Que Que Chilean Coffee Cake Food

QUE QUE (CHILEAN COFFEE CAKE)

Steps:

• Preheat oven to 350 degrees.
• Mix sugar and butter until light and fluffy.
• Add egg mix well.
• Stir in flour, baking soda, and baking powder,alternating with buttermilk.
• Add lemon rind, vanilla or lemon extract, and pecans.
• Stir to mix.
• Pour batter into well buttered, floured loaf pan. Bake for 45-50 minutes.
• Check for doneness with toothpick.
• Remove from pan and sprinkle with sugar.

BLACK FOREST COFFEE CAKE

Steps:

• In a large mixing bowl beat the eggs; add the sugar, oil, milk and vanilla.
• Mix in the flour and baking powder (mixture will be thin), when blended add the chocolate chips.
• Pour into a greased 13x9x2 baking pan.
• Drop cherry pie filling by the teaspoonfuls in even rows into the batter.
• With a pastry blender combine the bisquick, sugar and butter to form loose crumbs, add the chocolate chips.
• Sprinkle the topping evenly over the top of the cake.
• Bake 375' for 55 minutes to 1 hour or until cake is golden brown and when tested done with toothpick.

LUSCIOUS LEMON COFFEE CAKE

Steps:

• Combine topping ingredients; set aside.
• In mixing bowl, combine cake and pudding mixes, sour cream, eggs, oil and lemon flavoring.
• Mix on medium speed for 2 minutes.
• Pour 1/2 of batter into a greased Bundt pan.
• Sprinkle half of the topping over batter.
• Spoon remaining batter over topping and spread evenly.
• Sprinkle with remaining topping.
• Bake at 350° for 30-35 minutes or until cake tests done.

CHILEAN CAKE RECIPE

Steps:

• Mix Whites on High in large bowl for appx 7-10 minutes. (Must be fluffy and light texture).
• Add sugar, mix in well.
• Add 1 or 2 at a time egg yolk, mixing with a wire-whisk folding the yolk inches (color will all be a light yellow when you are finished).
• In a separate bowl, mix flower and baking powder with whisk or fork.
• Pour small amounts into a fine strainer over the large bowl with the folded eggs and sugar. After each session of small pours, fold flour with baking soda into the large bowl with wire-whisk.
• (Hint: the wire-whisk should look like a chicken drumstick each time you come up from the fold).
• Butter a rounded pan -a spring form works best (cake will rise almost half way up, so make sure pan is deep enough).
• Cook on 300 degrees for appx 40 minutes. Until cake is golden.
• While cake is cooking prepare fruit and cream (frosting).
• Fruit.
• Choose any fruit you like (peaches, raspberries, strawberries, pineapple work best).
• In small to medium saucepan put 1 cup of sugar and ½ cup of water. Cook on medium and continually stir until it starts to boil. Then add fruit; cook for several minutes for flavor to take place in liquid and in fruit.
• Put fruit in Fridge to cool a little before cake is finished.
• Cream (Frosting).
• 1 Big (I think it is 1 ltr) Heavy Whip Cream.
• ¾ cup of sugar.
• Mix on High until texture is much like a soft frosting, not liquid.
• You may add 1 can of manjar/dulce de leche for added flavor (can of condensed milk boiled in can for several hours-do not open can until it has been at least 2 ½ hours boiling)
• Finishing Cake.
• Once cake is cooked let it cool.
• Once cooled, cut in center (or twice to make 3 layers). Pour spoon sized amounts of juice from fruit all over on bottom layer. Add finished cream frosting, add fruit. Add on the next layer and Repeat on all layers.
• Top layer is normally decorated with fruit in patterns, and sides of cake covered with finished cream.
• Listo! The cake is ready.

OUT OF MILK COFFEE CAKE

Steps:

• PREHEAT oven to 375°F Grease 9-inch-square baking pan.
• FOR CRUMB TOPPING:.
• COMBINE nuts, granulated sugar, brown sugar, flour, cinnamon and butter in medium bowl. Mix with fork until mixture resembles coarse crumbs.
• FOR CAKE:.
• Whisk together water and Coffee-mate in small bowl until smooth.
• Combine flour, granulated sugar, baking powder, salt, cinnamon and butter in large mixer bowl.
• Beat by hand or on low speed with an electric mixer until flour is coated with the butter.
• Stir egg into butter-flour mixture. Gradually stir in Coffee-mate mixture.
• Spoon half of batter into prepared pan. Sprinkle half of crumb topping over batter. Spoon remaining batter over crumb topping. Sprinkle with remaining crumb topping.
• Bake for 30 minutes or until wooden pick inserted near center comes out clean.
• Cool in pan on wire rack for 15 minutes before cutting.
• Best served warm.