Best 6 Breakfast Coffeecake Amish Apea Cake Recipes

CREAM FILLED COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees. Spray two 8" round baking pans with cooking spray. Set aside.
• In a medium size bowl, combine all of the ingredients for the cake batter and mix well.
• In a separate bowl, combine the topping ingredients and mix until crumbly.
• In each baking pan, pour 1/4 of the cake batter. Sprinkle 1/4 of the topping on top of the cake batter for each pan. Then repeat with the remaining cake batter and topping. Each pan should be have four layers: cake batter, topping, cake batter, topping.
• Bake the cakes for 30 minutes, until they spring back when you touch the center of them.
• Immediately invert the cakes onto a plate and allow them to cool.
• While the cakes are cooling, you can make the cream filling. In with a stand mixer or hand-held mixer, beat the two egg whites until they are frothy, about 2-3 minutes. In another bowl beat the butter until it is white in appearance. Add the eggs to the butter, then add the powdered sugar and vanilla. Beat for an additional 2-3 minutes until the cream filling is fluffy. Set aside.
• In a small bowl, combine the ingredients for the glaze. The glaze will be thick, but you should still be able to drizzle it on top of the cake. Add more milk if you'd like. Set aside.
• To assemble the cake, place one cake on a serving plate. Spread the cream filling on top of the cake. Then place the second cake on top of the cream filling. Drizzle the glaze on top of the cake. You can even top it with nuts if you'd like!
• Store this cake in the refrigerator.

AMISH BREAKFAST CAKE

Steps:

• Mix the cake ingredients thoroughly.
• Set aside 1 /2 cup of the mixture and pour the rest into two greased 9 X 13 inch pans
• Bake at 375 for about 35 minutes.
• Remove cake from oven half way through and sprinkle reserved mixture for topping.
• Sprinkle cinnamon on top

BREAKFAST COFFEECAKE (AMISH APEA CAKE)

Steps:

• 1. Preheat oven to 350°F. Lightly coat a 9-inch pie plate with nonstick cooking spray; set aside.
• 2. In a medium-sized mixing bowl, combine the flour, brown sugar, baking powder, and 1 tsp cinnamon, and stir well. Cut in the butter, using a pastry cutter or fork, until the mixture forms pea-sized crumbs. Stir in the raisins and walnuts.
• 3. In a 1-cup glass measuring cup, beat the egg with a fork. Add the vanilla and just enough milk to total 2/3 cup liquid. Add the liquid mixture to the flour mixture, and stir until thoroughly moistened. Transfer the batter to the prepared pie plate. Smooth the surface of the batter. Mix the white sugar and 1 1/2 tsp cinnamon together, and sprinkle it evenly across the batter surface.
• 4. Place the pie plate in the oven, and bake for 30 minutes or until a toothpick inserted in the center comes out clean. Let cool 15 minutes before slicing into individual servings. Serve warm or at room temperature.

APPLE COFFEE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour.
• Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate.
• Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish.
• Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

AMISH COFFEE CAKE

Steps:

• Mix the sugar, flour and shortening until lumpy.
• Do not mix until creamy.
• Reserve 1 cup to use as topping.
• Dissolve the baking soda in the hot coffee and add to the flour mixture.
• Add the egg and vanilla.
• Spread in a 9"x12"x2" pan (please note that this is a thin batter) and sprinkle on the reserved topping.
• Bake at 325°F degrees for approximately 30 minutes.
• Sprinkle with powdered sugar before serving.

MOIST HERMAN COFFEE CAKE

Steps:

• To Make Starter: Mix 2 cups flour, 1/4 cup sugar, 2 cups warm water, 1/4 ounce yeast in a bowl, cover and let stand over night (cover should be loose). Refrigerate and stir daily. On fifth day feed Herman one cup flour, 1 cup milk and 1/2 cup sugar; stir and refrigerate. Stir daily until 10th day. On 10th day remove 1 cup starter and feed as on fifth day.
• Preheat oven to 350 degrees F (175 degrees C). Grease four 8 inch pans or three 9 inch pans.
• Mix together 1 cup starter, white sugar, self rising flour, salt, 2 teaspoons cinnamon, oil, eggs, raisins, 1 cup chopped nuts, honey (optional). Stir until combined. Pour into prepared pans. Top with sugar-nut topping.
• Dot with 1/2 cup butter or margarine and bake at 350 degrees F (175 degrees C) for 15 minutes. Remove cakes from oven and pour glaze over still-warm cakes.
• To Make Sugar-Nut Topping: Mix together 1 cup brown sugar, 1 teaspoon flour, 1 teaspoon cinnamon, 1/4 cup chopped nuts.
• To Make Glaze: Combine 1 cup sifted confectioners' sugar, 2 tablespoons melted margarine, 2 tablespoons milk. Use immediately to glaze cake.