Cakes - CoffeecakesView Our Alphabetical Recipe Index for Cakes - Coffeecakes
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A classic in many recipe files but updated for now. A reddish, rich chocolate layer cake with whipped cream and cookie crumbs, and made with buttermilk (other Red Velvet Cakes of mine go the sour cream route)
I love Red Velvet cakes and cupcakes and can never resist making anything I love into something else I love which is often – cheesecake. I am not keen on the Internet versions of Red Velvet cheesecake which is essentially chocolate cheesecake with buttermilk, baking soda and a ton of red food colouring in it. Mine is a layer of red velvet cake, topped with luscious vanilla cheesecake and then slathered with Red Velvet ganache. It’s a showstopper. A whole new take on Red Velvet. The photo doesn't do the cake justice but it is a quick shot to give you an idea of the luscious cheesecake atop of base of chocolate cake with that characteristic Red Velvet hue.
A rich red velvet or devil’s food cake, with the added tang of sour cream and the richness of pure cocoa. It also features a luscious white cream cheese frosting and one more baker's trick to keep this moist and delectable.
A delectable (dare we say, manly?) Devils Food Grooms cake complete with red food coloring for a Devilish crumb.
The pure buttery taste, with a trace of lemon zest, of this classic British loaf is wonderfully satisfying. You may wish to substitute chocolate chips for the currants if you prefer.
Fresh or frozen rhubarb spruces up storage apples for a sweet and tart coffeecake.
Filo dough does the trick here. A springform pan contains things in an elegant way, but you can also make it in two logs, as for regular strudel. This is one of the most sumptuous pastries you will ever make (and the easiest). There are rarely leftovers. It is more of 'rumour of strudel'. The scent of this baking will bring everyone to your kitchen door.
This cake is a cross between a muffin and a scone. It makes perfect coffee break food and an superb brunch bread. Freezes well.
This banana loaf is deep in colour and has a beautiful crumb. Slow baking is the secret to this one-of-a-kind loaf. This makes two large loaves. This recipe is a good keeper but you might as well give one as a gift.
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Chocolate, marshmallow and graham biscuits line the bottom of this cheesecake and more are planted on top. The result is a gooey, ooey, s’more-like mess of a cheesecake that is indescribable but so darned good, you might never eat those cookies any other way. The cookies create an instant bottom crust which manages to coat the bottom but also, some float up and become part of the filling.