Coffee's still on
By Angie Sutton
I was popular at work this week as I toted a variety of quick breads to the office break room for enjoyment and comment. Last week I purchased buttermilk and wanted to use that up along with the remaining molasses from holiday baking. This week’s recipes received top comments.
The doughnuts were popular with my younger crew at home. Although the ingredients are roughly the same as another loaf-shaped coffee cake, they were drawn to the traditional doughnut shape. The pan makes just six doughnuts, but the bake time is similar to a pan of cookies. This recipe, doubled, worked well as mini-muffins and were less messy to eat.
The Cherry Coffee Cake is one of my favorites. I also tried it with a can of apple pie filling. Dump the apple pie filling out and cut the apple pieces a bit smaller so they spread more evenly on the dough for best results.
Disposable aluminum loaf pans work great for freezing, transporting or gifting. They are often slightly smaller than the recipe calls for and are thinner than a glass loaf pan, so adjust your baking time. If you prepare three different recipes and make them all in mini loaf pans and freeze them, you can pull out a variety to enjoy each week.
Gingerbread Quick Loaf
I had molasses leftover from the holidays so this recipe gave me a chance to finish the bottle. This is the perfect quick bread for the cold winter months when paired with a steaming cup of coffee or hot chocolate!
2 c. all-purpose flour
1. Preheat oven to 350 degrees F. Prepare an 8- by 4-inch loaf pan with non-stick cooking spray.
2. In a medium bowl, sift or stir together the flour, baking soda, salt, ginger and nutmeg; set aside.
3. Using a stand mixer, cream the sugar and butter. Add the molasses and vanilla and mix well, scraping the sides twice with a rubber scraper to mix well.
4. Add the flour mixture (step 2) to the sugar mixture alternately with the buttermilk, stirring just until blended after each addition, ending with the buttermilk.
5. Pour into the prepared pan and bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen sides and turn out onto a cooling rack to cool completely. When completely cool, dust with confectioner’s sugar.
Coffee Cake Doughnuts
I have a donut pan from a 4-H venture a few years back so to mix things up, I tried this batter in the pan. It made 6 donuts.
For the topping:
1. Preheat oven to 325 degrees F. Prepare a doughnut pan with non-stick cooking spray.
2. In a medium bowl, add the ingredients for the topping. Use a fork or your fingers to combine the ingredients until crumbly, breaking apart any large clumps. Set aside.
3. In a medium bowl, stir or sift together the flour, baking powder and salt; set aside.
4. Using a stand mixer, cream together the sugar, egg and butter. Add milk and vanilla extract.
5. Slowly add the dry ingredients (step 3) to the wet ingredients and mix until incorporated.
6. Spoon the batter into a piping bag or resealable plastic bag. Cut the tip off and pipe the batter evenly into each doughnut cup. Sprinkle the crumb topping evenly onto each doughnut.
7. Bake for 15 minutes or until donuts are a light golden color. Remove from the oven and cool in pan for 10 minutes. Turn out onto a cooling rack and cool completely.
8. Combine the confectioner’s sugar and milk and drizzle onto each doughnut.
Apron Strings Tips:
I doubled this recipe and made 12 doughnuts. They were delicious, but it does take about 45 minutes to make them. It’s worth the extra time if you’re taking them to a gathering as they look splendid stacked on a pretty plate lined with a paper doily or cloth napkin.
Cherry Coffee Cake
Seriously folks, this cake is good and it looks so pretty! This is made in a 9x13-in. cake pan.
2 c. all-purpose flour
1. Preheat the oven to 325 degrees F. Prepare a 9- by 13-in. cake pan with non-stick cooking spray.
2. In a large bowl, add the flour, baking powder, salt, sugar and melted butter. Use a fork or your fingers to combine the ingredients until crumbly, breaking apart any large clumps. Reserve 1/2 c. of the crumbs; set aside.
3. In a small bowl, whisk together the eggs and milk. Slowly add this mixture to the flour mixture and stir until combined. There will be small lumps in the batter, avoid overstirring.
4. Pour into the prepared pan and spread the cherry pie filling evenly over the top being cautious not to mix the ingredients. Evenly sprinkle the reserved crumbs over the top of the pie filling.
5. Bake for 40 minutes or until the cake springs back when lightly touched. Remove from oven and cool on a wire rack.