QUICK COFFEE CAKE
This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!
Provided by Stephanie
Categories Desserts Cakes Coffee Cake Recipes
Time 30m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
- In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
- In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
- Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
- In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g
COFFEE CAKE
Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning
Provided by sianie
Categories Afternoon tea, Dessert, Treat
Time 50m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium
GREAT ESCAPE COFFEE CAKE
Delicious Breakfast Cake or Dessert! My grandmother and mother used to make this... Always a big hit growing up and now with my husband.
Provided by Ladybug II
Categories Breads
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Cream 1 cup of margarine and 2 cups of sugar.
- Beat in 2 eggs.
- Fold in 1 cup of sour cream, 1 tsp of vanilla.
- Add 2 cups flour, 1 tsp baking powder.
- Add 1/2 tsp of salt and beat until smooth.
- Prepare topping.
- Mix nuts, sugar and cinnamon together.
- Spoon half of mixture into greased angel food cake pan.
- Sprinkle with half of topping.
- Add remaining batter and cover with remaining topping.
- Bake at 350 for 55-60 minutes.
- Cool 15 minutes before removing from pan.
Nutrition Facts : Calories 526.5, Fat 27.8, SaturatedFat 7, Cholesterol 52.4, Sodium 438.6, Carbohydrate 65.5, Fiber 1.4, Sugar 43.5, Protein 6
NEVER FAIL COFFEE CAKE
This was one of my favorite recipes that my mother-in-law made when we would go visit her. My mother-in-law was a wonderful cook. It reminds me of the "famous Racine Kringle Coffee Cakes" from Racine. Wi.
Provided by Ellie in Illinois
Categories Breads
Time 50m
Yield 2 coffee cakes
Number Of Ingredients 8
Steps:
- Mix flour, salt and sugar in a large mixing bowl.
- Add margarine and beat just until crumbly, like for pie crust.
- Dissolve yeast in warm water.
- Pour yeast and milk into flour mixture and mix, it will come together quite radidly.
- You can wrap in wax paper and put it in the refrigerator overnight or you can cut it in half and roll it out thin and fill with the"SOLO" filling, Fold front third to the center and then the back third over.
- Fold the ends over and pinch to seal.
- Place on cookie sheet and let rise for 30 min.
- It doesn't rise a lot.
- Bake at 325 degrees for about 30 min.
- Make a frosting with butter, powdered sugar, and milk.
- Can be frozen and frosted later if you wish.
Nutrition Facts : Calories 1814.3, Fat 96.8, SaturatedFat 18.3, Cholesterol 12.8, Sodium 2278.6, Carbohydrate 203.7, Fiber 7.5, Sugar 7, Protein 31.2
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