) sliced peaches, drained

Steps:

  • For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

Nutrition Facts :

THE BEST HOMEMADE COFFEE CAKE



The Best Homemade Coffee Cake image

A family German coffee cake recipe that has been passed down in my family for generations. One delicious mistake in the newest generation made a new iteration of an old classic.

Provided by Georgia Thomas

Time 5h20m

Number Of Ingredients 13

2 Packages Dry Yeast
1/2 Cup Warm Water
1 Cup Scalded Milk
1/2 Cup Sugar
1 1/2 Teaspoon Tsp. Salt
4 Tablespoons Tbsp. Crisco or butter
5 Cups Flour
2 Eggs
Topping:
Cinnamon
Sugar
Butter
Sweetened Condensed Milk

Steps:

  • Get all of the ingredients out and easily available
  • Scald the Milk. This can be done on the stove or in the microwave. You want the milk to have a film on top. For the microwave: Put the milk in for 2 minutes for 1 cup or 3 minutes for 2 cups. For the stovetop: Stir the milk and then let it sit. Eventually a film will develop. Do this on medium heat. PRO TIP: If you blow on the milk, you will be able see a film when the milk has scalded.
  • Mix warm water with the yeast. The water needs to be warm (but not hot!) in order to activate the yeast. Stir in the yeast. If the water is hot, it will kill the yeast which will make the bread fail to rise. PRO TIP: Add a pinch of sugar if the yeast is not activating within the first two minutes. The extra sugar will allow the yeast to activate. If this does not work, likely the water was too hot or too cold, and it would be best to do this step over again.
  • Mix sugar, salt, scalded milk, and Crisco (or butter) to create a batter.
  • Add a cup or two of flour until you have a thick batter. You only add enough flour to make the batter thick typically no more than 2 of the 5 cups of the flour.
  • Beat the two eggs together in a separate container.
  • Add the yeast in water mixture and beaten eggs into the thick batter.
  • Add the remainder of your flour slowly. (Subtract the number of cups you added previously from 5 to get the number to add here). Add cup by cup. By the last cup, you may want to put some flour on the countertop and put the batter on top; then, you can need the last cup of flour into the dough.
  • Knead until smooth and holds a ball shape. (However, do not knead past this point, this may cause the dough to fail to rise).
  • Grease the edges of a large bowl with butter. Then, place the dough in the bowl and lightly coat the dough with butter.
  • Allow the dough to rise until it has roughly doubled in size. Cover the bowl with a towel. This should take an hour to an hour and a half. PRO TIP: If you do not have a proofing setting on your oven, turn the oven on low and put your bowl with dough on top of the oven - NOT IN IT! The warmth coming from the empty oven will come up as hot air rises and create a warmer environment around the oven for your dough to raise. Bonus: This image is after the dough has been pushed down slightly. It will raise to be larger than this.
  • Then punch the dough to get the air out. Take the dough and divide it into two large pans or three circular pans.
  • Spread the dough so that it covers the entire pan. Cover it with a towel and allow it to rise (proof) a second time. Again this should be about an hour to an hour and a half.
  • Melt some butter. Take sugar and add cinnamon until you get a darker mixture, cinnamon sugar.
  • Preheat oven to 350° Fahrenheit.
  • Take the melted butter and brush it onto the newly risen dough. Then, liberally sprinkle the cinnamon sugar on top.
  • Open up on of the containers of sweetened condensed milk. Using the back of the spoon create a divet and fill it with sweetened condensed milk. Do this across the dough. PRO TIP: You can never have too many sweetened condensed milk holes!
  • Bake for 20 minutes in the preheated oven. PRO TIP: If you put the pan to close to the top of the oven, it will brulee the cinnamon sugar. You do not want this to happen, so it is best if you bake the pans on the bottom rack of the oven. PRO TIP: You do not want to overbake. If the bread looks done, take it out!! Overcooked coffee cake is much worse than underdone coffee cake. If it is underdone, you can always put it back in.
  • ENJOY!! Eat the coffee cake with friends, family, share a pan with a neighbor, or eat the entire thing by itself straight out of the oven. PRO TIP: It is best right out of the oven!

BUTTERKUCHEN



Butterkuchen image

A yeasted German-style coffee cake with a cinnamon sugar topping.

Provided by JBS BOX

Categories     World Cuisine Recipes     European     German

Time 2h

Yield 24

Number Of Ingredients 11

2 (.25 ounce) packages dry yeast
½ cup water
¾ cup milk
½ cup white sugar
1 teaspoon salt
½ cup butter
4 cups all-purpose flour
3 eggs
½ cup butter
1 cup white sugar
½ teaspoon ground cinnamon

Steps:

  • Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
  • In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.

Nutrition Facts : Calories 207.4 calories, Carbohydrate 29.1 g, Cholesterol 44.3 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 164 mg, Sugar 12.9 g

GERMAN COFFEE CAKE



German Coffee Cake image

This was passed down to me by my Mother-In-Law 48 years ago, as it has been through several generations now. This is a most requested recipe for every family gathering. Takes a while to make due to the rising times, and it does make a lot, but freezes well. I use 7 round cake pans however you can use any shape or size pan. I weigh out 16 ounces of dough for each round cake pan. Very worth while the time it takes. Using fresh flour and yeast will give you excellent results.

Provided by chefpan

Categories     Yeast Breads

Time 3h15m

Yield 7 cakes, 36 serving(s)

Number Of Ingredients 14

2 tablespoons yeast
2 cups potato water or 2 cups warm water
1 cup boiled mashed potatoes
make sure your liquids are cooled to 120 - 130 f before adding to yeast
1 1/2 tablespoons salt
2 cups milk (boiled and cooled)
1 cup butter, melted
11 cups flour
1 cup sugar
1 teaspoon lemon extract
1/4 cup butter
1 cup sugar
1/2 cup milk
3 tablespoons butter

Steps:

  • First Step.
  • Mix this and let set for 10 minutes.
  • Then add second step to this.
  • Knead and let this raise.
  • Third Step.
  • Divide dough into your greased pans and let raise again.
  • Fourth Step.
  • Melt more butter, spread over tops of raised cakes and sprinkle with cinnamon/sugar mixture before butter runs down.
  • Bake at 350 degrees for 15 minutes or until done.
  • Fifth Step.
  • Make sauce for baked cakes.
  • Boil until about as thick as cream. Spread hot sauce over hot baked cakes and sprinkle with more cinnamon/sugar on top.

Nutrition Facts : Calories 265.2, Fat 8.4, SaturatedFat 5.1, Cholesterol 22, Sodium 382.6, Carbohydrate 42.4, Fiber 1.3, Sugar 11.3, Protein 5

GERMAN COFFEE CAKE



German Coffee Cake image

I got this recipe from cooks.com, it calls for a lot of sugar but it is not too sweet, it came out lovely, the apples tend to take away the sweetness. Enjoy!!

Provided by celiawhitehead

Categories     Breads

Time 11m

Yield 12-14 serving(s)

Number Of Ingredients 12

4 apples, pared and sliced
1/2 cup chopped nuts (I used walnuts)
5 tablespoons sugar
2 teaspoons cinnamon
3 cups flour
2 cups sugar
3 teaspoons baking powder
1 teaspoon salt
4 eggs
1 cup oil
1/4 cup orange juice or 1/4 cup pineapple juice
2 1/2 teaspoons vanilla

Steps:

  • Mix together apples, 5 tablespoons sugar, cinnamon and nuts. Set aside.
  • Combine and beat until smooth, all of the remaining ingredients. Pour half of the batter (which could be thick) into a greased tube pan. Add half of the apple mixture. Pour in the remaining batter. Top with the remaining apples. Bake at 350 degrees for 1 hour and 10 minutes.

Nutrition Facts : Calories 512.4, Fat 23.2, SaturatedFat 3.3, Cholesterol 70.5, Sodium 347.4, Carbohydrate 71.6, Fiber 2.7, Sugar 44.4, Protein 6.5

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Top Asked Questions

How many coffee cakes are in German coffee cake?
The thing that distinguishes this German coffee cake from other classic coffee cake recipes is that there is yeast in this Kuchen, which is the German word for cake. Not only does it give you a high crumble but this old fashioned coffee cake recipe also yields four coffee cakes.
How long does it take to bake a German coffee cake?
Once the dough is proofed from it’s second rising, it’s time to make and add the streusel crumbs for this streusel kuchen, or German coffee cake. Each of the four coffee cakes should bake for about 20 minutes in a 425° oven.
What kind of cakes do they eat in Germany?
Blitzkuchen or lightning cake, a delicious, soft German coffee cake with almond sugar topping, ready in less than 30 minutes. German cakes are amazing! German people love cakes, love to eat them and love to bake them. They are present on any occasion, unless you are invited to dinner, you will always get some.
What is kaffeekuchen?
My German coffee cake recipe, aka Kaffeekuchen, is a delicious way to learn how to make coffee cake. With nuts and cinnamon, it's fun to make with the kids. They just love to lick the bowl! Because of its ease and deliciousness, this is one of those easy dessert ideas that you'll return to time and time again. Preheat oven to 350°F.

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