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Quick Coffee Cake
Source: U.S. Department of Defence

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BREADS AND SWEET DOUGHS No.D 037 05
QUICK COFFEE CAKE
Yield 100
Portion 1 Piece
Calories
Carbohydrates
Protein
Fat
Cholesterol
Sodium
Calcium
288 cal
45 g
4g
11 g
32 mg
246 mg
68 mg
Ingredient
Weight
Measure
Issue
FLOUR,WHEAT,GENERAL PURPOSE
1-2/3 lbs
1 qts 2 cup
BUTTER,SOFTENED
12 oz
1-1/2 cup
SUGAR,BROWN,PACKED
7-2/3 oz
1-1/2 cup
CINNAMON,GROUND
1/4 oz
1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE
3-7/8 lbs
3 qts 2 cup
SUGAR,GRANULATED
3 lbs
1 qts 2-3/4 cup
MILK,NONFAT,DRY
3 oz
1-1/4 cup
BAKING POWDER
2-3/4 oz
1/4 cup 2 tbsp
SALT
1 oz
1 tbsp
WATER
3-1/8 lbs
1 qts 2 cup
OIL,SALAD
1-1/2 lbs
3 cup
EGGS,WHOLE,FROZEN
1-1/4 lbs
2-1/4 cup
EXTRACT,VANILLA
7/8 oz
2 tbsp
2-1/8 lbs
2 qts
SUGAR,POWDERED
WATER,BOILING
8-1/3 oz
1 cup
2 oz
1/4 cup 1/3 tbsp
BUTTER,SOFTENED
EXTRACT,VANILLA
1/8 oz
1/8 tsp
Method
1 TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture
resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
2 CAKE: In mixer bowl, sift together flour, sugar and nonfat dry milk, baking powder and salt; mix at low speed 1 minute or until
well blended.
3 Combine water, salad oil, eggs and vanilla. Add egg mixture gradually to dry mixture while mixing at low speed 2 minutes.
4 Scrape down sides and bottom of mixer bowl; continue to mix low speed an additional 1 minute. DO NOT OVERMIX.
5 Pour 3-1/2 quart into each lightly sprayed and floured pan. Spread batter evenly.
6 Sprinkle 1 quart of topping over batter in each pan.
7 Using a convection oven, bake on low fan, open vent at 325 F. for about 30 minutes. Remove cakes from oven and let cool
slightly.
8 GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
9 Drizzle 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.



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Quick Coffee Cake

Yield: 100 Portion: 1 Piece
Calories: 288 cal
Carbohydrates: 45 g
Protein: 4g
Fat: 11 g
Cholesterol: 32 mg
Sodium: 246 mg
Calcium: 68 mg

Ingredient Weight Measure Issue
FLOUR,WHEAT,GENERAL PURPOSE 1-2/3 lbs 1 qts 2 cup
BUTTER,SOFTENED 12 oz 1-1/2 cup
SUGAR,BROWN,PACKED 7-2/3 oz 1-1/2 cup
CINNAMON,GROUND 1/4 oz 1 tbsp
FLOUR,WHEAT,GENERAL PURPOSE 3-7/8 lbs 3 qts 2 cup
SUGAR,GRANULATED 3 lbs 1 qts 2-3/4 cup
MILK,NONFAT,DRY 3 oz 1-1/4 cup
BAKING POWDER 2-3/4 oz 1/4 cup 2 tbsp
SALT 1 oz 1 tbsp
WATER 3-1/8 lbs 1 qts 2 cup
OIL,SALAD 1-1/2 lbs 3 cup
EGGS,WHOLE,FROZEN 1-1/4 lbs 2-1/4 cup
EXTRACT,VANILLA 7/8 oz 2 tbsp
SUGAR,POWDERED 2-1/8 lbs 2 qts
WATER,BOILING 8-1/3 oz 1 cup
BUTTER,SOFTENED 2 oz 1/4 cup 1/3 tbsp
EXTRACT,VANILLA 1/8 oz 1/8 tsp

Method:
1 TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture
resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
2 CAKE: In mixer bowl, sift together flour, sugar and nonfat dry milk, baking powder and salt; mix at low speed 1 minute or until
well blended.
3 Combine water, salad oil, eggs and vanilla. Add egg mixture gradually to dry mixture while mixing at low speed 2 minutes.
4 Scrape down sides and bottom of mixer bowl; continue to mix low speed an additional 1 minute. DO NOT OVERMIX.
5 Pour 3-1/2 quart into each lightly sprayed and floured pan. Spread batter evenly.
6 Sprinkle 1 quart of topping over batter in each pan.
7 Using a convection oven, bake on low fan, open vent at 325 F. for about 30 minutes. Remove cakes from oven and let cool
slightly.
8 GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
9 Drizzle 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.

If you wish to link to this page, you can do so by referring to the URL address below this line.

https://theodora.com/recipies/breads_and_sweet_doughs/quick_coffee_cake.html

Copyright © 1995-2019 ITA all rights reserved.

Source: U.S. Department of Defence