Neverfailcoffeecake Recipes

COFFEE CAKE. LITERALLY.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 8- or 9-inch cake pans, and dust with flour. In a large bowl, stir together the flour, white sugar, and salt until thoroughly combined.
• Melt 1 cup of butter in a small saucepan; in a bowl, stir together 3 tablespoons of instant coffee with the boiling water until the coffee has dissolved. Pour the coffee mixture into the melted butter, bring to a boil over medium heat, and stir for about 10 seconds; set the butter-coffee mixture aside to cool.
• Mix the buttermilk, eggs, vanilla extract, and baking soda in a bowl until the baking soda has dissolved. Mix the cooled coffee mixture into the flour mixture, then gently stir in the buttermilk mixture. Pour the batter into the prepared cake pans.
• Bake in the preheated oven until the cakes are browned, and a toothpick inserted into the center of each cake comes out clean, about 20 minutes. Allow the cakes to cool in the pans for about 10 minutes before cooling completely on racks.
• Mix 3/4 cup of softened butter, confectioners' sugar, 1 tablespoon of instant coffee, and cream in a mixing bowl with an electric mixer on High speed until the frosting is light and creamy; mix in additional cream, 1 teaspoon at a time, if needed to whip frosting to spreadable texture. Frost the cooled cake layers.

NEVER-FAIL POUND CAKE RECIPE - (4.4/5)

Steps:

• 10-inch bundt pan, greased and floured In a large bowl, using a mixer, combine the butter and sugar until creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk alternately, beginning and ending with the flour. Stir in the lemon extract. Spoon the batter into the prepared pan. Place pan in a cold oven and heat oven to 325 degrees F. Bake cake for 1 hour. Increase the temperature to 350 degrees F and bake for 30 minutes more. *Cook's Note: Do not open the oven door while baking. Cool the cake in the pan for 10 minutes, and then turn out onto a wire rack to cool.

NEVER FAIL COFFEE CAKE

Steps:

• Mix flour, salt and sugar in a large mixing bowl.
• Add margarine and beat just until crumbly, like for pie crust.
• Dissolve yeast in warm water.
• Pour yeast and milk into flour mixture and mix, it will come together quite radidly.
• You can wrap in wax paper and put it in the refrigerator overnight or you can cut it in half and roll it out thin and fill with the"SOLO" filling, Fold front third to the center and then the back third over.
• Fold the ends over and pinch to seal.
• Place on cookie sheet and let rise for 30 min.
• It doesn't rise a lot.
• Bake at 325 degrees for about 30 min.
• Make a frosting with butter, powdered sugar, and milk.
• Can be frozen and frosted later if you wish.

VIOLA'S COFFEE CAKE

Steps:

• For the crumb topping: Preheat the oven to 350 degrees F. Spray a 9-inch springform pan with nonstick cooking spray.
• In a medium bowl, combine the walnuts, sugar and cinnamon. Set aside.
• For the batter: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until fluffy, 3 to 5 minutes. Add the eggs, one at a time, to the butter mixture, allowing each to be fully incorporated. Add the vanilla paste and sour cream and beat until smooth.
• Combine the flour, baking powder, baking soda and salt in a large bowl. Add to the batter and mix until combined.
• Spread the batter in the prepared springform pan and sprinkle with the crumb topping. Bake until a cake tester inserted in the center of the cake comes out clean, about 45 minutes. Place the cake, still in the pan, on a wire rack and let cool to room temperature. Remove from the pan, then slice and serve with a dollop of sour cream if desired.

NEVER FAIL CHOCOLATE CAKE

Steps:

• Put all ingredients in a bowl (don't mix till last item has been added).
• Pour into greased cake pan (can be made layer or sheet cake).
• Bake at 350°F for 30 minutes.
• When cooled spread with your favorite frosting.

NEVER-FAIL CHEESECAKES

Steps:

• Preheat oven to 300°F. Cream the cheese (easy to do if it's at room temperature). Add eggs, one at a time, and then beat in 1 cup of sugar and 1 1/2 teaspoons of vanilla. Using small muffin tins filled with paper liners, fill the tins to 1/8-inch from the top. Bake 25 to 30 minutes, or until tops begin to crack (if tops have not cracked after baking 30 minutes, remove them from the oven anyway, as they are adequately baked by that time).
• While cakes are baking, mix sour cream with 1/2 cup sugar and 1 1/2 teaspoons vanilla in a bowl.
• Remove the cakes from the oven, leaving the oven on, and cool on wire cake racks in tins for 5 minutes, or until the cakes drop. Then cover the tops of the cakes with the sour cream mixture and put them back in oven for 5 more minutes. Remove the cakes from their tins, use a teaspoon to help get them out, and set them on wire racks to cool. Once they have cooled, put the cakes in the refrigerator. Before serving, add topping of your choice.

DANISH COFFEE CAKES

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.