Cakes - CoffeecakesView Our Alphabetical Recipe Index for Cakes - Coffeecakes
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Caramel Cake, inspired by the book, The Help (Kathryn Stockett) The world needs a great caramel cake and great books such as The Help. The only problem with the book is that it mentions caramel cake so many times and there’s no recipe. But Caramel Cake is a popular Southern cake –not too hard to dream up a quintessential one – which I think I did in this recipe. This is the basic great cake. In my own final version, I whipped up a vanilla buttercream and vanilla simple syrup (instructions below) for a deluxe Caramel Cake. It also makes the world's best yellow cake. The recipe here uses a caramel icing. If you have (alternatively) soft fondant, use my recipe for Pastry Chef's Buttercream (that uses soft fondant/it's in all my cookbooks) to replace the confectioners' sugar buttercream here.
Some things never go out of style. This blue ribbon recipe is one I got to know as a child. My grandmother made it weekly(!) for my dad. This cake is known, in bakery circles, as a "good keeper". Not to worry. It tends to disappear rather quickly. A chocolate butter icing is divine or try the alternate (bonus) Sour Cream Frosting.
Deep blue violet chocolate cake offers another spin on ‘velvet’ cupcakes.
but these do have a deep chocolate flavor and moist crumb. White frosting or melted white chocolate glaze is a perfect contrast. The blue glaze atop these cupcakes is melted blue chocolate wafers (the kind that don’t taste like much but melt nicely)
These are tender and delicate and bursting with blueberries in every bite. These are really miniature coffee cakes actually. You can make these oversized, or spoon them out as muffin tops but they present, and bake up especially nicely in this version of a mini loaves or ‘baby cake’. Wilton also sells mini-Bundt pans that would work (but result in fewer cakes overall).
This is a golden, sweet buckle or fruity coffee cake with a streusel topping. It is dense with deep purple, berry freshness, slices easily, which makes it easy to serve. It is summery country elegance in its finest hour and as one of my tasters said, it is the epitome of summer. A ton of work went into this blue perfection – to make the quintessential buckle: not to cakey, nor gummy, not a muffin, nor a quick bread, not a coffee cake – just the best buckle possible.
A gorgeous, moist, slicing coffee cake wiith a bakery touch of flour/butter sugar crumb topping. Great with blueberries but any berry, including minced cranberries would do nicely too.
This dessert cuts like a cake, tastes like pastry, is pretty as a tart, and is easy as pie. The pastry, because it has baking powder in it, tastes like a hybrid of pastry and cake. The filling is a hybrid between cheesecake and custard pie. I know - too much talk. Just make it, taste it, enjoy the raves.
Similar to a classic battery bread, this slightly sweet loaf is wonderful fresh, or toasted with butter and honey. Almost a coffeecake, but not too rich.
Dairy Queen is putting waffle bits in their blizzard sundaes. That inspired me to create a sugar-cone cheesecake, also with some waffle cones bits and more. Waffle cones are available in most supermarkets but Dairy Queen usually sells empty ones, by the singles, if you ask.
Really more of a cake than a pie. This is a two layer yellow cake, filled with custard and topped with chocolate glaze - a diner style dessert at its best if you make this homemade version. Come on, when's the last time you had a slice of this absolutely wonderful dessert? If you are in a hurry- substitute instant vanilla pudding or you can use something like Byrd's Custard powder.
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