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How To make Dutch Oven Morning Coffee Cake
1 Dutch Oven -- Cleaned
1 lg Can of Fruit Or Pie Filling
4 c Bisquit Mix Or Baking Mix
1/2 c Sugar Mixed With The Bisquit
Mix 1/2 c Dry Milk Mixed With The
Bisquit Mix 1 1/2 c Water Or Water And Egg
1/2 c Sugar Mixed With 1/2
ts Cinnamon For Topping 1 Stick Margarine Cut Into
sm Pieces Onto The top of the coffee cake In the oven 1 lg Spoon
Put the bisquit mix, sugar, and milk powder in a zip lock food storage bag. Minimize the air in the bag. If using a cast iron dutch oven , line it with aluminum foil Put the fruit or pie filling in the bottom of the dutch oven. Mix the liquid with the dry mix in the zip lock bag. Be careful not to break the bag. Add a little more liguid if the fixture is dry. Put the dough onto the fruit in the dutch oven. If the dough is firm, drip it in pieces over the fruit. Sprinkle the top of the dough with cinnamon sugar and dot withsmall pieces of margarine. Put the lid on the dutch oven and place about 24 charcoal coals on the lid and about 18 coals under the bottom. Bake for 40 minutes. Recipe By : Troop 21
How To make Dutch Oven Morning Coffee Cake's Videos
Christmas Brew Cake- Inspired by Kent Rollins #kentrollins #coffeecake #christmas
Merry Christmas!
Nothing is better than having a delicious breakfast on Christmas Morning or actually any morning now that I think about it! I got this recipe from Kent Rollins Cookbook. For respect and Copyright reasons I will not include the full recipe. Below is a link to the book on Amazon.
A Taste of Cowboy: Ranch Recipes and Tales from the Trail
Simple scratch made breakfast ideas
The days are getting longer and a little warmer. It has me thinking about some fresh spring ingredients. Come cook some of our breakfast favorites for the season ahead.
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Recipes mentioned in this video:
Sourdough pitas-
Sourdough coffee cake-
Einkorn puff pancake-
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Coffee Cake Recipe - Easy Classic Crumb Topping - Streusel Swirl - SuperSimpleKitchen
An easy classic Coffee Cake Recipe. Moist golden cake layered with a streusel swirl and topped with a deliciously crumbly walnut, brown sugar,and cinnamon streusel. This coffee cake recipe is easy to make , fills your kitchen with it's heavenly aroma, and tastes fantastic.
Perfect for any occasion!
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Cinnamon-Crisp Coffee Cake - our 2023 Recipe of the Year!
Drum roll please... King Arthur Baking's 2023 Recipe of the Year is Cinnamon-Crisp Coffee Cake! Every January, our team is thrilled to unveil the newest Recipe of the Year - and 2023 is extra special because it's our TENTH year of doing it. In this video, Kye Ameden shows you how to make Cinnamon-Crisp Coffee Cake, which is the first of ten different coffee cake variations, in honor of our 10th anniversary. Crowned with cinnamon-scented crumbs and hiding a layer of sweet, fudgy filling, this coffee cake may look like a classic rendition, but it's our perfected version of the traditional breakfast sweet. We’ve updated the mixing method to use reverse creaming, a foolproof way to prevent overmixing and ensure a tender cake. Try your hand at making your own snackable cake that’s wildly adaptable and utterly irresistible - and tell your friends about the 2023 Recipe of the Year!
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Credits
Host: Kye Ameden
Producer: Tucker Adams
Stylist: Lydia Fournier
Chapters
0:00-0:22: Kye's Introduction to Recipe of the Year 2023
0:23-1:30: Step 1 - Prepare the pan
1:31-2:16: Step 2 - Mix the filling
2:17-4:36: Step 3 - Make the crumbs
4:37-6:59: Step 4 - Make the cake batter with reverse creaming
7:00-10:43: Step 5 - Assemble the coffee cake layer by layer
10:44-11:32: Step 6 - Bake the coffee cake and test it with knife or toothpick
11:33-12:12: Step 7 - Pull the coffee cake out of the pan using the parchment
12:13-13:07: Step 8 - Make a quick optional glaze to drizzle over the finished coffee cake
13:08: Slice and enjoy Cinnamon-Crisp Coffee Cake, the 2023 Recipe of the Year!
Malted milk coffee cake
Thanks to Sensodyne for sponsoring this video! Drink coffee without fear. Brush with Sensodyne Repair and Protect with Deep Repair toothpaste twice a day to repair and relieve the sensitive areas of your teeth:
***RECIPE, MAKES 9 SLICES***
For the cake:
1.5 sticks (170g) butter
2 eggs
2.25 (270g) cups flour
2 teaspoons baking powder
1 cup (140 mL) buttermilk (can use equal parts regular milk and yogurt or sour cream instead)
vanilla
1 cup (200g) brown sugar (or white sugar + dab of molasses)
1/2 cup (60g) malted milk
1/2 teaspoon salt (if using unsalted butter)
For the streusel:
1/2 stick (60g) butter
1/2 cup (60g) flour
1/2 cup (100g) sugar
1/2 cup (60g) malted milk
1 tablespoon ground cinnamon
1/2 teaspoon salt (just a pinch if using salted butter)
Take out two sticks of butter (130g, total), the two eggs and the buttermilk and let them all come up to room temperature. If you don't want to weight, you can at least warm up the butter on very low power in the microwave until it's just soft, but not melted.
Heat oven to 350ºF/180ºC, reduce 10-15 degrees if using convection.
Combine all the ingredients for the streusel in a bowl and mix them roughly with your fingertips — it should be a heterogeneous crumb.
Use some of your remaining softened butter to grease the inside of a cake pan — I used a 9 inch (23 cm) square pan, but you could use something a little smaller.
Get a mixing bowl for the batter and whip the butter and sugar for a few minutes until fluffy. Beat in the eggs one at a time, followed by the buttermilk and as much vanilla as you want (I use at least a tablespoon). Beat in the dry ingredients a little at a time until everything is in.
Pour all the batter into the pan and smooth it out. Sprinkle on the streusel and bake until a skewer or knife to the center comes out clean, maybe 50 minutes. The crumb on top will be crunchy when fresh-baked, but will soften up considerably in a day.
Nut Coffee Cake
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Nut Coffee Cake
Topping:
1/2 cup brown sugar
1/2 cup chopped nuts
1 tsp cinnamon
3 Tbsp butter
Batter:
1-1/4 cups flour
2 tsp baking powder
1/2 tsp salt
2/3 cup sugar
2 Tbsp butter
1 egg
1 tsp vanilla
2/3 cup milk
350 degrees F, 8 greased pan, 30-40 minutes