Albuquerque Coffee Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in 1/4 cup butter until mixture resembles coarse crumbs. Set aside.
• In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in 1/2 cup butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Steps:

• Preheat oven to 350^ Grease a 9x13-inch baking pan with lard or spray with non-stick cooking oil.. Set aside. In a measuring cup add red wine vinegar and milk,stir and set aside.
• In a large bowl stir together flour and brown sugar. With a pastry blender work lard or butter into flour mixture until it is the texture of bread crumbs. Set aside 1/2 cup of this mixture for topping.
• Into the bowl of flour sugar mixture add the baking powder, salt and spices; add eggs then stir in the baking soda and the vinegar milk mixture. Stir batter just until it is loose and lumpy.
• Pour into prepared pan. Sprinkle reserved flour sugar mixture over top and sprinkle with the nuts. Bake 30-35 minutes just until cake test done with wooden toothpick inserted in center comes out clean. Great served for breakfast spread with butter or lunch with a scoop of ice cream or a snack with fruit.
• This is great server with rich chicory coffee, or cold milk or tea. --- Note: This cake may be made with 1/2 cup mashed baked bean, stir in with the eggs; and you can use bacon fat in place of the lard.