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Question

Does any one know a recipe for a fresh coffie cake?

Answer 1

I like it with apples, yummy!!

1-1/2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt

1/4 cup (1/2 stick) butter, melted
1 egg
3 medium apples, peeled, cored, and coarsely chopped
1/4 cup packed light brown sugar
1/2 cup chopped pecans
1 teaspoon ground cinnamon

Preheat the oven to 350°F. Coat an 8-inch square cake pan with nonstick cooking spray.

In a medium bowl, beat the flour, granulated sugar, baking powder and salt. In a large bowl, cream the butter and egg until light. Add the flour mixture to the butter mixture and mix with a few light strokes just until the dry ingredients are moistened. Do not overmix; the batter should not be smooth. Stir in the apples. Spread the batter into the cake pan.

In a small bowl, combine the remaining ingredients; mix well and sprinkle evenly over the batter. If you don't like it very sweet, use half of the topping and save the rest for the next batch. Bake for 50 to 55 minutes, or until a wooden toothpick inserted in the center comes out clean.

Serve warm, or allow to cool, and cover until ready to serve.

Yield: Makes 16 squares

Answer 2

Cake:
4 tablespoons unsalted butter
6 tablespoons sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup buttermilk

Topping:
1/4 cup all-purpose flour
2 tablespoons unsalted butter
1/4 cup sugar
1 teaspoon ground cinnamon


1. Preheat the oven to 350 degrees F or 180 degrees C.
2. Grease and flour the bottom of a 9-inch pie pan.
3. In a large bowl, whip the butter and sugar until light and fluffy.
4. Add the egg, and vanilla and beat well.
5. Combine the flour, baking powder, baking soda, and salt.
6. Add the dry flour and the buttermilk to the egg and sugar mix. Mix well until the batter is smooth and thick. Don't over mix or you won't be able to add the crumbed topping!
7. Spread in the bottom of the pie pan.
8. Now, it's time for the Topping. In a bowl, combine the flour, butter, sugar, and cinnamon, mixing until crumbly.
8. Sprinkle the crumbly mixture over the top of the batter.
9. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.
10. Cut to size and serve!

Answer 3

9" round tin. (preferably spring loaded tin).
Oven to 180c

5 Large eggs
5ozs (150 grms) Caster Sugar
5ozs (150grms) Plain Flour
1.5 ozs vegetable oil
1 Tablespoon Liquid Coffee Essence....(i.e. Irel)

Method:
1) Turn on oven to 180c Gas 5, 360f.
2)Collect all ingredients and weigh out.
3) Lightly oil sides and base of tin.
4( beat eggs and sugar to a thick cream where the whisk will hold the shape of a figure 8 for 10 seconds when you do a design on mix!
5) Beat in oil and mix well for 10 seconds on high speed.
6) fold in sieved flour by hand and carefully fold into mix with a metal spoon till all the flour is incorporated....DO NOT LET MIX REDUCE TOO MUCH SO BE VERY LIGHT HANDED WHEN DOING THIS!
7) Add Coffee Essence and also fold in carefully.
8) Pour into oiled tin and bake for approximately 25 to 30 minutes or until you see the sponge shrink away from the sides of the tin.

Filling.
1lb (500 grms) Icing Sugar
4 ozs (120 grms) Butter
1Dessertspoon of Irel
2tablespoons of cold custard

method.
1) Sieve icing sugar very well.
2) Beat butter and beat till creamy, and slowly add icing sugar
3)Add Irel and also custard.
4) Icing should not be too stiff or too runny, adjust accordingly with extra icing sugar if necessary.
5) Spread on cake when cake is cold....Slice cake in half!

Good Luck with your baking!

Answer 4

Try the follow really nice recipes

Austrian Coffee and Walnut Cake with Coffee Cream
For the sponge cake:
1½ level tablespoons instant coffee mixed with 2 tablespoons boiling water
3 oz (75 g) walnut halves
6 oz (175 g) self-raising flour
1½ level teaspoons baking powder
6 oz (175 g) softened butter
6 oz (175 g) golden caster sugar
3 large eggs at room temperature

For the syrup:
1 level tablespoon instant espresso coffee powder
2 oz (50 g) demerara sugar

For the filling and topping:
1 level tablespoon instant espresso coffee powder
1 rounded tablespoon golden caster sugar
10 walnut halves, reserved from the sponge cake
9 oz (250 g) mascarpone
7 fl oz (200 ml) 8 per cent fat fromage frais
Pre-heat the oven to gas mark 3, 325°F (170°C).

You will also need two 8 inch (20 cm) sandwich tins, 1½ inches (4 cm) deep, lightly greased and the bases lined with silicone paper (baking parchment).

Click here for 8 inch (20 cm) sandwich tins

First of all you need to toast all the walnuts, so spread them on a baking sheet and place in the pre-heated oven for 7-8 minutes. After that, reserve 10 halves to use as decoration later and finely chop the rest. Take a very large mixing bowl, put the flour and baking powder in a sieve and sift it into the bowl, holding the sieve high to give it a good airing as it goes down.

Now all you do is simply add all the other cake ingredients (except the coffee and walnuts) to the bowl and, provided the butter is really soft, just go in with an electric hand whisk and whisk everything together until you have a smooth, well-combined mixture, then fold in the coffee and chopped walnuts. This will take about 1 minute but, if you don't have an electric hand whisk, you can use a wooden spoon and a little bit more effort. What you should end up with is a soft mixture that drops off the spoon easily when you give it a sharp tap; if not, add a spot of water. Divide the mixture between the prepared sandwich tins, spreading the mixture around evenly. Then place the tins on the centre shelf of the oven and bake them for 30 minutes.

While the cakes are cooking you can make up the syrup and the filling and topping. For the syrup, first place the coffee and sugar in a heatproof jug, then measure 2 fl oz (55 ml) boiling water into it and stir briskly until the coffee and sugar have dissolved, which will take about 1 minute. Next, the filling and topping, and all you do here is place all the ingredients, except the reserved walnuts, in a bowl and whisk them together till thoroughly blended. Then cover the bowl with clingfilm and chill till needed.

When the cakes are cooked, ie, feel springy in the centre, remove them from the oven but leave them in their tins and prick them all over with a skewer while they are still hot. Now spoon the syrup as evenly as possible over each one and leave them to soak up the liquid as they cool in their tins. When they are absolutely cold, turn them out very carefully and peel off the base papers – it's a good idea to turn one out on to the plate you're going to serve it on. Then spread half the filling and topping mixture over the first cake, place the other cake carefully on top and spread the other half over. Finally, arrange the reserved walnut halves in a circle all around. It's a good idea to chill the cake if you're not going to serve it immediately.

or Walnut and coffee cake
5 free-range eggs
110g/4oz sugar
2 tbsp instant coffee mixed with 4 tbsp boiling water
110g/4oz self-raising flour
110g/4oz walnuts
butter, for greasing
cocoa powder and icing sugar, to dust

1. Preheat the oven to 220C/425F/Gas 7.
2. Place the eggs and sugar into a large clean bowl. Using an electric whisk, whisk until pale and fluffy.
3. Add the coffee liquid and continue to whisk until combined.
4. Sift the flour into the egg and coffee mixture and mix to combine. Add half the walnuts and mix to combine.
5. Grease and flour a large deep baking tin and pour in the batter. Smooth evenly using a palette knife and sprinkle over the remaining walnuts.
6. Place into the oven and bake for ten minutes, until risen and springy to the touch.
7. To serve, take the cake out of the tin and place onto a serving plate. Dust with cocoa and icing sugar.

Answer 5

Chocolate Chunk-Cinnamon Coffee Cake

Prep Time: 30 min
Total Time: 1 hr 15 min
Makes: 32 servings, 1 square each

1 pkg. (12 oz.) BAKER'S Semi-Sweet Chocolate Chunks
3/4 cup PLANTERS Pecan Pieces
2 cups sugar, divided
1-1/2 tsp. ground cinnamon
2-2/3 cups flour
1-1/2 tsp. baking soda
3/4 tsp. CALUMET Baking Powder
1/2 tsp. salt
3/4 cup (1-1/2 sticks) butter or margarine, softened
3 eggs
1 tsp. vanilla
1-1/2 cups BREAKSTONE'S or KNUDSEN Sour Cream

PREHEAT oven to 350°F. Mix chocolate, pecans, 2/3 cup of the sugar and the cinnamon; set aside. Mix flour, baking soda, baking powder and salt; set aside.
BEAT butter and remaining 1-1/3 cups sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Blend in vanilla. Add flour mixture alternately with the sour cream, beating after each addition until well blended. Spoon half of the batter into greased 13x9-inch baking pan; top with half of the chocolate mixture. Repeat layers.
BAKE 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut into 32 squares to serve.

KRAFT KITCHENS TIPS
Size It Up
At 32 servings, this coffee cake makes a wonderful addition to a brunch menu.

Make-Ahead
Prepare as directed; cool completely. Wrap in plastic wrap, then in foil. Freeze up to 1 month.

Answer 6

Try typing coffee cake recipe into Google, you will find millions

Answer 7

Bisquick has a real easy and good one on the side of there box.

Answer 8

Best resource on the web: