Andersonville Coffeecake Recipes

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QUICK COFFEE CAKE



Quick Coffee Cake image

This coffee cake is wonderful, the cake itself it moist and delicious while the topping is slightly crunchy and sweeter. Together, they make a delightful combination that you will surely enjoy!

Provided by Stephanie

Categories     Desserts     Cakes     Coffee Cake Recipes

Time 30m

Yield 9

Number Of Ingredients 12

1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
6 tablespoons white sugar
½ teaspoon salt
⅓ cup shortening
½ cup milk
1 egg
½ teaspoon vanilla extract
2 tablespoons butter, melted
½ cup brown sugar
2 tablespoons all-purpose flour
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease and flour a 9 inch square pan.
  • In a large bowl mix together the flour, baking powder, sugar and salt. Cut in the shortening with a pastry blender to the size of small peas.
  • In a separate small bowl, beat the egg well, then stir in the milk and vanilla. Add the egg-milk mixture to the flour mixture all at once. Stir carefully until just blended.
  • Pour batter into prepared pan and spread evenly. Drizzle top with melted butter.
  • In a small bowl mix together brown sugar, 2 tablespoons flour and 1/2 teaspoon cinnamon. Sprinkle on top of cake. Bake in the preheated oven for 15 to 20 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Nutrition Facts : Calories 268.1 calories, Carbohydrate 38.5 g, Cholesterol 28.8 mg, Fat 11.4 g, Fiber 0.7 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 225 mg, Sugar 20.9 g

SWEDISH COFFEE CAKE RING



Swedish coffee cake Ring image

This recipe originally came from a bakery I worked in over 30 years ago. I did change the recipe to my liking. I Know the bakery doesn't exist any longer. The owners were Swedish. This is definitely a European coffee cake. Almond paste is used in it. Almond paste is used a lot in European baking. This is delicious. I also...

Provided by Nor Mac

Categories     Other Breakfast

Time 55m

Number Of Ingredients 28

1 pkg dry yeast
1/4 c warm water
3/4 c scald milk then cool until lukewarm milk
1/4 c sugar granulated
1/4 c butter
1 egg
1/4 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
3 1/4 c all purpose flour if you need more flour just use a 1/4 cup more to get the right dough consistancy
ALMOND FILLING
1/2 c almond paste( store bought,or home made. homemade almond paste directions in this recipe.)
1/3 c packed brown sugar
1/3 c butter softened
1 tsp cinnamon
1/2 tsp nutmeg
Note note on filling: if you want add some chopped nuts and raisins to filling.
Note note: you can make your own almond paste and keep up to 3 months in fridge. you can make other wonderful baked desserts with it. a lot of italian cookies etc. call for almond paste.
ICING
1 c powdered sugar
1/2 tsp vanilla extract
1-6 Tbsp water a 1/2 tablespon at a time until smooth. you may add a couple tablespoons of butter for a richer icing also you can sub the water for milk. go crazy with it.
HOMEMADE ALMOND PASTE
1 1/2 c blanched almonds
1 1/2 c powdered sugar
1 large egg white
1/2 or 1 tsp almond extract
2 Tbsp butter optional. it helps the paste spread better.

Steps:

  • 1. Dissolve yeast in warm water in a large bowl. Stir in milk,sugar,butter,egg,nutmeg,cinnamon,salt,and 2 cups of flour. Beat until smooth.Stir in more remaining flour until dough is easy to handle.
  • 2. NOTE; This recipe in designed to go with the almond paste recipe I have here. Do not use Solo Almond pastry filling. This Almond paste is not very sweet. If you are using a pastry filling with this recipe. rather than using my almond paste recipe.You have to adjust the butter and sugar in my recipe. Canned Almond filling is very sweet and syrupy. My recipe for almond paste is not.
  • 3. Put dough on lightly floured surface.Knead dough until smooth and elastic.Put dough in a greased bowl. Cover and let rise until dough is doubled in size.about 1-2 hours.
  • 4. Mean while make the almond filling.Just combine all ingredients for filling. stir really well.
  • 5. punch down dough. Roll dough on floured surface in to a rectangle about 15 x 9 inches.Spread the filling over the dough.
  • 6. Roll up tight rolling the 15 inch side.When you get to the end after rolling. Pinch the edge to seal it.With sealed edge down.Take the dough and stretch to make a circle on greased cookie sheet.
  • 7. With scissors make cuts 2/3 of the way in to the ring about one inch apart.All the way around the ring.Take each section and turn it on it's side.It should look overlapped.
  • 8. leave it to rise for about an hour. Heat oven to 350 degree's. Cover loosely with foil if it browns to fast. Bake for about 25-30 minutes until golden brown.
  • 9. Make icing by mixing all ingredients together for icing. Drizzle icing on ring. Sprinkle with chopped walnuts, or sliced almonds, chopped Maraschino cherries, or pecans if desired.Not necessary, but yummy this way.
  • 10. HOME MADE ALMOND PASTE: Blanche 1 1/2 cups of unsalted almonds. Boil some water in the microwave. Add almonds. wait about 5-10 minutes. Remove with slotted spoon. The skin should peel right off.Take the blanched almonds and put in a food processor with a 1/2 cup of the powdered sugar. Pulse until it is well mixed stopping the process now and then to incorporate.When the Almonds are nicely ground.Add the rest of the powdered sugar. Pulse until completely mixed. Add the beaten egg white,2 tbs butter,and almond extract. Pulse again until you have paste.If it is to sticky add more sugar a tablespoon at a time.Blend until smooth. Put in an air tight container and store in fridge up to 3 months.

ANDERSONVILLE COFFEECAKE



Andersonville Coffeecake image

Provided by Bobby Flay

Time 55m

Yield 4 coffeecakes

Number Of Ingredients 13

12 tablespoons butter
2 cups milk
1 (2-ounce) yeast cake
3/4 cup sugar
1 teaspoon ground cardamom
6 cups flour
6 tablespoons butter or margarine, softened
1/2 cup sugar
1/2 tablespoon cinnamon
1/2 cup chopped or ground almonds
1 egg, beaten
1/2 cup pearl sugar
1/2 cup chopped almonds

Steps:

  • Melt butter in saucepan. Add milk and remove from heat. Crumble yeast into a large mixing bowl. In a small bowl, mix together sugar and cardamom. Add sugar cardamom mixture to the yeast and add milk mixture. Stir in the flour a little at a time and work dough until smooth and shiny. Cover and let rise for 10 minutes.
  • To make the filling, combine butter, sugar, cinnamon and nuts.
  • Preheat the oven to 400 degrees F.
  • Turn dough out onto a board and knead well. Divide into 4 parts. Roll each piece into a 14 by 8-inch rectangle. Spread with filling. Roll up from the long side and place on a baking sheet. Clip each at 1-inch intervals with a scissors held perpendicular to the top. Pull each cut out to the sides, alternately, to make a pattern exposing the filling. Brush with beaten egg and sprinkle with pearl sugar and chopped almonds.
  • Bake for 15 to 20 minutes. Do not overbrown

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