Coffeecake (3) Collection

Discussion in 'Food and nutrition' started by Terry Stautzenberger, Feb 25, 2005.

  1. Cherry Lattice Coffee Cake
    Coffeecake
    Coffeecake


    Here are some I have made and liked, not any family recipes. I am sorry
    to say that my Grandmother Donsbach had a coffee cake recipe I would
    loved to have had. It was never written down as she made it from memory
    (she had many recipes that were handed down to her) so it and they were
    lost when she passed away many years age. Have tried a lot but none come
    closet to hers.
    Terry S.


    Request From: "SC" <[email protected]>
    I'm looking for anyone's favorite coffee cake recipe. It doesn't
    really matter what ingredients go in it, just as long as it's a family
    favorite.


    Cherry Lattice Coffee Cake

    Dough:
    2 to 2 1/2 cups all-purpose flour
    3 tablespoons sugar
    1 envelope rapid rise yeast
    1/2 teaspoon salt
    1/2 cup water
    2 tablespoons butter or margarine
    1 large egg

    In a large bowl, combine 1/2 cup flour, sugar, undissolved yeast, and
    salt. Heat water and butter until very warm (120 to 130 degrees).
    Gradually add to flour mixture. Beat 2 minutes at medium speed of
    electric mixer, scraping bowl occasionally. Add egg and 1 cup flour beat
    2 minutes at high speed. Stir in enough remaining flour to make a soft
    dough. Knead on lightly floured surface until smooth and elastic, about
    8 to 10 minutes. Cover; let rest 10 minutes. Reserve 1/4 of the dough.
    Roll remaining dough to 8-inch square; transfer to greased 8-inch square
    pan.


    Cherry Nut Topping:

    1 cup cherry pie filling
    1 / 4 cup chopped almonds, toasted

    Combine pie filling and almonds; spread evenly over dough. Roll
    reserved dough to 6x 3 rectangle. Cut into 6 strips, 1/2 inch wide and
    6-inches long. Arrange over pie filling in lattice pattern. Cover; let
    rise in warm, draft-free place until doubled in size, about 1hour. Bake
    at 375 degrees for 20 to 25 minutes or until done. Cool in pan on wire
    rack.

    Powdered Sugar Glaze: (optional)

    1 cup powdered sugar, sifted
    1 to 2 tablespoons milk

    If desired, drizzle with powdered sugar glaze. In a small bowl, combine
    powdered sugar and milk. Stir until smooth. Yields: 2 coffeecakes, 24
    servings


    Coffee Cake

    Cake:
    6 tablespoons unsalted butter, very soft
    1 cup sugar
    2 large eggs, room temperature
    1 teaspoon vanilla extract
    1 cup unbleached flour
    3 tablespoons cornmeal
    1 teaspoon baking powder
    1/2 teaspoon salt
    1/2 cup milk

    Preheat the oven to 350 degrees. Lightly butter a 9 cake pan. Beat
    the butter and sugar with an electric mixer until creamy. Add the eggs
    and vanilla, and beat until very smooth and fluffy, about 2 minutes.
    Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10
    seconds. Pour in the milk and beat just until the batter is evenly
    moistened, about 1 minute. Spoon the batter into the pan and smooth the
    top.

    Crumb Topping:

    6 tablespoons unsalted butter
    3/4 cup flour
    3/4 cup brown sugar, firmly packed
    1/2 teaspoon cinnamon

    In another medium-size mixing bowl, combine the crumb topping
    ingredients. Using your hands or a pastry blender, combine the mixture
    until it resembles fine crumbs. Sprinkle the mixture evenly over the
    cake batter. Bake 40 minutes, or until a knife inserted in the center of
    the cake comes out dry. Let the cake cool completely before serving.
    Yields: 8 servings


    Coffeecake

    Note: This is not a very sweet coffeecake.

    Starter:
    1 cup King Arthur Unbleached All-Purpose Flour
    1/2 cup cool water
    1/16 teaspoon instant yeast

    Mix the starter ingredients in a small (about 1-quart) bowl, and let
    rest overnight at room temperature.

    Dough:
    All of the starter
    2/3 cup water
    2 3/4 cups all-purpose flour
    1/4 cup (1/2 stick) butter
    1 large egg
    2 tablespoons sugar
    2 teaspoons instant yeast
    1 1/4 teaspoons salt

    Combine the dough ingredients, mixing and kneading to form a smooth,
    supple dough. Itll be very slack; for this reason, I suggest kneading
    in a bread machine, or with a mixer, rather than by hand. Place the
    dough in a bowl, and let it rise about 1 hour. It may not double in bulk
    thats OK.

    Filling:

    1 cup toasted walnuts, very coarsely chopped
    3/4 cup chopped dates
    3/4 cup raisins, golden preferred
    Gently deflate the dough, and knead the nuts and fruit into it. Shape
    the dough into a flat ball, and place it in a 9-inch round cake pan.
    Cover the pan with a proof cover or lightly greased plastic wrap, and
    allow the loaf to rise for 30 minutes, or till it barely crests over the
    top of the pan.

    Topping:

    2 tablespoons sugar
    1/2 teaspoon vanilla
    1 teaspoon water

    Combine the sugar, vanilla and water, and drizzle this mixture over
    the top of the risen coffeecake. Bake it in a preheated 350 degrees oven
    for 35 minutes, or until its golden brown and the internal temperature
    registers 190 F. Remove it from the oven, and after 5 minutes, carefully
    turn it out of the pan. Allow it to cool on a rack. Yields: about 8 to
    10 servings.


    --
    Rec.food.recipes is moderated by Patricia D Hill at [email protected].
    Only recipes and recipe requests are accepted for posting.
    Please allow several days for your submission to appear.
    Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/
     
    Tags:


Loading...