Love coffee cake but shy away from making it? Well -- you don't have to be an expert to be a great baker! Cake is good, but frankly, layers piled up with sweet swirling icing just doesn't invite me to indulge. But give me a coffee cake, a cake where the word "moist" applies, and my fork is ready.
Besides being less work than layer cakes, coffee cakes have many-occasion appeal. They're winners on the brunch and "come over for coffee" circuit. Easy-to-carry coffee cakes suit get-together celebrations at work, bake sales, potlucks and treats for book clubs. So, bake away, and enjoy.
WALNUT CRUMBLE COFFEE CAKE
This is the classic - serve warm.
2/3 cup (150 ml) butter, softened
3/4 cup (175 ml) packed brown sugar
2 large eggs
1 tsp. (5 ml) vanilla
2 cups (500 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1/2 tsp. (2 ml) baking soda
1/4 tsp. (1 ml) salt
1 cup (250 ml) sour cream
Crumble Topping:
1/2 cup (125 ml) packed brown sugar
1/2 cup (125 ml) all-purpose flour
1/4 cup (50 ml) butter, softened
1 cup (250 ml) chopped walnut halves
2 tsp. (10 ml) vanilla
Grease 9-inch (2.5 L) square metal cake pan; set aside.
In large bowl, beat butter and sugar until light. Beat in eggs, 1 at a time, then vanilla.
In separate bowl, whisk together flour, baking powder, baking soda and salt.
Stir dry ingredients into butter mixture, alternating with sour cream, making 3 additions of dry and 2 of sour cream. Batter will be stiff. Spread in prepared pan.
Crumble Topping: In bowl, combine sugar and flour. With fork, work in butter until crumbly. Toss with walnuts and vanilla. Sprinkle over batter, pressing lightly. Bake in centre of 325F (160C) oven until skewer inserted into centre comes out clean, about 1 hour.
Let cool on rack. (Make-ahead: Cover and store for 1 day at room temperature.)
Makes 12 squares.
GLAZED ORANGE CARROT CAKE
Baked in a bundt pan, this cake looks festive.
3/4 cup (175 ml) butter, softened
1-1/2 cups (375 ml) granulated sugar
3 large eggs
1 Tbsp. (15 ml) packed grated orange rind
3 cups (750 ml) all-purpose flour
1-1/2 tsp. (7 ml) baking powder
1-1/2 tsp. (7 ml) baking soda
1/2 tsp. (2 ml) salt
1 cup (250 ml) sour cream
1/4 cup (50 ml) orange juice
1-1/4 cups (300 ml) shredded carrots
1/2 cup (125 ml) chopped dried cranberries
Glaze:
2/3 cup (150 ml) icing sugar
1 Tbsp. (15 mL) orange juice, approximate
With pastry brush, grease 10-cup (2.5 L) Bundt or tube pan; sprinkle with flour, tapping and turning pan to cover surface completely. Tap out excess flour; set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time, beating well after each. Add orange rind.
In separate bowl, whisk together flour, baking powder, soda and salt. Combine sour cream and juice.
Stir dry ingredients into butter mixture alternately with sour cream mixture, making 3 additions of dry and 2 of sour cream mixture. Fold in carrots and cranberries. Scrape into prepared pan. Tap pan on counter; smooth top.
Bake in centre of 325F (160C) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Loosen cake edges; place rack over cake and turn out onto rack. Let cool. (Make-ahead: Wrap; store in airtight container for up to 24 hours or freeze for up to 1 month.)
Glaze: In bowl, combine icing sugar and as much of the juice as needed to make mixture pourable. Drizzle over cake; let dry,1 hour.
Make 12 to 16 pieces.
BANANA BREAD
Banana Bread is a coffee shop favourite. This super-moist loaf comes from accomplished baker Cheryl Dilisi.
2 large eggs
1 cup (250 ml) mashed bananas
1 cup (250 ml) granulated sugar
1/4 cup (50 ml) canola oil
1/2 cup (125 ml) sour cream
1 tsp. (5 ml) vanilla
1 1/2 cups (375 ml) all-purpose flour
1 tsp. (5 ml) baking powder
1 tsp. (5 ml) baking soda
1/2 tsp. (2 ml) salt
Grease 9-x 5-inch (2 L) loaf pan; set aside.
In large bowl, whisk eggs until foamy; whisk in bananas, sugar, oil, sour cream and vanilla.
In separate bowl, whisk together flour, baking powder, soda and salt. Pour over wet ingredients; stir just enough to combine.
Pour into prepared pan. Bake in centre of preheated 325F (160C) oven until tester inserted into centre comes out clean, about 60 minutes.
Let cool in pan for 10 minutes. Turn out, right side up, onto rack to cool. Wrap and store at room temperature for up to 3 days. (Make-ahead: Enclose in freezer bag. Freeze for up to 1 month.)