Golden Dumpling Coffee Cake Recipes

CINNAMON COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan, or a 10 inch Bundt cake pan.
• In a medium bowl, stir together the cake mix, vanilla pudding mix, and butterscotch pudding mix. Add the eggs, oil and water, mix until well blended. In another bowl, stir together the brown sugar, cinnamon and nuts. Pour half of the batter into the pan, spread evenly. Sprinkle with half of the nut mixture. Cover with the rest of the batter, and sprinkle with the rest of the nut mixture.
• Bake for 20 minutes in the preheated oven, then turn the oven down to 325 degrees F (165 degrees C) and bake for an additional 35 to 40 minutes.

HUNGARIAN GOLDEN DUMPLING COFFEE CAKE (ARANYGALUSKA)

Steps:

• Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
• In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
• While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
• Stir the yeast, then add it to the dough, mixing well.
• Add half of the remaining flour and beat until dough is very smooth.
• Beat in the eggs and enough of the remaining flour to make a soft dough.
• Turn dough out on lightly floured surface and let rest 5-10 minutes.
• Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
• Form dough into a large ball and place in a greased bowl.
• Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
• Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
• Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
• Cover bowl and let dough rise until nearly doubled again in bulk.
• Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
• In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
• Place melted butter in another shallow dish and set aside.
• Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
• Roll balls first in melted butter, then lightly in the cinnamon mixture.
• Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
• Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
• Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
• Sprinkle any remaining butter and cinnamon mixture over the top layer.
• Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
• Bake at 375°F until golden brown (35-40 minutes).
• Run spatula around sides of pan and invert onto a plate.
• To serve, break cake apart with 2 forks.

GOLDEN TURMERIC CAKE

Steps:

• Preheat the oven to 350˚ F. Use the tahini to "grease" the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
• In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
• Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.

GRANDMA'S OLD FASHIONED COFFEE CAKE

Steps:

• Mix oil, buttermilk, egg and vanilla.
• Add flour, sugar, soda, cocoa and salt.
• Mix all together well and add coffee.
• Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
• bake 350F degrees for 30 minutes.