Recipe: Coffee Cakes (9)

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10-19-99 Breakfast Breads: Coffee Cakes

cc.in.ohio (01:10:01) : Danish Pastry

Yields up to 5 dozen, depending on the size

4 cakes yeast
1 Tbs. sugar
1 cup lukewarm water
1 cup milk, scalded & cooled
7 cups sifted flour
6 Tbs. shortening, butter is best but
margarine can be used
1/2 cup sugar
3 eggs
1/2 tsp. salt
1/2 tsp. vanilla extract
1/2 tsp. lemon extract
1 1/2 cups butter

Dissolve yeast and 1 Tbs. sugar in lukewarm water. Add milk. Add 3 cups flour and beat until smooth.
Cream shortening and sugar together thoroughly.
Reserve 1 egg white. Beat remaining eggs until light. Add salt and flavoring. Add to the shortening/sugar mixture. Mix well.
Add the shortening/sugar/egg mixture to the yeast mixture. Beat well. Add remaining 4 cups flour gradually to make a moderately stiff dough. Knead lightly on floured board.
Place in greased bowl, cover and let rise 1/4 additional volume.
Roll dough on floured board into oblong piece, 1/2 inch thick. Sliver 3/4 cup butter and place over center 1/3 of dough. Fold one side over to cover butter. Place last 3/4 cup butter, slivered, on top of folded section. Fold last 1/3 of dough to completely cover this layer of butter. Press edges down well.
Turn dough 1/4 around. Roll out again to 1/2 inch thick. Fold 1/4 of the dough at each end into center. Fold at center again.
Chill in refrigerator about 1/2 hour. Roll out to 1/2 inch thick and fold in fourths. Chill 1/2 hour. Roll out again.
The dough is now ready to shape. Shape as desired into crescents, pinwheels, braided rings, figure eights, etc.
Place on buttered pans. Let rise in warm place, free from draft until light, about 3/4 hour. Brush with 1 egg white mixed with 1 Tbs. cold water.
Bake in very hot oven at 500 degrees F until light brown, about 5 minutes. Reduce heat to 400 degrees F & bake until done about 10-25 minutes, depending on size.
Remove from pan and cool. Frost with light powdered sugar and water icing, if desired.cc.in.ohio (01:07:58) : Blueberry Kuchen

7 eggs
3 c flour (self raising)
200g butter
1/2 c sugar
750g to 1kg small blueberries
1/2 c sugar
1 T cinnamon

Make a base by rubbing the butter into the flour, then add the first measure of sugar and two beaten eggs. Press this mixture into a large pan ( I use a meat roasting dish) Sprinkle the fruit over the base. Beat the remaining eggs and pour over. Sprinkle over the second measure of sugar mixed with the cinnamon. Bake in a moderate oven until the base is golden and the custard topping set.

cc.in.ohio (01:06:53) : Lemon Cheese Braid
Source: Taste of Home

1 pkg (1/4 oz.) active dry yeast
3 Tbsp. warm water (110 to 115 )
1/4 cup sugar
1/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
1/2 tsp. salt
3 to 3 1/2 cups all purpose flour

Filling:
2 pkg. (one 8oz. and one 3oz.) cream cheese, softened
1/2 cup sugar
1 egg
1 tsp. grated lemon peel

Icing:
1/2 cup confectioners' sugar
2 to 3 Tbsp. milk
1/4 tsp. vanilla extract

In a mixing bowl, dissolve yeast in warm water; let stand for 5 minutes. Add sugar, milk, butter, eggs, salt and 2 cups flour; beat on low speed of electric mixer for 3 minutes. Stir in enough of the remaining flour to form a soft dough. Knead on a floured surface 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. Meanwhile, beat filling ingredients in a mixing bowl until fluffy; set aside. Punch dough down. On a floured surface, roll into a 14-in. X 12-in. rectangle. Place on a greased baking sheet. Spread filling down center third of rectangle. On each long side, cut 1- inch-wide strips, 3 inches into center. Starting at one end, fold alternating strips at an angle across filling. Seal end. Cover and let rise for 30 minutes. Bake at 375 for 25 to 30 minutes or until golden brown. Cool. Combine icing ingredients; drizzle over bread.

cc.in.ohio (01:05:08) : Peach Cream Breakfast Cake
Cinnamon Hill Bed & Breakfast
Kimberling City, Missouri

1 -29 oz. can peach halves in heavy syrup, undrained
1 -8oz. cream cheese, softened
1/4 cup apricot or peach preserves
2 Tbsp. margarine
1 -9 oz. yellow cake mix
2 Tbsp. oil
1 egg
1 tsp. ginger

Preheat oven to 350 degrees. Drain peaches reserving 1/2 cup syrup. Place sliced peaches in 8 inch square pan. Beat cheese, preserves and margarine in mixing bowl. Pour over peaches. Beat cake mix, reserved syrup, oil, egg and ginger. Pour over peaches. Bake 35-40 minutes.

Note: I used peach preserves...I found it took longer than 40 minutes for the cake topping to cook. It is better if left to cool a little...it will thicken up and not be quite so runny.

cc.in.ohio (01:03:37) : Strudel Dough (Slovenian)

1 1/2 cups all-purpose flour
1/2 teaspoon salt
3 Tablespoon oil
1/2 Tablespoons warm water
1/4 to 1/2 cup melted butter
Fine bread crumbs (fine as flour)
1/4 cup sour cream

Sift flour into bowl. Put a hole in the middle, add oil, salt and water (as much as needed) to knead into a smooth dough. Put a warm (heated bowl over the dough, as a cover) Let stand 20 minutes. (Keep warming the bowl.) (I like to divide my dough into 3 pieces, for easier handling.)

Apple Filling

4 lbs apples ( sour kind)
1/3 cup + 1 Tablespoon sugar
1/3 cup raisins (optional)
Some cinnamon
1/3 cup walnuts (optional but good), chopped

Peel, core, and cut apples into thin slices. Cook raisins in water (enough to cover) until boiling point. Cool then mix with apples and walnuts.

Cheese Filling

3 cartons (15 Oz) Ricotta Cheese
1 carton (8 oz) sour cream
2 eggs (well beaten)

Mix cheese, sour cream and eggs. Spread on dough. Sprinkle with 1 1/2 cups sugar as desired. (Sugar added later to prevent runny filling.)

After 20 minutes, put 1 piece of dough on floured board and rollplace on floured cloth and stretch until it is thin and even. (Filmy and flimsy) Brush on about 2 tablespoons melted butter, spread on about 2 Tablespoons of Sour Cream and throw on the bread crumbs. Distribute apple mixture, sugar and cinnamon over all. Roll lika jelly roll with cloth. Place in 9X12 pan. Do the other 2 pieces of dough in the same manner. Bake at 400 degree oven for 40 to 60 min.

Susannahoh (12:51:21) : RUTH LYONS COFFEE CAKE
Carol Cooper
Another recipe from Ruth Lyons, the fondly-remembered Cincinnati TV talk show host.

1 cup sugar
1 cup brown sugar
2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon salt
cup cooking oil
1 teaspoon vinegar
1 teaspoon baking soda
1 cup milk
1 egg

Mix sugar, brown sugar, flour, cinnamon, nutmeg and salt. Add oil and stir until crumbly. Reserve and set aside three-fourths of a cup of this for topping. Add vinegar to milk, then add to sugar mixture. Add eggs and soda, mix well. Pour into two pie tins or a thirteen by nine-inch pan and sprinkle on the three-fourths of a cup of topping. Bake in a 350 degree oven for thirty minutes.

STREUSEL-FILLED COFFEE CAKE
Ruth Campbell
This is one of my favorite Betty Crocker recipes!

Streusel filling and topping:
cup brown sugar
2 tablespoons melted butter
2 teaspoons cinnamon
2 teaspoons flour
cup chopped nuts
Coffee Cake:
1 cups sifted flour
3 teaspoons baking powder
teaspoon salt
cup sugar
cup shortening
1 egg
cup milk

Mix streusel filling and topping ingredients together with a fork before mixing coffeecake.
Coffee cake: sift flour, baking powder, salt and sugar, cut in shortening, blend in well-beaten egg mixed with milk. Spread half the batter in greased and floured six by ten-inch pan. Sprinkle with half the streusel mixture. Add the remaining batter and sprinkle rest of streusel over top.
Bake twenty-five to thirty minutes at 375 degrees.

WALNUT COFFEE CAKE
Patty Fithen
Cake:
1 cup butter or margarine, softened
2 cups sugar
2 eggs
cup milk
1 cups flour
1 teaspoon baking powder
teaspoon salt
1 cup sour cream
teaspoon vanilla
Filling:
1 cup chopped walnuts
2 tablespoon sugar
teaspoon cinnamon

Glaze:
cup powdered sugar
1 tablespoon butter or margarine, melted
1 tablespoon milk
1 teaspoon vanilla
cup chopped walnuts

For cake, preheat oven to 350 degrees. In a large bowl, cream butter and sugar until fluffy. Add eggs and milk, beating until smooth. In a medium bowl, sift together flour, baking powder and salt. Gradually add dry ingredients to creamed mixture, beating until well-blended. Beat in sour cream and vanilla. Spoon half of batter into a greased and floured ten-inch tube pan; set aside. For filling, combine walnuts, sugar and cinnamon in a small bowl. Spoon filling evenly over batter in pan. Spoon remaining batter over filling; swirl with a knife. Bake one hour to one hour fifteen minutes., testing for doneness with a toothpick. Cool ten minutes in pan. Remove from pan and cool completely on a wire rack. For glaze, stir sugar and butter together in a small bowl. Add milk and vanilla; stir until smooth. Drizzle glaze over cake. Sprinkle walnuts over glaze.
Yield: about 16 servings

Susannahoh (12:39:32) : MARIE RICHARD'S SOUR CREAM COFFEE CAKE
Kristi Scott
My grandmother, Marie Richard, is always remembered fondly for her generosity. Whenever any of her friends were under the weather, had lost a loved one or were just in need of a "general" cheering up, she would bake one of these coffee cakes for them. Her kitchen always smelled soooo good!

1 1/2 cups sugar
1 teaspoon vanilla
1 cup butter
2 eggs, beat
2 cups flour
1 teaspoons baking powder
1/2 teaspoon baking soda
1 cup sour cream

Topping:
2 tablespoons sugar
1 teaspoon cinnamon
1/2 cup chopped pecans

Cream sugar, vanilla and butter together. Add eggs and flour, baking powder, soda and sour cream. Combine topping ingredients. Grease and flour tube pan. Put in half of the batter, then topping, then the other half of batter and the rest of the topping. Bake at 350 degrees for one hour
Yield: 1 coffee cake