Best German Coffee Cake Recipes

OLD-FASHIONED GERMAN COFFEE CAKE

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 11x7-in. baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375° for 25-30 minutes or until golden brown.

GUGELHUPF / KUGLOF / KUGELHOPF - GERMAN/HUNGARIAN COFFEE CAKE

Steps:

• Into a food processor, place flours, lemon rinds, 1 tablespoon of powdered sugar and butter. Process until mixture is crumbly. Set aside.
• In small bowl, warm milk to about 115°F stir in remaining tablespoon of powdered sugar and package of yeast. Let sit until bubbly (about 10 minutes).
• Separate 4 eggs - beat yolks and refrigerate whites, to save for filling.
• Add yolks to the yeast mixture.
• In large bowl place flour/butter crumbles and pour eggs/yeast over top.
• Keeping it inside the bowl, mix and knead the dough one handed (use both hands if necessary) until smooth - IMPORTANT: dough will be very gooey and sticky- DO NOT add more flour, just work the bumps out.
• Once dough is smooth - cover bowl tightly with plastic and refrigerate overnight (or at least 4 hours).
• Now work on your filling:.
• Place walnuts, powdered sugar and cocoa into food processor. Chop until walnuts are finally grounded.
• Transfer to a bowl and let sit inside refrigerator until dough is ready.
• When dough is ready: Heavily flour your work surface. (I like to spread out a large cheese cloth on my surface and flour it.).
• Remove dough from bowl and roll out into a large rectangle.
• Once that is formed, remove egg whites and whip them in a bowl until stiff peaks form.
• Fold in the grounded nut mixture.
• Spread this filling over the dough rectangle and starting at one side, roll it up like a jelly roll. (this is when it helps to have the cheese cloth under it.).
• Seal the finishing edge with a bit of water.
• Now lift it carefully and place it into a well greased and floured bundt pan. (this task can be done alone, but helps if you have someone to help you lift the roll.).
• Set pan in a cold oven to continue to rise for 2 1/2 hours or until dough is near the rim of the pan.
• Now bake at 325°F for 1 hour and 15 minutes. If during that time the top begins to get too dark before it's ready, lay a piece of foil over the top.
• Allow it cool, then turn out carefully.
• Serve plain or sprinkle with powdered sugar.
• Refrigerate uneaten portions to maintain freshness. Slices are good cold or warmed in the microwave.
• Enjoy!

GERMAN STREUSEL COFFEE CAKE 1953

Steps:

• 1. Rub together with a wooden spoon the flour, sugar, butter, and salt.
• 2. Then remove 3/4 cup to separate bowl to be used for the crumb topping. Add 1/2 tsp cinnamon to the crumb topping.
• 3. To the rest of the original mixture add the spices, baking powder and soda.
• 4. Beat two eggs well and mix with the buttermilk. Add the milk and eggs to the dry ingredients and mix well.
• 5. Pour into the cake pan.
• 6. Then sprinkle the streusel mixture evenly on the top of the cake
• 7. Bake for a total of 20 minutes in the following manner: 400 degrees for 5 minutes 350 degrees for 15 minutes
• 8. I remember baking this when I was young but I loved the streusel more than the cake so I would double the amount of streusel on the cake.

GERMAN PEACH COFFEE CAKE

Steps:

• 1. For yeast dough, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In a large bowl, combine shortening, sugar and egg. Gradually mix in 2 cups flour, milk and yeast mixture. Add enough remaining flour to form a soft dough. Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
• 2. Punch dough down. Divide in half and press each half into a greased 11 by 7 inch baking pan. Cover and let rise until doubled, about 1 hour. Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 for 25-30 minutes or until golden brown. Yield: 2 coffee cakes.

GERMAN PLUM COFFEE CAKE WITH ALMONDS (PFLAUMENKUCHEN)

Steps:

• Cream together the butter and the sugar until smooth.
• Add eggs,one at a time,blending well after each addition.
• Mix together the flour, baking powder,and cinnamon in a separate bowl.
• Add flour mixture to the butter mixture in small batches, just enough to moisten all of the dry ingredients (do this with a whisk or wooden spoon, not with an electric mixer).
• Add the lemon juice.
• Grease a jelly roll pan (or large rimmed cookie sheet) and press batter into the pan, spreading evenly over entire surface.
• Sprinkle the plums over the batter.
• Bake in a preheated 175 C oven for 50 minutes or until tests done.
• Sprinkle with toasted almonds slices and dust heavily with powdered sugar.
• Cool and cut into squares to serve.

GERMAN COFFEE SPONGE CAKE

Steps:

• 1. In a large bowl, combine egg yolks, sugar and Karo. Beat well. Add salt, flour, baking powder, vanilla, and coffee. Beat well. Add nuts.
• 2. In a separate bowl, beat egg whites until stiff peaks form and fold into batter.
• 3. Pour batter into a greased and floured 9x13-inch pan or two 9-inch round cake pans. Bake in a preheated 350-degree oven for about 25 minutes, or until a wooden toothpick inserted near center comes out clean.
• 4. Frost with Cream Cheese Frosting: 8 oz. cream cheese, softened 1/2 stick butter 1 box powdered sugar 2 tsp. vanilla extract 1/3 cup chopped pecans Combine all ingredients, except nuts, and mix well. Frost the top of a 9x13-inch cake, or if making layers, frost between each layer, as well as top and sides. After frosting, sprinkle nuts over cake.

GERMAN BEER COFFEE CAKE, OVER A 100 YEAR OLD RECIPE

Steps:

• 1. Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar.
• 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.
• 3. THANK YOU, Baben P. for sharing your treasured recipe. Nancy P.

GERMAN COFFEE CAKE

Steps:

• First Step.
• Mix this and let set for 10 minutes.
• Then add second step to this.
• Knead and let this raise.
• Third Step.
• Divide dough into your greased pans and let raise again.
• Fourth Step.
• Melt more butter, spread over tops of raised cakes and sprinkle with cinnamon/sugar mixture before butter runs down.
• Bake at 350 degrees for 15 minutes or until done.
• Fifth Step.
• Make sauce for baked cakes.
• Boil until about as thick as cream. Spread hot sauce over hot baked cakes and sprinkle with more cinnamon/sugar on top.

GERMAN'S SWEET CHOCOLATE STREUSEL COFFEE CAKE

Steps:

• Heat oven to 350°F.
• Prepare cake batter as directed on package. Add sour cream; mix well. Stir in 1/3 cup chocolate. Pour into 13x9-inch pan sprayed with cooking spray.
• Combine remaining chocolate, flour, nuts, coconut, sugar and margarine; sprinkle over batter.
• Bake 40 min. or until toothpick inserted in center comes out clean. Cool completely.
• Drizzle with Simple Powdered Sugar Icing; let stand until firm.

THE BEST GERMAN APPLE COFFEE CAKE

Steps:

• Slice 4 apples
• mix with 2 teaspoons cinnamon and 5 teaspoons sugar.
• Batter-.
• Mix the remaining ingredients.
• in a greased tube pan alternate batter with apples.
• Beginning and ending with batter.
• 350, for 1 hr and 15 minutes.

GERMAN CREAM CHEESE COFFEE CAKE

Steps:

• Grease 9x13-inch pan. Preheat oven to 350*F. FOR CRUST Dissolve yeast in milk. Cut butter into flour. Add egg yolks and sugar to yeast mixture; blend well. Add to flour mixture. Divide dough in half. Spread half in bottom of prepared pan (could be crumbly). Save other half. FOR FILLING: Mix until creamy: cream cheese, sugar, egg yolk, and vanilla. Spread over bottom crust. Press remaining dough with hands onto wax paper, invert onto filling. Brush with small amount of egg white and sprinkle with nuts. Bake at 350*F for 30-35 minutes or until golden.

POTATO COFFEE CAKE (GERMAN RECIPE)

Steps:

• 1. In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
• 2. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
• 3. When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• 4. In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
• 5. Bake in preheated oven for 20 minutes, or until golden brown.

GERMAN COFFEE CAKE WITH NUTS AND CHOCOLATE ( NUSSKUCHEN )

Steps:

• Note: Time for cooling is not included.
• Preheat the oven to 350°F (180C). For best removal of cake: Thoroughly grease pan with melted butter. Put it in the fridge for 5 minutes. Remove, fill with 2 tablespoons flour, shake pan over the sink until evenly dusted with flour. Discard any loose flour. Keep dusted pan in fridge until filling.
• Mix flour with baking powder.
• Beat egg whites with a pinch of salt in a large clean bowl with clean beaters until stiff but not dry. Set aside.
• In another large bowl beat soft butter and sugar until creamy white and fluffy. Add egg yolks, one at a time, beat until light in color and increased in volume, about 3 minutes.
• Put nuts and chocolate into bowl with the butter and egg yolks and mix a few seconds on low until just blended.
• Sift flour over mixture. Don't mix. Put 1 cup of egg white on flour.
• With a rubber spatula fold flour and the cup egg white into nut mixture, this will be rather stiff, but it does not need to be blended completely.
• Give rest of egg white on nut mixture and fold it in until completely blended. (If you try to mix in flour without egg white first and then fold in all of egg white at once, the flour mixture will be too firm to do this, therefore the two steps.).
• Fill batter evenly into pan.
• Bake in the middle of the oven for 60-75 minutes. If it browns too much reduce heat by 15 degrees and cover loosely with parchment paper.
• Test doneness by inserting a wooden skewer into the middle of the cake. If only melted chocolate but no crumbs stick to it the cake is done. Remove from oven.
• Let cool in pan for 10 minutes, then carefully lay it on the side and let cake slip out of form. You may cut with a thin knife along the sides between cake and pan to make sure it will come out.
• Best eaten while still a little warm but will keep several days. Dust with a little powdered sugar before serving if you like. Cut into 1/2 inch slices. Serve with a dollop of sweetened whipped cream.
• Note: Using fresh unsalted butter, freshly ground nuts and a really good-quality chocolate are keys in making this cake really good. I usually make it with hazelnuts, and think this tastes slightly better than with walnuts :).

GERMAN BEER COFFEE CAKE OVER A 100 YEAR OLD RECIPE RECIPE

Steps:

• Cook time: 1 Hr 15 Min Prep time: 15 Min Serves: 18 slices 1. Mix first 4 items in a bowl, set aside. Then Combine dates and nuts,stir in small amount of flour mixture to coat,set aside. In a large bowl cream butter and sugar. Add eggs, one at a time, beating well after each. Add flour mixture alternately with beer, blending well. Stir in dates and nuts. Pour into a well-greased and floured 12 cup fluted tube pan. Bake in a pre-heated 350 oven. 1 hour and 15 minutes. Cool in the pan 10 minutes. then turn out on a rack to cool completely. Wrap in foil, and let stand 24 hours before serving. Sprinkle with powdered sugar. 2. Optional: Rum butter spread. Whip 1/2 cup softened butter with 2 Tablespoons rum till light and fluffy. Rum extract can be used.

OLD FASHIONED GERMAN COFFEE CAKE

Steps:

• For cake, dissolve yeast and 1 tablespoon sugar in water. Let stand 5 minutes. In large mixing bowl, combine shortening, sugar, and egg. Gradually mix in 2 cups flour, milk, and yeast mixture. Add enough remaining flour to form a soft dough.
• Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Divide in half and press each half into a greased 7x11 inch baking pan. Cover and let rise until doubled, about 1 hour.
• Combine all topping ingredients except peaches. Sprinkle over dough. Top with peach slices. Bake at 375 for 25-30 minutes or until golden brown.

GERMAN COFFEE CAKE

Steps:

• Mix together apples, 5 tablespoons sugar, cinnamon and nuts. Set aside.
• Combine and beat until smooth, all of the remaining ingredients. Pour half of the batter (which could be thick) into a greased tube pan. Add half of the apple mixture. Pour in the remaining batter. Top with the remaining apples. Bake at 350 degrees for 1 hour and 10 minutes.

POTATO COFFEE CAKE (GERMAN RECIPE)

Steps:

• Makes: 3 round cakes Total Time: 2 hr 30 min
• In a small bowl, dissolve potato flakes in boiling water. Let stand until lukewarm, about 15 minutes.
• Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Manual cycle; press Start. The mixing and first rise of the dough will be completed in the bread machine.
• When Dough/Manual cycle is finished, remove dough and briefly knead on a floured board. Divide dough into 3 round loaves and place in three lightly greased 8 inch pie pans. Cover and let raise until doubled in size, about 60 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
• In a small bowl, combine 3 tablespoons sugar with 1/2 teaspoon cinnamon. Brush risen loaves with melted butter and sprinkle with cinnamon sugar mixture.
• Bake in preheated oven for 20 minutes, or until golden brown. Notes This is an old German recipe that's become a family favorite. I have adapted it to mix and raise the first time in your bread machine.
• I make it every year at Christmas for gifts and everyone loves it. It's also delicious anytime, especially warm with butter on it!" Original recipe yield: 3 round loaves.

GERMAN ALMOND COFFEE CAKE

Steps:

• Preheat oven to 350*. Grease and flour 2 8" or 9" round cake pans.
• In a medium saucepan heat sugar, butter and milk to boiling and boil for 1 minute. Stir in almonds and extract. Set aside to cool while preparing the cake.
• In a large bowl beat cottage cheese, milk, flavor, and eggs. Add the cake mix and beat 1 min.
• Spread in prepared pans and spoon topping evenly over batter.
• Bake 35 to 40 minutes.

GERMAN COFFEE CAKE

Steps:

• Dissolve yeast in warm water.
• Place first 7 ingredients (everything but yeast) in mixer bowl, beat well. Add 3 cups white flour. Continue beating. When well mixed, add dissolved yeast. Add 2 more cups flour, 1 c. at a time. Stil until mixer cannot handle the dough.
• Pour out on floured board, knead, adding a small amt of flour as needed. When the dough is no longer sticky, pat into a round mold. Place in warm spot to raise till doubled. Punch down.
• Make into loaves, but only as thick as an inch. Punch holes into dough. Pat with lard. Sprinkle with generous amount of white sugar, then sprinkle with cinnamon. Cover. Let rise until doubled. Bake 40-45 minutes @ 350 degrees.