RIBBON CAKE
This is another recipe that I found in the Holiday Recipe flyer in our local newspaper - sounds like one of the old-time recipe my Mom used to make -
Provided by Chef mariajane
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients together. Take out one half of mixture for the dark part. Add molasses, raisins, nutmeats, cinnamon, cloves, nutmeg, and vanilla.
- Drop by Tbsp, into pan, alternating dark and light into 8x8-inch pan. Bake 350F for approximately 1 hour.
BLUE-RIBBON COFFEE CAKE FARMHOUSE STYLE IN THE MIDWEST!
Lots of streusel filling makes cutting a bit messy, but that will be of little consequence once you've had your first bite! This tastes great upon first baking and even BETTER the next day, plan ahead, then. Use a buttered rubber spatula for spreading the batter, as it is quite sticky (get your fingers into the action, too!). Clipped this one from Midwest Living's August '09 issue--I think that means it's been properly aged, and now ready for filing here on Zaar!
Provided by Debber
Categories Breads
Time 50m
Yield 1 coffee cake, 12 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 325. Spray (or grease & flour) a 10-inch fluted (Bundt) pan; set aside.
- In a small bowl, mix Streusel Ingredients; set aside.
- In medium bowl, mix Dry Cake Ingredients; set aside.
- In large bowl, stir together Wet Cake Ingredients EXCEPT sour cream; add dry ingredients, stir just until moistened, then add sour cream and stir until smooth.
- Spoon ONE THIRD of batter into prepped pan, spread evenly. Sprinkle ONE THIRD of streusel over this. Repeat with remaining batter and streusel; use a buttered spatula to assist with the spreading.
- Bake for 45-50 minutes (wooden pick comes out clean).
- Cool in pan for 10 minutes; invert onto serving plate.
- Serve warm . . . . but leave some for the next day (it improves with aging at room temp (covered).
RAINBOW RIBBON CAKE
Steps:
- Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate).
- Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.
- In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.
- Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.
- Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.
- Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.
OLD-FASHIONED COFFEE CAKE
Make and share this Old-Fashioned Coffee Cake recipe from Food.com.
Provided by eline.kleinjan
Categories Dessert
Time 1h30m
Yield 15 cuts, 4 serving(s)
Number Of Ingredients 11
Steps:
- Measure first 4 ingredients into large bowl. Stir. Cut butter into mixture until it resembles coarse crumbs. Make a well in the centre.
- Add egg and milk to well. Stir until just moistened. Spread in greased 9 x 13 inch (22 x 33cm) baking pan.
- Carefully spread pie filling on top.
- TOPPING: Combine brown sugar and flour in small bowl. Cut butter until mixture resembles coarse crumbs. Sprinkle over pie fliiling. Bake in 375F (190C) oven for about 40 minutes until top is golden and filling bubbles at edges. Let stand for 10 minutes.
Nutrition Facts : Calories 1353.8, Fat 49.9, SaturatedFat 30.8, Cholesterol 174.9, Sodium 814.3, Carbohydrate 216, Fiber 3.3, Sugar 103.6, Protein 13.8
CRANBERRY SWIRL COFFEECAKE
This was a favorite of my family's when growing up - my Mom's specialty. I have entered this cake in several local agricultural fairs and it has won the blue ribbon three times and a best in show!
Provided by IRENED
Categories Desserts Fruit Dessert Recipes Cranberry Dessert Recipes
Yield 14
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
- Cream butter or margarine adding sugar gradually. Add eggs one at time. Beating with an electric mixture on medium speed.
- Mix together flour, baking soda, baking powder, and salt. With electric beaters on low speed add flour mixture alternately with sour cream to butter mixture, ending with flour mix (do not overbeat). Stir in 1 teaspoon of almond extract.
- Put a layer of half the batter in the pan the bottom of the pan, than a layer of whole cranberry sauce (1/2 the can). Repeat once more with the remaining batter and cranberry sauce. Sprinkle slivered almonds on top.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove from pan after slightly cooling. Drizzle glaze on top.
- To Make Glaze: Mix together confectioners' sugar, warm water, and 1/2 teaspoon almond extract. Drizzle over top of cake.
Nutrition Facts : Calories 288 calories, Carbohydrate 43.9 g, Cholesterol 47.6 mg, Fat 11.2 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 5.6 g, Sodium 276.6 mg, Sugar 25 g
RIBBON MEAT LOAF
This recipe came from a cookbook compiled by my sorority sisters. Leftovers, if there are any, make delicious sandwiches. - Janet Clatney, Saskatoon, Saskatchewan
Provided by Taste of Home
Categories Dinner
Time 1h50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first three ingredients. Let stand for 5 minutes. Add the onion, Worcestershire sauce and seasonings. Crumble beef over mixture and mix well. Pat half into a greased 9x5-in. loaf pan. Combine filling ingredients; spoon over meat mixture. pat remaining meat mixture over filling. bake, uncovered, at 350° for 1-1/2 hours or until meat is no longer pink and a thermometer reads 16°; drain. Let stand for 10 minutes before slicing.
Nutrition Facts :
RHUBARB SOUR CREAM COFFEE CAKE
With a tart kick from fresh spring rhubarb, this coffee cake is an irresistible way to start the day-or end it! -Roberta Schauer, Williamsport, Pennsylvania
Provided by Taste of Home
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well. , In a bowl, combine the flour, baking powder, baking soda and salt. Add to the creamed mixture alternately with the sour cream. Fold in rhubarb. Spread into a greased 13x9-in. baking dish. , For topping, in a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs; sprinkle over the top. , Bake at 350° until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 458 calories, Fat 21g fat (13g saturated fat), Cholesterol 92mg cholesterol, Sodium 483mg sodium, Carbohydrate 62g carbohydrate (35g sugars, Fiber 2g fiber), Protein 6g protein.
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