St Timothys Coffee Cake Recipes

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KATE SMITH COFFEE CAKE



Kate Smith Coffee Cake image

When I lived in an orphanage more than 50 years ago, I helped out in the kitchen, often making this wonderful coffee cake and dutifully following the recipe the cooks used. Years later, seeing Kate Smith on television, I realized that I had been making one of the singer's own favorite recipes from her cookbook! -Ruth Nast, Waterford, Connecticut

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 large egg, room temperature
1/4 cup butter, melted
1/3 cup 2% milk
1 cup all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 cup bran flakes, crushed
TOPPING:
2 teaspoons butter, softened
2 tablespoons brown sugar
1/3 cup bran flakes, crushed

Steps:

  • In a bowl, combine egg, butter and milk. Combine flour, sugar, baking powder and salt; stir into batter. Add bran flakes. Spread into a greased 8-in. round ovenproof skillet or 8-in. baking pan. Combine topping ingredients; sprinkle over batter. Bake at 375° until a toothpick inserted in the center comes out clean, 18-22 minutes. Serve warm.

Nutrition Facts : Calories 253 calories, Fat 11g fat (6g saturated fat), Cholesterol 61mg cholesterol, Sodium 406mg sodium, Carbohydrate 37g carbohydrate (15g sugars, Fiber 2g fiber), Protein 5g protein.

DANISH COFFEE CAKES



Danish Coffee Cakes image

I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin

Provided by Taste of Home

Time 1h5m

Yield 3 coffee cakes (10 slices each).

Number Of Ingredients 20

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
4 cups all-purpose flour
1/4 cup sugar
1 teaspoon salt
1 cup shortening
1 cup warm 2% milk (110° to 115°)
2 large eggs, lightly beaten
FILLING:
1 package (8 ounces) cream cheese, softened
3/4 cup sugar
2 tablespoons all-purpose flour
1 large egg, lightly beaten
1 teaspoon poppy seeds
1 teaspoon vanilla extract
1/2 teaspoon lemon extract
ICING:
1 cup confectioners' sugar
2 tablespoons milk
1/8 teaspoon vanilla extract

Steps:

  • In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.

Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.

AUNT PATTY'S COFFEE CAKE



Aunt Patty's Coffee Cake image

Coffee cake is a classic and after you try this recipe, you'll crave this timeless dish again and again. It can be frozen and served with coffee or hot chocolate as part of breakfast, or you can change it up and serve with a scoop of ice cream for dessert.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books).

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 Bundt cake

Number Of Ingredients 12

2 tablespoons sugar
1 tablespoon instant coffee
1 tablespoon unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 cup sugar
2 large eggs, at room temperature
1 cup sour cream, at room temperature
1 teaspoon pure vanilla extract

Steps:

  • Preheat the oven to 350 degrees. Butter and flour a 12-cup Bundt pan.
  • In a small bowl, mix together the sugar, instant coffee, and cocoa.
  • Separately whisk together the flour, baking soda, baking powder, and salt. Using an electric mixer, cream together the butter and sugar. Add one egg at a time, beating until just combined. Beat in one third of the flour mixture, then half of the sour cream, then another third of the flour mixture. Beat in the remainder of the sour cream and the last third of the flour mixture. (Always start with flour and end with flour.) Add the vanilla and mix for another minute or two, scraping the sides of the bowl well with a spatula.
  • Pour one third of the batter into the prepared pan and sprinkle half of the filling on top. Pour in another third of the batter and sprinkle the remainder of the filling on top of that. End with the last third of the batter. Run a dinner knife down through the batter and swirl the knife gently to marble the batter in about six places.
  • Bake for 50 minutes, or until a cake tester inserted in the middle of the cake comes out clean. Cool on a rack for 30 minutes, then turn out onto a plate or onto foil. The cake can be frozen while still warm.

ST. JAMES COFFEE CAKE



St. James Coffee Cake image

Make and share this St. James Coffee Cake recipe from Food.com.

Provided by jabz53105

Categories     Breakfast

Time 1h15m

Yield 1 pan, 12 serving(s)

Number Of Ingredients 10

3 cups flour
2 cups sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
3/4 cup butter or 3/4 cup margarine
2 cups buttermilk
1 teaspoon baking soda
1 cup raisins or 1 cup currants
1 cup nuts, chopped

Steps:

  • Preheat oven to 350 degrees.
  • In a medium bowl, combine the flour, sugar and spices.
  • Cut or rub in the butter until the mixture resembles corn meal.
  • Reserve 1/2 cup of the mixture.
  • In a second bowl, combine the buttermilk and baking soda.
  • Pour this into the remaining crumb mixture in halves, beating thoroughly after each addition.
  • Stir in the raisins and nuts.
  • Spread the batter into a greased and floured 9x13 pan.
  • Sprinkle the reserved crumb mixture over the top.
  • Bake at 350 degrees for 1 hour until brown and springy when touched or until a toothpick inserted into the cake comes out clean.
  • Enjoy!

Nutrition Facts : Calories 465.8, Fat 18.2, SaturatedFat 8.4, Cholesterol 32.1, Sodium 328, Carbohydrate 71.8, Fiber 2.4, Sugar 43, Protein 7.1

AUNT MARTHA'S JEWISH COFFEE CAKE



Aunt Martha's Jewish Coffee Cake image

A delicious, moist coffee cake from Eastern Europe. It's been in the family for generations and is everyone's favorite when Aunt Martha or Mama makes it.

Provided by Alena Natalia

Categories     Desserts     Cakes

Time 3h5m

Yield 12

Number Of Ingredients 13

3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 pinch salt
1 cup butter
1 ½ cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 cup chopped walnuts
¾ cup white sugar
1 tablespoon ground cinnamon
1 pinch ground nutmeg

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  • Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
  • Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 64.3 g, Cholesterol 95.6 mg, Fat 27.3 g, Fiber 1.8 g, Protein 7.1 g, SaturatedFat 13.3 g, Sodium 283.1 mg, Sugar 38 g

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