Filled Coffee Cake

Ingredients

• One and one-half cups sugar
• one tablespoon butter
• three eggs
• salt
• one teaspoon vanilla
• one cup milk
• three cups flour
• three teaspoons yeast powder
• one and one-half cups brown sugar
• one teaspoon butter
• one and one-half tablespoons cinnamon
• one cup chopped nuts
• two pounds flour

Method

1. 1

   Spread batter on a well-greased pan, then put small pieces of butter over all, then part of the filling.

2. 2

   Repeat until all the mixture is used.

3. 3

   Bake thirty-five minutes.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 47. The excerpt below is the record exactly as published.

Filled Coffee Cake. One and one-half cups sugar, one tablespoon butter, three eggs, salt, one teaspoon vanilla, 'one cup milk, three cups flour, three teaspoons yeast powder. Filling for Coffee Cake. — One and one-half cups brown sugar, one teaspoon butter, one and one-half ^f-if/y§-i-f\f% ^ Q Young Men's, Boys' and Children's Incorporated jjg Q^^ ^t. Seh PrancisCO 142 COUNCIL COOK BOOK. tablespoons cinnamon, one cup. chopped nuts, raisins, and citron, two pounds flour. Spread batter on a well-greased pan, then put small pieces of butter over all, then part of the filling. Repeat until all the' mixture is used. Bake thirty-five minutes. Cheese Cake. Pint cottage cheese, one-half > pint table cream, three eggs (separated), one cup sugar, two table- spoons melted butter, salt, one tablespoon flour, juice and grated rind of one-half a lemon. Line a spring .form with a crust made of one cup of flour, pinch of salt, one teaspoon baking powder, two tablespoons butter, four tablespoons cold water. Mix v/ith a knife. Bake cake one hour. Blackberry Cake. Cream one-third cup butter and one cup sugar. Add thf beaten yolks of four eggs, one cup of canned blackbe'rries or strawberries, orie teaspoon soda dis- solved in three tablespoons sour milk, one and one- half cups of flour, and the four beaten v/hites. Bake either in two layers, with boiled icing between, or bake in shallow pans and, when done, ice and cut into squares. Grated Pineapple Cake. Four eggs, one cup sugar, four tablespoons boiling water, one cup flour, one teaspoon yeast powder. Bake in a large spring form and when cold put the juice of a large can of pineapple over cake, then the Borden's Pioneer Milk RICHEST PUREST BEST CAKES 143 grated pineapple with the juice of one-half lemon. Spread one-half pint of sweetened whipped cream over all; decorate the sides with lady fingers that have been cut in quarters. On top make a star of lady fingers and candied cherries. Bred Torte. Cream yolks of nine eggs and one large cup sugar. Add one-half cup chocolate, one cup grated almonds, one tablespoon mixed spices, one-fourth cup citron, one-half cup grated bread crumbs moistened with two tablespoons claret, one tablespoon brandy, juice and rind of one lemon, lastly beaten whites of the nine eggs. Bake slowly three-fourths hour, and spread chocolate icing on top. Almond Cake. One pound ground almonds, whites of five eggs, three-fourths pound powdered sugar, two tablespoons flour, one-half teaspoon yeast powder and a very little milk, vanilla. Add the sugar to the beaten whites, then the flour, almonds, and milk,! and bake in a spring form for one hour. Spread with jelly and whipped cream on top. Lady Baltimore Cake. Cream one cup butter with two cups sugar. /Add the beaten yolks of seven eggs and one whole egg, one-eighth teaspoon salt. Mix four teaspoons yeast powder with three and three-fourths cups flour and add alternately with three-fourths cup milk to the Phone Weit WOO We'll do the Rest g^ g^ A ■ SANFORD G. LEWALD CO. I i I A I 2036-2054 O'FARRELL ST. ^-*V^# m^ 144 COUNCIL COOK BOOK. egg mixture. Add the beaten whites and one tea- spoon flavoring. Bake in buttered layer-cake pans twenty minutes. Filling. — Boil two cups sugar and one-half cup boiling water until it is thread-like. Pour it onto the beaten whites of two eggs, add one tablespoon flavor- ing, and, beat until creamy. Then add one cup chopped walnuts and one cup chopped cherries. Uncooked Icing, One-half cup powdered sugar, wet with a tea- spoon vanilla and a little milk. Mix into a paste and spread on cake. Plain Frosting. One cup confectioners' sugar; to this add some liquid, either milk or water, to make it the right consistency; flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be sub- stituted in place of vanilla. Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla. Boiled Icing. One cup sugar, one-third cup boiling water, white of one &gg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring, boil until, syrup will thread when dropped from tip of spoon ; as soon as it threads, pour slowly Wr DriDCDTC! 2847 CALIFORNIA STREET . r . KUDtK 1 a p^„„, WEST 89, Purveyors of Fine Meats CAKES 145 2 over beaten white, then beat with heavy wire spoon until proper consistency to spread. Flavor. Caramel Frosting. Two-thirds cup sugar, two-thirds cup milk, one teaspoon butter, two squares chocolate, one-half tea- spoon vanilla. Mix the sugar, milk, and butter. Place on the, stove, and when the mixture begins to boil add the melted chocolate. Boil fifteen minutes. Marshmallow Paste. Boil for six minutes three-fourths cup 9Ugar with one-fourth cup milk, melt four ounces marsh- mallows with two tablespoons hot water, combine the two mixtures, and add one-half teaspoon vanilla; beat until stiff enough to spread. Cream Filling. In a double boiler put one and one-half cups milk; when it boils, add two teaspoons corn starch which has been dissolved in one-half cup milk, one egg, one tablespoon sugar; let all come to a boil. When cool, flavor with one teaspoon vanilla. \ Maple Filling. One cup maple sugar, one cup white sugar, one- half cup water; boil until it will form into stiff drops when tested in cold water; cool until slightly warm and add two stiffly beaten whites. You Miss *^ ^^^ EVENING POST is not a , -. J daily visitor in your home. Subscribe IVIUCh. now. Thirty cents a month. 146 COUNCIL COOK BOOK. Mocha Filling. One-half pound sweet butter, one-fourth- pound sugar, creamed. ' Add slowly the yolks of two eggs and four tablespoons strong, black cofifee. Nut Filling. Boil ten minutes one cup chopped nuts

Cook this with the app: pantry check, scaling, and the assistant.