German Beer Coffee Cake Over A 100 Year Old Recipes

OLD-FASHIONED GERMAN COFFEE CAKE

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.

OLD-FASHIONED GERMAN COFFEE CAKE

Steps:

• Dissolve yeast and 1 tablespoon sugar in water; let stand 5 minutes. In a large mixing 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; 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; press each half into a greased 11-in. x 7-in. baking pan. Cover and let rise until doubled, about 1 hour. For topping, combine flour, sugars, shortening, vanilla and salt; sprinkle over dough. Arrange peaches on top. Bake at 375 degrees F for 25-30 minutes or until golden brown.

GERMAN BEER COFFEE CAKE OVER A 100 YEAR OLD RECIPE RECIPE

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 BEER CAKE RECIPE

Steps:

• In a large bowl mix molassses, and butter add eggs and beat until well blended add beer alternating with flour, ginger, cinnamon, cloves, nutmeg, raisins, pecans, and finally soda bake in greased 9 X 13 pan or tube pan 45 to 50 minutes remove from oven you can sprinkle the top with sesame seeds if you like

GERMAN COFFEE CAKE

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.

GERMAN COFFEE CAKE

Steps:

• Mix together apples, 5 tablespoons sugar, cinnamon and nuts. Set aside.
• Combine and beat until smooth, all of the remaining ingredients. Pour half of the batter (which could be thick) into a greased tube pan. Add half of the apple mixture. Pour in the remaining batter. Top with the remaining apples. Bake at 350 degrees for 1 hour and 10 minutes.

GERMAN BEER COFFEE CAKE, OVER A 100 YEAR OLD RECIPE

Steps:

• 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.
• Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.
• THANK YOU, Baben P. for sharing your treasured recipe. Nancy P.