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Coffee Cake Recipes

Jewish Coffee Cake

by Andrew Krause

Now here is a coffee cake that will make you want no other coffee cake, and once you prepare this coffee cake and get a real working idea about this cake you can become very creative and use some different jams, jellies, fruits and so on.
Always remember that there is a lot that you can do with a recipe providing you don't exceed the
parameters of the original recipe. All ingredients
should be at room temperature.

¼ pound butter
1 cup sugar
2 eggs
1 teaspoon vanilla
8 ounces sour cream
2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder

Cream the butter and sugar together then add eggs one at a time and mix the rest of the ingredients together slowly.
In a seperate bowl combine 1 cup brown sugar, ½ cup diced walnuts and 1 teaspoon of cinnamon or as much as you like and mix them together.
Using a 10 inch x 3inch tube pan, make sure that the pan is well greased and floured, place some cake mix in the bottom and then some of the sugar, walnut and cinnamon mixture and then repeat this procedure until you have all the cake mix in the pan and the top layer is the cinnamon mixture.

Bake in a preheated 350 degree oven for about 45 minutes or until a pick placed in the center of the cake comes out clean, cool and enjoy, I like mine warm with some raspberry jam on it.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at For Free Recipes.net NOTE You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end)Originally published on SearchWarp.com for Andrew Krause Thursday, September 04, 2008
Article Source: Jewish Coffee Cake

Dessert for Breakfast by Jill S

I loved Saturday mornings as a kid. I remember getting up at the crack of dawn to watch cartoons while the smell of something sweet and delicious wafted through the air. On special days, mom would make something wonderfully gooey and sweet for breakfast. I could never seem to drag myself out of bed for school but for cartoons and one of mom’s special treats it was always easy. (Maybe that is why it is still a challenge to get up for work in the morning!) Of all the tasty Saturday morning treats mom made, here’s one of my favorites that I would like to share with you.

Cherry Coffee Cake

1 cup shortening
1 3/4 cups sugar
4 eggs
1 teaspoon vanilla
3 cups flour
1 1/2 teaspoons baking powder
pinch of salt
1 can cherry or other pie filling

Cream the shortening and the sugar together in a large bowl. Add the eggs into the creamed shortening and sugar mixture and beat well. Add in the vanilla and the dry ingredients and mix well. Pour 2/3 of the batter into a greased 10 x 15 inch pan. Spread the can of pie filling over the top of the batter. Add in the rest of the batter by dropping by teaspoons onto the top, leaving dots on top of the pie filling. Bake at 350 degrees for 35 to 40 minutes. Let it cool for a little while and then drizzle a powdered sugar frosting (just milk or cream and powdered sugar works fine) over the top while it is still warm. If it is frosted while it is still too warm, the powdered sugar frosting tends to just melt into the grooves so you will want to let it cool enough before frosting it.

Even young children can help out with this one. They can have fun with helping put the batter on top of the pie filling (as long as you can keep them from flinging the spoon full of batter around!). Helping to drizzle the frosting on top can also be fun for young ones (although they often end up eating as much as they put on top of the coffee cake so make sure to make enough frosting!).

This recipe makes a pretty big batch so unless you have a big family, you may want to invite some friends over to watch Saturday morning cartoons with you!

Jill Seader is an avid baking enthusiast who loves to share baking stories. Visit her baking recipes website to hear her stories and share some of your own.
Article source: Lady Pens

Cheesecake-

Cappuccino Cheesecake

1 1/2 c Finely Chopped Nuts
2 tb Sugar
3 tb Margarine, Melted
32 oz Cream Cheese, Softened
1 c Sugar
3 tb Unbleached All-purpose Flour
4 ea Large Eggs
1 c Sour Cream
1 tb Instant Coffee Granules
1/4 ts Cinnamon
1/4 c Boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F., 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F., 10 minutes. Reduce oven temperature to 250 degrees F.; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired.

Above Mug for sale at: Classroom Feng Shui Shop
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last update: 05/3/10