Cakes - CoffeecakesView Our Alphabetical Recipe Index for Cakes - Coffeecakes
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A seasoned crepe pan, or non-stick frypan is a must. This cake is really just a buttery stack of crepes, sandwiched together with layers of crème legere ( a classic French pastry concoction of custard and whipped cream which is the best of both worlds). Perfect fare for Mardi Gras, Valentine’s Day or anytime you want a fussy (but easy cake).
This babka is a no-yeast coffee cake. It is chocolate-laden and chewy with marshmallows and coconut.
A moist banana cake, chunked up with chocolate bits, butterscotch chips and pecans, and then anointed with a sticky toffee glaze after baking. Scrumptious beyond belief! It is a dense but not heavy cake that is amazing at room temperature but even better chilled and cut into large hunks. Make sure the bananas you use are ripe -not totally black and oozing but not too perfect and fresh - you need the banana chunks to melt into the batter with the other good stuff.
Apples, raisins and dried cherries, along with a hot toffee sauce, make this bread pudding cake an easy delight. It is comfort food at its finest hour. Bake it, slice it and serve with the addictive sauce for a surprisingly decadent cake. You can use leftover challah or croissants for this recipe. This test cake went to a local writer's meeting for their Christmas party where it caused a stir sans proper punctuation. I serve it for non occasions too...which make those times into occasions.
I had another STC but somehow, it wasn’t over the top enough. Which is the whole point to STC – it has to be smooth, creamy, decadent, different and over the top. This is a gorgeous, high standing, brown-sugar tinged cheesecake that features chunks of Sticky Toffee Cake and is anointed with sticky toffee sauce. It is grandiose, rich and pretty wonderful. The other point to anything sticky toffee is NOT to tell ANYONE sticky toffee cake has some dates in it. You don’t see them, don’t taste them, and it just ruins an otherwise incredible dessert adventures. You know how people can be about dates. (it is how I am about mint jelly).
Gooey topped, delicate muffins that are brown sugar and cream delicious. They are cupcake texture but muffin easy, and topped with a slick of a scrumptious toffee glaze.
This is a lovely quick summer dessert (discounting it does take a sweet yeast dough that has only one rise) that features a pastry soft-crisp base that’s anointed with a cheesecake-like topping and then finished with fresh strawberries. It is really a galette or tart but calling it Strawberry Pizza is sure to get it the notice it deserves. You could glaze this but a dusting of confectioners’ sugar is really all that’s needed. The confectioners’ sugar makes the strawberry juices leach out and gently soak into the pastry. This goes fast; refrigerate between servings. I would expect to find this served on the terrace of a French restaurant. It’s sublime in every respect.
What is a quintessential spring-summer dessert? Bread pudding with scarlet overtones of seasonal fruit!
Elegant and easy, this streusel-topped, moist coffee cake does triple duty as a breakfast sweet, coffee-bread snack, or springtime dessert for a more elaborate meal.
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Here is a beautiful, pure-of-heart cheesecake – all white chocolate and vanilla sweetness. As for the topping, well, I suppose this is more compote that coulis but compote has no flair (or business) in a recipe title. Offer this sauce alongside a vanilla and white chocolate cheesecake. It is the perfect marriage of smooth rich cheesecake and tart rhubarb. I would also offer this with rich, cream scones.