Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create an account.

Sign in to follow this  
Kerry Beal

Coffee Cakes - Bake-off XVII

Recommended Posts

I've had a request for a Coffee Cake Bake-off.

eG has quite a variety of topics about these gems including Anatomy of a Coffee Cake Recipe and Cinnamon Cream Cake.

There are not yet a lot of recipes in recipeGullet - one is Karen's Chocolate Chunk Coffee Cake.

So what is your favorite coffee cake - do you prefer one with yeast or with baking powder?

Don't forget to post your recipes on recipeGullet.

Share this post


Link to post
Share on other sites

I used to bake tons of coffee cakes at a previous job, so I experimented with lots of combinations.

I prefer baking powder recipes, not looking to get into the yeast thing.

I think one of my favorites is a Orange Cardamom with pecans that I made. I have lots of love for cardamom :wub: .

I also have a mexican chocolate with cinnamon and a caramel pecan goo. I'll have to dig the recipes out.

Share this post


Link to post
Share on other sites

Thanks, Kerry.

RWood: I agree with no yeast. My whole purpose is to stay off my feet as much as possible right now and have something to freeze for the onslaught of people and dogs who are coming to the farm next weekend for the Annual Dog Weekend. All eGulleters invited, BTW. (No, no coffee cake for the dogs.)

Also I would love your Orange Cardamom with pecans. I absolutely adore cardamom. :wub: Please.

CanadianBakin: Looked up your recipe. Am not fond of chocolate in muffins or coffeecakes. But thanks.

OK. I need know some basic stuff. Take the Bake-Shop Muffins recipe by our own CanadianBakin in Recipe Gullet:

16 oz flour, 4 tsp baking powder, 1/2 tsp soda, 1/2 tsp salt. 9 3/8 oz sugar, 5 oz butter, 8 1/2 oz milk, 8 1/2 oz sour cream, 2 large eggs, 1 large egg yolk. Additions: up to 1 1/2 cups fruit or chocolate and 3/4 cup nuts. plus vanilla or spices. Bake at 350 degrees for 30-35 mins.

To make this into a coffee cake, what size loaf pan would I use, and would I change the oven temperature and would I bake it for longer? Maybe it is not a simple transition. I don't know. I am hoping to learn.

Thanks. :wub:

Share this post


Link to post
Share on other sites

Assuming it's for 12 muffins, there are tons of websites out there that offer pan conversions and hints for baking. I'd start with a 9" loaf pan, and bake it for however long a standard loaf cake bakes.

Share this post


Link to post
Share on other sites
Assuming it's for 12 muffins, there are tons of websites out there that offer pan conversions and hints for baking.  I'd start with a 9" loaf pan, and bake it for however long a standard loaf cake bakes.

Thank you.

It's not just not knowing the answers; it's not even really knowing the questions. But I am learning quickly. At this rate, I'll stay quick of mind forever. :wink:

Share this post


Link to post
Share on other sites

Just to clarify: Bake Shop Muffins isn't my recipe it's by Joanne Chang who owns Flour Bakery & Cafe and she publishes in Fine Cooking magazine. She is just in the editing process of her first book. I can't wait!

Regarding size of pan...it makes a generous 12 muffins. I make the recipe into 18 when I want a smaller, more regular sized muffin so I think it would be too much batter for a single loaf pan. You might fit it in a 9x13 pan. I think I would top it with streusel or something. Just seems more coffee-cake like to me that way. BTW, I've never tried this so I don't know for sure that it will work.

Share this post


Link to post
Share on other sites
Just to clarify: Bake Shop Muffins isn't my recipe it's by Joanne Chang who owns Flour Bakery & Cafe and she publishes in Fine Cooking magazine. She is just in the editing process of her first book. I can't wait!

Regarding size of pan...it makes a generous 12 muffins. I make the recipe into 18 when I want a smaller, more regular sized muffin so I think it would be too much batter for a single loaf pan. You might fit it in a 9x13 pan. I think I would top it with streusel or something. Just seems more coffee-cake like to me that way. BTW, I've never tried this so I don't know for sure that it will work.

Sorry that I incorrectly attributed the recipe to you. Of course, the correct attribution is printed right on top of the recipe in eGullet. I'm just a tad overwhelmed at present and didn't notice it.

I will try it this afternoon. I could try a 9x13 pan and then I would have to find out the difference in baking time, yes? I'll definitely add nuts to it. I have fresh cherries, oranges, bananas and fresh frozen blueberries and raspberries.

I have this pan with 8 small loaf sections in it. Perhaps the batter would fit that pan plus a regular loaf pan. Nothing ventured... I just have to be realistic about how I reach with each new venture. Maybe I'll buy a second 8 loaf pan.

Hmmm...I see what the recipe can entail in solids is not only 2 cups of flour but also 1 1/2 cups fruit, etc and 3/4 cup nuts giving a total of over 4 1/4 cups of batter. Quite different from only 2 cups of flour and no additions. I know it's elementary to most of you, but I thank you for your forbearance as I work it into my brain. :smile:

Share this post


Link to post
Share on other sites

I just added the Orange Cardamom Coffee Cake to recipegullet :).

Share this post


Link to post
Share on other sites
I just added the Orange Cardamom Coffee Cake to recipegullet :).

Thank you. :smile:

ps. I even have a brand new bundt pan. A friend was given a set of various silicone pans and she has re-gifted them to me. Nice friend. :rolleyes: I'm not crazy about using silicone except for the sheets which are such a boon.


Edited by Darienne (log)

Share this post


Link to post
Share on other sites
I just added the Orange Cardamom Coffee Cake to recipegullet :).

Thank you. :smile:

ps. I even have a brand new bundt pan. A friend was given a set of various silicone pans and she has re-gifted them to me. Nice friend. :rolleyes: I'm not crazy about using silicone except for the sheets which are such a boon.

I've always been a little iffy on silicone pans, especially the cake and bundt pans. Won't the bottom of a bundt get flattened with it being flexible?? I think they are too wobbly myself.

Good luck though :smile:

Share this post


Link to post
Share on other sites

Some of my favorites (with tweaks):

Streusel Topped Triple Berry Coffee Cake

http://www.recipezaar.com/47953

Strawberry Coffee Cake

http://www.recipezaar.com/67733

Tons of Blueberry Coffee Cake

http://www.recipezaar.com/117026

Cranberry Swirl Coffeecake

http://www.recipezaar.com/Coffee-Cake-With...rry-Swirl-14125

Orange Marmalade Coffee Cake

http://www.cyber-kitchen.com/cgibin/ubbs/U...her&DaysPrune=5

Chocolate Swirl Sour Cream Coffee Cake

http://www.godiva.com/recipes/recipe.aspx?id=533

Raspberry Cream Cheese Coffee Cake

from Uncle Sam's Hilltop Lodge

posted at: http://www.recipezaar.com/Coffee-Cake-With...rry-Swirl-14125


Edited by merstar (log)

Share this post


Link to post
Share on other sites

Dear Gulleters all ...

CanadianBakin for the Greenspan recipe. Have printed it out.

RWood on silicone. Interestingly enough some of the pans have been altered somewhat. The loaf pan has a ribbed pattern on the bottom (cake top) but the bottom of the pan has been reinforced with buttressing and extra bottom. The bundt pan also has a pattern but I think the patterning material on the pan bottom is sufficiently strong to hold up. I'll let you know after I use it.

Merstar, Wow! That's a lot of coffee cakes. I'll look them up ASAP.

Answers all to a Maiden's prayer. :wink:

(and I am making a chart about how long how much batter cooks in what size pan at what temperature. Learning the system behind the recipe, instead of simply following the recipe. )

Share this post


Link to post
Share on other sites
Some of my favorites (with tweaks):

Raspberry Cream Cheese Coffee Cake

from Uncle Sam's Hilltop Lodge

posted at: http://www.recipezaar.com/Coffee-Cake-With...rry-Swirl-14125

Hello Merstar,

Unless I am mistaken, something is amiss here. There is no Raspberry Cream Cheese Coffee Cake at this URL, just a repeat of the Cranberry cake.

...or was this a test to see if I was paying attention or not?...

Share this post


Link to post
Share on other sites
Some of my favorites (with tweaks):

Raspberry Cream Cheese Coffee Cake

from Uncle Sam's Hilltop Lodge

posted at: http://www.recipezaar.com/Coffee-Cake-With...rry-Swirl-14125

Hello Merstar,

Unless I am mistaken, something is amiss here. There is no Raspberry Cream Cheese Coffee Cake at this URL, just a repeat of the Cranberry cake.

...or was this a test to see if I was paying attention or not?...

Ha! You passed the test with flying colors!

I couldn't edit my previous post, so here's a link to the recipe (couldn't find the original source, but this is the same recipe):

Raspberry Cream Cheese Coffee Cake

http://kellishouse.blogspot.com/2007/04/cake_18.html

Share this post


Link to post
Share on other sites

Ha! You passed the test with flying colors!

I couldn't edit my previous post, so here's a link to the recipe (couldn't find the original source, but this is the same recipe):

Raspberry Cream Cheese Coffee Cake

http://kellishouse.blogspot.com/2007/04/cake_18.html

Looks delicious, but unfortunately for my current needs doesn't look like a candidate for freezing. But so yummy. Thanks, Merstar

Share this post


Link to post
Share on other sites

Ha! You passed the test with flying colors!

I couldn't edit my previous post, so here's a link to the recipe (couldn't find the original source, but this is the same recipe):

Raspberry Cream Cheese Coffee Cake

http://kellishouse.blogspot.com/2007/04/cake_18.html

Looks delicious, but unfortunately for my current needs doesn't look like a candidate for freezing. But so yummy. Thanks, Merstar

Darienne,

I've frozen this with good results - not to worry.

Share this post


Link to post
Share on other sites

Darienne,

I've frozen this with good results - not to worry.

You're on. Tomorrow.

Share this post


Link to post
Share on other sites

Darienne,

I've frozen this with good results - not to worry.

You're on. Tomorrow.

Just noticed a slight difference between the recipe I have, and the one on the link: the one I have uses 1/2 cup raspberry preserves - the linked one uses 3/4 cup. Also, the linked one doesn't specify to use very cold butter, sliced. I'm going to PM you the exact one I use.


Edited by merstar (log)

Share this post


Link to post
Share on other sites

As noted elsewhere under disasters in the kitchen, the clip on my springform pan slipped open...it was my very first use of a springform pan...and the cake was not a delight to view. By the time it was fully baked, the messy angle of the topping was not nearly as visible as it was before baking and after being clumsily repacked into the pan. Another learning experience.

I am still waiting for RWoods' recipes for Mexican chocolate with cinnamon and a caramel pecan goo.

I am about to attempt the Orange Cardamom cake next. Perhaps it will not fall...or should I say, I won't drop it. Or create some other kind of disaster. My t-shirt is already wet from hurriedly leaning off it after trying to fill the ice cream cookie sandwiches. Busy, busy, busy. :wacko:

Share this post


Link to post
Share on other sites
As noted elsewhere under disasters in the kitchen, the clip on my springform pan slipped open...it was my very first use of a springform pan...and the cake was not a delight to view.  By the time it was fully baked, the messy angle of the topping was not nearly as visible as it was before baking and after being clumsily repacked into the pan.  Another learning experience.

I am still waiting for RWoods' recipes for Mexican chocolate with cinnamon and a caramel pecan goo.

I am about to attempt the Orange Cardamom cake next.  Perhaps it will not fall...or should I say, I won't drop it.  Or create some other kind of disaster.  My t-shirt is already wet from hurriedly leaning off it after trying to fill the ice cream cookie sandwiches.  Busy, busy, busy.  :wacko:

I found the recipe for the mexican chocolate. It's probably more of a bundt cake than coffee cake, but it can be whatever you want.

I will divide the recipe down. The original makes 5, and I don't think you want to deal with that :). I'll put it in recipegullet.

Share this post


Link to post
Share on other sites

I found the recipe for the mexican chocolate.  It's probably more of a bundt cake than coffee cake, but it can be whatever you want.

I will divide the recipe down. The original makes 5, and I don't think you want to deal with that :).  I'll put it in recipegullet.

Thank you again. I should have noted that the Orange Cardamom Coffee Cake recipe came from you.

It's finally out of the oven and resting quietly on a cooling rack. :hmmm: I'll decant it later, hoping for the best.

Share this post


Link to post
Share on other sites

I found the recipe for the mexican chocolate.  It's probably more of a bundt cake than coffee cake, but it can be whatever you want.

I will divide the recipe down. The original makes 5, and I don't think you want to deal with that :).  I'll put it in recipegullet.

Thank you again. I should have noted that the Orange Cardamom Coffee Cake recipe came from you.

It's finally out of the oven and resting quietly on a cooling rack. :hmmm: I'll decant it later, hoping for the best.

Here is this one. Recipegullet is being annoying and won't upload.

Mexican Chocolate Bundt Cake

Servings: 12

We experimented with adding a little ancho chili powder to the cakes as well, so that's an option if a more spicy cake is wanted.

Cake

12 oz unsalted butter

3/4 c cocoa powder

1-1/3 c water

3 c sugar

3 eggs

3/4 c buttermilk

2 T vanilla

3 c flour

1-1/4 tsp baking soda

1 T cinnamon

3/4 tsp salt

Chocolate Pecan Glaze

2 c pecans, toasted

2 oz unsalted butter

2 oz half and half

1/4 c powdered sugar

5 oz bittersweet chocolate

1/4 tsp salt

Cake:

Butter and flour bundt pan. Oven 325.

Melt butter in saucepan. Whisk in cocoa, then water until smooth. Remove from heat.

Whisk is one at a time-sugar, eggs, buttermilk, vanilla.

Sift together dry ingredients.

Combine drys with cocoa mixture, whisk until smooth.

Pour into pan and bake until tests done.

Glaze:

Melt butter, whisk in half and half, then powdered sugar. Add chocolate, and melt over low heat, stirring until smooth.

Remove from heat, add pecans and salt.

Let cool until thickened. Pour over cooled cake.

I'll also post one for what one customer always called my jewish style coffee cake. I always called it swirled. It was very popular.

Share this post


Link to post
Share on other sites

And here is the other one.

Jewish Style Coffee Cake

Streusel:

1 1/4 c walnuts, coarsely chopped

1 1/4 c brown sugar

4 1/2 tsp cinnamon

4 1/2 tsp cocoa

6 T currants

Combine and set aside.

Cake:

3 c flour

1 1/2 t baking soda

1 1/2 t baking powder

3/4 t salt

Sift together.

6 oz butter

1 1/2 c sugar

3 eggs

1 lb sour cream

1 T vanilla

Cream butter and sugar until fluffy

Add eggs and vanilla, scraping bowl well.

Alternate drys and sour cream. After last addition, beat on high for 1 minute.

Butter bundt pan well, flour and knock out excess.

Alternate cake batter and streusel, usually 3 batter and 2 streusel.

Bake at 325 till done.

Share this post


Link to post
Share on other sites
Sign in to follow this  

  • Similar Content

    • By Kasia
      COURGETTE MUFFINS WITH LEMON
       
      Since I found the recipe for courgette muffins with lemon on the Polish blog gotujzcukiereczkiem I decided to prepare them. My children looked at the ingredients with surprise. Courgette and cakes don't go together well. The argument that they add caster sugar to the courgette pancakes didn't convince them. The muffins reminded my husband of the lemon cake his grandma used to prepare many years ago. I just liked them. They were short lived, because they disappeared in no time, slightly lemony, moist and not too sweet. They were perfect.

      If I didn't know they had courgette in them, I would never believe it. Try it, because it is worth it.

      Ingredients (for 12 muffins)
      muffins
      200g of flour
      a pinch of salt
      half a teaspoon of baking soda
      half a teaspoon of baking powder
      150g of sugar
      peel from one lemon
      a tablespoon of lemon juice
      2 eggs
      150ml of oil
      a teaspoon of vanilla essence
      a teaspoon of lemon essence
      210g of grated courgette
      icing:
      3 tablespoons of milk
      10 tablespoons of caster sugar
      1 teaspoon of lemon essence

      Heat the oven up to 170C. Put some paper muffin moulds into the "dimples" of a baking pan for muffins.
      Mix together the dry ingredients of the muffins: flour, salt, baking soda and baking powder. Mix together the sugar and lemon peel in a separate bowl. Add the eggs, oil, lemon juice and both essences. Mix them in. Add the dry ingredients and mix them in. Grate the unpeeled courgette, don't squeeze and don't pour away the liquid. Add the courgette to the dough and mix it in. Put the dough into some paper muffin moulds. Bake for 25-30 minutes. Now prepare the icing. Mix the milk with the caster sugar and lemon essence. Decorate the muffins with the lemon icing.

      Enjoy your meal!


    • By pastrygirl
      I had a chance to try a couple of Valrhona's new "inspirations" flavors today, the passion fruit and the almond.  The almond was good but I'd probably add salt.  The passion fruit is intense and delicious, I bet you could cut it with a sweeter white chocolate and still get good flavor.  They also have strawberry.  These are cocoa-butter based so can be used for shell molding.  https://inter.valrhona.com/en/inspiration-valrhona-innovation
       
      I could definitely see using these.  Passion fruit is one of my favorite flavors, and I already indulge in the convenience of Perfect Puree so I don't think this would compromise my integrity   
       
      Just wanted to share.  Available soon, probably expensive
    • By Kasia
      BANOFFE - MY DAUGHTER'S BIRTHDAY CAKE
       
      This year, mischievous nature tried to upset my daughter's birthday plans. Spending your birthday in bed with a thermometer isn't an excellent idea ¬– even for an adult. For a teenager it is a drama comparable to cancelled holidays. My daughter told me that you are thirteen only once. And she was right. Literally and figuratively.

      I wanted to sugar the pill for her on this day and cheer her up for a bit, so I prepared a caramel cake with bananas – banoffee in the form of a small birthday cake. My sweet magic and the dinner from her favourite restaurant worked, and in the end her birthday was quite nice.

      Ingredients (17cm cake tin):
      150g of biscuits
      75g of butter
      200ml of 30% sweet cream
      250g of mascarpone cheese
      2 tablespoons of caster sugar
      2 bananas
      300g of fudge
      1 teaspoon of dark cocoa

      Break the biscuits into very small pieces or blend them. Melt the butter and mix it up with the biscuits until you have dough like wet sand. Put it into a cake tin and form the base. It is worth rolling it flat with a glass. Leave it in the fridge for one hour. Spread the biscuit layer with fudge and arrange the sliced bananas on top. Whisk the chilled sweet cream with the caster sugar. Add the mascarpone cheese and mix it in. Put the mixture onto the bananas and make it even. Sprinkle with the dark cocoa and decorate as you like. Leave it in the fridge for a few hours (best for the whole night).

      Enjoy your meal!

    • By Kasia
      ON THE CHRISTMAS TABLE - CHRISTMAS EVE CRANBERRY KISSEL
       
      One of my friends from Ukraine told me about her traditional Christmas dishes. Except for stuffed cabbage with potatoes (which I have made already) I was surprised about cranberry kissel. I searched the Internet and I saw that in many Polish homes Christmas Eve supper ends with cranberry kissel. In my home we always drink compote with dried fruit, but maybe this year we will try a new dish on our Christmas menu.

      I wonder why cranberries are on the Christmas table. I didn't find any particular information about it (except the fact it is tradition). I think that a few years ago cranberries were treated as a natural cure which aids digestion, and this could be quite useful after a hefty Christmas meal!

      At my Ukrainian friends' home Christmas kissel is runny like a drink, but you can prepare it like a dessert with a more dense texture. I made the drink version, but you should choose which is better for you.

      Ingredients:
      500g of cranberries
      a piece of cinnamon and a couple of cloves
      6-8 tablespoons of sugar
      2-3 tablespoons of potato flour

      Wash the cranberries and put them with the cinnamon and cloves in a pan. Pour in 500ml of water and boil until the fruit is soft. Remove the cinnamon and cloves and blend the rest. Add the sugar and mix it until it has dissolved. Sieve the cranberry mousse to make a smooth texture. Mix the potato flour with a bit of cold water. Boil the cranberry mousse and add the mixed potato flour, stirring constantly so it is not lumpy. Boil for a while. Pour the kissel into some glasses.

      Enjoy your meal!

    • By Kasia
      MILLET GROATS CHOCOLATE CREME WITH CRANBERRY MOUSSE
       
      Today I would like to share with you the recipe for the best chocolate crème I have ever eaten. It is thick, smooth and very chocolaty in flavour and colour. Despite the chocolate, the dessert isn't too sweet. But if somebody thinks that it is, I recommend serving it with slightly sour fruit mousse. You can use cherries, currants or cranberries. You will make an unusually yummy arrangement and your dessert will look beautiful.

      My children were delighted with this dessert. I told them about the fact it had been made with millet groats after they had eaten it, and ... they didn't believe me. Next time I will prepare the millet groats crème with a double portion of ingredients.

      Ingredients (for 4 people)
      chocolate crème
      100g of millet groats
      200g of dark chocolate
      1 tablespoon of dark cocoa
      250ml of almond milk
      fruit mousse
      250g of fresh cranberries
      juice and peel of one orange
      half a teaspoon of grated ginger
      4 tablespoons of brown sugar

      Boil the millet groats in salty water and drain them. Melt the chocolate in a bain-marie. Blend the millet groats, chocolate, cocoa and milk very thoroughly until you have very smooth crème. Pour the milk in gradually to make the right consistency of your desert. Prepare the fruit mousse. Put the washed cranberries, ginger, juice orange peel and sugar into a pot. Boil until the fruits are soft. Blend. Put the chocolate crème into some small bowls. Put the fruit mousse on top. Decorate with peppermint leaves. Serve at once or chilled.

      Enjoy your meal!


  • Recently Browsing   0 members

    No registered users viewing this page.

×