French Coffeecake Recipe - Cooking Index
French Coffeecake Recipe - Cooking Index
| Cake | ||
| 1/2 cup | 99g / 3.5oz | Butter or margarine |
| 1 cup | 198g / 7oz | Sugar |
| 3 | Eggs | |
| 3 cups | 187g / 6.6oz | Flour |
| 3 teaspoons | 15ml | Baking powder |
| 1/2 teaspoon | 2.5ml | Baking soda |
| 1/2 teaspoon | 2.5ml | Salt |
| 1 cup | 237ml | Milk |
| Filling and Topping | ||
| 1/4 cup | 27g / 1oz | Baking cocoa |
| 1/4 cup | 49g / 1.7oz | Sugar |
| 1/4 cup | 36g / 1.3oz | Walnuts - chopped or hazelnuts |
Beat butter with sugar until very light and fluffy. Blend in eggs one at a time.
Sift dry ingredients. Add dry ingredients alternately with milk into creamed mixture.
Turn batter into a greased and floured 9 inch tube or angel pan.
Sprinkle with the topping or if desired add 1/2 batter/ 1/2 topping and repeat and swirl cocoa mixture into batter with knife.
Bake 350F for 45 minutes to 1 hour or tested done.
Remove cake after 15 minutes to cool completely.
Cake freezes well. Wonderfully light and tasty.
Source:
"Whitman's Chocolate Cookbook" ISBN 0-517-64157-7
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.