Lucys Coffee Cake Recipes

LUCY'S COFFEE CAKE

Lucy's Coffee Cake image

Make and share this Lucy's Coffee Cake recipe from Food.com.

Provided by pines506

Categories Breads

Time 55m

Yield 1 cake

Number Of Ingredients 10

Ingredients

1 3/4 cups all-purpose flour
1 cup sugar
1/4 teaspoon salt
2 teaspoons baking powder
1/4 cup shortening
1/4 cup butter
2 eggs
1 cup milk
1 teaspoon vanilla
1 grated orange, rind of

Steps:

In a bowl, combine flour, sugar, salt and baking powder.
Cut in shortening and butter until mixture resembles coarse meal.
Set aside 1/2 cup of the mixture of the crumb topping.
In a seaprate bowl, beat eggs.
Stir in milk, vanilla and orange peel until well-mixed.
Beat in flour mixture until blended.
Turn batter into a greased 8-inch square pan.
Batter will be runny.
Top with crumb topping.
Bake at 350 for 35-40 minutes or until tester comes otu clean.
Serve warm or cold.

Nutrition Facts : Calories 2749.6, Fat 118.2, SaturatedFat 51, Cholesterol 579.2, Sodium 1898.7, Carbohydrate 381.8, Fiber 5.9, Sugar 201.8, Protein 43.7

COFFEE CAKE

Coffee cake image

Whip up a classic coffee cake with ease. You can freeze the sponges if you want to save time later on. Ideal for a bake sale, birthday party or coffee morning

Provided by sianie

Categories Afternoon tea, Dessert, Treat

Time 50m

Number Of Ingredients 10

Ingredients

170g butter or margarine, plus extra for the tins
170g caster sugar
3 large eggs
170g self-raising flour
1 tbsp cooled instant coffee, dissolved in 1 tbsp hot water (add more if you like it stronger)
225g icing sugar
100g butter or margarine
1½ tbsp instant coffee, dissolved in 1 tbsp hot water
strawberry jam (optional)
walnuts or cherries, to decorate (optional)

Steps:

Heat the oven to 180C/160C fan. Line and butter two 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.
Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and fold it in gently.
Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.
Meanwhile, make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk, then cover and set aside until ready to ice the cake.
Spread half the icing on the bottom of one sponge and spread the strawberry jam on the bottom of the other, if using. Sandwich together, then spread the remaining icing on top. Decorate with walnuts or cherries, if you like.

Nutrition Facts : Calories 559 calories, Fat 30 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 1.1 milligram of sodium

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