Good Cakes/Breads to Have with Coffee...

[Katy]

Okay, we're still trying to fatten my FIL up and I got to thinking that a good cake or sweet bread for a mid-morning snack with his coffee, might be just what the doctor ordered. I'm planning on baking for him once a week. I'm not looking for anything "messy" to eat or difficult to make. Just something that he'd be tempted to nibble on.

Does anyone have any good bundt cake, coffee cake, sweet bread, sort of recipes that might work well for this?

Thanks in advance for all your help...

[KarenS]

Have you ever made monkey bread? It's a little messy to make, but really good and it seriously encourages nibbling. The way I do it is sort of cheating.

Get 2 cans of biscuit mix - not the super flaky ones, just regular buttermilk biscuits. Cut each biscuit into 4 and roll them into a ball. Roll each ball in cinnamon sugar and coat *thickly*. Stick them together in a greased bundt pan or a loaf pan. Bake using the directions on the biscuit container - maybe adding 10 mins. Check frequetly for doneness.

The sugar and cinnamon will carmelize a little to hold the shape, but you can easily pull off a piece or two to nibble on with your coffee. You can also mix in nuts or other fruit if you want. And I've drizzled the whole thing with melted chocolate or slightly melted frosting (the white kind from a can) too, if you want it really rich and sweet.

Karen

[Katy]

thanks Karen, that might help him.

[mrsface]

I love coffee cakes- even though I don't drink coffee!!! They go great with hot chocolate :p . A sour cream coffee cake would probably be really good. They stay moist for days and are perfect to nibble on all day.

This is a variation of the standard sour cream cake and it is absolute heaven!

Cranberry Coffee Cake (http://cake.allrecipes.com/az/CrnbrrypsidDwnCffCk.asp)

Cranberry Upside-Down Coffee Cake

Cranberries and pecans are baked in the bottom of this cake.
Turn the cake over for ooh's and ah's.

Prep Time: approx. 30 Minutes. Cook Time: approx. 1 Hour

2/3 cup packed brown sugar
1/3 cup butter
1 1/4 cups cranberries
1/2 cup chopped pecans

1/2 cup butter, room temperature
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup sour cream
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Directions

1 Preheat oven to 350 degrees F (175 degrees C). Wrap the outside of a 9
inch springform pan with aluminum foil to prevent leaking. Sift together the
flour, baking powder, baking soda, cinnamon and salt. Set aside.
2 In a saucepan over medium heat, combine brown sugar and 1/3 cup butter.
Bring to a boil, then pour into bottom of springform pan. Sprinkle with
cranberries and pecans.
3 In a large bowl, cream together the butter and 3/4 cup sugar until light
and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat
in the flour mixture alternately with the sour cream. Pour batter into
prepared pan.
4 Bake in the preheated oven for 60 minutes, or until a toothpick inserted
into the center of the cake comes out clean. Cool in pan for 10 minutes,
then invert onto serving platter and carefully remove pan. Serve warm.

[tinkerbelljenny]

Quick Coffee Cake
1/4 cup firmly packed brown sugar
1/4 cup chopped pecans or walnuts
1 1/4 cups plus 1 tablespoon all-purpose flour
4 tablespoons butter
1 1/2 teaspoons ground cinnamon
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
1 large egg

Lightly butter 8-inch square or round baking dish, set aside. In a small bowl, mix the brown sugar, nuts, the 1 tablespooin flour, the 1 tablespoon of the butter, and the cinnamon until crumbly. Set aside.
Melt remaining 3 tablespoons butter in a 1 quart pan over low heat; then cool.
Meanwhile, in a bowl combine, remaining 1 1/4 cups flour, granulated sugar, baking powder, and salt. Pour milk into a 1-cup measure; with a fork, stir in egg and cooled butter. Pour all at once into dry ingredients and stir just until flour is moistened. Spoon batter evenly into prepared pan. Sprinkle cinnamon-nut topping evenly over batter. Bake at 350 (35 minutes) 13 G

[mrsface]

Oh, Oh.. I just thought of another, really easy recipe that I love.

Orange Rolls

3 cans regular biscuits
1 cube butter/margarine
1 cup sugar
grated rind of one orange

Spray a bundt pan with no-stick cooking spray. Stand the biscuits on their sides in the pan, staggered between the inside and outside edges of the pan. :o

Melt the butter, add the sugar and orange peel. Dump over the biscuits and bake at 350 for 25 minutes or so...

These just pull apart and are so yummy. We usually have these with chicken salad or salad bars, but if they stuck around until breakfast they'd be fabulous!!!

[Amuse Bouche]

I know you want to bake for your FIL, but have you tried the cranberry orange tea scones from Trader Joe's? They're SO good.

This recipe is a good one, and it stays moist for days, plus the ground almonds add a little extra protein and fiber, which is probably good for your FIL.

Clementine Cake
Ingredients


4 to 5 unpeeled clementines (about 1 pound total weight)
6 eggs
1 cup plus 2 tablespoons sugar
2 1/3 cups ground almonds
1 heaping teaspoon baking powder

Directions

1. Put the unpeeled clementines in a pot with cold water to cover, bring to the boil, and cook for 2 hours.

2. Drain and, when cool, cut each clementine in half and remove the seeds.

3. Then chop everything finely — skins, pits, fruit — in the food processor (or by hand, of course). Preheat the oven to 375°F. Butter and line an 8-inch spring form pan.

4. Beat the eggs. Add the sugar, almonds, and baking powder. Mix well, adding the chopped clementines. I don't like using the processor for this, and frankly, you can't balk at a little light stirring.

5. Pour the cake mixture into the prepared pan and bake for an hour, when a skewer will come out clean; you'll probably have to cover the cake with foil after about 40 minutes to stop the top burning.

6. Remove from the oven and leave to cool, on a rack, but in the pan. When the cake's cold, you can take it out of the pan. I think this is better a day after it's made, but I don't complain about eating it any time.


* Variation: I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 1 1/4 cups and slightly anglicize it, too, by adding a glaze made of confectioners' sugar mixed to a paste with lemon juice and a little water.

I also just adore gingerbread. Here's a link to a chapter about gingerbread by one of my favorite food writers, Laurie Colwin, plus some recipes. Hope they're inspirational!

http://labellecuisine.com/features/How%20to%20Make%20Gingerbread.htm

[lml41981]

Banana nut bread is one of my favorite things to have in the morning...I heat it up in the microwave for about 15-20 seconds, put some butter on it and it is delicious. I'm sure you could find a recipe for it anywhere...just be sure the bananas you use are ripe enough, but not *too* ripe. They should be speckled, but not overly brown.

[Katy]

I know you want to bake for your FIL, but have you tried the cranberry orange tea scones from Trader Joe's? They're SO good.
I've gotten him a bunch of TJ's stuff, and it's always a good standby (as are Mexican sweet breads) to have lying around.

I also just adore gingerbread. Here's a link to a chapter about gingerbread by one of my favorite food writers, Laurie Colwin, plus some recipes. Hope they're inspirational!
I'll have to look into this. They just told us today in chemoclass that ginger is good to have as it has some anti-nausea properties

Thanks ladies, please keep'em coming...

[Amuse Bouche]

FYI, although Laurie Colwin is adamant about using cane syrup, I find molasses to be fine.

I have a recipe for chocolate gingerbread somewhere that's really delish, too.

[chefker]

Does your FIL like coconut? My coconut bread recipe is a family favorite, and very easy to make. :)

My aunt always made it with raisins, but DH doesn't like them, so now I just add a small drained can of crushed pineapple instead, which makes it a pina colada bread, I guess!

Coconut Bread

Makes 1 tea loaf

3 cups all-purpose flour
3 tsp. baking \powder
½ tsp. salt
1 cup sugar
1 cup shredded coconut
1 egg, beaten
1 cup plus 1 Tbsp. milk
1 tsp. vanilla
3 oz. raisins OR one small can of well drained, crushed pineapple.

Combine all ingredients; pour into well-greased loaf pan. Bake at 350 for 45-50 minutes.

[Katy]

sounds quite yummy Kerrie, thanks :D

[Janey]

This is my momma's recipe, and it is soooo good. We have it for breakfast on Christmas Morning, with our coffee.

Cocoa Apple Cake

3 eggs
2 cups granulated sugar
1 cup (2 sticks) butter
.5 cup water
2.5 cups all-purpose flour
2 tbs cocoa
1 tsp baking soda
1 tsp cinnamon
1 tsp allspice
1 cup finely chopped nuts (walnuts or pecans work well)
.5 cup chocolate chips (I usually 'round' the measuring cup)
2 apples, cored and grated or very finely chopped (I use Golden Delicious)
1 tbs vanilla

Beat together sugar, margarine, eggs, and water until fluffy. Sift together flour, cocoa, soda, cinnamon, and allspice. Add to creamed mixture and mix well. Fold in nuts, chocolate bits, apples, and vanilla until evenly distributed. Spoon into greased and floured 10-inch loose bottom tube pan. Bake in 325-degree oven 60-70 minutes until cake tests done. Makes a tender moist cake. (I find it usually takes longer than 70 min.)

Note: Does not work well in a bundt pan

[Jenean]

Chocolate Cinnamon Swirl Cake

½ cup sugar
5 tsp unsweetened cocoa
2 tbsp ground cinnamon
1 cup butter
8 oz cream cheese
1 ½ cups sugar
2 tsp vanilla extract
4 eggs
2 ¼ cups flour
1 ½ tsp baking powder
¾ cup semisweet chocolate chips

In a small bowl blend ½ cup sugar, cocoa, and cinnamon.

In a large bowl cream together butter and cream cheese (can soften in microwave first). Add 1 ½ cups sugar and blend until well creamed. Add vanilla. Add eggs and beat well.

Sift and blend in flour and baking powder. Once well blended, then fold in chocolate chips (can use more for more chocolately).

Pour half the batter into a greased 9x12-inch glass baking dish. Sprinkle half the cocoa, sugar, and cinnamon blend onto the batter. Spread the rest of the batter on top of the cocoa blend. Sprinkle remaining cocoa blend on top of cake.

Bake at 325 for 45-60 minutes, depending on altitude. Test with a toothpick for doneness (be sure to check where you won’t hit a chocolate chip). Serve warm.

Note: This keeps nicely in the refrigerator and can be reheated in the microwave (be sure to cover it loosely with a paper towel or napkin).

[Sposa06]

I don't bake all that often, so I stick to easier things. These three cakes (the first two are from All Recipes (http://allrecipes.com/) and the third is from a friend) are all easy and all taste fantastic.

Apple Walnut Cake

2 cups white sugar
1/2 pound butter
3 eggs
3 cups sifted all-purpose flour
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 cup chopped walnuts
3 cups sliced Macintosh apples

Preheat oven to 350 degrees F (175 degrees C). Butter and flour one 10 inch tube pan. Cream together the butter and sugar. Add eggs one at a time beating well after each addition. Set aside. Sift together the flour, salt, baking soda, cinnamon and nutmeg. Add to wet ingredients and mix well.
Stir in vanilla, walnuts and apples. Mix well and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for approximately 1 hour or until toothpick inserted in center comes out clean. Set aside to cool. Slide knife along outer edges to release bottom of tube pan. Slide knife along bottom of tube pan and inner tube to release cake.

I've experimented with this one a bit. I like to use Braeburn apples sometimes, and I usually use 1 1/2 teaspoons of cinnamon (Just because I like a little extra). This cake is great with coffee, hot chocolate or hot apple cider, and it also is wonderful for breakfast!

Raspberry Almond Coffee Cake

1 cup fresh raspberries
3 tablespoons brown sugar
1 cup all-purpose flour
1/3 cup white sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup sour cream
2 tablespoons butter, melted
1 teaspoon vanilla extract
1 egg
1/4 cup sliced almonds

1/4 cup sifted confectioners' sugar
1 teaspoon milk
1/4 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Spray an 8 inch round cake pan with cooking spray. Combine raspberries and brown sugar in a bowl. Set aside. In a large bowl, combine flour, sugar, baking soda, baking powder, and salt. Combine sour cream, butter or margarine, 1 teaspoon vanilla, and egg, and add to flour mixture. Stir just until moist. Spoon 2/3 of the batter into the prepared pan. Spread raspberry mixture evenly over the batter. Spoon remaining batter over raspberry mixture. Top with almonds. Bake for 40 minutes, or until a wooden pick inserted in center comes out clean. Let cool for 10 minutes on a wire rack. Combine confectioners' sugar, milk, and 1/4 teaspoon vanilla. Stir well. Drizzle glaze over cake. Serve warm or at room temperature.

I use almond extract in place of vanilla when using raspberries (frozen berries work just as well, by the way). When I use blackberries instead, I keep the vanilla extract. I also sometimes change the glaze to 1/2 cup confectioners' sugar, 2 teaspoons of milk and 1/2 teaspoon of flavored syrup (raspberry if I've used raspberries in the cake, blackberry for blackberries). I set some of the glaze aside and add a little bit when I heat a piece up.

Chocolate Almond Cake

3 eggs
1 (18.25 ounce) package devil's food cake mix
1/3 cup vegetable oil
1 cup water
1 tablespoon almond extract
1 tablespoon vanilla extract
1 cup semisweet chocolate chips
1/4 cup confectioners' sugar

Preheat oven to 350 degrees. Beat together eggs, cake mix, oil, water, almond extract and vanilla extract. Stir in chocolate chips. Pour mixture into a greased bundt pan. Bake for 40 minutes or until a toothpick comes out clean. Dust cake with confectioners' sugar.

My friend made this cake for a mututal friend's birthday party a while back and I had to get the recipe from her! I experiment with it a bit now - sometimes I'll use two tablespoons of butterscotch extract with 1/2 cup chocolate chips and 1/2 cup butterscotch chips. This is a great, easy cake!

[Missy2U]

Karen, just wanted to let you know I made your monkey bread for my son and one of his buddies who slept over this weekend - I've never seen two happier fifteen year olds. Thanks!! :D