BRAIDED DATE COFFEE CAKE
"At Christmas, I decorate these braids with candied cherries and pecans," relates Muriel Lerdal, Humboldt, Iowa.
Provided by Taste of Home
Time 1h
Yield 3 loaves.
Number Of Ingredients 20
Steps:
- In a large bowl, dissolve yeast in warm water. Add the sugar, milk, oil, salt, eggs and 2 cups flour; beat on low speed 3 minutes. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, combine the dates, water, pecans, sugar and lemon juice in a saucepan. Cook and stir over medium heat until thickened, 7-8 minutes. Stir in preserves; let cool. , Punch dough down. Turn on a lightly floured surface; divide into thirds. Roll each portion into a 15x6-in. rectangle. Place on greased baking sheets. Spread a third of filling down the center third of each rectangle. , On each long side, cut 1-1/2-in.-wide strips 1-3/4 in. into center. Starting at one end, fold alternating strips at an angle across filling; seal ends. Cover and let rise until doubled, about 30 minutes. , Bake at 375° for 15-20 minutes or until browned. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over braids.
Nutrition Facts : Calories 181 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 139mg sodium, Carbohydrate 32g carbohydrate (18g sugars, Fiber 1g fiber), Protein 3g protein.
DATE COFFEE CAKE
This is a good cake with somewhat moist texture. It is not too sweet but has a unique taste. Serve with ice cream or as you wish.
Provided by NuwanthikaR
Categories Desserts Cakes Coffee Cake Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Place dates in a bowl. Sprinkle 1 teaspoon baking soda on top and mix well. Add 1/3 cup boiling water, stir, and set aside until dates have swelled, about 10 minutes. Squeeze with your hands to remove most of the liquid.
- Meanwhile, mix flour and 1 teaspoon baking soda together in a bowl. Combine instant coffee, milk powder, and 2 tablespoons boiling water in a separate bowl; mix until dissolved.
- Beat sugar, margarine, and eggs together in a large bowl with an electric mixer until well blended. Add coffee mixture and dates; beat until well mixed. Gradually mix in flour. Pour batter into the prepared baking pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 329.6 calories, Carbohydrate 49.3 g, Cholesterol 46.5 mg, Fat 13.9 g, Fiber 3.9 g, Protein 5.4 g, SaturatedFat 2.6 g, Sodium 322.6 mg, Sugar 31.3 g
NORWEGIAN DATE COFFEE CAKE
My suggestion if you need to bring a SUCCESS CAKE, or a Sunday dinner dessert. We love this one, and make it over and over again.
Provided by Scandigirl
Categories Breads
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- In a small bowl combine dates and the 3 tablespoons of sherry.
- Cover and let stand for 10 minutes.
- In another small bowl combine pecans, brown sugar, the 1/4 cup granulated sugar, cinnamon, and the 1 tablespoon butter.
- Stir in date mixture.
- Set aside.
- In a bowl beat the 1 cup granulated sugar, the 1/4 cup butter, and egg with an electric mixer till smooth.
- Beat in sour cream and the 1 tablespoon sherry.
- Combine flour, baking soda, baking powder, and salt; add to sour cream mixture.
- Beat till well combined.
- In a greased 8x8x2-inch baking pan spread half the sour cream batter.
- Top with half the date mixture.
- Top with remaining batter, then date mixture.
- Bake in a 375 degree F oven for 40 to 45 minutes or till toothpick inserted near center comes out clean.
- To prevent overbrowning, cover cake with foil for last 15 minutes of baking.
- Cool slightly.
- Sherry Glaze: In a saucepan combine 2 tablespoons butter, 2 tablespoons water, and 1/4 cup sugar.
- Cook and stir till bubbly.
- Reduce heat; simmer for 5 minutes.
- Remove from heat; stir in 2 tablespoons sherry.
- Drizzle glaze over coffee cake.
Nutrition Facts : Calories 375, Fat 14.8, SaturatedFat 7.3, Cholesterol 44.2, Sodium 397.1, Carbohydrate 55.2, Fiber 1.7, Sugar 36.3, Protein 4
NORWEGIAN CREAM CAKE (BLOTKAKE)
Bløtkake is a celebratory Norwegian layer cake that's decorated with whipped cream and fresh berries. I first had it at a Syttende Mai (Norwegian Constitution Day) party and have also had it at my husband's family's Christmas parties. This recipe is based on his family's recipe and was transcribed from a scribbley old notecard.
Provided by Molly Yeh
Categories dessert
Time 1h45m
Yield One 9-inch cake
Number Of Ingredients 14
Steps:
- Set an oven rack in the middle position. Preheat the oven to 325 degrees F.
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- To make the cake: In the bowl of a stand mixer fitted with whisk attachment, beat together the eggs and sugar until pale and fluffy, 3 to 4 minutes. Using a rubber spatula, scrape down the sides and bottom of the bowl, if needed. Beat in the water. Remove the bowl from the mixer. Gradually sift in the flour and baking powder and fold together with a rubber spatula until just combined. Transfer to the cake pan and bake until the center springs back when you poke it; 1 hour to1 hour and15 minutes. Cool in the pan.
- To assemble the cake: Once the cake is cooled, slice in half crosswise. Place the bottom of the cake cut-side up on a cake round or directly onto a cake stand or serving platter. Spread whipped cream on top and dot with a layer of sugared cranberries. Place the remaining half of the cake on top, cut-side down. Spread the whipped cream on the top and sides of the cake to cover. Decorate the top of the cake with remaining cranberries and a few sprigs of rosemary.
- In a large mixing bowl with a hand-mixer, or in the bowl of stand mixer fitted with the whisk attachment, beat the heavy cream, sugar, and vanilla to medium-stiff peaks.
- Just before assembling the cake, combine cranberries and sugar in a bowl and toss to coat.
BLOTKAKE (NORWEGIAN CREAM CAKE)
Blotkake, layered spongecake covered with drifts of whipped cream and fruit, is a dessert that Norwegians are passionate and possessive about. It is a traditional sweet finish for any festive meal, whether a long, dark winter lunch or a long, sunlit summer dinner. "Scandinavians really value lingering and feasting at the table," said Maren Waxenberg, a Norwegian-American cook who lives in New York City and serves this cake at Thanksgiving. Cloudberries are a protected crop in Norway and are rarely available fresh in the United States, but raspberries are a good substitute.
Provided by Julia Moskin
Categories cakes, dessert
Time 1h
Yield 10 to 12 servings
Number Of Ingredients 12
Steps:
- Bake the cake: Heat oven to 350 degrees and mist a 9-inch springform pan with cooking spray. Combine eggs, sugar and vanilla in a large bowl and beat with an electric mixer (or the whisk attachment of a stand mixer) until light and fluffy, 3 to 4 minutes.
- Sift cake flour and baking powder into a separate bowl, then fold into the egg mixture in 2 additions.
- Pour batter into pan and bake on the middle rack of the oven for 25 to 30 minutes, or until a cake tester inserted into the middle comes out clean. Let cool completely before removing from pan.
- Make the frosting and filling: Beat whipping cream, vanilla and confectioners' sugar with an electric mixer until stiff peaks form. Transfer 1/3 of the whipped cream to a separate bowl and stir in preserves.
- Use a serrated knife to slice cake horizontally into 3 equal layers. Arrange top layer of the cake cut-side-up on a platter. Poke a few holes in the cake layer with a toothpick, then sprinkle with 1/3 of the liqueur or juice.
- Spread half the whipped cream and preserves mixture over the cake layer, then arrange middle layer on top. Poke holes in the middle layer with a toothpick and sprinkle with another 1/3 of the liqueur or juice. Top with remaining whipped cream and preserves mixture.
- Arrange the bottom cake layer on top of the stack, cut-side-down. Poke more holes and sprinkle with remaining liqueur or juice. Frost top and sides of cake with the whipped cream, using a pastry bag to pipe on stars or other designs, if you'd like. Decorate with fresh berries.
Nutrition Facts : @context http, Calories 359, UnsaturatedFat 8 grams, Carbohydrate 34 grams, Fat 22 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 12 grams, Sodium 78 milligrams, Sugar 25 grams, TransFat 0 grams
NORWEGIAN COFFEE CAKE
Make and share this Norwegian Coffee Cake recipe from Food.com.
Provided by littleturtle
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Bring hot water, 1/4 cup shortening and 1/4 cup butter to a boil and add 1 cup flour and 1/4 tsp salt.
- Let cool.
- Add eggs one at a time, beating for 1 minute after each egg, and set aside.
- Mix like a pie crust 1/4 cup shortening, 1/4 cup butter, 1/4 tsp salt, 1 cup flour and cold water.
- Roll on cookie sheet.
- Spread first mixture on top.
- Bake 10 minutes at 400F, then 30 minutes at 375°F.
- While hot spread with frosting made by mixing remaining ingredients.
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