Quick Coffee Cake D.Breads and Sweet Doughs No.037
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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 |
|--------------------|----------|----------|-----------------------------------|
|Milk, Non Fat, Dry, | 1LB 4OZ| 2.33 Cup | 1. Combine eggs, vanilla, and |
|Milk Powder | | | water in mixer bowl; blend at |
|Vanilla Extract | | 2.00 Tbsp| low speed. |
|Cold Water | | 1.50 Qrt | |
|--------------------|----------|----------|-----------------------------------|
|Biscuit Mix | 6LB 12OZ| | 2. Combine Biscuit Mix and sugar; |
|Sugar, Extra Fine Gr| 1LB 8OZ| 3.50 Cup | add to egg mixture; mix at med |
|anulated | | | speed until well blended. |
|Margarine | 12OZ| 1.50 Cup | 3. Pour about 2 3/4 qt (6lb 4oz) |
| | | | batter into greased & floured |
| | | | pan. Set aside for 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 cornmeal. |
| | | | 5. Sprinkle about 1 qt topping |
| | | | over batter in each pan. |
| | | | 6. Bake about 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 | | 1.00 Cup | over each cake while cakes are |
| | | | still warm. |
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VARIATION
1. QUICK APPLE COFFEE CAKE: Follow Steps 1 - 3. Omits Steps 4
thru 8. Combine 1 lb (2 1/4 cups) sugar, 1 oz (1/4 cup)
ground cinnamon & 2 tsp ground nutmeg. Sprinkle 1/2 cup mix-
ture over batter in each pan. Drain 6 lb 14 oz (1-No. 10 cn)
canned apple slices; (CONTINUED ON VARIATION 2)
2. VAR. 1 CONT'D: arrange 1 1/2 qt evenly over batter in each
pan. Sprinkle 3/4 cup sugar mixutre over apple slices in
each pan. Bake 40 minutes or until done. Follow Step 9.
3. QUICK APRICOT COFFEE CAKE: Follow Steps 1 -3. Drain 13 lb
8 oz (2-No. 10 cn) canned apricots; cut apricot halves into
2 pieces; arrange 3 qt evenly over batter in each pan. In
Step 4, add 1 lb (1 qt) chopped, unsalted nuts to
ingredients. (CONTINUED ON VARIATION 4)
4. VARIATION 3 CONTINUED: 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 - 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 - 3. Drain &
chop 1 3/4-16 oz jr (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 - 3. Use 3 lb
(5 1/4 cups - 3-No. 300cn ) canned whole cranberry sauce;
stir to break apart; drop 2 2/3 cups evenly over batter in
each pan. Follow Steps 4 through 9.
8. QUICK FRENCH COFFEE CAKE: Follow Step 1. In Step 2, add 2
tbsp ground nutmeg, 2 lb (1 1/2 qt) washed, drained raisins,
and 1 lb 8 oz (1 1/2 qt) chopped, unsalted nuts. In Step 3,
pour about 3 1/2 qt (8 lb 4 oz) batter into each greased
pan. Follow Steps 4 through 9.