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Thread: Entenmann's Crumb Coffee Cake

  1. #1
    Join Date
    Jul 2006
    Posts
    3

    Red face Entenmann's Crumb Coffee Cake

    looking for the recipe for the Entenmanns Crumb Coffee Cake. Thanks

  2. #2
    Join Date
    Jun 2006
    Location
    Illinois
    Posts
    720

    Default Re: Entenmann's Crumb Coffee Cake

    I don't have the Crumb Coffee Cake, but I have a few of Entenmann's recipes.




    Entenmann's Pound Cake


    Ingredients:
    1/2 pound Butter or margarine
    2 cups Powdered sugar
    3 large Eggs
    1 2/3 cups Flour
    1 tablespoon Lemon extract, or vanilla

    Directions:
    Preheat oven to 325°.

    Spray an 8-1/2" Pyrex loaf dish with Pam.

    Cream butter with sugar on high speed of mixer for 5 minutes. Add 1 egg and then a little flour, beating 2 minutes. Add second egg and half of remaining flour and beat 2 minutes. Add third egg, rest of flour and extract, beating 2 minutes.
    Spread thick and creamy batter evenly in prepared loaf dish.
    Bake 65 minutes or until tester inserted into center comes out clean. Cool in baking dish on wire rack 30 minutes.

    Remove from dish. Slice 1/2" thick. If freezing, be sure to slice before freezing loaf. Thaw to use within 6 months.

    Serves 10


    Entenmann's Cream Cheese Coffee Cake


    1/2 cup butter softened
    1 (8 oz.) cream cheese, softened
    1-1/4 cup sugar
    2 eggs
    1 teaspoon vanilla
    2 cups flour, unsifted
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/4 cup milk or heavy cream

    Preheat oven to 350. Grease and flour a 9x13 inch pan or you can use two 8" round cake pans.

    Cream butter and cream cheese until light. Gradually add sugar and continue beating until light and fluffy. Beat in eggs, one at a time and vanilla until well blended. Set aside.

    Mix flour, baking powder, baking soda and salt. Gradually add flour mixture, alternating with milk to butter mixture beating well after each addition. Turn into baking pan(s), sprinkle with topping mixture.

    Bake in 350° oven for 35 to 40 minutes or until golden brown.

    Topping:

    1/3 cup brown sugar, packed
    1/3 cup flour, unsifted
    1/2 teaspoon cinnamon
    2 teaspoons butter softened

    Blend all ingredients together with a fork. For an extra crumbly coffee cake, I always double topping recipe.




    Entenmann's Chocolate Chip Cookies



    1 1/3 cup flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1/2 cup corn oil margarine softened
    1/4 cup packed brown sugar
    2 teaspoons vanilla
    3 tablespoons honey
    1/4 cup granulated sugar
    1 egg beaten
    1 1/4 cup semi-sweet chocolate chips I double it


    In small bowl mix flour, baking soda and salt.

    In large bowl add sugar, brown sugar, vanilla and honey and beat until creamy.

    Add egg mix, mix, then add flour until thoroughly blended. Add chocolate chips and blend.

    Bake at 400 degrees 6-7 minutes.




    Entenmann's Apple Crumb Cake


    1/3 Cup Butter
    4 Granny Smith Apples
    3/4 Cup Sugar
    1 Teaspoon Lemon peel
    1/2 Teaspoon Cinnamon
    1/8 Teaspoon Mace
    1/3 Cup Currants
    2 1/2 Cups Flour
    3 Tablespoons Sugar
    1/2 Teaspoon Salt
    1 Package Active dry yeast
    3/4 Cup Water
    1/3 Cup Butter
    1 Egg
    1 Teaspoon Lemon peel
    3/4 Cup Chopped pecans
    6 Tablespoons Flour
    1/4 Cup Confectioner's sugar
    3 Tablespoons Butter
    1/4 Teaspoon Cinnamon


    Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in sugar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened.

    Cool.

    In large bowl, combine 1 cup flour, sugar,salt and yeast.

    In small saucepan, combine water and butter. Heat on low flame until 120°F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes.

    Grease 2 baking sheets.

    Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap.

    Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes.

    Preheat oven to 375 degrees F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool.

  3. #3
    Join Date
    Jun 2006
    Location
    Central NY
    Posts
    503

    Default Re: Entenmann's Crumb Coffee Cake

    Crumb Coffee Cake (like Entenmann’s)

    3 3/4 cups flour
    1 3/4 cups sugar
    1/4 pound butter (l stick), softened
    3 teaspoons baking powder
    1/2 teaspoon salt
    2 eggs
    2/3 cup milk

    Topping:
    1/4 pound (1 stick) butter
    1/4 cup brown sugar
    2 teaspoons cinnamon
    1 pinch salt
    confectioner’s sugar (for dusting)

    (1) Mix together in a large bowl flour, sugar, baking powder, salt; and set aside 2 cups of this mixture for the topping.
    (2) Add butter, eggs and milk to flour mixture in large bowl and mix well.
    (3) Grease and flour a 13-inch rectangle baking pan. (I used PAM spray w/flour)
    (4) Spread batter in prepared pan.
    (5) Preheat oven to 350 degrees.
    (6) For Topping: Take the 2 cups of reserved flour mixture and add to the butter, brown sugar, cinnamon and salt. Mix together with your fingers until blended and lumps begin to form when you squeeze the mixture making small pea-sized crumbs.
    (7) Cover the entire cake with the crumbly mixture.
    (8) Bake for 30 minutes.
    (9) When cooled, dust with confectioner’s sugar



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