Traditional Coffee Cake Recipes

Steps:

• Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
• Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
• Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
• Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
• Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
• In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
• In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
• Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
• In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Steps:

• Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm.
• Dissolve yeast in lukewarm water and add 1 T sugar.
• When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk.
• Add 4 C flour and salt.
• Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.).
• Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind.
• Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough).
• Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more).
• Let rise until double again and punch down.
• Make into five round loaves and put into greased pie pans.
• Spread with melted butter on top and sprinkle with cinnamon and sugar mixture.
• Let rise again.
• Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking.
• When cool, slice 1/2 inch thick to serve. Great toasted!
• Same dough recipe without citrus rind makes good cinnamon rolls.