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Results 11 - 20 of 67 for german coffee cakes
In large mixer bowl, combine 2 cups flour and the yeast. In saucepan, heat milk, shortening, sugar and salt just until warm, stirring ...
Blend ingredients - reserve 1 ... and floured 10x13 cake pan. Sprinkle reserved cup of ... chopped pecans. Bake at 350°F for 40 - 45 minutes.
Mix at medium speed until ... ungreased angel food cake pan. Half batter, then half ... at 325 degrees. Cool for at least 2 hours right side up.
Beat cake batter for only 8 minutes. ... 350 degrees. Glaze with a mixture of 1 cup powdered sugar, 2 tablespoons milk and 1/2 teaspoon vanilla.
Mix topping. Cream the butter, butter and sugar; beat until fluffy. Add beaten eggs, sour cream, and vanilla; mix. Add sifted flour, baking ...
CAKE: Dissolve yeast and 1 ... peaches. Sprinkle over dough. Top with peach slices. Bake at 375 degrees for 25 to 30 minutes. Yield: 2 coffee cans.
Blend above ingredients, add 1 1/8 cup oil and mix well. Save 3/4 cup of mixture for topping. Add 1 1/2 cup sour milk and 2 beaten eggs, ...
Beat eggs until thick and frothy. Beat in sugar and butter until smooth. Stir in flour, salt and vanilla. Spread in half of batter in ...
Cream butter and sugar together. Add eggs and beat well. Add flour slowly, then vanilla and spread 1/2 of the batter in a greased and ...
Dissolve yeast in water. Sift ... let rise. Sprinkle cake with remaining melted butter and ... at 350 degrees for 25 minutes. Makes 24 servings.
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