VALENTINE COFFEE CAKE
Your loved ones will enjoy this heart-shaped coffee cake from Summerhill, Pennsylvania editor Dolores Skrout.
Provided by Taste of Home
Time 45m
Yield 2 coffee cakes.
Number Of Ingredients 19
Steps:
- In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120°-130°. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down. Divide in half. Roll each half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment. Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.
Nutrition Facts : Calories 180 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
GRANDMA'S OLD FASHIONED COFFEE CAKE
This is another of our "southern" favorites. Grandma used to make this, we'd eat it warm with a little butter on top
Provided by Lali8752
Categories Breads
Time 40m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Mix oil, buttermilk, egg and vanilla.
- Add flour, sugar, soda, cocoa and salt.
- Mix all together well and add coffee.
- Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
- bake 350F degrees for 30 minutes.
Nutrition Facts : Calories 390, Fat 19.2, SaturatedFat 2.6, Cholesterol 18.4, Sodium 431.5, Carbohydrate 51.7, Fiber 1, Sugar 34.4, Protein 3.8
VALENTINE COFFEE CAKE
With this easy refrigerator dough, you can mix the dough two days ahead and shape the coffee cake the night before baking. First thing in the morning on Valentine's Day, all you need to do is to bake this delicious nut and cinnamon cake and bring it to your still sleeping sweetheart.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 1 heart shaped coffee cake
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside.
- Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
- When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator.
- Lightly grease a baking sheet or cover with parchment paper.
- Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts.
- Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling.
- Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature.
- Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack.
- In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake.
- Makes 1 heart shaped coffee cake.
- B. Ojakangas' Great Holiday Baking Book.
Nutrition Facts : Calories 4833.3, Fat 284.6, SaturatedFat 156.2, Cholesterol 849.8, Sodium 1342.2, Carbohydrate 529.1, Fiber 15.9, Sugar 270.9, Protein 58.4
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