Apple Ginger Coffee Cake Apple Ginger Coffee Cake Recipe Savory Apple
Instructions. Adjust an oven rack to the middle position. Preheat the oven to 350F, and butter and flour a 9-inch round or square cake pan, or a springform pan like I used. In a large bowl, whisk together the whole wheat and all-purpose flours, spices, baking powder, baking soda, and salt.
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Top the gingerbread cake batter with a thick layer of crumb mixture, being sure to cover the top of the cake in an even layer. Bake in a 350 degree oven for 40-45 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Remove from the oven and allow the cake to cool slightly.
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CAKE. In a medium bowl, whisk together the flour, baking powder, baking soda, salt and spices. Set aside. In a large bowl, use an electric mixer to combine the butter and sugar until light and fluffy. Beat in the sour cream, eggs, molasses, and vanilla. Add the dry ingredients, and mix just until combined.
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Let the rhubarb drain for 45 minutes, tossing occasionally; reserve the rhubarb and liquid separately. To make the streusel: In a medium bowl, whisk together the sugar, flour, cinnamon, ginger, and salt. With a fork or your fingers, work in the butter until the mixture is crumbly, then stir in the nuts. Set aside. Preheat the oven to 350°F.
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In a bowl, whisk the flour, baking soda, baking powder, and salt. In another bowl, whisk the sour cream and coffee. 3. Using an electric mixer, beat the butter and sugar on medium speed until pale.
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Stir baking powder and baking soda into remaining flour mixture. In a small bowl, whisk egg, buttermilk and molasses. Add to flour mixture; stir just until moistened. Transfer batter to a greased 8-in. round baking pan. Add remaining 1 Tbsp. sugar and 1 tsp. cinnamon to reserved topping; sprinkle over batter.
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Ginger Cake
Cake: Preheat oven to 350°F Grease a 9×9 square baking pan. Combine flour, baking powder, cinnamon, ginger, nutmeg, cloves, and salt. Set aside. Using a hand mixer or stand mixer with the paddle attachment, beat butter and brown sugar until well combined, about one full minute.
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Preheat oven to 350F/180C. Butter a 9x13-inch baking pan. Make the cake: in a medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a large bowl and using an electric mixer, beat the 1 cup butter with sugar at medium speed until fluffy, 2 minutes.
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75ml milk. 1 tablespoon ground coffee (not instant) 2cm piece root ginger, finely grated/chopped. 2 large eggs. 225g caster sugar. 100ml vegetable or sunflour oil. 75g chopped dried apricots. 275g plain flour. 3 tsp baking powder.
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In a medium mixing bowl, whisk together the flour, baking soda, salt, ground spices, and mustard until combined. Set aside. In another medium mixing bowl, stir together the sugar and butter with a wooden spoon. If using a stand mixer, use the paddle attachment and cream for 4 minutes on medium speed.
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Set aside 1 tablespoon in a medium bowl and transfer remaining to a large bowl. Beat sugar, molasses, egg, ginger, vanilla, and buttermilk into browned butter mixture until smooth. In a separate bowl, combine flour, baking soda, baking powder, salt, and spices. Gently fold flour mixture into liquid until batter is just combined.
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Directions. Preheat the oven to 350 degrees, line an 8×8 baking pan with parchment paper and set aside. Combine the brown sugar, flour, cinnamon and butter for the streusel. Mix until little balls form a crumble then set aside. In a large mixing bowl whisk together vegetable oil, eggs, molasses and milk.
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Cake. Preheat the oven to 350 F, and spray a 9-inch baking pan with non-stick spray. In a bowl, whisk together the flour, salt, baking soda and spices. Separately, whisk together the brown sugar, eggs, milk, sour cream, melted butter, molasses, and vanilla. Add the wet ingredients to the dry, and mix just until combined.
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Preheat oven to 350℉. Spray bottom and sides of a 9x9 pan. Mix together the flour, sugar, baking soda, spices, and salt until well combined. A whisk blends it well. Using a stand mixer or hand mixer, blend together the butter and molasses. Mix in apple juice and egg, just until blended.
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Set aside. To make the cake: In a large bowl or bowl of a stand mixer, combine the flour, sugar, lemon zest, baking powder, salt, baking soda, and spices. Add the butter and mix at low speed using an electric hand mixer or the flat beater attachment of the stand mixer, until the mixture looks sandy, about 1 to 2 minutes.
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Allow gingerbread coffee cake to cool completely. To make the Icing: Place powdered sugar, nutmeg, and ginger in a small bowl. Slowly incorporate milk, a teaspoon or two at a time until the consistency is fluid but not overly runny. Pour over the top of the gingerbread coffee cake, and allow it to set. Slice, serve, and enjoy!