Traditional Coffee Cake

Coffee cake is usually a single layer cake that is eaten with coffee or hot tea. It may have coffee as one of the ingredients but it is not required. The cake itself is often flavored with seeds, sweet spices or nuts and the texture is more like bread then a true cake that has layers and frosting.

Coffee cake actually began as a way for people to have some quality snack foods that were quick and easy to eat with the fingers during a coffee or tea break. Tea was a bit more complex in the old days, with a high tea something that was suitable for a meal, while afternoon tea was a small meal that would tide over the family until the late evening meal was completed.

Today we typically snack after school or work for the same purpose, but traditionally do not use the name teatime, although English people often use the name tea to describe the late evening meal.

The toppings for coffee cake can be either a streusel type topping or a light white glaze made from powdered sugar and water. Traditionally, these cakes are very similar to the types of cakes served with the tea, an English tradition. The main ingredients are very common and easily put together to make this quick coffee cake that is just right for a snack with a hot cup of coffee.

 

 

 

Coffee Cake:

Dry Ingredients:

2 ¼ C. Flour

1 C. brown sugar

¾ C. white sugar

1 ½ teaspoon ground cinnamon

½ teaspoon salt

½ teaspoon allspice

1 teaspoon baking powder

1 teaspoon baking soda

½ Cup slivered or grated almond, walnut or pecans if desired

Wet ingredients:

½ Cup butter

1 Cup buttermilk

1 egg, beaten

Directions:

Grease 13x9x2 baking pan

In separate bowl, mix brown and white sugars, flour, and 1 teaspoon of cinnamon, salt, allspice. Add butter and mix with a pastry blender until mixture resembles very coarse crumbs. Reserve ½ cup of this mixture. Add baking powder and baking soda to the remaining flour mixture, be sure to mix well.

Using a smaller bowl, combine the buttermilk and egg. Add this to the flour mixture stir to moisten then spread in greased pan. Spread batter evenly then add the reserved crumb mixture with other spices and nuts.

Bake at 350 degrees F. for 30 to 35 minutes. This is best when served warm and makes twelve servings.

Raspberry Coffee Cake

It is sometimes difficult to choose from so many coffee cake recipes that you can stumble upon. A raspberry coffee cake is an excellent companion to a coffee with friends on a Sunday afternoon. The irresistible flavour of raspberries goes perfectly with the scent of the coffee and will make your guests help themselves with yet another piece.

Ingredients:

For the almond biscuits

20 g flour

30 g sugar ice

50 g almond powder

2 eggs

2 egg whites

20 g sugar caster

For the coffee punch

50 ml strong coffee

5 to 10 g sugar (to taste)

For the cream-based coffee mascarpone:

A cup of espresso coffee

125 g mascarpone

10 cl cream

50 g sugar

For the raspberry punch:

10 ounces water

50 g sugar

A few raspberries or 1 tablespoon of syrup raspberries

For the chocolate topping:

100 g dark chocolate

100 g full cream

Chip Raspberry

For the icing:

100 g dark chocolate

50 g cream

25 g glucose

Preparing:

1. Almond Biscuit

Preheat the oven to 200 ° C (thermostat 6 / 7). Mix the icing sugar and 2 eggs until frothy and doubled in volume. Add the ground almonds and flour. Mix the 2 egg whites with the sugar, add them to the almonds powder and mix gently. Spread on a baking sheet covered with baking paper and bake for 10 minutes.

2. Coffee Punch

Prepare the coffee and sweeten it. For the cream coffee made from mascarpone: mix the mascarpone with the sugar then add the whipped cream and coffee.

3. Raspberry Punch

Boil the water, sugar and raspberries (if using raspberry syrup, add it after removing from heat).

4. Chocolate topping

Heat the cream. Remove from heat, add the chocolate broken into pieces and let it dissolve for 5 minutes. Mix until chocolate is smooth. Add the raspberry chip. Mix again and set aside.

5. Frosting

Heat the cream and chocolate. Smooth well and add the glucose or 1 tablespoon of oil for shine.

6 Assembly

Cut the almond biscuit into three equal parts. Place the first one on a plate and then add the raspberry punch with a brush. Cover with half of the chocolate topping. Place it in the refrigerator for 45 minutes to 1 hour or freeze 15 to 30 minutes. Place a second cookie on top and brush the coffee punch. Cover with coffee cream. Arrange the last cookie on the cream and glaze it with the chocolate frosting. Place in the refrigerator for several hours before serving.

Quick and Easy Coffeecakes

Quick and easy coffeecakes are a modern home-keepers delight. If you’ve been searching for no fuss recipes, which provide a scrumptious treat for the family, you’ll love our quick and easy coffeecakes.

Here’s a southern home-keepers secret: Find a basic pattern for any food you want to create and add your own personal touches, flavorings and toppings.

To begin, let’s create a pattern, for basic coffeecakes!

Basic Coffeecake Recipe

12 uncooked biscuits

¼ cup melted butter

½ cup sugar

½ cup chopped pecans

1 ½ teaspoons ground cinnamon

Mix sugar, pecans and cinnamon in a small bowl. Put melted butter in another bowl. Lay biscuits on a clean cutting board and cut each biscuit into 4 pieces.

Dip biscuit pieces in melted butter and then in dry mixture. Arrange coated biscuits in a 9-inch pie pan. Bake at 450 degrees F. for about 8 minutes or until they are golden brown.

Tips: For a healthier version of the basic coffeecake make biscuits with Heart Smart Bisquick®. However, if you’re in a great hurry, use the canned variety of biscuits, along with a healthy sugar substitute.

Stevia is derived from an herb. You can find it at your local health food store. You’ll need to adjust the amount of Stevia vs. sugar, as it is super sweet.

Creative touches to enhance quick and easy coffeecakes: top with canned apples; substitute walnuts for pecans; cut the cinnamon and use nutmeg.

Brunch is a handy-dandy idea on “big dinner” holidays or when you’re entertaining weekend guests. Mingling aromas of coffee and cake will summon even the sleepiest of your guests to brunch.

Another secret about southern cooking: If the dish doesn’t contain corn meal and/or sugar, it’s simply not southern!

Down-in-Dixie Coffeecake

Sift together: 1 ½ cups sifted all-purpose flour, ¼ cup sugar, 4 teaspoons baking powder and ½ teaspoon salt.

Stir in: ¾ cup corn meal. Add: ¾ cup milk, 2 slightly beaten eggs and ½ cup salad oil. Pour: into greased 9x9x2 inch baking pan. Bake: for 15 minutes in 400 degree oven. (Leave oven on.)

Topping

Blend: ½ cup brown sugar and ½ cup peanut butter. Add: 1/3 cup milk very slowly and beat the topping mixture to fluffy stage. Spread: topping on the coffee bread cake. Sprinkle: ½ cup coarsely chopped pecans evenly over coffee bread cake. Bake: an additional five minutes.

Serving Ideas

A big bowl of steaming scrambled eggs and individual serving dishes of mixed fruits make perfect accompaniments for the celebratory brunch.

Serve hot oatmeal with quick and easy coffeecakes to put a stove in your kid’s tummy that will last until lunch.