HEART-SHAPED CINNAMON COFFEE CAKES
I enjoy making this lovely coffee cake for anniversaries, Valentine's Day and other special occasions. I found the recipe more than 30 years ago, and I've been making it ever since. The delicious treat is a hit with family and friends. -Norma Hammond, Leland, Iowa
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 2 coffee cakes (8 servings each).
Number Of Ingredients 18
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15x10-in. rectangle. Brush with butter. Combine remaining filling ingredients; sprinkle over each rectangle to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on 2 greased baking sheets. Fold each roll in half lengthwise with seams together, creating a stacked loaf., Starting from the folded end, with scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat arranging into a heart shape. Pinch ends at tip of heart to seal. Cover and let rise until doubled, about 30 minutes. , Bake at 350° until golden brown, 15-20 minutes. Cool on wire racks. , For icing, in a small bowl, beat butter, sugar and vanilla until smooth. Add enough milk to achieve desired consistency. Drizzle over hearts.
Nutrition Facts : Calories 329 calories, Fat 14g fat (7g saturated fat), Cholesterol 52mg cholesterol, Sodium 247mg sodium, Carbohydrate 47g carbohydrate (25g sugars, Fiber 1g fiber), Protein 5g protein.
VALENTINE COFFEE CAKE
Your loved ones will enjoy this heart-shaped coffee cake from Summerhill, Pennsylvania editor Dolores Skrout.
Provided by Taste of Home
Time 45m
Yield 2 coffee cakes.
Number Of Ingredients 19
Steps:
- In a bowl, combine 1-1/2 cups flour, sugar, salt and yeast. Heat milk, water and 4 tablespoons butter to 120°-130°. Gradually add to dry ingredients; beat on medium for 2 minutes. Add eggs and 1/2 cup flour; beat on high for 2 minutes. By hand, add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead 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. , Punch dough down. Divide in half. Roll each half into a 26-in. x 8-in. rectangle. Melt remaining butter; brush over dough. Combine filling ingredients; sprinkle over butter. Roll up jelly-roll style form long end; pinch to seal. Place seam side down on greased nonstick baking sheets or baking sheets lined with parchment. Shape each roll into heart; seal ends. Cut from outer edge two-thirds through cake every 1 in. and turn each section out. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 15-20 minutes or until golden. Remove immediately from baking sheets to wire racks. Cool completely; remove parchment if used. For glaze, cream sugar and butter. Stir in milk and vanilla until smooth. Drizzle over hearts.
Nutrition Facts : Calories 180 calories, Fat 5g fat (2g saturated fat), Cholesterol 23mg cholesterol, Sodium 160mg sodium, Carbohydrate 31g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
HEART-SHAPED COFFEE CAKE
I enjoy making this lovely coffee cake for anniversaries, Valentine's Day and other special occasions. I found the recipe more than 30 years ago, and I've been making it ever since. The delicious treat is a hit with family and friends. -Norma Hammond, Leland, Iowa
Provided by Allrecipes Member
Time 55m
Yield 10
Number Of Ingredients 15
Steps:
- In a mixing bowl, combine yeast and water. Add milk, 1/2 cup butter, eggs, sugar, salt and 2 cups of flour. Add enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rest for 10 minutes. Divide in half. On a floured surface, roll each portion into a 15-in. x 10-in. rectangle. Brush with remaining butter. Combine filling ingredients; sprinkle over dough. Roll up, jelly-roll style, starting with a long side; pinch seams to seal. Place, seam side up, on two greased baking sheets. Fold each roll in half lengthwise with seams touching, with one side 1-1/2 in. longer than the other. With scissors, make a lengthwise cut down the middle to within 1 in. of open ends. Open and lay flat; arrange into a heart shape. Cover and let rise until doubled, about 30 minutes. Bake at 350 degrees F for 15-20 minutes or until golden brown. Cool on wire racks.
- In a mixing bowl, cream butter, sugar and vanilla. Add enough milk to achieve desired consistency; drizzle over hearts.
Nutrition Facts : Calories 526.1 calories, Carbohydrate 75.4 g, Cholesterol 82.5 mg, Fat 22 g, Fiber 2 g, Protein 8.2 g, SaturatedFat 11.4 g, Sodium 338 mg, Sugar 40.4 g
VALENTINE COFFEE CAKE
With this easy refrigerator dough, you can mix the dough two days ahead and shape the coffee cake the night before baking. First thing in the morning on Valentine's Day, all you need to do is to bake this delicious nut and cinnamon cake and bring it to your still sleeping sweetheart.
Provided by Olha7397
Categories Yeast Breads
Time 45m
Yield 1 heart shaped coffee cake
Number Of Ingredients 14
Steps:
- In a small bowl, combine the milk, yeast, and 1 tablespoon of the sugar. Let stand for 5 minutes until the yeast foams. Whisk in the salt and egg. Set aside.
- Measure the flour into a large mixing bowl or into the work bowl of a food processor. Cut the butter into the flour until the mixture resembles coarse crumbs.
- Pour the liquid ingredients over the flour mixture. Mix lightly with a fork or use short pulses if using the food processor, until the flour is just moistened. Cover with plastic wrap and refrigerate at least 4 hours or up to 2 days.
- When you're ready to shape the cake (you can shape the coffee cake, cover, refrigerate overnight, and bake it in the morning; or you can shape it, let it rise, and then bake it), remove the dough from the refrigerator.
- Lightly grease a baking sheet or cover with parchment paper.
- Turn the dough out onto a lightly floured surface and roll it out to make a 15 inch circle about 1/3 inch thick. To fill the cake, brush with the melted butter. Mix the sugar and cinnamon in a small bowl and sprinkle over the dough. Sprinkle with the nuts.
- Roll up jelly roll fashion. Place on the prepared baking sheet. Fold the roll in half so that one half is on top of the other. Seal the open ends together. With a sharp knife, make a cut from the folded end lengthwise down the center of the roll, cutting from the top roll through to the bottom to within 2 inches of the sealed end. In so doing the folded end of the roll will separate out to form the two lobes of a heart shape. Spread out the two sides to expose the filling.
- Let rise, lightly covered, until puffy, about 45 minutes, or cover and refrigerate over night. If refrigerated, remove from the refrigerator 1 hour before baking so that the coffee cake can rise and come to room temperature.
- Preheat the oven to 375°F Bake for 20 to 25 minutes until light brown. Remove and cool on a wire rack.
- In a small bowl, combine the icing ingredients. Drizzle over the warm coffee cake.
- Makes 1 heart shaped coffee cake.
- B. Ojakangas' Great Holiday Baking Book.
Nutrition Facts : Calories 4833.3, Fat 284.6, SaturatedFat 156.2, Cholesterol 849.8, Sodium 1342.2, Carbohydrate 529.1, Fiber 15.9, Sugar 270.9, Protein 58.4
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