Golden Dumpling Coffee Cake Recipes

Steps:

• Soften yeast in warm water and let stand 5-10 minutes so that it proofs.
• In a large bowl, combine shortening, 1/2 cup sugar, and salt, then immediately pour scalded milk over mixture.
• While mixture is warm, mix in 1/2 cup flour and beat until dough is smooth.
• Stir the yeast, then add it to the dough, mixing well.
• Add half of the remaining flour and beat until dough is very smooth.
• Beat in the eggs and enough of the remaining flour to make a soft dough.
• Turn dough out on lightly floured surface and let rest 5-10 minutes.
• Knead by folding opposite side over towards you, then using the heels of your hands to push the dough away, then give it a quarter turn and repeat process until smooth and elastic (5-10 minutes) (always turn the dough in the same direction and use as little additional flour as possible).
• Form dough into a large ball and place in a greased bowl.
• Turn the ball over so that the surface on the top is greased and cover bowl with waxed paper and a towel.
• Let rise in warm place (80°F) until doubled in bulk (1 1/2-2 hours).
• Punch dough down with fist, pull the edges into the center, and turn ball over inside the bowl.
• Cover bowl and let dough rise until nearly doubled again in bulk.
• Meanwhile, lightly grease the bottom of a 10-inch tubed pan.
• In a shallow dish combine 1 cup sugar, nuts, and cinnamon and set aside.
• Place melted butter in another shallow dish and set aside.
• Tear off bits of dough and form into balls 1-1 1/4-inch in diameter (about the size of walnuts).
• Roll balls first in melted butter, then lightly in the cinnamon mixture.
• Arrange a layer of balls in the bottom of the pan so that they don't touch each other.
• Sprinkle about 1/3 of the raisins over the balls and gently press into the dough.
• Continue this process until all of the dough is formed into balls and arranged in the pan and all of the raisins have been used up.
• Sprinkle any remaining butter and cinnamon mixture over the top layer.
• Cover pan with waxed paper and towel and let dough rise until light (30-45 minutes).
• Bake at 375°F until golden brown (35-40 minutes).
• Run spatula around sides of pan and invert onto a plate.
• To serve, break cake apart with 2 forks.

Steps:

• For cake: Preheat oven to 350 degrees. Sift together flour, baking soda, baking powder, and salt and set aside. Combine butter and sugar, beating until almost white. Add eggs, 1 at a time, then bananas. Stir in yogurt and vanilla. Fold in combined dry ingredients a little at a time until completely incorporated and mixture is smooth. Pour into buttered and floured 8-inch cake tin and bake for 40 minutes. Turn onto wire rack to cool. Regrease cake tin with butter only and set aside.
• For filling: Beat together sugar and butter until almost white. Add eggs, 1 at a time, beating thoroughly before each addition. Mix together cocoa and coffee. Then add Tia Maria to coffee/cocoa mixture and add all to filling.
• Cut cake into 2 layers, horizontally, and place 1 layer in bottom of greased cake pan. Cover with half of filling and then the remaining layer of cake. Top with remaining filling. To rid cake of air holes, hold it 12 inches from table and drop it so it lands flat. Repeat this twice. Cover cake with plastic wrap and freeze for 2 hours. Serve ice cold with vanilla ice cream.
• *RAW EGG WARNING
• Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• Preheat the oven to 350˚ F. Use the tahini to "grease" the inside of a 7-inch savarin or tube pan. Mix the black and white sesame seeds together and sprinkle them evenly into the pan.
• In a large bowl, add the flour, semolina, turmeric, baking powder and sugar. Whisk to combine. Make a well in the center and pour in the milk, oil and orange blossom water. Mix until you have a smooth batter and then pour into the prepared cake pan.
• Bake for 30 to 40 minutes, or until a toothpick inserted comes out clean. Let the cake cool for 10 minutes in the pan before inverting it onto a rack to cool. Serve while still a little warm with a strong cup of coffee.

Steps:

• For the topping: Cream butter, brown sugar and cinnamon together.
• Stir in pecans, raisins and chocolate pieces, and mix well then set aside.
• For the cake: Cream shortening.
• Add sugar, beating until light.
• Add vanilla.
• Beat in eggs, one at a time, beating well after each egg.
• Sift together the flour, baking soda and baking powder.
• Stir in flour mixture alternately with sour cream, beating well after each addition.
• Place 1/2 of the batter mixture into a greased and lined (bottom) 10 inch tube pan.
• Sprinkle with 1/2 of the topping mixture, then add second 1/2 of batter mixture and sprinkle the top evenly with the remaining topping.
• Bake at 350 deg.
• for 50 minutes until tester comes out clean.
• Cool on a rack in the pan, and when cool invert onto a plate to serve.