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I need a coffee cake recipe!
Posted: Mon Mar 26, 2007 9:01 pm
by Lady Revel
HELP! Its my turn to make the office cake of the week, and I've decided upon coffee cake. I've had enough chocolate cakes to choke a horse, a couple of storebought ones, and many, many marbles from the others who have played the cake game at work. I thought coffee cake would be a nice change.
However, I don't a have kick a** recipe at my fingertips. Can anyone help?
THANKS!!!!!!
Posted: Mon Mar 26, 2007 9:19 pm
by Menolly
Please describe what you mean by 'coffee cake.' I'm thinking a crumbly cake with raisins and maybe white icing? If so, I don't have a recipe as my favorite is Entenmann's coffee cake.
However, if you want some cinnamon rolls, I have some good recipes for those...
Posted: Mon Mar 26, 2007 9:24 pm
by Menolly
I went ahead and did a search to see if there was a copycat recipe. This one looks pretty good.
New Jersey Crumb Cake
But, it's not t&t by me...
Posted: Tue Mar 27, 2007 9:03 am
by Lady Revel
Menolly to the rescue!
Thank you so much!
Posted: Tue Mar 27, 2007 7:17 pm
by stonemaybe
Posted: Tue Mar 27, 2007 9:57 pm
by Menolly
Oh man, does that look awesome!!
It's not what I think of when I think 'coffee cake,' but it sounds luscious.
Posted: Wed Mar 28, 2007 10:57 pm
by Lady Revel
Stonemaybe!!!!!!!!
THAT LOOKS DELICIOUS!
But what is golden caster sugar? I'm going to google.
If I can get my hands on some, that is the recipe I will use for Friday!
The ladies will love it, I will rock, and all will good with the world!
Posted: Wed Mar 28, 2007 11:01 pm
by Lady Revel
I imagine its either another name for brown sugar, or I can substitute brown sugar for it
Let's keep our fingers crossed!
Posted: Wed Mar 28, 2007 11:08 pm
by lucimay
i have one word for yah. Bisquick.
the coffee cake recipe on the box is scrupdillyicious!!
REALLY. i swear.
Posted: Fri Mar 30, 2007 10:48 am
by stonemaybe
Golden caster sugar.
From Menolly's "Cook's Thesaurus" link, though it doesn't specifically mention it, .....
light brown sugar = golden brown sugar (1C = 6 ounces) Substitutes: 2/3 C dark brown sugar + 1/3 C granulated sugar OR turbinado sugar
AND
Superfine sugar = ultrafine sugar = bar sugar = instant dissolving sugar = berry sugar = castor sugar = caster sugar dissolves more quickly, and is recommended for sweetening beverages, and for making meringues, cakes, soufflés, and mousses. To make your own, grind standard granulated sugar in a food processor or blender for about a minute.
Does that mean 2/3 brown sugar, 1/3 white sugar, blended = golden caster sugar?
Edit - and I hope we'll get to see a picture of the masterpiece???????
Posted: Fri Mar 30, 2007 10:50 am
by Avatar
As far as I can tell, yes.
--A
Posted: Fri Mar 30, 2007 10:51 am
by Lorelei
I realize that I'm a bit late to help Lady R this week, but this quick and easy recipe is absolutely divine!
MONKEY BREAD
3 cans Pillsbury biscuits
cinnamon
sugar
1 stick butter
1 cup brown sugar
Preheat oven to 350*F. Make a cinnamon and sugar mixture to taste. Open and cut each biscuit into 4's.
Roll biscuit pieces in cinnamon/sugar mixture until evenly coated. Place evenly around greased bundt pan.
In a sauce pan, melt butter, brown sugar and 1 teaspoon cinnamon until smooth and creamy. Pour over biscuits.
Place in oven for approximately 30 minutes or until cake is slightly crunchy on top.
Remove from oven. Place a plate on top of bundt pan (upside down) and flip so that cake falls out onto plate.
STICKY FINGER FOOD! Serve hot and enjoy with coffee or tea!
Posted: Fri Mar 30, 2007 2:13 pm
by Menolly
Oh, I love monkey bread, but again, it's not what I think of as 'coffee cake.'
Stoney and Av, dark brown sugar and graulated sugar would not equal golden caster sugar, IMO. Dark brown sugar has a lot of molasses in it. It sounds to me as if light brown sugar (or, just brown sugar) and golden caster sugar are interchangeable. Does golden caster sugar 'pack' in a meauring cup? Or does it remain pourable? If it packs, then it is like light brown sugar. If it remains pourable, then I would think it's the equivalent of turbinado sugar.
Posted: Fri Mar 30, 2007 4:04 pm
by stonemaybe
Menolly's culinary knowledge
Posted: Fri Mar 30, 2007 6:01 pm
by Menolly
But you didn't answer my question about whether golden caster sugar packs in a measuring cup or remains pourable!
Posted: Fri Mar 30, 2007 8:46 pm
by Lorelei
Menolly wrote:Oh, I love monkey bread, but again, it's not what I think of as 'coffee cake.'
Stoney and Av, dark brown sugar and graulated sugar would not equal golden caster sugar, IMO. Dark brown sugar has a lot of molasses in it. It sounds to me as if light brown sugar (or, just brown sugar) and golden caster sugar are interchangeable. Does golden caster sugar 'pack' in a meauring cup? Or does it remain pourable? If it packs, then it is like light brown sugar. If it remains pourable, then I would think it's the equivalent of turbinado sugar.
It's definately not a traditional coffee cake but it does hold its own. I also stumbled across a variation called gorilla bread where you stuff the biscuits with cream cheese and then bake as normal.
Posted: Sun Apr 01, 2007 1:19 pm
by Lady Revel
Hi Guys!
I used golden brown sugar and it came out just fine! Delicious in fact! I love coffee cake, I really do.
And that Gorilla Bread with the cream cheese is out of this world! My mother made it when a friend gave her the recipe. It was enough to raise your blood sugar to coma limits, but YUMMY!
Thank you, everyone for your help! I always know if I have an emergency in the galley, there will be a rescue!
Posted: Mon Apr 02, 2007 5:56 am
by Avatar
Menolly wrote:Stoney and Av, dark brown sugar and graulated sugar would not equal golden caster sugar, IMO.
No, but StoneMaybe's post quoted that as a substitute for it.
--A