Que Que Chilean Coffee Cake Recipes

DELUXE COFFEE CAKE

Steps:

• For the topping: Line a baking sheet with parchment paper. In a medium bowl, combine the nuts, flour, sugars, cinnamon and salt. Stir to blend. Stir in the butter. The topping should form sandy clumps. Sprinkle the topping onto the baking sheet to break it up into smaller clumps. Refrigerate.
• For the coffee cake: Preheat the oven to 350 degrees F. Use butter to thoroughly grease the bottom and sides of a 13- by 9-inch baking pan. Set aside.
• In the bowl of an electric mixer fitted with the whisk attachment, cream the butter and granulated sugar together until light yellow and smooth, 5 to 8 minutes. Alternatively, this can be done with an electric hand mixer. Add the eggs, one at a time, and beat until thoroughly integrated.
• Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.

COFFEE CAKE. LITERALLY.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
• Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
• Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
• Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.

QUE QUE (CHILEAN COFFEE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and butter until light and fluffy.
• Add egg mix well.
• Stir in flour, baking soda, and baking powder,alternating with buttermilk.
• Add lemon rind, vanilla or lemon extract, and pecans.
• Stir to mix.
• Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
• Check for doneness with toothpick.
• Remove from pan and sprinkle with sugar.

CHILEAN CAKE RECIPE

Steps:

• Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
• Add sugar, mix in well.
• Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
• In a separate bowl, mix flower and baking powder with whisk or fork.
• Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
• (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
• Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
• Cook on 300 degrees for appx 40 minutes. Until cake is golden.
• While cake is cooking prepare fruit and cream (frosting).
• Fruit.
• Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
• In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
• Put fruit in Fridge to cool a little before cake is finished.
• Cream (Frosting).
• 1 Big (I think it is 1 ltr) Heavy Whip Cream.
• ¾ cup of sugar.
• Mix on High until texture is much like a soft frosting, not liquid.
• You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
• Finishing Cake.
• Once cake is cooked let it cool.
• Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
• Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
• Listo! The cake is ready.

IRISH COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Place waxed paper over a large wire cooling rack. Place a 3-quart mixing bowl in the freezer.
• Mix flour, 1 1/2 cups sugar, baking powder, and salt together in a bowl.
• Place unsweetened chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Set aside to cool.
• Beat eggs in a bowl until thick and lemon-colored, about 5 minutes.
• Remove cold bowl from the freezer and pour in chilled whipping cream; beat until stiff. Fold in eggs, melted chocolate, and vanilla extract. Add flour mixture, about 1/2 cup at a time, folding gently after each addition, until blended. Pour into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes. Run a table knife around the edges to loosen. Invert layers carefully onto the prepared cooling rack and let cool completely, about 30 minutes. Poke holes in the top of the cakes with a skewer or long-tined fork.
• Stir whiskey, coffee granules, and 2 tablespoons sugar together in a small bowl until coffee is dissolved. Pour 1/2 of the coffee-whiskey mixture over each layer. Let stand at room temperature for 30 minutes.
• Meanwhile, combine whiskey and coffee granules for the frosting in a large bowl; stir until coffee is dissolved. Add butter and vanilla extract and beat until combined. Gradually mix in powdered sugar on medium speed until smooth. Transfer 1/2 cup of frosting to a pastry bag fitted with an open star tip (#32 or #4B); set aside. Use the remaining frosting to fill layers and frost sides and top of cake.
• Place chocolate chips in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Allow to cool slightly, then transfer to a small pastry bag fitted with a medium-sized writing tip.
• Pipe chocolate in a lattice design across the top of the cake. Pipe a shell border or rosettes around the top edge.

OUT OF MILK COFFEE CAKE

Steps:

• PREHEAT oven to 375°F Grease 9-inch-square baking pan.
• FOR CRUMB TOPPING:.
• COMBINE nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.
• FOR CAKE:.
• Whisk together water and Coffee-mate in small bowl until smooth.
• Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl.
• Beat by hand or on low speed with an electric mixer until flour is coated with the butter.
• Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.
• Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter. Spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.
• Bake for 30 minutes or until wooden pick inserted near center comes out clean.
• Cool in pan on wire rack for 15 minutes before cutting.
• Best served warm.

CREAM CHEESE COFFEE CAKE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Generously grease a 12 cup Bundt cake pan or a 9 or 10 inch tube pan.
• Soak raisins in warm water until plump. Drain and dry. Chop coarsely. Mix with 1/3 cup dark brown sugar, cocoa, chocolate, cinnamon, and chopped nuts. You can also mince filling ingredients in a food processor for another texture.
• Cream the unsalted butter with 1 cup brown sugar and white sugar until fluffy. Add cream cheese, and cream until blended. Add eggs and vanilla, and mix thoroughly. Blend in yogurt or sour cream. Fold in flour, salt, baking powder, soda. Mix well on low speed of mixer. Spread one third batter in prepared pan. Top with some of the filling mixture. Layer in this fashion until filling and batter are used up.
• Bake until done, 50 to 60 minutes. Cool in pan 10 minutes before removing.

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients; set aside.
• In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring.
• Mix on medium speed for 2 minutes.
• Pour 1/2 of batter into a greased Bundt pan.
• Sprinkle half of the topping over batter.
• Spoon remaining batter over topping and spread evenly.
• Sprinkle with remaining topping.
• Bake at 350° for 30-35 minutes or until cake tests done.

BLACK FOREST COFFEE CAKE

Steps:

• In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
• Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
• Pour into a greased 13x9x2 baking pan.
• Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
• With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
• Sprinkle the topping evenly over the top of the cake.
• Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.