Gevalia Brown Sugar Coffee Kuchen Recipes

BUTTERKUCHEN

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.

OLD-FASHIONED GERMAN COFFEE CAKE

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.

GEVALIA-BROWN SUGAR COFFEE KUCHEN

Steps:

• Heat oven to 375ºF.
• Combine flour, baking powder and cinnamon. Beat butter and brown sugar in large bowl with mixer until light and fluffy. Reserve 2 Tbsp. coffee. Add remaining coffee to butter mixture along with the eggs and milk; mix well. Gradually add flour mixture, mixing well after each addition.
• Pour into 13x9-inch pan sprayed with cooking spray; sprinkle with nuts.
• Bake 28 to 30 min. or until toothpick inserted in center comes out clean. Cool completely.
• Whisk powdered sugar and reserved coffee until blended; drizzle over cake.

GEVALIA KAFFE MOCHA SPICE CAKE

Steps:

• Heat oven to 325 F.
• Mix sour cream, coffee and vanilla in small bowl.
• Melt chocolate and butter, stir in sugar.
• Beat in eggs, one at a time (with electric mixer).
• Beat in 1/2 cup flour, baking soda, cinnamon, baking powder and salt.
• Add remaining flour alternately with sour cream mixture, beating thouroughly.
• Pour into greased and floured 9-cup fluted tube pan.
• Bake 60 min.
• Cool.
• Sprinkle with powdered sugar.

GEVALIA COFFEE TRES LECHES CAKE RECIPE

Steps:

• Heat oven to 375°F.
• Beat egg whites in large bowl with mixer on high speed until stiff peaks form. Gradually add sugar, then eggs yolks, mixing well after each addition. Blend in vanilla. Gradually beat in flour on low speed just until blended.
• Pour into 13x9-inch baking dish sprayed with cooking spray.
• Bake 25 to 30 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Mix 1 cup cream, milks and coffee concentrate until blended; pour over cake. Refrigerate 3 hours or until chilled.
• Beat remaining cream in small bowl with mixer on high speed until soft peaks form. Gradually beat in 2 Tbsp. maple syrup. Continue beating until stiff peaks form; spread over cake. Drizzle with remaining maple syrup.

GEVALIA COLD BREW COFFEE

Steps:

• Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
• Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
• Pour strained coffee back into pitcher.
• Refrigerate up to 1 week.
• FOR EACH SERVING:
• Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.

COFFEE KUCHEN

Steps:

• Preheat oven to 375°F.
• Mix flour, baking powder, salt and brown sugar in large bowl.
• Cut in shortening and butter to form crumbs.
• Reserve 1 cup of this mixture for topping.
• Combine coffee, evaporated milk and baking soda.
• Add to remaining flour mixture and mix well.
• Add beaten eggs.
• Spoon into well greased or paper lined muffin cups filling half to 2/3 full.
• Add cinnamon to topping mixture and sprinkle over batter in pan.
• Bake 20-25 minutes or until tests done.

GEVALIA GINGERBREAD COFFEE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with spices.
• Add molasses and sugar to empty pot of coffee maker.
• Add water to coffee maker; brew. When brewing is complete, stir until well blended.
• Stir in half-and-half.

GEVALIA MARBLED COFFEE BLONDIE CAKE

Steps:

• Heat oven to 350°F.
• Combine 3/4 cup brown sugar, milk, butter and vanilla in large bowl. Add 1-1/4 cups flour and baking powder; mix well. Stir in chocolate.
• Pour into 8-inch square baking dish sprayed with cooking spray.
• Microwave coffee concentrate in microwaveable measuring cup on HIGH 2 min. or until heated through. Mix granulated sugar with remaining brown sugar and flour until blended; sprinkle evenly over batter in baking dish. Drizzle with coffee concentrate.
• Bake 35 to 40 min. or until toothpick inserted in center of cake comes out with fudgy crumbs. (Do not overbake.) Cool slightly.