Pet Milk Coffee Cake Recipes
PET MILK COFFEE CAKE
While cleaning out my computer room I came across an old cookbook of printed recipes from a discontinued web site called SOAR. I've checked and found that a lot of these recipes don't exist here and they are too good to just let them fade into memory. I'd like to share these with the rest of the cooks on the site and maybe we can pass these on to the next generation of cooks. Enjoy !
Provided by WhiteSnake
Categories Breakfast
Time 45m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Sift the dry ingredients together in a bowl.
- Add the margarine and butter and mix with an electric mixer to make crumbs.
- Reserve ½ cup of the crumbs for the topping.
- Add the milk, eggs and vanilla extract to the remaining crumbs and blend well.
- Make the topping.
- Grease a Bundt pan well and put about 1/3 of the topping in the pan and spread evenly over the bottom.
- Add 1/3 of the batter and spread evenly over the topping.
- Add all of the remaining topping except 2 tablespoons of the topping to the top of the batter, spreading evenly.
- Top with the remaining batter spreading evenly.
- Top with the 2 tablespoons of remaining topping to the top of the batter.
- Top with the remaining batter, spreading evenly.
- Bake in a 350 degree F oven for 45 minutes or until a toothpick inserted into the cake comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 433.7, Fat 15.7, SaturatedFat 6.5, Cholesterol 52.2, Sodium 272.3, Carbohydrate 68.8, Fiber 1.6, Sugar 43, Protein 5.6
PET MILK COFFEE CAKE
27
Categories Cake Eggs Breakfasts & Brunch Coffee Cake Bundt Cakes
Time 1h
Yield 1
Number Of Ingredients 26
Steps:
- Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve ½ cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about ⅓ of the topping in the pan spreading evenly over the bottom. Add ⅓ of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350℉ (180℃). oven for 45 minutes or until the cake tests done. Cool on a wire rack.
Nutrition Facts :
JEWISH COFFEE CAKE
My mother makes this coffee cake for many special occasions. We all love the moist cake without any sugary glaze on it. It's plain and simple..and very "cinnamony"!
Provided by Chef Doozer
Categories Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cream shortening and gradually add sugar.
- Add eggs individually and beat well after each addition.
- Add dry ingredients alternately with milk.
- Add vanilla and pour into greased tube or bundt pan.
- Combine cinnamon and sugar and pour on top of batter.
- Take a fork and swirl into batter with up and down motions.
- Bake for 50 minutes at 350 degrees.
- It freezes very well.
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