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Cakes - Coffeecakes

View Our Alphabetical Recipe Index for Cakes - Coffeecakes
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This ultra tender (think Sara Lee Pound Cake but better/different), gold cake is reminiscent of famed Cayman Island Tortugas Rum Cake except it is a scratch cake, made with all natural ingredients – perfect to serve or give for the holidays.  This uses the British method of cake blending and results in a rich, deeply golden, moist, buttery coffee cake soaked through with a special Rum Glaze. Head over the www.CookieTins.com to find a tin to pack this in and make some of your own baker’s best labels on your home printer.

A classic fruit cake - gently spiced, not too dark nor too light but good, slice by slice, tender crumb by tender crumb. It is actually wonderful fresh baked but improves, as most do, with aging.

 

A classic fruit cake - gently spiced, not too dark nor too light but good, slice by slice, tender crumb by tender crumb. It is actually wonderful fresh baked but improves, as most do, with aging.

This cake is still quite the trend. It debuted in the 70’s when it was Fallen Souffle cake, then it was upstaged by carrot cake and is now enjoying a come back in the guise of Molten or Warm Chocolate Cake. You can make in in custard cups as mini-cakes but this is the easiest way to go. A 9 inch heart shaped pan is a possibility but a deep 9 inch quiche pan or 8 inch springform is fine. This is the tender-est, most delicate chocolate cake you will ever have. I serve it with warm caramel sauce.

Three Milk Cake is popular with Costa Ricans and Nicaraguans and anyone else who tries it. To taste it to to launch a lifetime addiction. This is a rich yellow cake that is soaked in a luscious milk, sugar rum glaze after it's baked. The result is something that brings together cake, pudding and cheesecake. It is simply delicious.
Bulk recipe - 4 or 5 rectangular freezer cake pans. Recipe can be doubled again, if required.
Pillsbury's famed Bake Off Contest inspired this recipe.

This makes a huge cake that is cut in squares and each dipped in fondant. It is reminiscent old-fashioned fondant squares, you may have had as a kid at family owned, old-fashioned bakeries. It is only ‘twinkie-esque” in that it is a rich, great yellow-white cake, with a ton of fluffy, bakery style frosting. This makes a huge batch but it freezes well and lasts for days, as fresh each day, each bite, as it is the first day. But if you want less cake, halve the recipe and make it in a 8 by 11 inch pan (but it will also be a less tall cake square, as a result). If you want to skip the fondant dipping, then serve it as a large sheet cake, sandwiched with icing – That way, it is more like a slab of birthday cake but still absolutely amazing. To make this more “twinkie’, use only shortening and artificial vanilla –sorry, but that is some of the commercial aspect of traditional twinkies. I prefer to use almost all natural ingredients (such as butter in the icing) but the choice is yours.

This is a staple that is respun. If you want your banana loaf plain and simple, omit that riveting ripple of coffee nut streusel that streaks through it. If using this streusel, omit the walnuts later on in the cake batter.

Chocolate swirls its way through this moist marbled honey cake.

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