Russian Coffee Cake Recipes

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RUSSIAN HONEY COFFEE CAKE



RUSSIAN HONEY COFFEE CAKE image

In Russia, desserts are eaten after a meal or often at breakfast. One of the favorite ingredients in Russian desserts is honey. This yummy cake has plenty of it! Recipe: grouprecipes.com Photo: thefreshloaf.com

Provided by Ellen Bales

Categories     Other Desserts

Time 55m

Number Of Ingredients 12

1/2 c sugar
2 eggs, well beaten
3/4 c honey
2 Tbsp oil
1/2 c hot dark tea, brewed
2 Tbsp whiskey
2 c all purpose flour
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp baking soda
1/2 c chopped nuts, any kind
grated rind of one lemon

Steps:

  • 1. In a large bowl, mix all ingredients together--except for chopped nuts. Beat well.
  • 2. Pour into a greased loaf pan which has been lined with wax paper on the bottom. Sprinkle top with chopped nuts.
  • 3. Bake in a preheated 325-degree oven for 45 minutes to an hour or until toothpick comes out clean. If top browns too fast, cover with foil last 15 minutes.
  • 4. Cool completely and remove from pan. Wrap and let sit overnight before slicing. Note: this coffee cake freezes well.

RUSSIAN COFFEE CAKE



Russian Coffee Cake image

Wonderful coffee cake with fruit, great for breakfast or as an after dinner dessert. This recipe was given to me at my bridal shower many years ago and I still enjoy it today.

Provided by grosmick

Categories     Dessert

Time 1h15m

Yield 8-12 serving(s)

Number Of Ingredients 9

1 cup oil
4 eggs
1 cup sugar
1 teaspoon baking powder
2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 (21 ounce) can pie filling, any fruit
1/2 cup sugar

Steps:

  • Grease and flour 9x13 pan.
  • Mix oil, eggs, 1C sugar, baking powder, salt and flour until well mixed.
  • Pour 1/2 of the batter in the pan (it will seem like there is not enough).
  • Add the pie filling to the pan, spreading it out over the batter.
  • Pour the remaining batter in the pan.
  • Mix the 1/2 C sugar and the cinnamon together, spread over the batter.
  • With the back of a large spoon, rub the sugar mixture to the batter gently,.
  • Bake 1 Hour in a 325 degree oven.
  • Cool before serving.

RUSSIAN COFFEE CAN CAKE (KULICH)



Russian Coffee Can Cake (Kulich) image

This is a sightly less complicated take on the traditional Russian Coffee cake. It does still require mulitple risings. It's baked in a coffee can to make a great presentation. There is also a lemon icing that goes on top.This recipe requires 2, 1lb coffee cans.

Provided by Chef Jean

Categories     Breads

Time 3h45m

Yield 2 loaves

Number Of Ingredients 15

2 (1/4 ounce) packages active dry yeast
1/2 cup warm water
1/2 cup warm milk, scalded then cooled
1/2 cup sugar
1 teaspoon salt
2 eggs
1/2 cup shortening
4 1/2-5 cups all-purpose flour
1/2 cup raisins
1/4 cup blanched almond, chopped
1/2 teaspoon vanilla
1/2 cup confectioners' sugar
1 1/2 teaspoons warm water
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice

Steps:

  • Dissolve the yeast in the water.
  • Stir in the next four ingredients, 2 1/2 cups of the flour, the almonds, raisins and vanilla.
  • Beat until smooth then add in enough of the remaining flour to make dough easy to handle.
  • Turn dough onto a floured board or counter and knead for about 5 minutes until smooth and elastic.
  • Place the dough into a greased bowl, turn to coat.
  • Cover with a clean towel and let rise in a warm place until doubled in size, about 2 hours.
  • Punch down dough and let rse again until almost doubled, about 40 minutes.
  • Divide dough in half and roll each half into a well rounded bun shape.
  • Place each bun in a well greased 1 lb coffee can.
  • Cover and let rise until the dough starts to puff up over the top of the cans, about 45 minutes.
  • Bake at 375 degrees on a low rack in the center of the oven for 45 minutes or until brown.
  • Let cool slightly then remove from cans.
  • Mix together all of the icing ingredients and pour over the cakes letting some run down the sides.

Nutrition Facts : Calories 2137.2, Fat 70.8, SaturatedFat 16.9, Cholesterol 220, Sodium 1282.6, Carbohydrate 333.1, Fiber 12.4, Sugar 103, Protein 45.2

RUSSIAN COFFEE CAKE



RUSSIAN COFFEE CAKE image

Categories     Cake     Chocolate     Brunch     Bake     Quick & Easy

Yield 10 servings

Number Of Ingredients 10

4 cups flour (can be gluten free)
2 sticks butter
4 eggs
2 tsp baking soda
2 tsp baking powder
quart of sour cream
pinch of salt
bag of chocolate chips
small bag of walnuts (if desired)
1/4 cup of milk, if needed

Steps:

  • 1. Preheat oven to 350. 2. Mix all ingredients until smooth. Add 1/4 cup milk if batter is too thick. 3. Line a 13 X 9 pan with parchment paper or fill muffin tin with liners. 4. Pour mixture into pan or use ice cream scoop to fill muffin tin. 5. Bake for 40 minutes, or until toothpick comes out clean when inserted. 6. Cool completely on wire rack before serving.

RUSSIAN SOUR CREAM COFFEE CAKE



RUSSIAN SOUR CREAM COFFEE CAKE image

Yield 8 people

Number Of Ingredients 14

CAKE BATTER
2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
l teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
½ cup (4 oz.) butter
1½ cups sugar
2 large eggs
1 teaspoon vanilla flavoring
1 cup sour cream
WALNUT TOPPING/FILLING
1 generous cup (about 4-5 ounces) roasted walnuts, coarsely chopped
¼ cup brown sugar
2 generous teaspoons ground cinnamon

Steps:

  • Sift dry ingredients - the flour, baking powder, baking soda and 1. salt into a bowl. 2. Whisk the dry ingredients, mixing well. In the bowl of a heavy-duty mixer beat the butter and sugar with the paddle on medium speed until soft and light, about 5 minutes. 3. 4. Beat in the eggs one at a time, beating until smooth after each addition. 5. Add the vanilla flavouring and mix well. Decrease the mixer speed to low and beat in one-third of the flour mixture, followed by half the sour cream. Stop the mixer and scrape down the bowl and beater. Beat in another third of the flour mixture, then the remaining sour cream. Stop and scrape again. Beat in the remaining flour mixture. Caution don't over beat once you start adding the flour. 6. 7. To make the topping stir the ingredients together until evenly mixed. 8. Scrape half the batter into the prepared pan and sprinkle with half the topping. 9. Cover with the remaining batter. 10. Smooth the top and sprinkle with the remaining topping. Bake for 50 to 55 minutes, or until the cake is well-risen and deep gold and a toothpick inserted midway between the sides of the pan and the central tube emerges clean. 11. Cool in the pan on a rack for 30 minutes, then invert onto a plate and lift off the pan. Invert the cake onto a rack to cool completely. 12. Notes Scatter the walnuts onto a cookie sheet and roast in the oven for about 10 minutes. Watch carefully that they do not brown. Roasting your walnuts before you use them in baking gives you a lovely rich nutty flavour. Do it even if your recipes don't call for it. Keep this wonderful coffee cake wrapped in plastic or under a cake dome at room temperature, or double wrap and freeze for longer storage. You'll get 16 generous servings with this recipe, perfect for a big family gathering. VARIATIONS You could add a generous ½ cup of raisins or currants to the topping. Or bake in two buttered and parchment

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