Best German Beer Coffee Cake Over A 100 Year Old Recipes
GERMAN BEER COFFEE CAKE, OVER A 100 YEAR OLD RECIPE
Article from Womans Day Magazine. April/3/1984 For several years,guests at Babens kaffeeklatsches urged her to submit this moist and crunchy cake to Silver Spoon. But she was reluctant to let out the ancestral recipe. "Family means a lot to me," she says, and this has been a family secret for more than 100 years! Luckily...
Provided by Nancy J. Patrykus
Categories Cakes
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar.
- 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.
- 3. THANK YOU, Baben P. for sharing your treasured recipe. Nancy P.
GERMAN BEER COFFEE CAKE OVER A 100 YEAR OLD RECIPE RECIPE
Provided by BobLongo
Number Of Ingredients 12
Steps:
- Cook time: 1 Hr 15 Min Prep time: 15 Min Serves: 18 slices 1. Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar. 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.
GERMAN COFFEE CAKE
This was passed down to me by my Mother-In-Law 48 years ago, as it has been through several generations now. This is a most requested recipe for every family gathering. Takes a while to make due to the rising times, and it does make a lot, but freezes well. I use 7 round cake pans however you can use any shape or size pan. I weigh out 16 ounces of dough for each round cake pan. Very worth while the time it takes. Using fresh flour and yeast will give you excellent results.
Provided by chefpan
Categories Yeast Breads
Time 3h15m
Yield 7 cakes, 36 serving(s)
Number Of Ingredients 14
Steps:
- First Step.
- Mix this and let set for 10 minutes.
- Then add second step to this.
- Knead and let this raise.
- Third Step.
- Divide dough into your greased pans and let raise again.
- Fourth Step.
- Melt more butter, spread over tops of raised cakes and sprinkle with cinnamon/sugar mixture before butter runs down.
- Bake at 350 degrees for 15 minutes or until done.
- Fifth Step.
- Make sauce for baked cakes.
- Boil until about as thick as cream. Spread hot sauce over hot baked cakes and sprinkle with more cinnamon/sugar on top.
Nutrition Facts : Calories 265.2, Fat 8.4, SaturatedFat 5.1, Cholesterol 22, Sodium 382.6, Carbohydrate 42.4, Fiber 1.3, Sugar 11.3, Protein 5
OLD-FASHIONED GERMAN COFFEE CAKE
"'MY mom served this moist coffee cake every Sunday after church, but the peach topping was reserved for special occasions, like when company came,' Dad says. 'Usually, she simply sprinkled sugar and cinnamon on top.'"
Provided by Taste of Home
Time 50m
Yield 2 coffee cakes.
Number Of Ingredients 16
Steps:
- For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.
Nutrition Facts :
GERMAN STREUSEL COFFEE CAKE 1953
Not overly sweet, just sweet enough, this is the perfect coffee cake! It's a simple, old-fashioned recipe. What makes this so special is the mixture of spices. The cinnamon is the most noticeable, but there's a perfect balance of spices in the cake. Serve with a cup of coffee or tea, and you have one great treat.
Provided by Marcia McCance
Categories Cakes
Time 40m
Number Of Ingredients 12
Steps:
- 1. Rub together with a wooden spoon the flour, sugar, butter, and salt.
- 2. Then remove 3/4 cup to separate bowl to be used for the crumb topping. Add 1/2 tsp cinnamon to the crumb topping.
- 3. To the rest of the original mixture add the spices, baking powder and soda.
- 4. Beat two eggs well and mix with the buttermilk. Add the milk and eggs to the dry ingredients and mix well.
- 5. Pour into the cake pan.
- 6. Then sprinkle the streusel mixture evenly on the top of the cake
- 7. Bake for a total of 20 minutes in the following manner: 400 degrees for 5 minutes 350 degrees for 15 minutes
- 8. I remember baking this when I was young but I loved the streusel more than the cake so I would double the amount of streusel on the cake.
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