MAMA ROBIN'S COFFEE CAKE
I've been making this coffee cake for years and it's still my favorite one of all. It takes a little time to make, but well worth the effort. Just perfect for a Sunday morning with a nice hot cup-o-joe!
Provided by Mama Robin
Categories Other Breakfast
Time 1h
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 375. Lightly grease 8x8x2 square or 9x1-1/2" round cake pan.
- 2. Prepare strusel mixture by combining ingredients in a small bowl and mixing with a fork until crumbly.
- 3. Batter: beat egg with mixer until frothy. Add sugar & butter and beat until blended. Add milk & vanilla. Stir in flour, baking powder & salt and mix thouroughly.
- 4. Spoon 1/2 batter into prepared pan. Sprinkle 1/2 of the strusel mixture evenly over batter. Spread remaining batter on top and sprinkle remaining strusel mixture over batter again.
- 5. Put pan on center rack in over and bake 25-30 min. or until toothpick inserted in center comes out clean.
- 6. When done, cool on wire rack for 15-20 min. Cut warm coffee cake into squares or wedges and serve immediately.
EASY COFFEE CAKE
This from-scratch coffee cake is quick to put together, and it easily serves a crowd. While it's delicious with peach or apricot pie filling, I like to make it with cherry or strawberry filling during the holidays.
Provided by Taste of Home
Time 40m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, salt and baking powder; add to creamed mixture and beat just until combined. , Spread 3-3/4 cups batter into a greased 15x10x1-in. baking pan. Carefully spoon pie filling to within 1 in. of edges. Spoon remaining batter over filling. , Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean (cover loosely with foil if edges brown too quickly). Cool on a wire rack. , In a small bowl, combine the confectioners' sugar, extract and enough milk to achieve desired consistency. Drizzle over coffee cake.
Nutrition Facts : Calories 289 calories, Fat 10g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 319mg sodium, Carbohydrate 46g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
ROCKY ROBIN CAKE
Get creative with your Christmas cake icing - these robins are super cute and really easy to model
Provided by Sarah Cook
Categories Treat
Time 1h10m
Yield Cuts into 10 slices
Number Of Ingredients 8
Steps:
- Sit the cake on a large board or flat serving plate. Brush a little of the jam over the cake. Dust a clean surface with a little icing sugar, then roll out the marzipan until big enough to cover the cake (use string to help you measure). Carefully lift the marzipan onto the cake, pat down to cover smoothly and trim any excess off the bottom. Brush all over again with more jam.
- Knead 1kg white icing until smooth, then roll out on an icing sugar-dusted surface until a little bigger than the marzipan size. Carefully lift onto the cake, partially pat down the sides to smooth and stick, allow the rest to stick in folds, or tease into shape with your fingers (step A). Trim any ragged edges.
- For the robins, roll 3 walnut-size balls from some of the remaining white icing. Halve the icing that is left. Knead brown colouring into 1 half to give a rich colour, wrap well - this will be the branch. Divide the other half into 3 pieces, and colour 1 red, 1 pale brown and 1 green.
- Re-dust the work surface, pinch off 3 marble-size balls of red icing and roll each into a teardrop shape for the breast. Use a cocktail stick to add texture, then stick 1 onto each robin - brush a little water onto the icing to help it stick. As you stick it, flatten the base of the ball slightly so that the robins stand up.
- Divide the pale brown icing into 3 balls and roll each into an oval shape, then pinch 1 end of each into a gentle point (step B). Stick onto the robins so that the point is the head, and trim the tail if you need to. Poke a clove into each brown tip to make a little beak. Pull the round bit off the end of 6 cloves to leave spiky ends, and poke into robins to make feet. Use black writing icing to add eyes (step C).
- Roll most of the dark brown icing into a long branch and attach to the cake with a little more water or jam. Roll smaller branches from the remaining dark brown icing. Pinch leaves from the green icing and attach. Add the robins and enjoy.
Nutrition Facts : Calories 1381 calories, Fat 42 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 251 grams carbohydrates, Sugar 233 grams sugar, Fiber 7 grams fiber, Protein 12 grams protein, Sodium 0.86 milligram of sodium
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