Jubilee Coffee Cake Recipes

JUBILEE COFFEE CAKE

Steps:

• Grease loaf pan. Heat oven to 350°F.
• In bowl, combine sugar, nuts and cinnamon.
• Separate dough into 6 biscuits.
• Cut each biscuit in half; roll into balls.
• Dip each ball in margarine.
• Sprinkle 1 tbsp cinnamon mixture into prepared pan.
• Layer biscuit balls, remaining cinnamon mixture and preserves in pan.
• Bake 35 to 45 minutes or until golden brown.

JUBILEE CAKE

Steps:

• Preheat oven 400f.
• Grease a 8-9inch log tin.
• Sift flour and pinch of salt.
• Place butter, egg, milk, sugar and half the flour in a bowl and mix well.
• Add the rest of the flour, the currants/sultanas and mix through.
• Spread into log tin, making a hollow in the centre.
• Bake for 20-25 minutes.
• When cool mix icing sugar and a little water together and drizzle over the top of cake.

JUBILEE CAKE

Steps:

• Make the frosted rose petals the day before. Separate the petals and spread the caster sugar over a plate. Holding one petal at a time, lightly paint both sides with egg white. Spoon sugar over it, then using tweezers, shake off the excess. Dry on baking parchment for a day.
• Preheat the oven to 180C/gas 4/fan 160C. Butter two 20cm/8in round sandwich tins and line their bases with baking parchment. Tip the sugar into a mixing bowl and add the softened butter. Beat for a minute or so until pale and fluffy, then beat in the egg yolks.
• Sift the flour and baking powder over the cake mixture. Fold in as lightly as you can using a large metal spoon, then fold in the almonds and extract. Stop folding as soon as the flour traces have gone.
• Whisk the egg whites until they just hold their shape. Gently fold a third of the egg white into the cake mix, using the whisk. Repeat with another third, then the final third. Take care not to over-mix and lose the lightness of the egg whites.
• Lightly fold in the raspberries. Divide between the prepared tins and level the mixture using a round-bladed knife. Bake for 30-35 minutes. Cool in the tin for 5 minutes, then turn out, peel off the lining paper and leave to cool completely.
• Set one cake on a serving plate or cake stand. Spoon the cream on to the cake with a dessertspoon. Scatter the raspberries over and put the other cake on top. Blend the icing sugar with 1-11⁄2 tbsp cold water until it is smooth and coats the back of a spoon thinly. Drizzle the icing over the cake. Scatter the rose petals over and around the cake, dust with icing sugar and serve.

CREAM CHEESE COFFEE CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a small bowl, beat cream cheese, confectioners' sugar and lemon juice until smooth; set aside. In a medium bowl, stir together flour, baking powder, baking soda, and salt; set aside.
• In a large bowl, cream together the butter and 1 cup white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the sour cream, mixing just until incorporated. Pour half of batter into prepared pan. Spoon cream cheese mixture on top of batter to within 1/2 inch of pan edge. Spoon remaining batter over filling, spreading to pan edge. In a small bowl, combine chopped nuts, 2 tablespoons white sugar and 1/2 teaspoon cinnamon. Sprinkle over batter in pan.
• Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a serving plate and serve warm.