Raspberry Cream cheese Coffee Cake Recipe
Ingredients
1. All purpose flour (2 1/4c)
2. beaten egg (1)
3. sour cream (3/4c)
4. salt (1/2tsp)
5. baking soda (1/2tsp)
6. baking powder (1/2tsp)
7. cold butter (3/4c)
8. sugar (3/4c)
9. almond extract (1 1/2tsp)
For Filling:-
1. Raspberry jam (1/2c)
2. egg (1)
3. sugar (1/2c)
4. cream cheese, softened (1package about 8 ounce)
5. silvered almonds (1/2c)
Method of preparation:-
1. Take a large mixing bowl, mix sugar and flour in it. Mix butter in it until the mixture gets crumbly. Keep 1 cup of it aside. Then add baking soda, baking powder and salt to the rest of the crumbs mixture. Add egg, almond extract and sour cream in it and mix it well.
2. Take a spring form pan of 9-inch, grease it. Spread the mixture in the bottom and 2 inch up the sides of the pan. To make filling, take a small pan, beat egg, sugar and cream cheese in it until it gets well blended.
3. Pour this mixture over the batter in the pan and then spread raspberry jam on the top. Then dust the silvered almonds and reserved crumbs over it.
4. Now place the pan in oven and bake it for about 55 to 60 minutes at 350 degrees F. Take it out from the oven and keep it for about 15 minutes to cool. Loose the sides of the pan with a knife and then remove the cake from it. Keep the cake to cool completely and then serve it.
Number of servings – 9
Confetti Cream Cake Recipe
Ingredients
1. All purpose flour (1c)
2. sugar (1c)
3. vanilla extract (1tsp)
4. eggs (5)
5. salt (1/2tsp)
6. baking powder (1/2tsp)
For Filling:-
1. Whipping cream (1 1/2c)
2. milk chocolate candy bar, shaved or finely chopped (2bars about 1.55 ounce)
3. chopped maraschino cherries (1/3c)
4. flaked coconut (1/2c)
5. finely chopped walnuts (1/2c)
6. sour cream (1c)
7. ground cinnamon (1/4tsp)
8. vanilla extract (1tsp)
9. sugar, divided (1c)
10. cream cheese, softened (1package about 8 ounce)
Method of preparation:-
1. Take a large mixing bowl, beat eggs and vanilla in it on high speed until the mixture gets foamy. Then add sugar in it and beat it until it gets thick and turn to lemon color.
2. Take another bowl, mix flour, salt and baking powder in it and then add this mixture in three additions into the egg mixture. Beat the mixture properly after each addition.
3. Take two round baking pans of 9-inch, grease and floured them. Now pour the mixture in these pans and place them in oven. Bake them for 25 to 30 minutes at 350 degrees F.
4. Now take them out from oven and keep them to cool for about 5 minutes and then remove the cakes from pan and place them on wire rack to cool completely.
5. Take a mixing bowl, beat 2/3 cup of sugar, cinnamon, vanilla and cream cheese in it. Beat this mixture until it becomes smooth. Mix cherries, coconut, nuts and sour cream in it and then add chocolate in it. Beat cream and rest of the sugar, keep half of it aside. Add the rest of the whipped cream into the cream cheese mixture.
6. Now cut the cakes into two horizontal layers. Pour ¼ of cream cheese mixture on one layer and then repeat the layers. Spread the reserved whipped cream over it to frost the sides of the cakes. Now place cakes in refrigerator until serving them.
Number of servings – 10
White Cream Cake Recipe
Ingredients
Sieved Cake flour (3c), chopped white chocolate (8 ounce), vanilla extract (1tsp), milk (1 1/8c), white sugar (1 1/4c), unsalted butter (1/2c), salt (1/2tsp), baking powder (2tsp)
Method Of Preparation:-
First heat the oven to 350 degrees F. Take 2 round cake pans of 9 inch, butter and flour them. Take a double boiler; melt white chocolate in it over hot water. Keep it aside to cool slightly. Take a bowl of medium size, mix flour, salt and baking powder in it. Take a large bowl, add margarine or butter and white sugar in it and mix it, cream this mixture until it gets light and fluffy. Beat vanilla and melted white chocolate in it. Then add flour and milk alternately into the cream mixture in three additions. Now beat this mixture until it becomes smooth. Then pour this mixture into the cake pans. Place the pans in oven and bake for about 25 to 30 minutes at 350 degrees F or 175 degrees C. Bake until the top the cake gets golden in color.
Number Of Servings – 24
Orange Cream Cake
Ingredients
1. Orange flavored gelatin mix, divided (2packages about 3 ounce)
2. vegetable oil (1/3c)
3. water (1c)
4. eggs (3)
5. unsweetened orange soft drink mix (1envelope about 13 ounce)
6. lemon cake mix (1package about 18,25 ounce)
7. frozen whipped topping, thawed (1carton about 8 ounce)
8. instant vanilla pudding mix (1package about 3.4 ounce)
9. vanilla extract (1tsp)
10. cold milk (1c)
11. cold water (1c)
12. boiling water (1c)
Method of preparation:-
1. Take a mixing bowl, add eggs, oil and cake and drink mixes, water in it. Beat this mixture for 2 minutes on medium speed.
2. Take an ungreased baking pan of 13*9*2-inch, pour the mixture in it. Place the pan in oven and bake it for 25 to 30 minutes at 350 degrees F. Bake it until the wooden pick inserted in the center comes out clean. Make holes in the cake with a fork. Place the cake on wire rack for about 30 minutes to cool.
3. Take a bowl, add boiling water in it and mix one package of gelatin in it. Mix cold water in it and pour it over the cake. Cover the cake and place it in the refrigerator for about 2 hours.
4. Take a mixing bowl, mix rest of gelatin, pudding mix, vanilla and milk in it. Beat this mixture for about 2 minutes on low heat. Keep this mixture aside for about 5 minutes and then add whipped topping in it. Now spread this mixture over the cake to frost it and serve it. Place the leftover cake in the refrigerator.
Number of servings – 12
Cream Puff Cake Recipe
Ingredients
1. All purpose flour (1c)
2. butter (1/2c)
3. water (1c)
4. eggs (4)
5. chocolate syrup (1/4c)
6. frozen whipped topping, thawed (1 container about 12 ounce)
7. instant vanilla pudding mix (3 packages about 3.5 ounce)
8. milk (4c)
9. cream cheese (1package about 8 ounce)
Method of preparation:-
1. First heat the oven to 400 degrees F. Take a large heavy saucepan; place it over medium high heat. Heat butter and then add water and keep it to boil. Turn down the heat to low and add flour in it. Cook it by stirring until the flour forms a ball.
2. Take off the pan from heat and place the flour ball in a large bowl. Beat eggs in it one by one and beat it well after each addition. Take an ungreased baking pan of 9*13 inch; spread the mixture in the bottom and up side of pan.
3. Now place the pan in oven and bake it for about 35 minutes at 400 degrees F. Then take out the cake from oven and keep it to cool completely.
4. To make filling, take a large bowl, add milk and mix cream cheese in it until the mixture becomes smooth. Then add the pudding mix in it and beat it until it gets thickened.
5. Now spread this mixture over the cooled shell, spread whipped topping over it and then sprinkle chocolate syrup over the top. Now the cream puff cake is ready to serve
Number of servings – 24
Coconut Sour Cream Cake Recipe
Ingredients
1. Sour cream (2c)
2. flaked coconuts (2c)
3. frozen whipped topping, thawed (1 container about 16 ounce)
4. white sugar (1 3/4c)
5. almond extract (1tsp)
6. white cake mix (1package about 18.25 ounce)
Method of preparation:-
1. Take a baking pan of 9-inch, grease and flour it. Prepare the cake mix and add almond extract in it and then bake it according to the package instructions.
2. When the cake gets ready then takes it out from the oven and keeps it to cool. Then take out the cake from the pan and cut it in half horizontally.
3. To make filling, take a bowl of medium size, mix sugar and sour cream in it and then add 1 ½ cups of coconut in it. Spread the ½ cup of this mixture between the cake layers.
4. Now take rest of the filling mixture and mix the whipped topping in it. Then frost the out side of the cake with this mixture. Now dust the rest of the coconut over the frosted cake. Place the cake in refrigerator for 1 to 3 days and then serve it.
Number of servings – 14
Blueberry Sour Cream Coffee Cake Recipe
Ingredients
1. All purpose flour (1 5/8c)
2. vanilla extract (1tsp)
3. sour cream (1c)
4. eggs (2)
5. white sugar (2c)
6. butter, softened (1c)
7. fresh or frozen blueberries (1c)
8. salt (1/4tsp)
9. baking powder (1tsp)
10. confectioner sugar (1tbsp for dusting)
11. chopped pecans (1/2c)
12. ground cinnamon (1tsp)
13. brown sugar (1/2c)
Method of preparation:-
1. First heat the oven to 350 degrees F. Take a Bundt pan of 9 inch, grease it. Take a large bowl, beat butter and sugar in it until the mixture becomes light and creamy. Beat eggs in it one by one and then mix vanilla and sour cream in it.
2. Take another bowl, mix flour, salt and baking powder in it. Add the flour mixture into the egg mixture and then blend both the mixtures properly. Then add blueberries in it. Pour half of the batter into the greased pan.
3. Take a small bowl, mix pecans, cinnamon and brown sugar in it. Dust half of this mixture over the batter. Then spread the rest of the batter on top and again dust the pecan mixture over the batter. Now twist the sugar layer into the cake with knife.
4. Now place the pan in oven and bake it for about 55 to 60 minutes at 350 degrees f. Bake it until the tooth pick inserted in the center of cake comes out clean. Take out the pan from oven and keep it to cool on wire rack.
5. Take a serving plate, invert the pan on it and then gently tap it to remove the cake from the pan. Then dust the confectioner sugar on it and serve it.
Number of servings – 12