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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
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Amazing Crumb Cake Recipe
Soft, flavorful, and delicious, this Crumb Cake recipe is the best you’ll ever make. The cake is so moist and buttery that it’ll practically melt in your mouth. You will also not be able to get enough of the crispy but soft crumb topping! Perfect for breakfast or dessert, this cake recipe is a classic. This is one of my favorite kinds of coffee cake, which is a cake to enjoy with coffee, no coffee inside :)
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Nut Coffee Cake
Visit my blog at overthekitchencounter.com for more info on cooking and crafts!
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
Dutch Oven Blueberry Lemon Cake
Grab this recipe in our best-selling cookbook, A Taste of Cowboy. Signed copies here:
Blueberry Lemon Morning Cake
2 cups blueberries, fresh or frozen
3 cups all-purpose flour, plus 1⁄2 cup if using frozen berries
1 teaspoon baking powder
1 teaspoon salt
2 sticks butter, softened
2 cups sugar
3 large eggs
1 cup lemon yogurt
1 teaspoon vanilla extract
Zest of 1 lemon
Powdered sugar for sprinkling
1. If cooking indoors, preheat the oven to 350°F with a rack in the middle. Butter and flour a Bundt pan or 12” deep Dutch oven.
2. If using frozen blueberries, toss them in a small bowl with cup of the flour and set aside. If the blueberries are fresh, skip this step.
3. In a medium bowl, combine the 3 cups flour, the baking powder, and salt. Set aside.
4. In a large bowl, cream the butter and sugar together until light and fluffy.
5. Beat in the eggs. Mix in the yogurt, vanilla and lemon zest.
6. Slowly mix the flour mixture into the wet mixture until combined. If using frozen berries, sift the flour out. Fold the sifted frozen berries or the fresh berries into the batter. Scrape the batter into the Bundt pan or Dutch oven.
7. Bake in a conventional oven for about 1 hour, or until a toothpick inserted into the cake comes out clean or with coals.
8. Remove from the oven and let cool. Run a knife around the edges of the cake to loosen. Sprinkle with powdered sugar and serve at room temperature.
Tip: to make your own Dutch oven Bundt pan, butter and flour a tin can and place in the middle of the Dutch oven. Scrape the batter around the can and bake. Remove the can before serving.
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Cinnamon Swirl Coffee Cake
Enjoy this moist cinnamon swirl coffee cake in the morning with your coffee or even for snack!
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*Recipe By Julie*
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Frozen yeast rolls and butterscotch pudding smothered in a buttery cinnamon sugar mixture come to life as they proof overnight in a Bundt pan. Just pop it in the oven the next morning and serve warm.
I dare anyone to stay in bed when this cake is on the menu!
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