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What brunch is complete without a babka? I make the dough in my bread machine but a dough hook on a mixer works fine to make this silky yeasted dough. Start the recipe a day before and chill the dough overnight, continuing on early the next day to have warm babka by the time your guests arrive.
Just a little cheesecake for a few sublime slices and a romantic, private dessert party. Find 7 inch cheesecake pans in the local dollar store. This is a silky smooth cheesecake that is low maintenance and high rewards.
I adore sweet yeast baking, especially homemade babka. It’s moist, sweet, buttery and great fresh or toasted. This recipe is not only easy and not overwhelming as it makes a small but jaunty, fragrant loaf, just perfect for a weekend’s munching or a coffee klatch with friends.
It’s better-than-any-bakery and features layer after layer of sweet, cinnamon, rippling throughout a butter-vanilla sweet dough.
This is easy to make but easier to buy. One small bottle should last a long time! It is used in Xmas Black Cake and an authentic Dark Rye or Pumpernickle Bread.
If you were attracted by this recipe, changes are you can't resist banana bread, banana muffins and a big, luscious banana Bundt cake. The Nordicware company broke the mould on Bundt (C) pans, otherwise known as FTP (Fluted Tube Pans) in the housewares industry. Celebrate National Bundt Day, November 15th with Nordicware, this amazing recipe and BetterBaking.com. Check out the newest in Bundt pans at www.Nordicware.com. They're not your grandmothers' Bundt pans anymore.Did you know bananas can be frozen (whole, unpeeled) until needed? You may also use a 10-inch angel-food pan.
Mild banana flavor, with a tender crumb and a wonderful caramel chip crumb topping.
Luscious fall pears (Bartlett is fine but almost any gorgeous, ripe pear you come upon is as ideal) and nibs of semi-sweet chocolate enliven this quick bread. Just make sure the pears are ripe but firm for you don’t want mush as the fruit bakes and softens. Ordinarily a quick bread is homey but this combination of not-oft-used enough pears and chocolate make this elegatnt. I saw something similar in a French bakery; it was decked out in coarse sugar atop its quick-bread characteristic creviced top.
A moist, tall sweet potato cake, with caramel pecan streusel, and a warmed marshmallow glaze atop the sticky brown sugar bourbon topping, which echoes the sweet potato and marshmallow casserole we serve with the turkey. Phew! This is an extravagant, holiday cake no one will forget which is what makes it an instant new tradition. Hint: the darker the sweet potatoes, the prettier the interior crumb and hue of this cake. If you don't want to bother with the streusel, leave it out. This cake rocks no matter what. It's......yammy. Seriously, it's one for the ages. Which is why it is now enshrined in The New Best of BetterBaking.com, Marcy Goldman, Whitecap Books, 2009 (available at Amazon, Chapters, Indigo, Barnes and Noble)
Everything you love about carrot cake, re-configured in a fruitcake texture and longevity. No candied fruits but just the right balance of good things, carrot cake flavor appeal and an recipe that makes one large or several gift cakes. One more new tradition for almost any holiday that calls for a fabulous and festive cake. Wonderful for Christmas or, with its oil-based batter, a perfect Chanukah treat. You can ice this with traditional cream cheese frosting and decorate it in a gold coin motif or with a Yule garnish or holly and fresh cranberries. You can also make the cream cheese frosting more of a rolled fondant by adding less liquid and enwrapping the cake as per regular fruitcakes. A keeper, in all ways! Oh, by the way, the secret soaking syrup is optional; this cake starts and stays moist but if you want to do the cheesecloth/syrup soaking route, you certainly can. This takes a nice slow bake (2-3 hours) for the most moist cake but if you are time-short or need that oven (!), increase the temperature to 350F and bake it a bit sooner (besides the soaking syrup will re-invigorate it).
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A light, sweet and buttery, easy yeast pastry dough that looks European gorgeous and isn't detained by a trans Atlantic flight stall. All you add is a touch of sugar, a smidge of butter, top with diced apricots and wow! This looks and and tastes like it was flown in from Europe. Sophisticated but it;s also as easy as brownies.