Ahhhh, well here ya go, this one is amazing!!
APPLE CREAM CHEESE COFFEE CAKE
3 1/2 to 4 c. flour
1/3 c. sugar
1 tsp. salt
1 pkg. active dry yeast
1/3 c. shortening
1/2 c. water
1/2 c. milk
1 egg
CREAM CHEESE FILLING:
1 pkg. (8 oz.) cream cheese, softened
1/4 c. sugar
3 tbsp. flour
1 egg yolk
TOPPING:
1 can (20 oz.) apple pie filling
1 egg white
1/2 c. sliced almonds
1/4 c. sugar
Mix 2 cups of the flour, 1/3 cup sugar, the salt and yeast in large bowl. Heat shortening, water and milk to 125 to 130 degrees (shortening may not be melted); stir into flour mixture. Mix in egg; beat on medium speed of electric mixer until smooth, about 2 minutes. Stir in enough of the remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth, 3 to 5 minutes. Cover and let rest 10 minutes.
Prepare cream cheese filling: beat all ingredients until smooth. Divide dough into halves; roll each half into 15 inch circle. Fold into fourths; place in 2 greased round pans, 9 x 1 1/2 inches, or two 9 inch round pans with removable bottoms. (Point of dough should be in center of pan.) Unfold; press dough against side, allowing edge to hang over edge of pan. Spread half of the Cream Cheese filling over dough in each pan; top each with half of the pie filling. Make cuts at 1 inch intervals to about 1/2 inch above filling around outside edge of dough. Twist strips and fold over filling.
Beat egg white with hand beater until foamy; brush over dough. Sprinkle each with 1/4 cup almonds and 2 tablespoons sugar. (At this point, you can cover and refrigerate coffee cakes up to 24 hours; rising time may be slightly longer.) Cover and let rise 45 minutes. Bake in 375 degree oven until golden brown, 30 to 35 minutes. If coffee cakes brown too quickly, cover loosely with aluminum foil. Cool 20 minutes before cutting. Makes 2 coffee cakes.
CRANBERRY CREAM CHEESE COFFEE CAKES:
Prepare Apple-Cream cheese coffee cakes as directed except mix 1 can (16 ounces) whole berry cranberry sauce and 2 teaspoons grated lemon peel or 1 teaspoon almond extract; substitute for apple pie filling.
PEACH CREAM CHEESE COFFEE CAKES:
Prepare apple cream cheese coffee cakes as directed except substitute 1 can (21 oz.) peach pie filling for the apple pie filling.I need the BEST!! coffee cake recipe ever!?
CRUMB TOP COFFEE CAKE
1 stick whipped butter
1 1/2 cups flour
1 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, beaten
1/2 cup milk
Combine butter, flour, sugar, baking powder, cinnamon, and salt and mix until crumbly. Reserve 1/2 cup for topping. To the remaining mixture, add the combined eggs and milk. Mix well. Pour into a greased and floured 8-inch square pan. Sprinkle with the reserved crumbs. Bake in a moderate oven, 375 F, 30 to 35 minutes.
STRUESEL-TOP COFFEE CAKE
Coffee Cake:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
2 large eggs
1/3 cup milk
1 teaspoon vanilla extract
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1 large apple, peeled, cored and thinly sliced
Streusel Topping:
3 tablespoons all-purpose flour
3 tablespoons powdered sugar
1/2 teaspoon ground cinnamon
2 tablespoons butter or margarine, chilled
Glaze:
1 cup powdered sugar
4 teaspoons or more water
Preheat oven to 350掳F (175掳C). Grease a 9-inch round cake pan.
In a small bowl combine flour and baking powder. Beat together eggs, milk and vanilla in another small bowl. Next, combine sugar and butter in a large mixing bowl. Beat with an electric mixer on medium speed until creamy. Alternately add flour mixture and egg mixture, beating well after each addition; end with flour mixture. Spread into prepared cake pan. Arrange apples on top, gently pressing into batter. Bake for 20 minutes.
While the cake bakes, make the streusel topping by combining flour, powdered sugar and cinnamon in a small bowl. Cut in remaining 2 tablespoons butter until crumbly.
Next, make the glaze by mixing together powdered sugar and enough water to form a smooth consistency that's just thin enough to drizzle; set aside.
When cake is ready, sprinkle top with streusel topping. Bake for 15 to 18 more minutes, or until toothpick inserted near center comes out clean. Cool in pan on wire rack. Drizzle with powdered sugar glaze.
Makes 9 servings.
%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;%26amp;
I LOVE Paula Deen when it comes to baking and desserts. Here's her recipe for Ultimate Coffee Cake. It's easy, inventive and yummmmmmy! Not your convential recipe... But you might wanna try because it's delicious!!
ULTIMATE COFFEE CAKE
16 to 18 unbaked frozen dinner rolls
1 (3-ounce) package regular butterscotch pudding mix, not instant
1/2 cup brown sugar, packed
1/2 cup pecans, chopped
1 stick (1/2 cup) butter, melted
The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10 hours.
Preheat oven to 350 degrees F.
Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove. Serve by pulling apart chunks with forks.
This recipe is from one of Martha Stewarts cookbooks. It's by far the best one I have ever had. Plus its really simple. It looks like you are making way to much crumb for the cake but just follow the recipe, its perfect!
New York Crumb Cake
(from Martha Stewart)
2 tbsp vegetable oil
4 cups all purpose flour, divided
1/2 cup granulated (white) sugar
2 陆 tsp baking powder
陆 tsp salt
1 large egg
陆 cup milk (lowfat is fine)
2 tsp vanilla extract
1 cup light brown sugar
1 陆 tsp cinnamon
1 cup butter, melted
Preheat oven to 325F and grease and flour a 9脳13 baking pan.
In a medium bowl, whisk together 1 1/2 cups flour, the granulated sugar, baking powder, and salt.
In a large bowl, whisk together the egg, milk, canola oil, and vanilla. Mix the dry ingredients into the wet ingredients and spread into pan (you might want to grease your spatula). Set aside.
In another large bowl, whisk together remaining 2 1/2 cups flour, brown sugar, and cinnamon (and allspice, if using). Pour melted butter over flour mixture, and stir with a rubber spatula until large crumbs form. Spread evenly over batter in pan.
Bake at 325F for 25-30 minutes, rotating once, until a tester comes out clean.
Cool completely on a wire rack before serving in large pieces.
Makes 12 servings.
No comments:
Post a Comment