DANISH COFFEE CAKES
I think that as long as I'm in the kitchen baking I might as well make enough to share. This traditional recipe gives me three cheese-filled coffee cakes drizzled with a sweet vanilla icing. -Sheri Kratcha, Avoca, Wisconsin
Provided by Taste of Home
Time 1h5m
Yield 3 coffee cakes (10 slices each).
Number Of Ingredients 20
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Add the yeast mixture, milk and eggs; beat until smooth (dough will be soft). Do not knead. Cover and refrigerate overnight., For filling, in a small bowl, beat the cream cheese, sugar and flour until smooth. Add egg, poppy seeds and extracts; mix until blended., Punch dough down. Turn onto a well-floured surface; divide into thirds. Return two portions to the refrigerator. Roll remaining portion into a 14x8-in. rectangle; place on a parchment-lined baking sheet. Spread a third of the filling down center of rectangle., On each long side, cut 3/4-in.-wide strips, about 2-1/4 in. into the center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place until doubled, about 45 minutes. Preheat oven to 350°. , Bake 20-25 minutes or until golden brown. Cool on pans on wire racks. Combine icing ingredients; drizzle over coffee cakes.
Nutrition Facts : Calories 204 calories, Fat 10g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 112mg sodium, Carbohydrate 25g carbohydrate (11g sugars, Fiber 1g fiber), Protein 3g protein.
DANISH YEAST COFFEE CAKE (KAFFEKAGE)
I haven't tried this yet; from the cookbook Aeblskivers and More - A Sampling of Danish Recipes by Lisa Steen Riggs.
Provided by AB_Fan
Categories Breads
Time 3h
Yield 2 cakes, 24 serving(s)
Number Of Ingredients 10
Steps:
- Scald milk; cool to lukewarm.
- Pour 1/4 cup of the cooled milk over the yeast and let stand.
- Beat remaining milk into 2-1/4 cups flour.
- Stir in the yeast mixture; let rise until dough springs back to touch,
- then mix in melted butter, sugar, lemon rind, and beaten eggs.
- Stir in the remaining flour.
- Spread dough about 1 inch thick on two greased baking sheets and let rise again.
- When well risen, sprinkle with cinnamon and almonds; dot with firm butter.
- Bake in preheated 400 degree oven for 15 minutes; lower heat to 375 degrees and bake until brown, about 12-15 minutes.
Nutrition Facts : Calories 161.6, Fat 6.7, SaturatedFat 3.7, Cholesterol 41.9, Sodium 55.6, Carbohydrate 21.4, Fiber 0.8, Sugar 4.3, Protein 3.9
DANISH QUICK COFFEE CAKE WITH FRESH FRUIT - GALOP KAFFEKAGE
This is a moist quick bread. You can use any type of berries you like with this. We like blueberries but have use a mixture of berries for this.
Provided by Marlitt
Categories Breads
Time 1h10m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- Rinse and drain the berries.
- Remove the stems, set aside.
- Sift the flour, baking powder, salt and spices together.
- In a separate bowl work the butter until soft and creamy. Add the sugar gradually, blending well. Beat the eggs into the mixture and continue to beat until light and fluffy.
- Stir in the dry ingredients and the milk alternately, a little at a time, beating well after each addition.
- Add vanilla.
- Fold in fruit.
- Pour batter into a greased loaf pan (9×5×3) and bake in a preheated 350º oven for 1 hour.
Nutrition Facts : Calories 240.6, Fat 9.4, SaturatedFat 5.5, Cholesterol 74.2, Sodium 233.4, Carbohydrate 35.1, Fiber 0.9, Sugar 18.1, Protein 4.1
DANISH BROVST DREAM COFFEE CAKE
This is the moistest and most spongy coffee cake I know. Back in the 1980 this was the one you got no mater where you went or what the occasion was. When I returned to Denmark after 18 years in the States, I remember getting this at my cousin's house, and the first bite was like, memories of childhood and perfect summers. I had forgotten how good it was. My DB calls this the "ant cake" because once the topping is baked, the coconut flakes, does look like little ants.
Provided by Benthe Danish
Categories Breads
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C) and place rack in middle of oven.
- Place a large saucepan on the stove half filled with water and bring to a boil.
- Place a large bowl on top of (inside) the saucepan, be careful not to burn yourself on the steam from the boiling water. Add eggs and sugar and whisk till it is thick.
- Remove bowl from saucepan. Turn of burner.
- Sift Flour and baking powder together, and carefully fold into the egg and sugar mixture.
- Melt butter and add milk either in a sauce pan on the stove or in a glass dish in the microwave (1 minute on high for the butter, then add the milk)
- Carefully add the milk and butter mixture to the dough.
- Grease or line with parchment paper a 9x13 inch baking dish and pour the dough into it.
- Place in preheated oven on the middle rack ca. 20 minutes or till a toothpick comes out clean.
- Prepare filling while cake is baking
- Mix filling Ingredients in a saucepan or in a glass dish and heat through, set aside till cake is baked.
- Turn oven op till 225 C or 450 F.
- Pour filling on top of the baked cake, and place back in the oven and bake ca. 5 minutes.
- Cool and serve.
Nutrition Facts : Calories 650.5, Fat 25.6, SaturatedFat 16.2, Cholesterol 156.8, Sodium 356.2, Carbohydrate 99.8, Fiber 1.4, Sugar 73.3, Protein 8
DANISH COFFEE CAKE
My mother gave me this recipe when I was a teenager - it's something I treasure as a childhood memory. She made this tender, flaky pastry as part of a special breakfast on Sundays or holidays. I often bring these easy-to-fix pastries to ladies' meetings. They can't believe how good they taste with relatively few ingredients. -Lee Deneau, Lansing, Michigan
Provided by Taste of Home
Time 1h
Yield 3 coffee cakes (6 servings each).
Number Of Ingredients 11
Steps:
- Place 1 cup flour in a large bowl, cut 1/2 cup butter into flour until mixture resembles coarse crumbs. Sprinkle with 2 tablespoons water; toss with a fork until mixture forms a ball. Divide into thirds. On a floured surface, roll each portion into a 9-in. x 6-in. rectangle. Place on greased baking sheets; set aside. , In a saucepan, bring salt and remaining butter and water to a boil. Add remaining flour all at once; stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Spread over the dough. Bake at 400° for 30 minutes or until puffed and golden brown. Cool for 10 minutes before removing from pans to wire racks., For icing, combine the butter, confectioners' sugar, vanilla and enough water to achieve desired consistency. Spread over warm coffee cakes. Sprinkle with walnuts. Store in the refrigerator.
Nutrition Facts : Calories 224 calories, Fat 14g fat (7g saturated fat), Cholesterol 66mg cholesterol, Sodium 159mg sodium, Carbohydrate 21g carbohydrate (10g sugars, Fiber 1g fiber), Protein 3g protein.
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