Posted by Anonymous on May 31, 2007 · Member since Dec 1969 · 11789 posts
Does anybody have a coffeecake recipe?
Posted by Lizardluver on May 31, 2007 · Member since Mar 2007 · 68 posts
The Blueberry coffee cake from VWAV is very good. Her site does not have this exact recipe, but there's one for regular coffee cake. I imagine it's just as good...just without blueberry goodness.
Posted by Saskia on Jun 01, 2007 · Member since Jan 2007 · 1976 posts
Much appreciated, Lizardluver. I was looking for a good coffeecake recipe.
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Posted by Anonymous on Jun 02, 2007 · Member since Dec 1969 · 11789 posts
Robin posted this recipe in a thread once. I haven't made it, but people who did raved about it, so I saved the recipe. If you make it, let us know what you think.
The Perfect Coffee Cake
1 1/2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 3 cups plus 1 tablespoon all-purpose flour 3/4 cup chopped pecans 1/3 cup packed brown sugar 1 1/4 teaspoons ground cinnamon 1 1/2 cups granulated sugar 3/4 cup butter or margarine (1 1/2 sticks), softened 2 1/2 teaspoons vanilla extract ¾ cup non-sweetened applesauce 1 & 1/3 tubs Tofutti Sour Supreme
1 cup confectioners' sugar 4 to 6 teaspoons milk
1. Preheat oven to 350 degrees F. Grease 12-cup fluted baking pan; dust with flour.
2. On waxed paper, combine baking powder, baking soda, salt, and 3 cups flour. In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.
3. In large bowl, with mixer at medium speed, beat granulated sugar, butter, and 2 teaspoons vanilla until creamy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl.
4. Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture. Top with 2 cups batter. (See tip below.) Sprinkle with remaining nut mixture, then spread with remaining batter.
5. Bake cake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from pan; invert onto rack to cool completely.
6. Prepare glaze: In small bowl, stir confectioners' sugar, milk, and 1/2 teaspoon vanilla until smooth. When cake is cool, transfer to cake plate. Use spoon to drizzle glaze decoratively over cake. Let glaze set.
The Blueberry coffee cake from VWAV is very good. Her site does not have this exact recipe, but there's one for regular coffee cake. I imagine it's just as good...just without blueberry goodness.
http://www.theppk.com/recipes/dbrecipes/index.php?RecipeID=123
Thank you
Much appreciated, Lizardluver. I was looking for a good coffeecake recipe.
Robin posted this recipe in a thread once. I haven't made it, but people who did raved about it, so I saved the recipe. If you make it, let us know what you think.
The Perfect Coffee Cake
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
3 cups plus 1 tablespoon all-purpose flour
3/4 cup chopped pecans
1/3 cup packed brown sugar
1 1/4 teaspoons ground cinnamon
1 1/2 cups granulated sugar
3/4 cup butter or margarine (1 1/2 sticks), softened
2 1/2 teaspoons vanilla extract
¾ cup non-sweetened applesauce
1 & 1/3 tubs Tofutti Sour Supreme
1 cup confectioners' sugar
4 to 6 teaspoons milk
1. Preheat oven to 350 degrees F. Grease 12-cup fluted baking pan; dust with flour.
2. On waxed paper, combine baking powder, baking soda, salt, and 3 cups flour. In small bowl, combine pecans, brown sugar, cinnamon, and remaining flour.
3. In large bowl, with mixer at medium speed, beat granulated sugar, butter, and 2 teaspoons vanilla until creamy. Beat in eggs, 1 at a time. Alternately beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat just until blended, occasionally scraping bowl.
4. Evenly spread 2 cups batter in prepared pan; sprinkle with half of nut mixture. Top with 2 cups batter. (See tip below.) Sprinkle with remaining nut mixture, then spread with remaining batter.
5. Bake cake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. With small metal spatula, loosen cake from pan; invert onto rack to cool completely.
6. Prepare glaze: In small bowl, stir confectioners' sugar, milk, and 1/2 teaspoon vanilla until smooth. When cake is cool, transfer to cake plate. Use spoon to drizzle glaze decoratively over cake. Let glaze set.