Old World Yugoslavian Coffee Cake Recipes

COFFEE COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray and line with parchment a 9-by-9-inch baking pan; spray the parchment as well.
• For the crumb topping: In a medium bowl, mix the flour, brown sugar, cinnamon, instant coffee powder and salt. Add the melted butter and mix until crumbs form that you can clump together in your hand. Set aside.
• For the cake: In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt and cardamom. In a smaller bowl, whisk together the coffee and sour cream until smooth.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar together until light and fluffy. Add the eggs, one at a time, mixing until each is well combined. Then add the vanilla extract and beat until the mixture is light and fluffy.
• Starting and ending with the dry ingredients, alternate adding the flour mixture and the coffee mixture to the stand mixer; mix each addition well, scraping the bowl each additions.
• Pour the batter into the prepared baking pan and top with crumb topping, spreading it evenly. Bake for 45 minutes or until a toothpick comes out clean.
• Remove the cake from the oven and allow to cool for 20 to 30 minutes before cutting and serving.

OLD WORLD COFFEE CAKE

Steps:

• 1. Make the filling. Mix all ingredients together except egg set aside. Add the beaten egg before using the filling.
• 2. Place the yeast in a large bowl with the 1/4 cup of warm water. Wait for yeast to activate. You will see bubbles,and foamy looking top on it. If it doesn't appear to activate. Add a teaspoon of sugar to test. It may activate after adding sugar.Make sure water is not to hot or to cool. Warm not lukewarm,or hot!
• 3. Stir in the milk,butter,sugar,eggs,salt,and 3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
• 4. Put dough on lightly floured surface and start kneading. Knead until smooth and elastic. Place in a greased bowl turning to greased side up. Let rise until double in size in a warm place. Hint: winter can be tough. You can place the bowl of dough over a bowl of hot water covered with a rack to support the bread bowl. Cover the bowls with a towel to trap warmth from the water like a tent. This helps it rise better in the Winter months. 1-1/2-2 hours.
• 5. Remove dough from bowl after it has risen double in size. Punch the dough down with fist. Divide the dough in half. Lightly flour surface. Roll each half of dough in to a rectangle 12 x 15 inches long.
• 6. Add the beaten egg to the filling at this time. Divide filling and spread over the 2 rectangles. Roll dough tightly by the long side of rectangle that is 15 inches.Pinch dough to seal where the dough ends. Repeat with other rectangle. Stretch the roll to even it out.
• 7. Place each Roll on a lightly greased sheet pan. Coil the dough in a circle until the coil ends. Cover and let rise until double in size. About an hour. Heat oven to 350 degree's about 40 minutes or until browned. Brush cake with butter,and glaze.

THE BEST COFFEE CAKE RECIPE EVER

Steps:

• Preheat oven to 350°F. Coat a 9×13 baking dish with nonstick spray. Set aside.
• In a medium bowl prepare the cinnamon filling by whisking together the brown sugar, flour, and cinnamon until combined. Set aside.
• To prepare the crumb topping, mix together the melted butter, brown sugar, cinnamon, and flour in a medium bowl until it resembles coarse crumbs. Use your hands to mix to form larger crumb pieces. Set aside.
• For the cake, mix the butter, granulated sugar, and light brown sugar in the bowl of your stand mixer fitted with the paddle attachment on medium speed for 2 minutes until light and fluffy.
• Add in the eggs, vanilla, sour cream, salt, and baking powder and mix for 1 minute until combined and smooth, scraping the sides of the bowl as necessary.
• Turn the mixer to low and add in the flour and milk in alternating portions, beginning and ending with flour. Mix until just combined and smooth, again, scraping the sides of the bowl as necessary.
• Spread half of the cake batter into the prepared pan. Sprinkle the cinnamon filling evenly on top of the batter. Carefully spread the remaining cake batter on top of the cinnamon layer. Evenly sprinkle the crumb topping on top.
• Bake for 40-45 minutes, or until the cake is set and a toothpick inserted in the center comes out clean.
• Remove cake from oven and place pan on a wire rack to cool completely.
• Whisk together the powdered sugar and milk until smooth and drizzle on top of the cooled cake. Or alternately sprinkle with powdered sugar instead of making the icing.

OLD-FASHIONED COFFEE CAKE

Steps:

• In a small bowl, cream butter and 1 cup sugar until light and fluffy. Beat in egg. Combine the flour, baking soda, baking powder, and 1 teaspoon nutmeg; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. square baking pan (batter will be thick). , Combine the remaining sugar and nutmeg; sprinkle over batter. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

GRANDMA'S OLD FASHIONED COFFEE CAKE

Steps:

• Mix oil, buttermilk, egg and vanilla.
• Add flour, sugar, soda, cocoa and salt.
• Mix all together well and add coffee.
• Pour into lightly greased and floured 8X13X2 sheet pan (I have made it in a bundt pan too).
• bake 350F degrees for 30 minutes.

OLD WORLD YUGOSLAVIAN COFFEE CAKE

Steps:

• 1 Make the filling. Mix all ingredients together except egg set aside.
• 2 Place the yeast in a large bowl with the 1/4 cup of warm water. Wait for yeast to activate. You will see bubbles,and foamy looking top on it. If it doesn't appear to activate. Add a teaspoon of sugar to test. It may activate after adding sugar.Make sure water is not to hot or to cool. Warm not lukewarm,or hot!
• 3 Stir in the milk,butter,sugar,eggs,salt,and 3 cups of the flour. Beat until smooth. Stir in enough of the remaining flour to make the dough easy to handle.
• 4 Put dough on lightly floured surface and start kneading. Knead until smooth and elastic. Place in a greased bowl turning to greased side up. Let rise until double in size in a warm place. Hint: winter can be tough. You can place the bowl of dough over a bowl of hot water covered with a rack to support the bread bowl. Cover the bowls with a towel to trap warmth from the water like a tent. This helps it rise better in the Winter months. 1-1/2-2 hours.
• 5 Remove dough from bowl after it has risen double in size. Punch the dough down with fist. Divide the dough in half. Lightly flour surface. Roll each half of dough in to a rectangle 12 x 15 inches long.
• 6 When ready to use filling add the beaten egg to filling. Divide filling and spread over the 2 rectangles. Roll dough tightly by the long side of rectangle that is 15 inches.Pinch dough to seal where the dough ends. Repeat with other rectangle. Stretch the roll to even it out.
• 7 Place each Roll on a lightly greased sheet pan. Coil the dough in a circle until the coil ends. Cover and let rise until double in size. About an hour. Heat oven to 350 degree's about 40 minutes or until browned. Brush cake with butter,and glaze.

POTICA - TRADITIONAL SLOVENIAN NUT ROLL

Steps:

• Stir the sugar, salt and ¼ cup butter into hot milk.Cool to lukewarm. (a drop on your wrist won't feel hot)
• Sprinkle the yeast over warm water in a large bowl. Stir to dissolve.
• Stir in lukewarm milk mixture to the yeast mixture.
• Add 2 eggs and 2 ½ cups flour to the yeast mixture. Use a wooden spoon to mix in the ingredients until smooth.
• Gradually add in the remaining 2 cups flour; knead by hand until the dough is stiff enough to leave the side of the bowl.
• Place the dough in a lightly greased large bowl. Turn dough over - greased side up - and cover with a towel.
• Let the dough rise in warm place (85F) free from drafts, until doubled in size - about an hour.
• In a medium bowl beat the eggs slightly. Add the walnuts, brown sugar, ⅓ cup of melted butter, cinnamon and vanilla.Stir until well blended and set aside until needed.
• When the dough has risen, punch it down and turn the dough out on a lightly floured surface. Cover the dough with a bowl and let rest for 10 minutes.
• Roll the dough out to a 30×20" rectangle.
• Spread the walnut filling on top of the dough, leaving 1 inch of the edge uncovered around the entire dough.
• Starting from the wide side, begin rolling up the dough tightly (jellyroll style). Seal by pinching the edges of dough with your fingers.
• On a large greased cookie sheet or seasoned baking stone, form the roll into a large coil.
• Let the potica rise in a warm place (85F), covered with a towel, for one hour.
• Preheat oven to 350F.
• Brush the potica with 2 Tablespoons of melted butter.
• Bake for 35-40 minutes until golden brown.
• Cool on wire rack before cutting.