COFFEE CAKE WITH BUTTERMILK RECIPES
GRANDMA'S BUTTERMILK COFFEE CAKE RECIPE - FOOD.COM
This is the best coffeecake I've ever had! So easy to make and always a hit. Not sure if it is really grandma's recipe or if she got it somewhere.
Total Time 45 minutes
Prep Time 15 minutes
Cook Time 30 minutes
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix flour, salt, and 1/2 teaspoon of cinnamon into a large mixing bowl. Add sugar and oil and mix on medium speed until well blended and feathery.
- Remove 3/4 cup of this mixture and put in a smaller mixing bowl for the topping. Add walnuts and remainder of cinnamon to the contents of the smaller bowl for the topping, mix well and set aside for later.
- To remaining mixture (not the topping) add baking soda, baking powder, egg and buttermilk. Mix until smooth, this is the coffeecake batter.
- Spoon the cake batter into a buttered 9 x 13 baking dish. Sprinkle the topping over the cake batter and press lightly with fingers. Bake at 350 degrees for 25 - 30 minutes.
Nutrition Facts : Calories 370.4, FatContent 17.6, SaturatedFatContent 2.3, CholesterolContent 18.4, SodiumContent 218.7, CarbohydrateContent 50.2, FiberContent 1.1, SugarContent 31.3, ProteinContent 4.4
BUTTERMILK POUND CAKE RECIPE: HOW TO MAKE IT
Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 10 minutes
Cook Time 01 hours 10 minutes
Yield 20 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 285 calories, FatContent 10g fat (6g saturated fat), CholesterolContent 68mg cholesterol, SodiumContent 134mg sodium, CarbohydrateContent 45g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
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LEMON & BUTTERMILK POUND CAKE RECIPE - BBC GOOD FOOD
This buttermilk pound cake has a dense, moist crumb and bags of lemon flavour to cut through the richness. Make it for afternoon tea or for a summer picnic
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Dessert
Calories 291 calories per serving
From bbcgoodfood.com
Total Time 1 hours 10 minutes
Category Afternoon tea, Dessert
Calories 291 calories per serving
- Gradually add the lemon juice to the icing sugar and mix until just smooth. If runny, put in the fridge for about 10 mins – you don’t want it to set, you just want it become a little firmer. Pour or spread the icing over the cake (the bits that drizzle down the side will be caught by the tray under the cooling rack). This icing won’t set hard, but do leave it to set a little before serving.
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This fabulous cake and caramel frosting are so tender, it melts in your mouth. It's been a family favorite since the '70s and it goes over really well at church potluck meals. —Anna Jean Allen, West Liberty, Kentucky
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 419 calories per serving
From tasteofhome.com
Reviews 4.4
Total Time 01 hours 20 minutes
Category Desserts
Calories 419 calories per serving
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., Cream butter and sugar until light and fluffy, 5-7 minutes. Beat in vanilla; add eggs, 1 at a time, beating well after each addition. In another bowl, whisk together flour, baking powder and baking soda; add to creamed mixture alternately with buttermilk (batter will be thick). Transfer to prepared pan., Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., For icing, in a small saucepan, combine butter, brown sugar and cream; bring to a boil over medium heat, stirring constantly. Remove from heat; cool 5-10 minutes. Gradually beat in confectioners' sugar; spoon over cake.
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DELUXE COFFEE CAKE RECIPE | ALEX GUARNASCHELLI - FOOD NETW…
This is a cake I would wake up to periodically as a kid. It will send hypnotic aroma waves through the whole house, waking everyone up. As far as the process of making this cake goes, I really like to begin by making the topping. Combining the flavors that will top the cake provides motive to hurry and bake the cake and get to the eating part!
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 45 minutes
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 45 minutes
- Remove the topping from the refrigerator so it has a few minutes to come to room temperature before baking. Meanwhile, sift together the flour, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk and yogurt until smooth. Turn the mixer on low and alternate, adding some of the flour mixture with some of the sour cream mixture. When all has been mixed, give the sides and the bottom of the bowl a scrape and blend to make sure the batter is thoroughly integrated. Transfer the batter to the greased baking pan, spreading it out evenly. Liberally sprinkle the cake with all of the topping. Take care to cover the whole top. Put the pan in the center of the oven and bake until a toothpick inserted in the center comes out clean, 40 to 50 minutes. Remove the cake from the oven and allow to cool for 30 minutes before serving.
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BUTTERMILK POUND CAKE RECIPE | ALTON BROWN | FOOD NETWORK
From foodnetwork.com
Reviews 4.3
Total Time 1 hours 40 minutes
Category dessert
Reviews 4.3
Total Time 1 hours 40 minutes
Category dessert
- Remove the cake from the oven to a cooling rack for 10 minutes. Remove the cake from the pan(s) and cool on the rack for 10 minutes longer. Store the cake on the rack covered with a tea towel for up to 3 days.
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Refrigerated biscuits are the secret to making a scrumptiously easy coffee cake.
From pillsbury.com
Reviews 3.5
Total Time 35 minutes
Calories 300 per serving
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Reviews 3.5
Total Time 35 minutes
Calories 300 per serving
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