Tag Archives: Coffee Cake

Sticky Caramel Pinwheel Cake

Another great recipe from Lou Seibert Pappas.

Sticky Caramel Pinwheel Cake

To turn out a big round coffee cake, bake the sticky buns in a rimmed pizza pan. This is a foolproof winning sweet roll with any age.

Yield: 1 9-by-13-inch or 1 14-inch round cake (16 rolls); serves 16

 

Cake Dough:

1 package active dry yeast

¼ cup warm water (105˚ to 115˚F)

Pinch of granulated sugar, plus 1/3 cup

½ cup milk

6 tablespoons unsalted butter

½ teaspoon salt

1 teaspoon vanilla extract

2 large eggs

2 ½ to 2 ¾ cups unbleached all-purpose flour

 

Caramel Coating:

2 ½ tablespoons unsalted butter

¼ cup light corn syrup

2/3 cup firmly packed light brown sugar

¾ cup (3 ounces) pecans or coarsely chopped walnuts (optional)

 

1 tablespoon unsalted butter, melted

1/3 cup firmly packed light brown sugar mixed with 1 teaspoon ground cinnamon

In a small bowl, sprinkle yeast over the warm water, add the pinch of sugar, and stir to dissolve. Let stand until foamy, about 10 minutes.

In a small saucepan, heat the milk and butter over low heat until the butter melts. Pour into a large bowl and stir in the 1/3 cup granulated sugar, the salt, and vanilla; let cool to warm (105˚ to 115˚F). Stir in the yeast mixture. Add the eggs, one at a time, and beat until smooth using a wooden spoon or a heavy-duty electric mixer. Gradually beat in enough of the flour to make a soft dough. Turn out onto a floured board and knead until smooth and elastic, 8 to 10 minutes. Place in a buttered bowl, turn to coat, and cover with plastic wrap or a damp cloth. Let rise in a warm place until doubled in size, about 1 ½ hours.

Preheat the oven to 350˚F. Lightly butter a 9-by-13-inch baking pan or a 14-inch pizza pan with a ½-inch rim.

To make the caramel coating: Put the butter, corn syrup, and brown sugar in the baking or pizza pan. Heat in the oven, stirring once or twice, just until the butter melts and the mixture bubbles, 5 to 8 minutes. Spread the coating evenly over the bottom of the pan. Optionally, scatter the nuts over the coating. Let cool to room temperature.

Meanwhile, turn the dough out onto a lightly floured board and knead lightly until smooth, 1 or 2 minutes. Roll into a 10-by-12-inch rectangle. Spread with a melted butter and sprinkle evenly with the brown sugar and cinnamon mixture. Roll up from a long sid. Cut into ¾-inch thick slices. Place the slices, lying flat, ¾ inch apart in the caramel-coated pan. Cover with a tea towel. Let rise in a warm place until doubled in size, about 1 hour.

Preheat the oven to 350˚F. Bake the cake for 25 to 30 minutes, or until golden brown. Immediately turn upside down on a wire rack and lift the pan off. Let cool slightly. Pull the rolls apart and serve warm.

 

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Blueberry Streusel Coffee Cake

This is a great recipe from Lou Seibert Pappas.

Blueberry Streusel Coffee Cake

Yield: 1 9-inch cake; serves 10

Cake:

½ cup canola oil

½ cup firmly packed light brown sugar

½ cup granulated sugar

2 large eggs

1-teaspoon vanilla extract

1 cup unbleached all-purpose flour

1-cup whole-wheat flour

1-teaspoon baking powder

1-teaspoon baking soda

¼ teaspoon salt

1-cup buttermilk or low-fat plain yogurt

2 cups fresh or frozen blueberries or mixed blackberries, blueberries, and raspberries

Streusel Topping:

2 tablespoons cold unsalted butter, cut into bits

¼ cup unbleached all-purpose flour

1/3 cup firmly packed light brown sugar

2 teaspoons ground cinnamon

1 cup (4 ounces) walnuts, chopped

Preheat the oven to 350˚F. Lightly butter and flour a 9-inch springform pan.

To make the streusel topping: In a medium bowl of a food processor, combine the butter, flour, brown sugar, and cinnamon. Cut the butter in with your fingers or process until the mixture forms coarse crumbs. Stir in the nuts and set aside.

In a large bowl, combine the oil, sugars, eggs, and vanilla and beat with a wooden spoon or electric mixer until smooth. In a medium bowl, combine the flours, baking powder, baking soda, and salt. Stir in the berries. Turn into the prepared pan and sprinkle evenly with the topping.

Bake for 35 to 40 minutes, or until the cake is golden brown and a cake tester inserted in the center comes out clean. Let cool in the pan on a wire rack for 10 minutes, then remove the pan sides and let cool completely. Cut into wedges to serve.

 

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Coffee Cake

This is a great, simple, and basic coffee cake recipe. It can easily be spiced up with nuts or seasonal fruit especially berries (blueberries, cranberries, etc).

Hurry-Up Coffee Cake

Mix the following in a bowl:

1 egg
1/2 cup of milk
2 tablespoons of oil
1/2 cup of granulated sugar

After mixing, add the following:

1 cup of all-purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt

Pour into a buttered 8×8 pan. Top with a mixture of:

1/2 cup of brown sugar
1 tablespoon of all-purpose flour
1 teaspoon of cinnamon
1 tablespoon of unsalted butter

Bake at 375 degrees for 25-30 minutes, or until a tester inserted in the middle comes out clean.

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