Best Traditional Coffee Cake Recipes

TRADITIONAL COFFEE CAKE

Steps:

• Dissolve yeast in 1/2 cup lukewarm water.
• In a large bowl, slowly pour hot milk into the eggs, whisking constantly. Stir in 1/2 cup sugar and salt. Mix in 1/2 cup melted butter. When mixture is room temperature, pour in the dissolved yeast. Add the flour and mix well.
• Turn dough out on floured board. Knead until smooth, about 10 to 15 minutes. Place in greased bowl, and cover. Let rise in warm place until double in volume, about 1 1/2 to 2 hours. Punch dough down. Turn over, and let rise again for 45 minutes.
• In a small bowl, combine 1 cup sugar and 3 tablespoons ground cinnamon. Form dough into walnut-sized balls. Dip each ball in melted butter and roll it in cinnamon sugar. Pile loosely into a 10-inch Bundt pan. Cover and let rise again until double in volume, about 30 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Bake for 10 minutes in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C), and continue baking until golden brown, about 30 minutes more.

TRADITIONAL COFFEE AND WALNUT CAKE

Steps:

• Preheat over to 180 degrees Celcius and prepare two 8 inch sandwich tins. Sift together dry ingredients and set aside.
• Beat butter until soft, then cream with sugar and coffee (I use an electric whisk for this bit). When fluffy and well-mixed, add the eggs one at a time, beating well.
• Fold in dry ingredients using a wooden spoon and mix until combined, being really careful not to over-mix. Stir in walnuts.
• Put in prepared tins and bake approx 25-30 mins until evenly browned and a skewer comes out clean. Don't open oven door too soon or the cakes won't rise properly. Once baked, allow to cool in tins 10 minutes, then turn out onto a wire rack to cool completely.
• Once the cakes are cool, beat the butter for the buttercream with the coffee, then sift in the icing sugar. You might need to use more or less to get the right consistency. Sandwich the cakes together. In another bowl, sift the icing sugar for the top of the cake, and slowly add enough coffee to make a runny (but not so much it runs of the cake!) icing, and spread over the top of the cake. Decorate with walnut halves. Enjoy with a cup of coffee :).

TRADITIONAL COFFEE CAKE

Steps:

• Scald milk and shortening. To do this, bring milk almost to a boil over low-medium heat and then stir in the shortening to melt it. Set aside to cool until lukewarm.
• Dissolve yeast in lukewarm water and add 1 T sugar.
• When yeast is foamy and the milk is lukewarm add the yeast mixture to the milk.
• Add 4 C flour and salt.
• Beat well, cover and set in warm place until double in size. It should be the texture of thick pancake batter. (This is a step in old recipes known as the sponge, used to cultivate the yeast.).
• Punch Down. Add beaten eggs, 1&1/2 C Sugar, raisins, and orange rind.
• Add just enough flour, approx 4-5 Cups, to make soft dough just stiff enough to knead.(this is a judgement call about how much is enough).
• Knead for at least 5 minutes, using remaining flour to coat surfaces until dough becomes elastic enough to handle (might need a little more).
• Let rise until double again and punch down.
• Make into five round loaves and put into greased pie pans.
• Spread with melted butter on top and sprinkle with cinnamon and sugar mixture.
• Let rise again.
• Bake @375 degrees F for 35 min or until done. If it browns too quickly, turn oven down to 300 F midway through baking.
• When cool, slice 1/2 inch thick to serve. Great toasted!
• Same dough recipe without citrus rind makes good cinnamon rolls.

TRADITIONAL CINNAMON-WALNUT COFFEE CAKE

Steps:

• In a small bowl, combine the flour, sugar, baking powder, salt and cinnamon. In another bowl, whisk the egg, milk and butter; stir into dry ingredients just until moistened. Stir in raisins and 1/2 cup walnuts., Transfer to a greased 9-in. square baking pan. Sprinkle with cinnamon-sugar and remaining walnuts. Bake at 375° for 20-25 minutes or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack.

TRADITIONAL SOUR CREAM COFFEE CAKE

Steps:

• 1. In medium bowl cream softened butter with 1 cup white sugar. Add eggs and mix. Add vanilla extract and mix. I use a hand electric mixer. Set aside
• 2. In large bowl blend well flour, baking powder, baking soda and salt.
• 3. Gradually add sour cream, apple sauce and butter/egg mixture, alternating, to flour mixture and mix with hand electric mixer until well incorporated. Do not over-mix.
• 4. In small bowl mix nuts, brown sugar, cinnamon and white sugar until well blended.
• 5. Pour 1/2 of cake mixture into a well greased and floured tube or fluted pan. Spread 1/2 of nut mixture over cake. Using a knife do small scrolls, such as an "s" shape, through the nut mixture and into the cake mixture. Do this around the whole pan. Pour balance of cake mixture onto the nut mixture. Again do small scrolls around the cake. Bake in a preheated 350 oven for about 45 minutes.
• 6. Remove from oven and let cool for about 15 minutes. Put a plate on top of pan and carefully invert cake and then re-invert onto another serving plate. You will lose some of the topping so do it as carefully as possible.