ITALIAN LEMON COFFEE CAKE
"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
- Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
- Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.
Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g
TUSCAN-STYLE COFFEECAKE
This recipe is from The King Arthur Flour Company. I ordered the European-style artisan flour and it was on the back of the package. Very yummy. I am making it for the second time and, trust me, small slices will be very satisfying.
Provided by Healthy Debbie
Categories Breads
Time 2h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 18
Steps:
- Combine the dough ingredients, mixing and kneading to form a smooth supple dough. Place the dough in a bowl, cover, and let it rise abouit 1 hour.
- For the nut and dried fruit fillling: mix 1 cup toasted walnuts, coarsely chopped. 3/4 cup raisins, 3/4 cup golden raisins.
- Gently deflate the dough and knead in the nuts and fruit. Shape the dough into a flat ball, and place it in a 9-ionch round pan. Cover the pan and allow the loaf to rise for 30 minutes or till it barely crests over the top of the pan.
- Combine the sugar, vanilla, and water. Drizzle over the top of the risen bread. Bake the bread in a preheated 350-degree over for 35-45 minutes, until it's golden brown and the internal temperature registers 190 degrees. Remove it from the oven, wait 5 minutes, then carefully turn it out of the pan. Allow it to cool before cutting.Yield: 1 round loaf.
ITALIAN COFFEE CAKE
This recipe is from my friend Claudia who makes the best desserts. This is a fluffy, yummy coffee cake.
Provided by Debbie Fontana
Categories Cakes
Time 50m
Number Of Ingredients 12
Steps:
- 1. Mix flour, sugar, brown sugar and salt. Then add oil. Blend well and take out 3/4 cup of mixture and set aside.
- 2. Add egg, baking powder, baking soda, nutmeg and buttermilk to remaining mixture. Mix well.
- 3. Add nuts and cinnamon to set aside mixture. This will be the topping.
- 4. Pour batter into prepared 9x13 pan. Sprinkle topping on cake batter. Bake at 350 for 30 minutes. Eat warm or cold.
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#time-to-make #course #cuisine #preparation #occasion #breads #european #holiday-event #coffee-cakes #brunch #4-hours-or-less
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