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Some Coffee Cake Recipes, George Geary, Brass Sisters, Gourmet Cookbook
- Thread starter gayr
- Start date
diannecerkvenik64
Well-known member
I'm interested in the one with the espresso glaze ~ will make this next Sunday for breakfast
diannecerkvenik64
Well-known member
GayR ~ will let you know how it turns out ~ I liked the raspberry one too smileys/smile.gif
diannecerkvenik64
Well-known member
I made the coffee cake with espresso glaze ~ DH really wanted it ~ I am eating as I am typing ~ WOW
what a taste explosion ~ DH's words !! ~ He loves it ~ He said the best thing I ever did for my cooking was FK ~ This recipe is a keeper that's for sure ~ Love to see that man smile and enjoy his food.
I have to say the espresso glaze is complimentary and not bitter but delicious ~ I wasn't expecting such a smooth delicious glaze.
Delicious with a capital D
Thanks smileys/smile.gif GayR
what a taste explosion ~ DH's words !! ~ He loves it ~ He said the best thing I ever did for my cooking was FK ~ This recipe is a keeper that's for sure ~ Love to see that man smile and enjoy his food.
I have to say the espresso glaze is complimentary and not bitter but delicious ~ I wasn't expecting such a smooth delicious glaze.
Delicious with a capital D
Thanks smileys/smile.gif GayR
Dianncy64, That is great, so glad that you made it and are both enjoying the recipe. I have ....
another recipe for Coffee Coffee Cake, I believe from Better Homes and Gardens that is a bundt with a coffee hazelnut syrup. If you are interested I will either type it or look for it on their website.
Gay
another recipe for Coffee Coffee Cake, I believe from Better Homes and Gardens that is a bundt with a coffee hazelnut syrup. If you are interested I will either type it or look for it on their website.
Gay
diannecerkvenik64
Well-known member
Very Interested ~ DH's favorite is anything hazelnut ~ Thank you ~ will post his hazelnut bread
recipe
recipe
diannecerkvenik64
Well-known member
HAZELNUT MAPLE BREAD RECIPE with HAZELNUT BUTTER~ DH's recipe
HAZELNUT MAPLE BREAD
Preheat oven 350º
Ingredients:
2 cups white flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
¼ cup butter/margarine – at room temperature
¼ cup hazelnut butter (see recipe for hazelnut butter)
2 eggs
¼ cup maple syrup (and little extra)
½ cup mashed bananas (1 banana mashed) (put 1 cup mashed banana through colander to remove lumps, may-be less than ½ cup, but that’s okay)
1 teaspoon vanilla extract
1 teaspoon maple extract
1 TABLESPOON honey
¼ cup milk (skim, or 2% is okay)
½ cup chopped hazelnuts
Step 1:
In a large bowl, SIFT together the: flour, baking powder and salt (dry ingredients) and put aside.
Step 2:
In another large bowl, cream together the: sugar, butter/margarine, until smooth (can use a fork to cream together), then add eggs (beat together the 2 eggs then add to creamed mixture) add maple syrup, vanilla extract and maple extract, honey. Blend together.
Step 3:
Mash the banana, then put the mashed banana through a colander to remove the lumps (may-be less than ½ cup, but that’s okay). Add to the creamed mixture (step 2). Blend together. Add creamed mixture into the dry ingredients bowl. Blend together. Add milk to mixture. Blend together all ingredients. Fold in ½ cup of chopped hazelnuts into mixture. Blend together.
Step 4:
Grease a loaf pan. Gently drizzle in a little bit of maple syrup, a few small drops, at the bottom of loaf pan. Pour mixture into loaf pan (on top of maple syrup at bottom of loaf pan). Very gently, drizzle a few small drops of maple syrup on top of mixture.
Step 5:
Place in preheated oven 350º for 40 to 45 minutes. (check at 35 minutes, insert toothpick, if toothpick comes out clean then bread is done)
Note: Very important to sift together all the dry ingredients, simply place a flour sifter in a large bowl and pour all the pre-measured dry ingredients into the flour sifter, then sift together.
HAZELNUT BUTTER
Ingredients:
2 cups hazelnuts, chopped
½ teaspoon salt
¾ teaspoon powdered sugar
1 to 2 TABLESPOONS vegetable oil
Step 1:
Place hazelnuts in blender with 1 TABLESPOON of vegetable oil.
Step 2:
Grind hazelnuts and 1 TABLESPOON of vegetable oil on low speed for several minutes – scrape down the sides of blender (using a rubber spatula) – if dry, add the 2nd TABLESPOON of vegetable oil (will most likely have to) and continue to grind on low speed – (you may have to add an additional ½ teaspoon (you judge) of vegetable oil) – grind until hazelnuts is whipped, butter like texture, can still have a little bit(s) of nut left. Add ¾ teaspoon of powdered sugar and grind on low speed for 30 more seconds.
Step 3:
Remove hazelnut butter from blender and place in a small bowl.
Note: This recipe is used for Hazelnut Maple Bread
Can use this hazelnut butter for anything else you choose.
HAZELNUT MAPLE BREAD
Preheat oven 350º
Ingredients:
2 cups white flour
2 teaspoons baking powder
½ teaspoon salt
½ cup sugar
¼ cup butter/margarine – at room temperature
¼ cup hazelnut butter (see recipe for hazelnut butter)
2 eggs
¼ cup maple syrup (and little extra)
½ cup mashed bananas (1 banana mashed) (put 1 cup mashed banana through colander to remove lumps, may-be less than ½ cup, but that’s okay)
1 teaspoon vanilla extract
1 teaspoon maple extract
1 TABLESPOON honey
¼ cup milk (skim, or 2% is okay)
½ cup chopped hazelnuts
Step 1:
In a large bowl, SIFT together the: flour, baking powder and salt (dry ingredients) and put aside.
Step 2:
In another large bowl, cream together the: sugar, butter/margarine, until smooth (can use a fork to cream together), then add eggs (beat together the 2 eggs then add to creamed mixture) add maple syrup, vanilla extract and maple extract, honey. Blend together.
Step 3:
Mash the banana, then put the mashed banana through a colander to remove the lumps (may-be less than ½ cup, but that’s okay). Add to the creamed mixture (step 2). Blend together. Add creamed mixture into the dry ingredients bowl. Blend together. Add milk to mixture. Blend together all ingredients. Fold in ½ cup of chopped hazelnuts into mixture. Blend together.
Step 4:
Grease a loaf pan. Gently drizzle in a little bit of maple syrup, a few small drops, at the bottom of loaf pan. Pour mixture into loaf pan (on top of maple syrup at bottom of loaf pan). Very gently, drizzle a few small drops of maple syrup on top of mixture.
Step 5:
Place in preheated oven 350º for 40 to 45 minutes. (check at 35 minutes, insert toothpick, if toothpick comes out clean then bread is done)
Note: Very important to sift together all the dry ingredients, simply place a flour sifter in a large bowl and pour all the pre-measured dry ingredients into the flour sifter, then sift together.
HAZELNUT BUTTER
Ingredients:
2 cups hazelnuts, chopped
½ teaspoon salt
¾ teaspoon powdered sugar
1 to 2 TABLESPOONS vegetable oil
Step 1:
Place hazelnuts in blender with 1 TABLESPOON of vegetable oil.
Step 2:
Grind hazelnuts and 1 TABLESPOON of vegetable oil on low speed for several minutes – scrape down the sides of blender (using a rubber spatula) – if dry, add the 2nd TABLESPOON of vegetable oil (will most likely have to) and continue to grind on low speed – (you may have to add an additional ½ teaspoon (you judge) of vegetable oil) – grind until hazelnuts is whipped, butter like texture, can still have a little bit(s) of nut left. Add ¾ teaspoon of powdered sugar and grind on low speed for 30 more seconds.
Step 3:
Remove hazelnut butter from blender and place in a small bowl.
Note: This recipe is used for Hazelnut Maple Bread
Can use this hazelnut butter for anything else you choose.
Here you go - Better Homes & Gardens Recipe - Coffee Coffee Cake - (have not tried this )
http://www.bhg.com/recipes/recipedetail.jsp?recipeld=R081592
http://www.bhg.com/recipes/recipedetail.jsp?recipeld=R081592
diannecerkvenik64
Well-known member
GayR ~ So generous of you to go thru the trouble ~ please do it at your convience I'm sure it'll be
worth the wait.
worth the wait.
Dianncy64 - Coffee Coffee Cake Recipe (Better Homes & Gardens)
Coffee Coffee Cake
Prep: 30 minutes
Bake: 1 hour
Cool: 50 minutes
Oven: 350 Degrees F.
1-1/2 cups strong brewed coffee
1 cup sugar
2/3 cup cooking oil
1/2 cup honey
2 Tablespoons vinegar
1 teaspoon vanilla
2 eggs, slightly beaten
3 cups all purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped hazelnuts, toasted
1 recipe Coffee-Hazelnut Syrup
1/4 cup chopped hazelnuts, toasted (optional)
Preheat oven to 350 Degrees F. Grease and lightly flour a 10-inch fluted tube pan. In a bowl whisk together coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs; whisk until combined. In another bowl combine flour, cocoa powder, baking powder, soda, salt, and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to a serving platter. Brush with some of the Coffee-Hazelnut Syrup. Cool for 30 minutes. Brush again with syrup. Sprinkle with the 1/4 cup hazelnuts. Serve cake warm with remaining syrup.
Makes 12 servings.
Coffee-Hazelnut Syrup: In a saucepan combine 1 cup packed light brown sugar, 1 cup powdered sugar, 2 tablespoons butter, and 1 cup strong brewed coffee. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered for 25 to 30 minutes or until mixture thickens slightly and is reduced to about 1-1/3 cups. Remove from heat. Stir in 2 tablespoons hazelnut-flavored liqueur.
Makes about 1-1/2 cups.
Hope you enjoy the recipe and it is a success.
Coffee Coffee Cake
Prep: 30 minutes
Bake: 1 hour
Cool: 50 minutes
Oven: 350 Degrees F.
1-1/2 cups strong brewed coffee
1 cup sugar
2/3 cup cooking oil
1/2 cup honey
2 Tablespoons vinegar
1 teaspoon vanilla
2 eggs, slightly beaten
3 cups all purpose flour
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup finely chopped hazelnuts, toasted
1 recipe Coffee-Hazelnut Syrup
1/4 cup chopped hazelnuts, toasted (optional)
Preheat oven to 350 Degrees F. Grease and lightly flour a 10-inch fluted tube pan. In a bowl whisk together coffee, sugar, oil, honey, vinegar, and vanilla. Add eggs; whisk until combined. In another bowl combine flour, cocoa powder, baking powder, soda, salt, and nutmeg. Whisk in coffee mixture until combined. Add the 1 cup hazelnuts; stir to combine. Pour batter into prepared pan.
Bake in preheated oven about 1 hour or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 20 minutes. Remove from pan to a serving platter. Brush with some of the Coffee-Hazelnut Syrup. Cool for 30 minutes. Brush again with syrup. Sprinkle with the 1/4 cup hazelnuts. Serve cake warm with remaining syrup.
Makes 12 servings.
Coffee-Hazelnut Syrup: In a saucepan combine 1 cup packed light brown sugar, 1 cup powdered sugar, 2 tablespoons butter, and 1 cup strong brewed coffee. Bring to boiling, stirring to dissolve sugar. Reduce heat. Boil gently, uncovered for 25 to 30 minutes or until mixture thickens slightly and is reduced to about 1-1/3 cups. Remove from heat. Stir in 2 tablespoons hazelnut-flavored liqueur.
Makes about 1-1/2 cups.
Hope you enjoy the recipe and it is a success.