Quick Coffee Cake D.Breads and Sweet Doughs No.013
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|Yield: 100 Portions Each Portion: 1 Piece|
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|Pan Size: 18 by 26 inch Sheet Pan Temp.: 375 'F. Oven|
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| Ingredients | Weights | Measures | Method |
|--------------------|----------|----------|-----------------------------------|
|Eggs, Large, Brown, | 1LB 4OZ| 2.50 Cup | 1. Beat eggs in mixer bowl at low |
|Fresh | | | speed about 1 min; add salad |
|Salad Oil | 1LB 8OZ| 3.00 Cup | oil or melted shortening, |
|Vanilla Extract | 1OZ| 2.00 Tbsp| vanilla, and water. |
|Cold Water | 3LB | 1.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 3LB 8OZ| 3.50 Qrt | 2. Sift together flour, baking |
|Baking Powder | 3OZ| 5.67 Tbsp| powder, milk, salt, and sugar. |
|Milk, Non Fat, Dry, | 6OZ| 1.25 Cup | Add to egg mixture; mix at low |
|Milk Powder | | | speed until blended. |
|Salt | 1OZ| 1.67 Tbsp| 3. Pour 2 3/4 qt |
|Sugar, Extra Fine Gr| 3LB | 6.75 Cup | (about 6 lb 4 oz) batter into |
|anulated | | | each greased and floured pan. |
| | | | Set aside for use in Step 5. |
|--------------------|----------|----------|-----------------------------------|
|Flour, All Purpose | 1LB 8OZ| 1.50 Qrt | 4. Combine flour, cinnamon, salt, |
|Cinnamon | | 1.00 Tbsp| brown sugar, and butter or |
|Salt | | 0.25 Tspn| margarine; mix until mixture |
|Sugar, Brown, #10 | 12OZ| 2.00 Cup | resembles coarse oatmeal. |
|Margarine | 12OZ| 1.50 Cup | 5. Sprinkle about 1 qt topping |
| | | | over batter in each pan. |
| | | | 6. Bake 30 minutes or until done. |
|--------------------|----------|----------|-----------------------------------|
|Margarine | 2OZ| 0.25 Cup | 7. Combine butter or margarine, |
|Sugar, Confectioners| 2LB | 2.00 Qrt | powdered sugar, vanilla, and |
|, 6X | | | water; mix until smooth. |
|Vanilla Extract | | 1.00 Tspn| 8. Drizzle about 2 cups glaze |
|Boiling Water | 8OZ| 1.00 Cup | over each baked cake while |
| | | | still warm. |
| | | | 9. Cut 6 by 9. |
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VARIATION
1. QUICK APPLE COFFEE CAKE: Follow Steps l thru 3. Omit Steps
4 thru 8. Combine 1 lb (2 1/4 cups) sugar, 1 oz (1/4 cup)
cinnamon, and 2 tsp nutmeg. Sprinkle 1/2 cup mixture over
batter in each pan. Drain 6 lb 14 oz (1-No. 10 cn) canned
apple slices; cont'd see variation 2.
2. Arrange 1 1/2 qt evenly over batter in each pan. Drain 6 l
14 oz (1-No. 10 cn) canned apple slices in each pan. Bake
40 minutes or until done. Follow Step 9.
3. QUICK APRICOT COFFEE CAKE: Follow Steps 1 thur 3. Drain
13 lb 8 0z (2-No. 10 cn) canned apricots; cut apricot halves
into 2 pieces; arrange 3 qt over batter in each pan. In
Step 4, add 1 lb (1 qt) chopped, unsalted nuts to
ingredients. cont'd see variation 4.
4. In Step 5, sprinkle 1 1/2 qt topping over apricots in each
pan. Follow Steps 6 through 9.
5. QUICK CHERRY COFFEE CAKE: Follow Steps 1 through 3.
Drain 6 lb 7 oz (1-No. 10 cn) canned red tart pitted
cherries; arrange 1 1/2 qt evenly over batter in each pan.
Follow Steps 4 through 9.
6. QUICK CHERRY-NUT COFFEE CAKE: Follow Steps 1 through 3.
Drain and chop 1 3/4-16 oz jar (3 1/2 cups) maraschino
cherries; combine with 1 lb (1 qt) chopped, unsalted nuts.
Spread 3 3/4 cups evenly over batter in each pan.
Omit Steps 4 and 5. Follow Steps 6 through 9.
7. QUICK CRANBERRY COFFEE CAKE: Follow Steps 1 thru 3. Use 3
lb (5 1/4 cups-3-No. 300 cn) canned whole cranberry sauce;
stir to break apart; drop 2 2/3 cups evenly over batter in
each pan. Follow Steps 4 thru 9.
8. QUICK FRENCH COFFEE CAKE: Follow Step 1. In Step 2, add
2 tbsp ground nutmeg, 2 lb (l l/2 qt) washed, drained
raisins and 1 lb 8 oz (1 l/2 qt) chopped, unsalted nuts.
In Step 3, pour about 3 l/2 qt (8 lb 4 oz) batter into each
greased and floured pan. Follow Steps 4 thru 9.