Cherry Lattice Coffee Cake
Coffeecake
Coffeecake


Here are some I have made and liked, not any family recipes. I am sorry
to say that my Grandmother Donsbach had a coffee cake recipe I would
loved to have had. It was never written down as she made it from memory
(she had many recipes that were handed down to her) so it and they were
lost when she passed away many years age. Have tried a lot but none come
closet to hers.
Terry S.


Request From: "SC" >
I'm looking for anyone's favorite coffee cake recipe. It doesn't
really matter what ingredients go in it, just as long as it's a family
favorite.


Cherry Lattice Coffee Cake

Dough:
2 to 2 1/2 cups all-purpose flour
3 tablespoons sugar
1 envelope rapid rise yeast
1/2 teaspoon salt
1/2 cup water
2 tablespoons butter or margarine
1 large egg

In a large bowl, combine 1/2 cup flour, sugar, undissolved yeast, and
salt. Heat water and butter until very warm (120 to 130 degrees).
Gradually add to flour mixture. Beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1 cup flour beat
2 minutes at high speed. Stir in enough remaining flour to make a soft
dough. Knead on lightly floured surface until smooth and elastic, about
8 to 10 minutes. Cover; let rest 10 minutes. Reserve 1/4 of the dough.
Roll remaining dough to 8-inch square; transfer to greased 8-inch square
pan.


Cherry Nut Topping:

1 cup cherry pie filling
1 / 4 cup chopped almonds, toasted

Combine pie filling and almonds; spread evenly over dough. Roll
reserved dough to 6x 3 rectangle. Cut into 6 strips, 1/2 inch wide and
6-inches long. Arrange over pie filling in lattice pattern. Cover; let
rise in warm, draft-free place until doubled in size, about 1hour. Bake
at 375 degrees for 20 to 25 minutes or until done. Cool in pan on wire
rack.

Powdered Sugar Glaze: (optional)

1 cup powdered sugar, sifted
1 to 2 tablespoons milk

If desired, drizzle with powdered sugar glaze. In a small bowl, combine
powdered sugar and milk. Stir until smooth. Yields: 2 coffeecakes, 24
servings


Coffee Cake

Cake:
6 tablespoons unsalted butter, very soft
1 cup sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 cup unbleached flour
3 tablespoons cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk

Preheat the oven to 350 degrees. Lightly butter a 9 cake pan. Beat
the butter and sugar with an electric mixer until creamy. Add the eggs
and vanilla, and beat until very smooth and fluffy, about 2 minutes.
Sprinkle in the flour, cornmeal, baking powder, and salt, and beat 10
seconds. Pour in the milk and beat just until the batter is evenly
moistened, about 1 minute. Spoon the batter into the pan and smooth the
top.

Crumb Topping:

6 tablespoons unsalted butter
3/4 cup flour
3/4 cup brown sugar, firmly packed
1/2 teaspoon cinnamon

In another medium-size mixing bowl, combine the crumb topping
ingredients. Using your hands or a pastry blender, combine the mixture
until it resembles fine crumbs. Sprinkle the mixture evenly over the
cake batter. Bake 40 minutes, or until a knife inserted in the center of
the cake comes out dry. Let the cake cool completely before serving.
Yields: 8 servings


Coffeecake

Note: This is not a very sweet coffeecake.

Starter:
1 cup King Arthur Unbleached All-Purpose Flour
1/2 cup cool water
1/16 teaspoon instant yeast

Mix the starter ingredients in a small (about 1-quart) bowl, and let
rest overnight at room temperature.

Dough:
All of the starter
2/3 cup water
2 3/4 cups all-purpose flour
1/4 cup (1/2 stick) butter
1 large egg
2 tablespoons sugar
2 teaspoons instant yeast
1 1/4 teaspoons salt

Combine the dough ingredients, mixing and kneading to form a smooth,
supple dough. Itll be very slack; for this reason, I suggest kneading
in a bread machine, or with a mixer, rather than by hand. Place the
dough in a bowl, and let it rise about 1 hour. It may not double in bulk
thats OK.

Filling:

1 cup toasted walnuts, very coarsely chopped
3/4 cup chopped dates
3/4 cup raisins, golden preferred
Gently deflate the dough, and knead the nuts and fruit into it. Shape
the dough into a flat ball, and place it in a 9-inch round cake pan.
Cover the pan with a proof cover or lightly greased plastic wrap, and
allow the loaf to rise for 30 minutes, or till it barely crests over the
top of the pan.

Topping:

2 tablespoons sugar
1/2 teaspoon vanilla
1 teaspoon water

Combine the sugar, vanilla and water, and drizzle this mixture over
the top of the risen coffeecake. Bake it in a preheated 350 degrees oven
for 35 minutes, or until its golden brown and the internal temperature
registers 190 F. Remove it from the oven, and after 5 minutes, carefully
turn it out of the pan. Allow it to cool on a rack. Yields: about 8 to
10 servings.


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