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Coffee Cakes

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Coffee Cakes
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Coffee Cakes

Added by: on Dec 22nd, 2010
Some coffee cakes are made using baking powder, like quick breads, but this yeast-risen coffee cake is a little like a cross between bread and cake. This recipe contains 5 components - a breadlike sponge mixture, a cake batter, and a streusel topping.
Rating:
5
Prep Time:
15 min
Cook Time:
1 h 35 min
Ready In:
1 h 50 min

Servings

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Original Recipe Yield: 2 servings (2 9/10-inch round cakes)
 

Ingredients:

  • Room-temperature butter for the pans
  • Sponge
  • 1/2 cup milk (barely warmed)
  • 2 teaspoons active dry yeast
  • 1/2 cup flour
  • Batter
  • 3/4 cup butter (at room temperature)
  • 1/4 cup sugar
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 cups flour
  • 1/2 cup raisins (soaked in just enough water to cover, drained)
  • 2 teaspoons grated lemon (or orange zest)
  • 1 teaspoon vanilla extract
  • Topping
  • 1 cup flour
  • 2 cups firmly packed dark brown sugar
  • 1 cup butter (melted)
  • 1/2 cup chopped walnuts
Nutrition Facts
Coffee Cakes

Servings Per Recipe: 2

Amount Per Serving

Calories: 3622

  • Total Fat: 191.2 g
  •     Saturated Fat: 107.6 g
  •     Trans Fat: 6.5 g
  • Cholesterol: 681.1 mg
  • Sodium: 2182 mg
  • Total Carbs: 450.4 g
  •     Dietary Fiber: 10.7 g
  •     Sugars: 267.8 g
  • Protein: 42.3 g
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Directions:

Coffee Cakes

1

First, make the sponge: Stir the yeast-milk mixture into 1/2 cup flour. Cover with plastic wrap and let ferment at room temperature until doubled in volume.

Coffee Cakes

2

Cream the sugar and butter, scraping down the sides of the food processor or mixer to make sure the mixture is well combined.

Coffee Cakes

3

Work in the eggs and egg yolks one or two at a time and process or beat the mixture until smooth.

Coffee Cakes

4

Stir in the sponge.

Coffee Cakes

5

Add the raisins, then let the dough rest at room temperature for 1 hour.

Coffee Cakes

6

Prepare the streusel topping by first combining the flour and sugar then stirring in the melted butter.

Coffee Cakes

7

Stir in the walnuts.

Coffee Cakes

8

Shape the dough according to the kind of pan you're baking it in (square or round).

Coffee Cakes

9

Tranfer the dough tothe buttered pans.

Coffee Cakes

10

Press the dough into the edges of the pans.

Coffee Cakes

11

Sprinkle the streusel mixture over the coffee cakes and let sit for 90 minutes. Bake until a toothpick inserted comes out clean.

Cooks' note:
To make the sponge, pour the milk into a bowl. Sprinkle the yeast over the milk and let steep for 3 minutes. Stir in the flour and mix until well combined. Cover with plastic wrap and let rise at room temperature for about 45 minutes, or until at east doubled in volume.
To make the batter, while the sponge is rising, cream the butter, sugar, and salt in a food processor, with a mixer, or by hand. Work in the eggs, one at a time, followed by the flour. Combine in a food processor for 5 seconds, with a stand mixer for about 30 seconds, or with a handheld mixer for about 1 minute, or just long enough to make a smooth mixture. Add the sponge to the egg mixture. Add the raisins, zest, and vanilla. Stir together, then knead for about 3 minutes, or until smooth. Cover with plastic wrap and let rise at room temperature for 1 to 1 1/2 hours, until increased in size by 50 percent.
To make the streusel topping, combine the flour and sugar, then stir in the melted butter and, finally, the walnuts. Set aside.
To finish the coffee cakes, brush two 9-inch square baking dishes or two 10-inch round cake pans with butter. Divide the dough in half and shape it with your hands or a rolling pin to the same size as the pans. Set the dough in the pans and cover with the streusel topping. Let sit at room temperature for about 90 minutes, or until increased in height by 50 percent.
Preheat the oven to 350°F. Bake for about 50 minutes, or until a toothpick comes out clean. Let cool for 10 minutes and turn out of the pans onto a cake rack.

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Ratings & Reviews:

Serena

Serena

By: Serena on May 9th, 2012
Rating:
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