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
CAN O' BEER CAKE
Believe it or not, the light bitterness of an American-style lager, like Budweiser, Coors or Miller High Life, transforms boxed cake mix into a sophisticated, yeasty dessert. For more flavor, it's topped with a beer syrup and glaze, and also cherries, cooked in even more beer. For a stronger beer flavor, use a dark ale, lager or IPA.
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield 16 to 20 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and spray a 10-cup plain Bundt pan with nonstick baking spray.
- Whisk the cake mix, oil, eggs and 1 cup beer in a large bowl until smooth and well-combined, at least 30 seconds. Pour the batter into the prepared pan, smoothing the top with a rubber spatula, then bake until a cake tester inserted in the center of the cake comes out clean, 45 to 50 minutes.
- Meanwhile, pour 2 tablespoons beer in a heatproof glass bowl and microwave until hot, about 30 seconds. Stir in 2 tablespoons granulated sugar until dissolved.
- Let the cake cool in the pan for 5 minutes, then invert it onto a cooling rack. Using a toothpick, poke several holes over the cake, then drizzle the beer syrup evenly over the cake until it soaks in. Let the cake cool completely.
- Stir the confectioners' sugar and 2 tablespoons beer together in a bowl until smooth. Add more beer, 1 teaspoon at a time, as needed to form a thick glaze. Drizzle the glaze evenly over the cake and let stand until set, about 10 minutes.
- Meanwhile, combine the remaining beer and 2 tablespoons granulated sugar with the cherries in a medium saucepan. Bring to a simmer over medium heat and cook, stirring, until the cherries are warmed through and the liquid is reduced to a thick syrup, about 10 minutes. Transfer the cherries to a bowl and let cool completely.
- Serve cake slices with the cherries on the side and a dollop of whipped cream, if using.
BEER AND DATE COFFEE CAKE
I thought this cake was very good, but then, I'm a date-lover. The cake is spicy, though not overpowering in my opinion. The texture of the cake is fairly light. Credit goes to the Encyclopedia of Creative Cooking.
Provided by mianbao
Categories Breads
Time 1h35m
Yield 1 10inch 12cup tube pan
Number Of Ingredients 13
Steps:
- Grease a 10-inch tube pan; line with waxed paper and grease again.
- If you don't line the pan, you may never get the cake out.
- Beat brown sugar and butter together well.
- Add the eggs, beating well after each one.
- Sift cinnamon, allspice, cloves, flour, baking soda and salt together.
- Use a small amount of the flour mixture to dust the walnuts and dates.
- Add remaining flour mixture to the creamed mixture, alternately with the beer, blending well after each addition.
- Stir in the walnuts and dates.
- Spoon batter into prepared pan.
- Bake in preheated 350º oven for 1¼ hours or until cake tester comes out clean.
- Let stand 10 minutes, invert onto a wire rack; carefully peel off paper.
- Sprinkle with powdered sugar and place on a serving plate.
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
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.
ORANGE-DATE COFFEE CAKE
You'll want to eat Pat Walter's delicate cake a sliver at a time...just to make the enjoyment last. "The splash of orange juice and chewy dates are what make this recipe extra-special," Pat adds from Pine Island, Minnesota.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk the egg, milk, oil, orange juice and zest; stir into dry ingredients just until moistened. Fold in dates. , Pour into a greased 11x7-in. baking pan. In a bowl, combine the nuts, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over batter. , Bake at 375° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Serve warm.
Nutrition Facts : Calories 309 calories, Fat 15g fat (3g saturated fat), Cholesterol 24mg cholesterol, Sodium 199mg sodium, Carbohydrate 41g carbohydrate (24g sugars, Fiber 2g fiber), Protein 4g protein.
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