Coffeecake Recipes??????

[Tiffany]

Does anybody have a GOOD coffeecake recipe? I had a really good one and now I can't find it!!! I have company coming in this next weekend and I would like to have one for them. PLEASE HELP!!!!!

[CATHIEA]

Tiffany- Have your ever made Huckleberry Coffee Cake? It's in the CL 5 Star Recipe Book. I've made it several times with blueberries and it's outstanding (and easy!) I don't have Master Chef and I don't see this coffee cake recipe in the CL recipe file. If this appeals to you and if no one posts it by tomorrow, I will type it in for you.
CathieA (who never, ever bakes but will make an exception for this recipe)

[This message has been edited by CATHIEA (edited 07-24-2000).]

[Carrie W]

I agree with CATHIEA, the huckleberry coffeecake from the 5-Star cookbook is excellent. We've tried it with huckleberries, raspberries, and boysenberries, and it's turned out delicious and moist every time.

[Mamasue]

I happen to have a copy of it. I also have a couple of others that I love but they are not low in fat. One is a Cardamom Fig Coffee Cake which is outstanding and the other is an Apple Cake which is also delish. If you are not concerned about low-fat let me know and I will post.


* Exported from MasterCook *

Huckerberry Coffee Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cake/Cupcakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 cup stick margarine
1/2 package non-fat cream cheese -- (8 oz)
1 cup sugar
1 egg
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
2 cups fresh or frozen huckleberries or -- unthawed
blueberries
vegetable cooking spray
2 tablespoons sugar
1 teaspoon ground cinnamon

Beat margarine and cream cheese at medium with electric mixer until creamy; gradually ad 1 cup sugar, beating well. Add egg. Beat well.
Combine flour, baking powder and salt; stir into mixture. Stir in vanilla. Fold in berries.
Pour batter into 9" round cake pan coated with cooking spray.
Combine remaining sugar and cinammon; sprinkle over batter.
Bake at 350 for 1 hour; cool on a wire rack. 10 servings

- - - - - - - - - - - - - - - - - - -

Per serving: 1832 Calories (kcal); 51g Total Fat; (24% calories from fat); 21g Protein; 326g Carbohydrate; 188mg Cholesterol; 1691mg Sodium
Food Exchanges: 6 1/2 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Fruit; 9 1/2 Fat; 15 Other Carbohydrates


Nutr. Assoc. : 0 25014 0 0 0 0 0 0 0 0 0 0 0

[Mamasue]

Tiffany....here is a few more that I have in my CL Mastercook...I haven't tried them though. Good Luck!


* Exported from MasterCook *

Raspberry-Almond Coffeecake

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : April '97 Breakfast
Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup plain low-fat yogurt
2 tablespoons stick margarine -- melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
1 tablespoon sliced almonds
1/4 cup sifted powdered sugar
1 teaspoon skim milk
1/4 teaspoon vanilla extract

Preheat oven to 350º.

Combine raspberries and brown sugar in a bowl. Set aside.

Combine flour and next 4 ingredients (flour through salt) in a large bowl. Combine yogurt, margarine, 1 teaspoon vanilla, and egg in a small bowl; stir well. Add to flour mixture, stirring just until moist. Spoon two-thirds of batter into an 8-inch round cake pan coated with cooking spray; spread evenly. Top with raspberry mixture. Spoon remaining batter over raspberry mixture; top with almonds.

Bake at 350º for 40 minutes or until a wooden pick inserted in center comes out clean. Let cool 10 minutes on a wire rack. Combine powdered sugar, milk, and 1/4 teaspoon vanilla; stir well. Drizzle over cake. Serve warm or at room temperature.

Source:
"Cooking Light, April 1997, p.114"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:40"

- - - - - - - - - - - - - - - - - - -

Per serving: 174 Calories (kcal); 4g Total Fat; (22% calories from fat); 4g Protein; 30g Carbohydrate; 24mg Cholesterol; 156mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 Other Carbohydrates

NOTES : This recipe from our May 1994 issue bursts with the sweet, tangy bite of fresh raspberries, though most any in-season berry will work. With yogurt replacing the traditional sour cream, you'd never guess it is light. Not too gooey and not too sweet, this is what a classic coffeecake should be.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~

* Exported from MasterCook *

Cinnamon Streusel Coffeecake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Baked Cake
Dec '96

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup chopped walnuts
1/3 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon ground cinnamon
Cooking spray
1 1/4 cups sugar
1/3 cup vegetable oil
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups low-fat buttermilk
1 tablespoon vanilla extract

Preheat oven to 350º.

Combine the first 4 ingredients in a small bowl, and stir well. Coat a 12-cup Bundt pan with cooking spray; sprinkle 1/3 cup of the walnut mixture into pan. Set walnut mixture aside.

Combine 1 1/4 cups sugar and vegetable oil in a large bowl, and beat at medium speed of a mixer until well-blended. Add eggs, 1 at a time, beating well after each addition.

Combine flour, baking powder, baking soda, and salt; stir well. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture; mix after each addition. Stir in vanilla.

Measure 2 cups of batter; set aside. Pour remaining batter into prepared pan; sprinkle remaining walnut mixture over batter. Pour reserved 2 cups batter over walnut mixture. Bake at 350º for 45 minutes or until a wooden pick inserted in center comes out clean. Let cool in pan 10 minutes on a wire rack; remove from pan. Let cool completely on wire rack.

Source:
"Cooking Light, December 1996, p.100"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:45"

- - - - - - - - - - - - - - - - - - -

Per serving: 245 Calories (kcal); 7g Total Fat; (25% calories from fat); 5g Protein; 41g Carbohydrate; 24mg Cholesterol; 209mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

NOTES : Soften brown sugar that's hard and dry by placing it in the microwave for a few seconds.

~~~~~~~~~~~~~~~~~~~~~~~~~


* Exported from MasterCook *

Coffee Coffeecake

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Cake Desserts
May '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/3 cup granulated sugar
4 1/2 teaspoons instant espresso
OR
3 tablespoons instant coffee granules
1 1/2 teaspoons ground cinnamon
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup plain low-fat yogurt
2 1/2 tablespoons stick margarine or butter -- melted
1 teaspoon vanilla extract
1 large egg
Cooking spray
2 tablespoons finely chopped walnuts
2 teaspoons 1% low-fat milk
1 teaspoon instant espresso
OR
2 teaspoons instant coffee granules
1/3 cup sifted powdered sugar

Preheat oven to 350º.

Combine first 3 ingredients; set aside.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, 1/2 cup granulated sugar, baking powder, baking soda, and salt in a large bowl. Combine yogurt, margarine, vanilla, and egg; add to flour mixture, stirring just until moist.

Spread half of cake batter into an 8-inch square cake pan coated with cooking spray, and sprinkle with half of espresso mixture. Top with remaining batter, spreading to cover; sprinkle with remaining espresso mixture. Swirl batters together using a knife, and sprinkle with walnuts. Bake at 350º for 35 minutes or until cake springs back when touched lightly in center. Cool on a wire rack.

Combine milk and 1 teaspoon espresso, stirring until coffee granules dissolve, and stir in the powdered sugar. Drizzle espresso glaze over cake.

Source:
"Cooking Light, May 1998, p.176"
Copyright:
"© Cooking Light"
T(Baking Time):
"0:35"

- - - - - - - - - - - - - - - - - - -

Per serving: 231 Calories (kcal); 5g Total Fat; (20% calories from fat); 5g Protein; 41g Carbohydrate; 22mg Cholesterol; 218mg Sodium
Food Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1 1/2 Other Carbohydrates

[Grace]

Here are our favorites...the first one is our hands down favorite - and you can see the recipe is from 1991, and I have been making it all the time since then. It uses a yeast dough though, so if you don't have much time, the second recipe is without yeast, but also good. With the Apfelkuchen recipe I vary the fruits sometimes - my husband's favorite is when I use sour cherries. Hope you like them! (I'm making one on Friday - I have guests coming in for the weekend, and it's a good snack to have out!)

CookWare(tm) from Cooking Light(r)

APFELKUCHEN
SOURCE: Cooking Light YEAR: Sept/Oct 1991 PAGE: 88

INGREDIENTS FOR 16 SERVINGS:
2-1/2 cups plus 1 Tblsp. all purpose flour, divided
3/4 cup plus 3 Tblsp. sugar, divided
1/4 tsp. salt
1 package dry yeast
1/2 cup very warm 1% low-fat milk (120 - 130 degrees)
1/4 cup plus 1 Tblsp. margarine, melted and divided
1 egg
5 cups peeled, thinly sliced Granny Smith apples (about 1-1/2 pounds)
1-1/2 tsp. lemon juice
2 Tblsp. soft breadcrumbs
1 tsp. ground cinnamon

INSTRUCTIONS:
Combine 1 cup flour, 3 Tblsp. sugar, salt and yeast in a large bowl, stir
well. Add milk, 2 Tblsp. margarine and egg, beat at medium speed of an
electric mixer 2 minutes or until smooth.

Stir in 1 cup plus 1 Tblsp flour to form a soft dough. Cover and let rise in
a warm place 1 hour or until doubled in bulk.

Punch dough down. Spread evenly into a 15 x 10 x 1 inch jellyroll pan coated
with cooking spray, using a spatula or fingers coated with cooking spray.
Cover and let rise in a warm place 30 minutes.

Toss apples and lemon juice in a large bowl. Sprinkle with 1/4 cup sugar,
tossing to coat. ARrange apple slices in a sinlge layer in 4 lengthwise rows
on top of dough.

Combine remaining 1/2 cup flour, remaining 1/2 cup sugar, 3 Tblsp. margarine,
breadcrumbs, and cinnamon in a bowl; stir well. Sprinkle over apples and
dough. Bake at 350 dgrees for 35 minutes or until lightly browned. Cut
between apple slices into 4 lengthwise rows and 8 crosswise rows.

Yield: 16 servings (2 pieces, 2-1/2 x 1-3/4 inches each)

NUTRITIONAL INFORMATION:
Calories 177 / Fat 4.4


CookWare(tm) from Cooking Light(r)

APPLE SNACKIN' CAKE

SOURCE: Coooking Light YEAR: Sept 1993 PAGE: 73

INGREDIENTS FOR 9 SERVINGS:
Vegetable cooking spray
2 tablespoons margarine, softened
1/3 cup sugar
2 egg whites
1/3 cup skim milk
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3 cups peeled, thinly sliced Golden Delicious apple
3 tablespoons all-purpose flour
3 tablespoons brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon margarine, melted

INSTRUCTIONS:
Lining the baking pan with foil makes it easy to lift out the cooled cake to
take on your picnic. And there's no pan to clean up, either.

Line a 9-inch square baking pan with aluminum foil, allowing 6 inches of foil
to extend over two opposite sides of pan. Coat foil with cooking spray; set
aside.

Cream 2 tablespoons margarine and sugar at medium speed of an electric mixer
until light and fluffy (about 5 minutes). Add egg whites; beat 2 minutes at
medium speed or until well blended. Add milk, applesauce, and vanilla; mix
well.

Combine 1-1/3 cups flour, baking powder, and salt. Add to creamed mixture,
stirring just until moistened. Spread into prepared pan; arrange apple slices
in a single layer in 3 rows, core side down, on top of batter, pressing gently
into batter.

Combine 3 tablespoons flour, brown sugar, and cinnamon; stir well. Add melted
margarine, and toss well; sprinkle over apples. Bake at 350 deg for 45 minutes
or until browned; cool completely in pan. Yield 9 servings (serving size: 3
inch square piece)

NUTRITIONAL INFORMATION:
CALORIES 186 (20% from fat) / PROTEIN 3.3g / FAT 4.2g (SAT 0.8g, MONO 1.7g,
POLY 1.3g) / CARB 33.9g / FIBER 1.9g / CHOL 0mg / IRON 1.2mg / SODIUM 194mg /
CALCIUM 65mg

[Peggy]

That Huckleberry Coffee Cake looks really good. One question though...I think there is a problem with the nutritional breakdown - 1832 calories, 51g total fat??? Perhaps a bug in the Mastercook software???? If that is true, my daily calorie/fat allowance will not allow such extravagance!!!!

Mamasue, I would be interested in both of your other recipes if it is not too much trouble.

Thanks!

Peggy

[CATHIEA]

Grace- I'm so glad you also posted the apple-snacking cake. I have an old recipe for applecake that I had dispaired of lightening up until I found the CL applesnacking cake. I haven't made it for a couple of years, but now that you reminded me I will.
CathieA

[anna]

Hello, my husband and I really like the storebought coffee cakes (in frozen section)by Sara Lee, and I'm wondering if you all know of Cooking Light has any recipes similar to the ones we crave, but deny ourselves because of fat and calories...the Pecan Coffee Cake is my favorite (has cinnamon, pecans, and glaze) and he seems to like the Butter Struesel one. Any thoughts or should I just give up on satisfying this urge unless it's my birthday or something?! I have years back of CL's and cookbooks. Thanks!

[Mamasue]

lorilei and Peggy...this cake is the best of best! Please read Sue's note after recipe. I use NOTHING but fresh seeds and grind them myself. Its like good coffee.....grind the beans when needed has a much better flavor! http://www.cookinglight.com/bbs/smile.gif Enjoy both recipes!

Also Peggy...You will have to ignore the nutritional info with Huckleberry cake, I haven't adjusted the ingredients (creating link to ingredients listed in software) in most of the recipes that I have copied. Maybe someone else will have the exact info for you. Sorry! http://www.cookinglight.com/bbs/frown.gif

* Exported from MasterCook *

Cardamom-Fig Coffee Cake

Recipe By :Posted by Celene
Serving Size : 0 Preparation Time :0:00
Categories : Cakes/Cupcakes/Icings

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 cups flour
1 cup granulated sugar
1 cup chopped dried figs
1 1/4 cups buttermilk
1/2 cup vegetable oil
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cardamom
1/2 teaspoon salt
2 eggs

Preheat the oven to 350 degrees. Grease and flour bundt or loaf pans.

Combine all ingredients, in order, and mix with mixer on low-medium for 30 seconds. Pour batter into prepared pans.

Bake loaves 45-50 minutes, bundt pans 55-60 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan(s). Celene's notes: I make it in a Bundt pan, but the original instructions said to make it in to 8.5" loaf pans. Try mini loaf pans. The original recipe did not call for icing, but I use a glaze, and sprinkle with ground cardamom

Cool completely before glazing or slicing.

Glaze:

1/3 c. butter or margarine
2 c. confectioner's sugar
1-1/2 t. vanilla
2 to 4 T. hot water

Melt butter in saucepan. Blend in sugar and vanilla. Stir in water, 1 tablespoon at a time, until glaze is of desired consistency.

Source:
"cyber-kitchen.com"

Sue's Notes : Delicious and moist coffee cake! My opinion: I highly recommend that the cardamom pods be used in place of ground cardamom in the jar. Remove the seeds and grind in a herb grinder or mortor and pestel. The flavor is more intense and exact, whereas, the ground is dull in flavor. http://www.cookinglight.com/bbs/frown.gif

~~~~~~~~~~~~~~~~~~`
Here is the Apple Bundt Cake that is also delish and moist. I use a tube pan and it works much better.


* Exported from MasterCook *

Apple Bundt Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Apple

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 medium Golden Delicious -- peeled, cut into 1/3 inch pieces
5 tablespoons sugar
2 1/2 cups sugar
2 teaspoons ground cinnamon
4 large eggs
1 cup vegetable oil
1/4 cup orange juice
1 tablespoon grated orange peel
1 teaspoon vanilla extract
3 cups all purpose flour
3 1/2 teaspoons baking powder
1/2 teaspoon salt
Powdered sugar

Preheat oven to 350°F. Grease and flour 12-
cup Bundt pan. Mix apple pieces, 5
tablespoons sugar and ground cinnamon in
medium bowl. Combine 2 1/2 cups sugar, eggs,
vegetable oil, orange juice, orange peel and
vanilla extract in large bowl; whisk to
blend. Stir flour, baking powder and salt
into egg mixture. Spoon 1 1/2 cups batter
into prepared Bundt pan. Top with half of
apple mixture. Cover with 1 1/2 cups batter.
Top with remaining apples, then batter.

Bake cake until top is brown and tester
inserted near center comes out with moist
crumbs attached, about 1 hour 30 minutes.
Cool cake in pan on rack 15 minutes. Run
knife around sides of pan to loosen. Turn
cake out onto rack. Cool at least 45
minutes. Dust with powdered sugar. Serve
slightly warm or at room temperature.


Source:
"food4epicurious.com/Gails swap"

- - - - - - - - - - - - - - - - - - -

NOTES :
Source:
"Bon Appétit, December 1999, Amanda
Denton, Barre, VT"

Notes from Sue: (2/20/2000) This cake is easy to make, moist and delicious! A nice coffee cake. I used a tube cake pan and it worked out well.

~~~~~~~~~~~~~~~~~~~~~




[This message has been edited by Mamasue (edited 07-24-2000).]

[This message has been edited by Mamasue (edited 07-24-2000).]

[This message has been edited by Mamasue (edited 07-24-2000).]

[Tiffany]

THANK YOU so much!!! You have all been VERY helpful! I can't thank you enough!!

I plan on trying all of them!!!

[Vanessa]

Hi. This is the cake my husband requests more nowdays. You could also make a Hummingbird cake (see archives) or a carrot cake, a banana cake. The one recipe posted the streussel cinnamon bundt cake is really excellent

Cinnamon Apple Cake
1 3/4 c sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 c)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled rome apple (about 2 large)
cooking spray
preheat oven to 350 degrees
Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer
until well-blended (about 4 minutes). Add eggs, 1 at a time, beating well after each addition.
Combine flour, baking powder, and salt. Add flour mixture to creamed mixture, beating at low speed until blended.
Combine 1/4 cup sugar and cinnamon. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple
mixture into batter. Pour batter into an 8 inch springform pan coated with cooking spray, and sprinkle with remaining
cinnamon mixture.
Bake at 350 degrees for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan.
Cool the cake completely on a wire rack, and cut using a serrated knife.

[lorilei]

Originally posted by Mamasue:
I happen to have a copy of it. I also have a couple of others that I love but they are not low in fat. One is a Cardamom Fig Coffee Cake which is outstanding...

Oh, Sue, please post the Cardamom Fig Coffee Cake for me http://www.cookinglight.com/bbs/smile.gif

It sounds delightful, and I have a batch of cardamom seed to use up, so that I can buy some fresh (I was a bit overzealous at the spice store with the cardamom).

[lorilei]

Thanks Sue -- both recipes sound scrumptious. Can't wait for the weekend... http://www.cookinglight.com/bbs/smile.gif

[Zinnia]

TY to Tiffany for askin' such a great question! (I have seriously been craving coffee cake for the past week & have SO many recipes to choose from now-TY everyone http://www.cookinglight.com/bbs/smile.gif) Just last week I was going through my old CL issues lookin' for a coffee-cake recipe. All I can say about the posts is Yummy!! Thanks everyone. http://www.cookinglight.com/bbs/smile.gif Zinnia

[anna]

Hello again. Now you all have got me thinking about this whole coffeecake thing! Tomorrow really is my husband's birthday so I'm thinking if I were a sweet wife I would make a coffeecake for breakfast! But, I still would like to figure out one like one of his favorites - maybe it's a yeast bread (i hope not!) but do you all know of one I could pass off that would be cinnamon, pecans, glaze just in a round flat pan? I always have this problem recalling the thousands of recipes I pour over in cooking light - I've probably seen one and just cant remember. Any suggestions?? If not, I'll probably try the cinnamon-streusel one posted above - could it be converted to a 9" cake pan maybe? Any clues from you will be appreciated since I'm a little behind on my planning!

[anna]

Thanks Tracey K! I may try to go for the Honey Pecan Cinnamon Rolls - they sound yummy, but I'm not sure I'll be able to pull it off tonight for tomorrow morning. We might just have to celebrate this weekend. Thanks again!

[Kristilyn1]

After the making (and eating) of not one, but two!!! lemon swirled cheesecakes--the last thing I need is coffeecake--but is there anything more satisfying than the sunday papers, a cup of coffee, a huge hunk of coffeecake and blessed silence??

Seeing this thread has made me hungry and remember the whole reason I wanted a bread machine! Cardamom bread. Anyone have a recipe for a sweet bread with cardamom--for the bread machine? My old boss' wife used to make braided loaves for everyone at Christmas and it was fabulous! Would love to try some of my own.

Kristi

[Beth]

Although it's not a true coffee cake, I posted a recipe for a Pumkin Crunch Cake on an earlier thread that I have had as coffee cake. It's very easy since it's based on a cake mix and canned pumkin pie mix. It's light and moist, with more spice cake flavor than pumkin, and a strusel-coconut topping. If it's not available now, I'll be gald to re-post for anyone.

[lorilei]

Originally posted by Kristilyn1:
... is there anything more satisfying than the sunday papers, a cup of coffee, a huge hunk of coffeecake and blessed silence??


No, Kristi http://www.cookinglight.com/bbs/smile.gif
And your request for cardamom bread sounds luscious. I think I have one -- let me look.

In the meantime, have you tried grinding cardamom into your coffee before brewing? Gives it a very nice (and different) flavor.

[lorilei]

aha -- a fairly "light" looking recipe, no less http://www.cookinglight.com/bbs/smile.gif And you can do it by hand, or in a bread machine! I'd imagine you could braid it as well, if you were so inclined.

CARDAMOM BREAD

1 egg
1/4 cup water
1/2 cup evaporated skim milk
1 teaspoon salt
1 1/2 teaspoons canola oil
3 cups bread flour
1 teaspoon ground cardamom
3 tablespoons white sugar
1 teaspoon active dry yeast

Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.

At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.

Shape dough into a loaf, and place it in a 9x5 inch greased bread pan. Cover, and let rise for 45 minutes.

Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

makes 1 1.5lb loaf

[Kristilyn1]

Ground cardamom in coffee? Sounds intriguing. I will have to save for the weekend as I am not only a banana bread purist--I am a coffee purist and if the experience isn't satisfying--my coworkers will have to pay the price for my lack of caffeine. :0

Thanks for the bread recipe--I may try this one tonight.

Kristi

[TraceyK]

Beth -

I can't believe I missed your previous post of Pumpkin Crunch Cake! Would you please re-post it to this BB?

Thanks!

[shoyski]

Mamasue, you seem to be the queen of coffee cakes (that was a compliment!)
Any idea if some or all of the ones you posted can be frozen?

And just a side note....I have about a five pound zucchini from my brother...has anyone made a zucchini coffee cake? I know you can make bread and muffins from it! Thanks

[Mamasue]

LOL! My crown in sitting on this salt and pepper head! (any one want to add a picture here) http://www.cookinglight.com/bbs/biggrin.gif

Shoyski...try the zucchini..I bet it would work well in a coffee cake. If I see a recipe somewhere I will post it for you. Yes, both recipes freeze nicely. I have a nice Raisin Spice cake (again..not low fat) that is wonderful and freezes very well also. If you are interested just give me a jingle!

lorilei...As you know I LOVE cardamom and adding to my fresh ground coffee beans (decaf of course) sounds very interesting! I am going to try this tomorrow morning. Thanks for the tip! http://www.cookinglight.com/bbs/smile.gif http://www.cookinglight.com/bbs/smile.gif

[TraceyK]

What about this? http://www.cookinglight.com/bbs/cool.gif

Honey Pecan Cinnamon Rolls
from July '99


1lb. loaf frozen white bread dough
2 Tbls. granulated sugar
2 tsp. ground cinnamon
Butter-flavored cooking spray
1/3 cup honey
1/3 cup packed brown sugar
1/4 cup chpped pecans, toasted

1. Thaw dough in fridge 12 hours; remove from package cover, and bring to room temp for one hour.
2. Combine sugar and cinnamon. Roll dough into a 16x12 inch rectangle on a lightly floured surface;
coat with cooking spray, and sprinkle with sugar mixture. Coat dough again with cooking spray. Roll
dough tightly, starting with a short edge, pressing to eliminate air pockets; pinch seam and ends to
seal. Cut dough crosswise into 12 1-inch thick slices. Place honey in a small bowl and micorwave at
high 20 seconds. Pour honey into a 9-inch round cake pan, tilting pan so honey covers bottom;
sprinkle with brown sugar and pecans. Place rolls,cut sides down, in pan, cover and let rise in a warm
place , free from drafts, 45 minutes or until doubled in size.
3. Preheat oven to 350 degrees.
4. Bake at 350 for 20 minutes or until golden brown. Invert rolls immediately onto a plate; cool 5
minutes.
Yield: 1 dozen (serving size, 4, just kidding, it's one of course)
CALORIES 226 FAT 3.7g

[TraceyK]

This one is a little different, but you may like it!

Pumpkin Pecan Coffee Cake

1 tsp butter or stick margarine
1/4 c regular oats
3 Tblsp brown sugar
3 Tblsp chopped pecans
3 Tblsp butter or stick margarine softened
1/3 c granulated sugar
1 large egg
1 1/4 c flour
1 tsp baking powder
1 tsp pumpkin pie spice
1/2 tsp baking soda
1/2 c canned pumpkin
1/2 c low fat buttermilk

Oven 350. Melt 1 tsp butter in bottom of 9 inch round cake pan. Combine oats, 3 Tblsp brown sugar and pecans. Sprinkle oat mix over bottom of pan and set aside.

Beat 3 Tblsp butter, granulated sugar & 1/4 c brown sugar at med speed of mixer until well blended (@ 4 min). Add egg, beat well. Spoon flour into measuring cups and level with knife. Combine flour, baking powder, spice and baking soda. Add the flour mix to butter mix alternately with pumpkin and buttermilk beginning and ending with flour mixture.

Spoon batter evenly over oat mix. Bake 40 mi (350) until wooden pick comes out clean when inserted in the middle. Cool 5 min on pan and invert on a serving plate. Serve warm or at room temperature. 8 wedges Calories 236 per wedge

[JeanneW]

Kristi,

I have an old family recipe for a cardamom bread that my husband's family has always called Coffee Bread. (Gail, this might even qualify for your search for old "antique" recipes.) It's not light but it is very good. It's a Swedish recipe that my mother-in-law got from her mother and maybe even farther back. There's cardamom in the dough and the dough is rolled out and sprinkled with cinnamon/sugar. The recipe makes 3 loaves and it freezes very well. I'll post it when I get home tonight.

Warning: it's fairly labor intensive as it requires 3 risings and there's so much dough even my Kitchen Aid mixer gets a workout.

[Susann]

What does cardamom taste like?

[Kristilyn1]

[QUOTE]Originally posted by JeanneW:
[B]Kristi,

I have an old family recipe for a cardamom bread that my husband's family has always called Coffee Bread.

Jeanne-

I would LOVE the recipe. I have a family friend who is swedish and she makes a beatiful bread (without cardamom) that they call pullah. Three risings equals weekend project--but one with love.

Kristi

[Vanessa]

Shoyski
Saw you had a 5 pounder zucchini so maybe this recipe will help

CHOCOLATE ZUCCHINI CAKE
The zucchini helps keep the cake moist.

2 1/4 cups sifted all purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 3/4 cups sugar
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup vegetable oil
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk
2 cups grated unpeeled zucchini (about 2 1/2 medium)
1 6-ounce package (about 1 cup) semisweet chocolate chips
3/4 cup chopped walnuts

Preheat oven to 325°F. Butter and flour 13 x 9 x 2-inch baking pan. Sift flour, cocoa powder, baking soda and salt into medium bowl. Beat sugar, butter and oil in large bowl until well blended. Add eggs 1 at a time, beating well after each addition. Beat in vanilla extract. Mix in dry ingredients alternately with buttermilk in 3 additions each. Mix in grated zucchini. Pour batter into prepared pan. Sprinkle chocolate chips and nuts over.

Bake cake until tester inserted into center comes out clean, about 50 minutes. Cool cake completely in pan.

Serves 12.
NOTE: This is from Epicurious & some readers add the chips and nuts to the batter

[JeanneW]

Here's the recipe for my husband's family's cardamom bread.

PJ'S COFFEE BREAD

1 pkg yeast
1/2 cup sugar
1/2 cup warm water
1 tsp salt
2 eggs
1/2 cup melted butter
2 tsp cardamom
7 cups flour
cinnamon
sugar
shortening

In large bowl, mix yeast, sugar and warm water. Add salt, eggs, milk, melted butter and cardamom. Mix well. Add flour; knead until smooth and elastic without sticking to your fingers. Place in well-greased bowl and grease top of dough. Let rise until double in bulk.

Knead down; let rise again until double. Knead down; divide into 3 pieces. Roll out and sprinkle with cinnamon and sugar. Roll up like a jelly roll.

Grease tops of loaves and let rise until double. Grease tops again and sprinkle with cinnamon/sugar.

Bake in 350 degree oven 45 minutes to 1 hour until golden brown. Makes 3 loaves.


Sometimes I add a little extra yeast because I always had trouble getting the dough to rise in the first few years I made it. Since I've been doing that I've never had a problem. Don't know if it's the yeast or my bread-baking skills have improved.

Hope you enjoy it. Jeanne

[Susann]

Lorelei-thanks for the description. I think it's time to order from Penzey's...

[JeanneW]

You're right, Kristi. It's definitely a labor of love. I devote a whole day to it and I usually only make it at Christmastime. That's the tradition in my husband's family. I'll post the recipe when I get home tonight.

[lorilei]

Susann --

The flavor of cardamom is hard to describe. It's spicey, warm and a bit lemony...

But I got this wonderful definition off of the Terranet site:

A member of the Ginger family, this aromatic spice is native to India and grows in many other tropical areas including Asia, South America and the Pacific Islands. Cardamom seeds are encapsulated in small pods about the size of a cranberry. Each pod contains 17 to 20 tiny seeds. Cardamom has a pungent aroma and a warm, spicy-sweet flavor. It's widely used in Scandinavian and East Indian cooking. Cardamom can be purchased either in the pod or ground. The latter, though more convenient, is not as full-flavored because cardamom seeds begin to lose their essential oils as soon as they're ground. The seeds may be removed from the pods and ground, or the entire pod may be ground. A Mortar and Pestle make quick work of the grinding. If using cardamom to flavor dishes such as stews and curries, lightly crush the shell of the pod and add the pod and seeds to the mixture. The shell will disintegrate while the dish cooks. Be frugal when using cardamom — a little goes a long way.

[This message has been edited by lorilei (edited 07-26-2000).]

[Kristilyn1]

[QUOTE]Originally posted by lorilei:
[B]aha -- a fairly "light" looking recipe, no less http://www.cookinglight.com/bbs/smile.gif And you can do it by hand, or in a bread machine! I'd imagine you could braid it as well, if you were so inclined.

CARDAMOM BREAD

1 egg
1/4 cup water
1/2 cup evaporated skim milk
1 teaspoon salt
1 1/2 teaspoons canola oil
3 cups bread flour
1 teaspoon ground cardamom
3 tablespoons white sugar
1 teaspoon active dry yeast

Place all ingredients into bread machine in the proper order for your machine. Use the Dough cycle.

At end of the Dough cycle, remove dough from the machine. Place on a lightly floured board, and let it rest, covered, for about 10 minutes.

Shape dough into a loaf, and place it in a 9x5 inch greased bread pan. Cover, and let rise for 45 minutes.

Just before baking, brush the top of the dough with a little milk, and slash a line down the center. Bake at 375 degrees F (190 degrees C) for 30 to 35 minutes. Remove from pan, and cool on a wire rack.

Well, I made this today and when I ended the dough cycle--all I got was what appeared to be....flour mixed with cardamom. It wasn't in a dough shape at all. Everything in my machine appeared to be working--any idea why this would have happened? More water next time? I am puzzled and disappointed as it smelled delicious.

Kristi