Coffee Recipes

Note: When using vodka for a liqueur, use a less expensive brand since the taste is being masked anyway

This simple desert can be flavored many ways, with chocolate, cinnamon, lemon or orange zest, or strained fruit such as strawberries, raspberries, or blackberries. Once unmolded, it can be kept in the refrigerator for up to 12 hours undecorated or for up to 6 hours decorated. You can even make a large quantity, pour into molds, and freeze them for up to 3 months. Let the cream come to room temperature before unmolding and serving.

This makes a very LARGE cake, tastes just like a bakery crumb cake it is EXCELLENT!!! Well worth the effort. MAKE SURE TO Freeze crumb topping

tastes best when served warm. Enjoy!

This updated sour cream coffee cake combines a mixture of toasted pecans and almonds with cinnamon and chocolate chips as a filling and a topping. Serve the cake for brunch, tea, or dessert. Don't worry if some of the topping comes off when you invert the cake. A dusting of powdered sugar is all that's needed.

This light butter cake encases decorative peach slices under a crunchy cashew topping. A delectable all-around coffee cake, it is perfect for breakfast, mid-afternoon snack, or dessert.

Piquantly cooled cranberries are layered between an exceptional crunchy crust and a sweet streusel topping in this golden cake. Orange juice concentrate accentuates the fresh berry flavor.

In this delicious old-fashioned coffee cake, tart, juicy raspberries counterbalance a crunchy topping.

This is a very old recipe in the family for many years. These are light and wonderful!

*No buttermilk on hand; put 1 teaspoon vinegar in a 1-cup measuring >cup; add milk to make 1-cup. Stir and let stand a few minutes.

Note:These days it is difficult to find a 1 pound coffee can. they are usually 13 ounces not 16 ounces. Adjust mixture accordingly. It helps to use duck tape on the lids to keep them closed.

This is a really moist and totally deliscious cake. It doesn't have the brown sugar bottom that you spoke of but it reaaly is an exceptional recipe!

Cook's Note: The spice mixture can be made ahead and frozen. It can be frozen in one tablespoon amounts or as an entire batch.

Could this be it ...I Dunno

This makes two separate cakes. I've never made this but I've eaten it at the Jewish Food Festival and it is wonderful.

Note: For festive moments, add a dollop of whipped cream topped with a pinch of ground cinnamon.