OLD-FASHIONED GERMAN COFFEE CAKE
"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes.
Number Of Ingredients 16
Steps:
- For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts :
GERMAN COFFEE BREAD
Make and share this German Coffee Bread recipe from Food.com.
Provided by kzbhansen
Categories Yeast Breads
Time 2h10m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- In mixing bowl dissolve yeast in warm water and let sit for about 10 minutes.
- Add sugar and salt and about half the flour.
- Beat thoroughly 2 minutes.
- Add egg and shortening. Beat in rest of flour gradually until smooth.
- Drop small spoonfuls over entire bottom of 9 inch greased pan.
- Cover and let rise in warm place until double in bulk about 1 hour.
- Meanwhile Combine the streusel ingredients and sprinkle over the bread before cooking.
- Heat oven to 375 degrees and bake 30-35 minutes.
- Immediately turn out of pan to avoid sticking. Serve warm.
GERMAN PEACH COFFEE CAKE
This is an old recipe I got when I was in 4-H. It is a rich yeast raised coffee cake that won a blue ribbon at the county fair. Prep Time includes time for the dough to rise.
Provided by Kathie Carr
Categories Sweet Breads
Time 3h25m
Number Of Ingredients 17
Steps:
- 1. For yeast dough, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
- 2. Punch dough down. Divide in half and press each half into a greased 11 by 7 inch baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.
AUTHENTIC GERMAN BREAD (BAUERNBROT)
Here is a great recipe for authentic German Sourdough Bread. This bread tastes almost exactly like the bread we buy back home in Bavaria, Germany. There, to this day, they bake their bread in a very old stone oven in the middle of a small village, once every 2 weeks. They bake a whole bunch at once, and then you can buy it and freeze extras until the next baking day. It's the best German bread I know!
Provided by Petra
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time P2DT5h
Yield 20
Number Of Ingredients 8
Steps:
- First, make the sourdough starter. Crumble the yeast into a large bowl. Whisk in 1 quart of warm water and 2 tablespoons of sugar until dissolved. The water should be just slightly warmer than body temperature. Gradually whisk in 4 cups of flour, continuing to mix until all lumps are gone. Cover with a dish towel, and let sit for 24 hours at room temperature.
- After 24 hours, stir well, cover, and let stand another 24 hours. It will be a thin, light-colored sourdough which is then ready to use.
- In a large bowl, stir together the rye flour, remaining 4 cups of all-purpose flour, salt and sugar. Mix in the sourdough starter using a wooden spoon, then stir in 2 cups of warm water. I transfer the dough to a heavy-duty stand mixer to mix the first couple of minutes, then it can't handle the heavy dough and I start using my hands by turning the dough out onto a floured surface. A clean countertop works best. Knead the dough, adding a few tablespoons of water at a time if it is too stiff. Fold the dough over, pull it apart, whatever you can do to get it kneaded up good. Total kneading time should be 15 to 20 minutes to get a smooth dough. Place the dough in a large bowl, cover, and let rise until doubled, 1 to 2 hours.
- When the dough has risen, scrape it out of the bowl and back onto a floured surface. Knead for about 5 minutes. This is important to activate the gluten. Shape into 1 or 2 long loaves. Place on baking sheets, and let rise for about 1 hour, or until your finger leaves an impression when you poke the bread gently.
- Preheat the oven to 425 degrees F (220 degrees C). Bake the bread for about 45 minutes for 2 loaves, 1 1/2 hours if you made one big loaf. Don't worry if the crust is dark. The bread will be delicious and so will the crust. Cool completely before cutting. I always freeze half.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 71.6 g, Fat 1.3 g, Fiber 7.5 g, Protein 9.2 g, SaturatedFat 0.2 g, Sodium 701.9 mg, Sugar 2 g
GERMAN COFFEE RING
This recipe was given to me by my sister, along time ago. I loved it and made it every week for the longest time. Hope you enjoy it as much as my family does.
Provided by Carol Junkins
Categories Sweet Breads
Time 1h
Number Of Ingredients 13
Steps:
- 1. Cream butter, sugar and add eggs, vanilla. Add rest of ingredients. Put 1/2 of the batter into greased bundt pan, add 1/2 of the topping mixture, then add rest of batter. Put rest of topping mixture on .
- 2. Bake 350 degrees for 45 min.
BUTTERKUCHEN
A yeasted German-style coffee cake with a cinnamon sugar topping.
Provided by JBS BOX
Categories World Cuisine Recipes European German
Time 2h
Yield 24
Number Of Ingredients 11
Steps:
- Butter a 9x13 inch pan and set aside. In a small mixing bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Place milk, 1/2 cup sugar, salt and 1/2 cup butter in saucepan. Heat until sugar dissolves and butter melts. Cool to lukewarm. Add dissolved yeast and set aside.
- In large bowl combine flour, eggs and yeast mixture. Stir until smooth and blended. Pour into a buttered 9x13 inch pan, spreading dough evenly. Let rise in warm place for 45 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
- In a small bowl, combine 1/2 cup butter, 1 cup sugar and 1/2 teaspoon cinnamon. mix together and sprinkle over the dough. Bake in preheated oven for 30 minutes, or until the top is golden and syrupy.
Nutrition Facts : Calories 207.4 calories, Carbohydrate 29.1 g, Cholesterol 44.3 mg, Fat 8.8 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 5.2 g, Sodium 164 mg, Sugar 12.9 g
KUGA -- GERMAN BREAKFAST BREAD
A Russian-German treat courtesy of Mary Eisner. An alternative to using fruit is to sprinkle with cinnamon sugar. Baking time approximate.
Provided by Molly53
Categories Yeast Breads
Time 3h20m
Yield 36 serving(s)
Number Of Ingredients 16
Steps:
- Dissolve yeast and 1 tablespoon sugar in lukewarm water.
- In a separate bowl, combine milk with sugar, butter and salt; let cool to lukewarm and add 2 cups of flour to make a batter.
- Add yeast mixture and eggs; beat well.
- Add remaining flour or enough to make a soft dough.
- Knead well, cover and let rise till doubled in bulk, about 2 hours (depending upon the temperature in the kitchen).
- Punch down and let rise again until doubled in volume.
- This will make 3 portions for 9" x 12" pans or 6 portions for 9" round pans.
- Divide into desired portions, roll out evenly and spread into greased pans.
- Mix topping ingredients together and spread 1/3 on each cake; place fruit on top.
- Mix rivels ingredients together.
- Sprinkle 1/3 of the crumbs on each cake.
- Let it rise again in the pan.
- While rising, preheat oven to 375°F
- Bake until golden brown; serve either warm or cool.
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