Yeasted Chocolate Coffee Cake Recipes

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YEASTED CHOCOLATE COFFEE CAKE



Yeasted Chocolate Coffee Cake image

Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 4h40m

Yield Makes one 5-by-10-inch cake

Number Of Ingredients 15

2 1/4 teaspoons (one 1/4-ounce envelope) active dry yeast
1/4 cup plus 2 tablespoons plus a pinch of granulated sugar
3/4 cup warm milk (110 degrees)
1 large egg plus 1 large egg yolk
3 cups all-purpose flour, plus more for surface
Coarse salt
1 stick unsalted butter, room temperature, plus more for bowl, pan, and parchment
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
8 ounces bittersweet chocolate, coarsely chopped (1 1/4 cups)
1/2 cup granulated sugar
2 teaspoons ground cinnamon
4 tablespoons unsalted butter, room temperature, cut into small pieces
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup all-purpose flour
3 tablespoons unsalted butter, room temperature

Steps:

  • Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.
  • Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.
  • Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until almost fully combined, about 30 seconds. Switch to the dough-hook attachment. Add butter. Beat until smooth, soft, and slightly sticky, about 10 minutes.
  • Butter a large bowl. Turn out dough onto a floured surface; knead a few times until smooth. Place in bowl, turn to coat, and cover with plastic wrap. Let stand in a warm place until doubled in volume, 1 to 1 1/2 hours.
  • Make the filling: Combine chocolate, granulated sugar, and cinnamon. Cut in butter with a pastry cutter or rub in with your fingers until combined.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Brush edges with egg wash. Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 5-by-10-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  • Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  • Preheat oven to 350 degrees. Drape plastic wrap over dough. Let stand in a warm place until risen by half, 20 to 30 minutes.
  • Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 15 to 20 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

CHOCOLATE CHIP COFFEE CAKE



Chocolate Chip Coffee Cake image

A tasty sour cream coffee cake with a streak of chocolate chips in the middle.

Provided by Kerrilyn Blood

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 55m

Yield 12

Number Of Ingredients 11

½ cup butter, softened
1 cup white sugar
2 eggs
1 cup sour cream
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 cup semisweet chocolate chips
½ cup white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  • In a medium bowl, stir together the flour, baking powder and soda. Set aside.
  • In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well.
  • Add the flour mixture and combine. Batter will be thick.
  • In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside.
  • Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture.
  • Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.

Nutrition Facts : Calories 381.2 calories, Carbohydrate 54.9 g, Cholesterol 59.8 mg, Fat 17 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 10.1 g, Sodium 244.2 mg, Sugar 32.8 g

COFFEE-CHOCOLATE CAKE



Coffee-Chocolate Cake image

Say happy birthday with this dark, moist cake. The basic buttery frosting has an unmistakable homemade taste. With a few simple variations, you can come up with different colors and flavors. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 16

2 cups sugar
1 cup canola oil
1 cup whole milk
1 cup brewed coffee, room temperature
2 large eggs, room temperature
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cup baking cocoa
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
BUTTERCREAM FROSTING:
1 cup butter, softened
8 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 3/4 cup whole milk

Steps:

  • In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

Nutrition Facts : Calories 859 calories, Fat 36g fat (13g saturated fat), Cholesterol 80mg cholesterol, Sodium 621mg sodium, Carbohydrate 133g carbohydrate (109g sugars, Fiber 2g fiber), Protein 5g protein.

YEASTED COFFEE CAKE



Yeasted Coffee Cake image

This recipe is gluten-free. However, it can also be prepared with regular all-purpose and bread flours if you prefer.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 23

2 packages active dry yeast (1 tablespoon plus 2 teaspoons)
1/4 cup warm water (100 to 110 degrees)
1 1/2 sticks unsalted butter, room temperature, plus more for pan
1/4 cup granulated sugar
2 large egg yolks
1 teaspoon white vinegar
1/2 teaspoon pure vanilla extract
1/3 cup sour cream
1 2/3 cup gluten-free all-purpose flour, plus more for work surface
1 cup gluten-free bread flour
1 teaspoon coarse salt
1 cup raisins
1 cup golden raisins
1 cup slivered almonds, toasted
1/2 cup sugar
Zest of 2 oranges
Zest of 2 lemons
2 tablespoons orange liqueur
1 1/2 teaspoons pure vanilla extract
1 large egg, lightly beaten with 1 tablespoon heavy cream, for egg wash
1/4 cup plus 2 tablespoons confectioners' sugar
1/4 cup gluten-free all-purpose flour
3 tablespoons unsalted butter, room temperature

Steps:

  • In a small bowl, mix together yeast and warm water; set aside.
  • In the bowl of an electric mixer fitted with a paddle attachment, cream together butter and granulated sugar on medium speed, scraping down the sides of bowl with a spatula, as necessary. Add egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl with a spatula as necessary.
  • Add vinegar and vanilla; mix to combine. Slowly add sour cream, mixing until well combined. Add yeast mixture.
  • In a large bowl, whisk together both flours and salt. Add to mixer and mix on low until well combined and dough begins to pull away from the sides of the bowl and just begins to form a ball.
  • Turn dough out onto a lightly floured work surface. Knead dough until smooth, about 5 minutes. Lightly flour the bottom of a large glass bowl; place dough in bowl and cover with a clean damp kitchen towel. Cover bowl tightly with plastic wrap; let stand until doubled in size, 3 to 4 hours, or refrigerate overnight.
  • Make the filling: Place all of the ingredients except egg and cream in a medium bowl and stir until well combined.
  • Punch down dough. Transfer to a floured work surface. Let stand for 5 minutes. Roll out to an 18-inch square (about 1/8 inch thick). Spread filling over dough, reserving 1/2 cup and leaving a 1-inch border. Brush edges with egg wash. Tightly roll dough like a jelly roll. Pinch seam to seal, and fold in half to bring ends together to form a U. Twist 2 or 3 times to "braid." Butter a 10-by-5-inch loaf pan, and line with parchment, leaving 1-inch overhangs; butter parchment. Transfer dough to pan. Brush top with egg wash.
  • Make the crumb topping: Combine confectioners' sugar, flour, and butter. Sprinkle topping and reserved 1/2 cup filling over cake.
  • Preheat oven to 375 degrees. Drape plastic wrap over dough. Let stand in a warm place until doubled in volume, about 1 hour.
  • Remove plastic wrap, and bake, rotating halfway through, until golden, about 55 minutes. Reduce oven temperature to 325 degrees. Bake until deeply golden, 20 to 30 minutes more (cover with foil if top gets too dark). Transfer pan to a wire rack. Let cake cool.

CHOCOLATE YEASTED CAKE



Chocolate Yeasted Cake image

I found this on the cooking blog The Spiced Life. The pictures of the cake were just so gorgeous I couldn't stop looking at them. I love the texture of yeasted cakes and have plans to make this one for a special someone's birthday :)

Provided by Pinay0618

Categories     Dessert

Time 3h20m

Yield 1 10-inch Bundt cake

Number Of Ingredients 12

5 teaspoons active dry yeast
1/4 cup warm water (110-115 F)
3/4 cup warm whole milk (110-115 F)
3 cups flour, divided in half
1/2 cup unsalted butter, room temperature
2 cups granulated sugar
3 large eggs, room temperature
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon salt
6 ounces melted good quality semisweet chocolate or 6 ounces bittersweet chocolate
6 ounces mini chocolate chips

Steps:

  • Sprinkle the yeast over the water in a medium-large bowl. Stir to blend, and then let sit until foamy, about 5 minutes. Mix in the milk and 1 1/2 cups of the flour; whisk until smooth. Cover with plastic wrap and let rise until light and spongy, about 45 minutes.
  • Using an electric mixer, preferably stand, beat the butter and sugar until light and fluffy. Beat in the eggs, one at a time, until totally incorporated. Add the yeast mixture and vanilla and beat until blended.
  • In another bowl, whisk together the remaining flour, the baking soda, and the salt until fluffy and blended. Add this flour mixture to the batter in 3 additions, alternating with the melted chocolate and beginning and ending with the flour. With the last flour addition, add the mini chocolate chips and mix until completely blended. Finish by hand, scraping down the sides and bottom of the bowl.
  • Generously butter a 10 inch tube pan and scrape the dough into the pan. Cover the pan with plastic wrap and set aside to rise until light and foamy, but not quite doubled. After 40-60 minutes (depending on how fast it seems to be rising), preheat your oven to 350°F Bake until the sides pull away from the edges and a tester inserted in the middle comes out clean, about 50 minutes. Let the cake cool in the pan on a rack for at least 20 minutes. Use a thin knife to gently loosen the edges before inverting and removing. After it cools, wrap it securely with plastic wrap or store in a cake keeper.

Nutrition Facts : Calories 5795.2, Fat 257.5, SaturatedFat 152.3, Cholesterol 896.8, Sodium 3958.3, Carbohydrate 861.8, Fiber 52.6, Sugar 506.3, Protein 101.2

RICH YEASTED COFFEECAKE WITH SWEET CHEESE FILLING



Rich Yeasted Coffeecake With Sweet Cheese Filling image

This is a tender, buttery briochelike coffee cake with a melt-in-your-mouth texture. The recipe is from the Baking Illustrated Cookbook (from the people at America's Test Kitchen/Cook's Illustrated). It makes a great holiday or weekend breakfast or brunch dish. The cake is fabulous with the icing and struesel but you can omit these if you are looking for a cake that is not so sweet. The recipe is easy, but you do have to start this ahead of time to allow the dough time to rise. This makes 2 medium cakes. If you only want one, halve the recipe. Cooking time does not include rising time. I recommend that you prep the cakes the day before, refrigerate overnight, and just bake them in the morning.

Provided by blucoat

Categories     Breads

Time 1h5m

Yield 2 cakes, 20 serving(s)

Number Of Ingredients 27

4 1/2 teaspoons instant yeast (2 envelopes )
1/4 cup warm water (about 110 F)
1/2 cup granulated sugar (3 1/2 ounces)
4 large eggs
2 tablespoons milk
1 teaspoon vanilla extract
4 1/4 cups unbleached all-purpose flour (21 1/4 ounces)
1 1/2 teaspoons salt
16 tablespoons unsalted butter, cut into 1-inch pieces and softened but still cool (2 sticks)
8 ounces cream cheese, softened but still cool
1/4 cup granulated sugar (1 3/4 ounces)
2 1/2 tablespoons all-purpose flour
1 pinch salt
2 teaspoons finely grated lemon zest (from 1 lemon)
1 large egg
1/2 teaspoon vanilla extract
1/3 cup packed light brown sugar (2 1/3 ounces) or 1/3 cup dark brown sugar (2 1/3 ounces)
1 tablespoon granulated sugar
1/2 cup all-purpose flour (2 1/2 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
5 tablespoons cold unsalted butter, cut into 8 pieces
3/4 cup confectioners' sugar, sifted (3 ounces)
3 1/2 teaspoons milk
1/2 teaspoon vanilla extract
1 large egg
1 teaspoon heavy cream (preferably) or 1 teaspoon whole milk

Steps:

  • For the Dough: Sprinkle the yeast over the warm water in the bowl of a standing mixer; stir to dissolve. Add the sugar, eggs, milk, and vanilla; attach the paddle and mix at the lowest speed until well combined. Add 3 1/4 cups of the flour and the salt, mixing at low speed until the flour is incorporated, about 1 minute. Increase the speed to medium-low and add the butter pieces 1 at a time, beating until incorporated, about 20 seconds after each addition (total mixing time should be about 5 minutes). Replace the paddle with the dough hook and add the remaining 1 cup flour; knead at medium-low speed until soft and smooth, about 5 minutes longer. Increase the speed to medium and knead until the dough tightens up slightly, about 2 minutes longer.
  • Scrape the dough (which will be too soft to pick up with your hands) into a straight-sided lightly oiled plastic container or bowl using a plastic dough scraper. Cover the container tightly with plastic wrap and let the dough rise at warm room temperature until doubled in size, 3 to 4 hours. Press down the dough, replace the plastic, and refrigerate until thoroughly chilled, at least 4 or up to 24 hours. Alternatively, for a quick chill, spread the dough about 1 inch thick on a baking sheet, cover with plastic, and refrigerate until thoroughly chilled, about 2 hours.
  • For the Filling: Meanwhile, beat the cream cheese, sugar, flour, and salt in the bowl of a standing mixer at high speed until smooth, 2 to 4 minutes. Add the lemon zest, egg, and vanilla. Reduce the speed to medium and continue beating, scraping down the sides of the bowl at least once, until incorporated, about 1 minute. Scrape the mixture into a small bowl and chill thoroughly before using. (The filling can be refrigerated in an airtight container up to 3 days.).
  • For the Streusel: Mix the brown and granulated sugars, flour, cinnamon, and salt in a small bowl. Add the butter and toss to coat. Pinch the butter chunks and dry mixture between your fingertips until the mixture is crumbly. Chill thoroughly before using. (The streusel can be refrigerated in an airtight container up to 2 weeks.).
  • For the Icing: Whisk all the ingredients in a medium bowl until smooth. (The icing can be refrigerated in an airtight container up to 1 week. Thin with a few drops of milk before using.).
  • When you are ready to shape the coffeecakes,remove the chilled dough from the refrigerator and turn it out onto a lightly floured work surface, scraping the container sides with a rubber spatula if necessary. Divide the dough in half for 2 cakes.
  • Working with a half recipe of cold dough at a time, shape the dough into a log about 8 inches long and 2 inches in diameter. Using your outstretched hands, roll the log evenly into a 40-inch rope about 1 inch in diameter.
  • Loosely coil the rope in a spiral pattern, leaving a 1/4-inch space between coils. Tuck the end under and pinch to secure. Place the coil on a parchment paper-lined baking sheet and cover with plastic wrap. Repeat with second half of dough.
  • Proof until slightly puffed (they will not increase in volume as dramatically as a leaner bread dough), 1 1/2 to 2 hours. (After this final rise, the unbaked cakes can be refrigerated overnight and baked the next morning.).
  • For the Egg Wash: Beat the egg and cream in a small bowl until combined.
  • Adjust an oven rack to the middle position and heat the oven to 350°F Working with and baking one coffeecake at a time, brush with egg wash evenly over the exposed dough. Place half of the filling over the center of the top, leaving a 1 1/2-inch border around the perimeter. Sprinkle the top evenly with half of the streusel. Slide the baking sheet onto a second baking sheet to prevent the bottom crust from overbrowning and bake until deep golden brown and/or an instant-read thermometer inserted in the center of the cake reads 190 F, 25 to 30 minutes. Slide the parchment with the coffeecake onto a wire rack and cool at least 20 minutes. Drizzle the cake with half the icing and serve.

Nutrition Facts : Calories 348.4, Fat 18, SaturatedFat 10.5, Cholesterol 101, Sodium 274.3, Carbohydrate 40.8, Fiber 1.1, Sugar 16.6, Protein 6.3

GLAZED CHOCOLATE COFFEE CAKE



Glazed Chocolate Coffee Cake image

This cinnamon-roll-like coffee cake is made with a deep, rich, chocolate filling.

Provided by sueb

Categories     Bread     Yeast Bread Recipes

Time 2h50m

Yield 16

Number Of Ingredients 15

1 ½ cups all-purpose flour, or as needed, divided
1 (.25 ounce) package active dry yeast
½ cup warm water
½ cup milk
1 cup whole wheat flour
¾ cup sugar
2 tablespoons butter
½ teaspoon salt
2 tablespoons butter, melted
1 cup confectioners' sugar
¼ cup dark cocoa powder
1 teaspoon cinnamon
1 cup confectioners' sugar
2 tablespoons milk
2 tablespoons butter, melted

Steps:

  • Combine 1/2 cup all-purpose flour and yeast in a bowl; stir in warm water. Let rest until doubled in volume, 30 to 40 minutes.
  • Heat 1/2 cup milk in a small saucepan over medium heat until it begins to bubble. Combine milk, whole wheat flour, 1/4 cup sugar, 2 tablespoons butter, and 1/2 teaspoon salt in a bowl. Allow to cool slightly. Add yeast mixture; stir to combine.
  • Stir in additional all-purpose flour until dough forms a ball and pulls away from the bowl. Transfer to a floured work surface; knead until smooth and elastic. Place dough in a greased bowl; cover with plastic wrap and let rise until doubled in volume, 45 minutes to 1 hour.
  • Punch dough down; let rest 10 minutes more.
  • Roll dough out on a floured work surface into a 12x20-inch rectangle. Spread 2 tablespoons melted butter on the dough. Combine 1 cup confectioners' sugar, cocoa powder, and cinnamon in a bowl; sprinkle over the dough.
  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Roll dough up jelly-roll fashion. Shape roll into a circle on the prepared baking sheet. Slice roll into 16 slices, cutting only 3/4 of the way through. Twist every other slice flat to the inside of the circle; twist the other slices flat to the outside of the circle. Cover with plastic wrap; let rise until doubled in volume, about 30 minutes.
  • Bake in the preheated oven until golden, about 20 minutes. Remove from baking sheet; let cool.
  • Combine 1 cup confectioners' sugar, 2 tablespoons milk, and 2 tablespoons melted butter. Drizzle glaze over coffee cake.

Nutrition Facts : Calories 213 calories, Carbohydrate 40.8 g, Cholesterol 12.2 mg, Fat 5 g, Fiber 1.8 g, Protein 3 g, SaturatedFat 3 g, Sodium 108.8 mg, Sugar 25.3 g

FRENCH CHOCOLATE COFFEE CAKE



French Chocolate Coffee Cake image

My mom always made this coffee cake as a special treat for us on Christmas morning. And my family loves the rich fudgy filling just as much as we did back then.

Provided by Taste of Home

Time 1h10m

Yield 12-16 servings.

Number Of Ingredients 21

1 package (1/4 ounce) active dry yeast
2/3 cup warm water (110° to 115°)
1/2 cup butter, softened
3/4 cup sugar
4 large egg yolks
1/3 cup evaporated milk
1/2 teaspoon salt
3-3/4 to 4-1/4 cups all-purpose flour
FILLING:
3/4 cup semisweet chocolate chips
1/3 cup evaporated milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
TOPPING:
1/4 cup all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed
1/4 cup semisweet chocolate chips
1/4 cup chopped walnuts
Confectioners' sugar, optional

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the butter, sugar, egg yolks, milk, salt and 2 cups flour; beat until smooth. Stir in 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., For filling, combine the chocolate chips, milk and sugar in a saucepan; cook and stir over low heat until smooth. Stir in cinnamon; set aside. , For topping, combine the flour, sugar and cinnamon in a bowl; cut in butter until crumbly. Stir in chocolate chips and nuts. Set aside., Punch dough down. Turn onto a lightly floured surface; roll into an 18x10-in. rectangle. Spread with filling. Roll up jelly-roll style, starting with a long side; pinch seam to seal. Place in a well-greased 10-in. fluted tube pan, with seam facing inside of pan. Sprinkle with topping. Cover and let rise in a warm place until doubled, about 30 minutes., Bake at 350° for 45-50 minutes or until golden brown. Let stand for 10 minutes before inverting onto a wire rack to cool. Sprinkle with confectioners; sugar if desired.

Nutrition Facts : Calories 336 calories, Fat 15g fat (8g saturated fat), Cholesterol 79mg cholesterol, Sodium 174mg sodium, Carbohydrate 46g carbohydrate (21g sugars, Fiber 2g fiber), Protein 6g protein.

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YEASTED CHOCOLATE COFFEE CAKE | PUNCHFORK
2 1/4 tsp active dry yeast; 1/4 cup granulated sugar; 2 tbsp granulated sugar; 1 pinch granulated sugar; 3/4 cup warm milk; 1 large egg; 1 large egg yolk; 3 cup all-purpose flour; 1 stick unsalted butter; 1 large egg; 8 oz bittersweet chocolate; 1/2 cup granulated sugar; 2 tsp ground cinnamon; 4 tbsp unsalted butter …show 5 more ingredients ...
From punchfork.com
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YEASTED CHOCOLATE COFFEE CAKE RECIPE | EAT YOUR BOOKS
Yeasted chocolate coffee cake from MarthaStewart.com by Martha Stewart Living. Bookshelf; Shopping List; View complete recipe; Ingredients; Notes (0) Reviews (0) ground cinnamon ...
From eatyourbooks.com
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CHOCOLATE SWIRL COFFEE CAKE | BETTER HOMES & GARDENS
Roll dough into an 18x10-inch rectangle. Spread chocolate mixture to within 1 inch of the edges. Starting from a long side, roll into a spiral. Pinch seam and ends to seal. Place seam side down in greased 10-inch tube pan. Step 6. In a small mixing bowl combine the 1/4 cup flour, 1/4 cup sugar, and 1 teaspoon cinnamon.
From bhg.com
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YEASTED COFFEE CAKE IN A LOAF PAN - DESSERT FOR TWO
2020-12-14 Instructions. In a medium bowl, add the flour, yeast, sugar and salt. In a microwave-safe dish, combine the water and butter. Heat to 130-degrees. Ensure the exact temperature with a thermometer. To the water-butter, stir in the egg yolk and vanilla. Immediately pour this mixture over the flour mixture in the bowl.
From dessertfortwo.com
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CHOCOLATE CARAMEL COFFEE CAKE - MY BAKING ADDICTION
2014-04-24 1. Mix flour, undissolved yeast, sugar and salt in a large bowl. Add milk, butter and egg and beat until smooth. Set 10 caramels aside. Unwrap remaining caramels and cut each into 4 pieces. Stir caramel into batter. Pour into greased 8 x 8-inch baking dish. 2. Combine brown sugar and flour in a small bowl.
From mybakingaddiction.com
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YEASTED CHOCOLATE COFFEE CAKE - COMPLETERECIPES.COM
2019-03-26 Make Cake: Place milk in a medium bowl. Sprinkle with yeast and a pinch of the sugar. Set aside in a warm place for about 5 minutes or until foamy. Step 2 Whisk remaining sugar, egg and egg yolk together. Whisk into yeast mixture. Step 3 Attach dough hook to electric mixer. Best yeast mixture and flour together until just combined. Add butter ...
From completerecipes.com
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YEASTED CHOCOLATE COFFEE CAKE RECIPE - BLOGBYVV.COM
2012-12-16 Inspired by the Danish pastry of Northern Europe, the tender loaf is full of cinnamon and melted bittersweet chocolate.
From blogbyvv.com
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HOMEMADE YEAST COFFEE CAKE - RED STAR® YEAST
Instructions. Add flour, sugar, salt, shortening (or butter) and orange/lemon rind into a large bowl. Whisk to combine; set aside. Pour water into a mixing bowl; add yeast and stir. Let stand 3 to 5 minutes until foamy. Add egg, egg white, and 1/2 of flour mixture to the yeast mixture.
From redstaryeast.com
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ONE-BITE-TO-HEAVEN CHOCOLATE YEASTED CAKE - THE SPICED LIFE
2010-05-24 One-Bite-to-Heaven Chocolate Yeasted Cake Closely Adapted from Deep Dark Chocolate, Sara Perry. 5 t (or 2 packages) active dry yeast 1/4 cup warm water (110-115 F) 3/4 cup warm whole milk (110-115 F) (I used a combo of 1% and cream)
From thespicedlife.com
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YEASTED CHOCOLATE COFFEE CAKE RECIPE
Feb 22, 2017 - Full of cinnamon and melted bittersweet chocolate, this coffee cake is perfect for afternoon tea. Feb 22, 2017 - Full of cinnamon and melted bittersweet chocolate, this coffee cake is perfect for afternoon tea. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca
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NO-FUSS COFFEECAKE - KING ARTHUR BAKING
Instructions. Lightly grease a 9" x 13" metal pan (see tips below). For the cake: In a large bowl, beat together the butter, sugars, baking powder, baking soda, salt, cinnamon, and vanilla, mixing until smooth. Add the eggs, one at a time, mixing until each is absorbed before adding the next. Scrape down the bowl and add the flour, alternating ...
From kingarthurbaking.com
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CHEESE COFFEE CAKE - FLEISCHMANN'S YEAST
Add 2 eggs and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest on floured surface 10 minutes. Divide dough in half; roll each half to 12 x 7-inch rectangle.
From fleischmannsyeast.com
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GERMAN YEAST COFFEE CAKE RECIPES ALL YOU NEED IS FOOD
Jul 23, 2021 · This lovely rendition of bee sting cake, or bienenstich kuchen, is a yeast-raised cake baked in an American 13 x 9-inch pan, then split and filled with a pastry and whipped cream mixture. All ingredients can be found in American supermarkets, which makes this a German cake …. From thespruceeats.com.
From stevehacks.com
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OLD FASHIONED COFFEE CAKE - COPYKAT RECIPES
2021-02-14 Beat in five cups of flour or enough to make a soft dough. Let set covered until raised. The dough should double in size, (1 hour.) Beat down and pour into three greased 9 inch round cake pans. . Cover and let rise (1 hour.) Top with melted butter, sprinkle with brown sugar and cinnamon. Bake 30 minutes at 350 degrees.
From copykat.com
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YEASTED MERINGUE COFFEE CAKE - DARINGBAKERS - BAKE FRESH
2011-03-28 The recipe can easily be halved to make one round coffee cake [I made one by easily halving the recipe] Ingredients For the yeast coffee cake dough: 4 cups (600 g / 1.5 lbs.) flour ¼ cup (55 g / 2 oz.) sugar ¾ teaspoon (5 g / ¼ oz.) salt 1 package (2 ¼ teaspoons / 7 g / less than an ounce) active dried yeast ¾ cup (180 ml / 6 fl. oz.) whole milk ¼ cup (60 ml / 2 fl. …
From bakefresh.net
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RECIPETHING - YEASTED CHOCOLATE COFFEE CAKE
Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed until ...
From recipething.com
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CAKE COFFEE YEAST
Search: Yeast Coffee Cake. Nutella Coffee Cake Heat water, milk and butter until very warm (120 to 130 degrees F) Mix the dry ingredients into the batter just until well incorporated This recipe for 5-Minute Coffee Cake for Two is one we make again & again But what it shares in common with a more conventional coffee cake is a cinnamon swirl, an irresistibly crumbly …
From professionistispettacolo.tn.it
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SEARCHABLE RECIPE DATABASE - YEASTED CHOCOLATE COFFEE CAKE
Make the cake: Sprinkle yeast and a pinch of granulated sugar over milk in a medium bowl. Let stand until foamy, about 5 minutes.. Whisk together remaining 1/4 cup plus 2 tablespoons granulated sugar, the egg, and yolk. Whisk into yeast mixture.. Combine flour and 1/2 teaspoon salt in the bowl of a mixer. Add egg mixture. Beat on low speed ...
From directaccessrecipes.com
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CHOCOLATE YEAST CAKE RECIPE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com
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YEASTED CHOCOLATE COFFEE CAKE RECIPE | RECIPE | CHOCOLATE COFFEE …
Nov 30, 2015 - Full of cinnamon and melted bittersweet chocolate, this coffee cake is perfect for afternoon tea. Nov 30, 2015 - Full of cinnamon and melted bittersweet chocolate, this coffee cake is perfect for afternoon tea. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.com
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