Holiday Coffee Cake Recipes

HOLIDAY MORNING COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F. Unwrap and chop the
• 3 MUSKETEERS® Brand FUN SIZE®.
• Measure 1 cup of chopped candy; set aside.
• Combine the flour, baking powder and baking soda in a bowl; set aside.
• Combine the butter and sugar in a bowl, then beat with an electric mixer on medium speed until light and soft, about 5 minutes.
• Beat the eggs into the batter, one at time, until smooth.
• Decrease the mixer speed to low, and beat in 1/3 of the flour mixture, followed by 1/2 of the sour cream. Stop and scrape again.
• Beat in the remaining flour mixture and sour cream.
• Fold in the chopped 3 MUSKETEERS® Brand FUN SIZE®, reserving the 1 cup of chopped candy for the crumb topping.
• Give the batter a final mix with a large spatula. Set aside.
• To make the crumb topping, stir the ingredients with a mixer until evenly blended.
• Be sure to include the 1-cup of chopped 3 MUSKETEERS® reserved from Step 1.
• Pour the cake batter into a greased 9 x 13-inch pan. Crumble the topping in an even layer over the entire surface of the batter.
• Bake for 50-55 minutes.
• Remove from the oven, transfer to a wire rack, and let cool completely.
• Cut into 2-inch squares (4 lines x 6 lines), and sprinkle a little bit of confectioner's sugar on top.
• ®/™/© Mars, Inc. 2011

ANDERSONVILLE COFFEECAKE

Steps:

• Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
• To make the filling, combine butter, sugar, cinnamon and nuts.
• Preheat the oven to 400 degrees F.
• Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
• Bake for 15 to 20 minutes. Do not overbrown

DATE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
• Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
• Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.

CHRISTMAS COFFEE CAKE

Steps:

• In a small bowl, combine the first five ingredients; mix well. Set aside. Drain cherries on paper towels. In a bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream. Fold in cherries., Pour half of the batter into a greased 9-in. springform pan; sprinkle with half of the pecan mixture. Top with remaining batter and pecan mixture. Bake at 350° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Remove sides of pan just before serving.