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2015 Coffeecake Contest!

Saturday, August 15 was the date for All Through The House’s 5th Annual Coffeecake Contest.  Held in conjunction with the Coffee Break Festival celebrating the Coffee Break which Stoughton lays claim to have originated….you’re welcome!….All Through The House invites customers and guests to bake their favorite coffee cake and bring it in for our competition.

This year we welcomed three baked goods loving judges–becky, connie, claudia

Becky Baumeister, Connie Salveson and Claudia Quam

These lovely ladies  bravely tasted all 9 cakes objectively judges dig in

and conferred to get all the delicious cakes down to one winner!  judges compare notes

 

And they pronounced their favorite:  Coffee Cake #8 submitted by Jane Zagrodnik of Oregon, “Banana Coffee Cake”  #8 jane z

Here’s the recipe for you to enjoy at home!

1.  Cream together:  1 stick butter (room temperature), 8 oz cream cheese (room temperature) and 1 1/4 cup sugar.

2.  Add to butter mixture:  2 eggs; 3 mashed bananas; 1 tsp vanilla

3.  Mix together and add to batter and mix until combined:  2 1/4 cups flour; 1 1/2 tsp baking soda;  1 1/2 tsp baking powder;  1/2 tsp salt

4.  Topping:  Mix together:  1/4 cup brown sugar, 1/2 tsp cinnamon

Spread batter into greased 9×13 pan OR 2-8″ rounds.  Sprinkle topping over the batter.  Put into oven @ 350 for 30-45 minutes or close to 1 hour for 9×13 pan.  Cool slightly and mix up a glaze with melted butter, milk, powdered sugar and a dash of vanilla.  It should be thin to drizzle over cake.

 

Next we invited our store guests to taste the cakes and vote for their favorites!  coffeecake customers

It was a super hot day, so special thanks to everyone who came in off the hot street into our very comfortable air conditioning to enjoy a cup of hot coffee, taste the fantastic home baked coffee cakes and participate in the contest.  By 3 PM we had a winner waiting to be announced!  And by 5 PM we knew who the winner was–and boy, was it a close one!  The winner won by ONE POINT, followed by 3 runners up, all tied one point behind the actual winner…

So the PEOPLE’s CHOICE WINNER is Lynn Starck of Stoughton with her submitted Coffee Cake #2, “QueQue (Chilean Coffee Cake)”

#2 lynn s

And here’s Lynn’s recipe for you to replicate and enjoy at home!

Ingredients:

1 cup sugar

1/2 cup unsalted butter

1 1/4 cups flour

2 tsps baking powder

1 tsp baking soda

1/2 cup buttermilk

1 TBL lemon rind

1 tsp vanilla extract

1/2 cup chopped pecans

Directions:

1.  Preheat oven to 350 degrees.

2.  Grease and flour a Bundt pan.

3.  Mix sugar and butter until light and fluffy.

4.  Add egg and mix well.

5.  Stir in flour (with baking soda and baking powder mixed in) alternating with buttermilk.

6.  Add lemon rind, vanilla and pecans.  Stir to mix.

7.  Bake in prepared pan 40-45 minutes.

8.  Cool in pan and remove to further cool out of pan.

9.  Dust with powdered sugar.

A HUGE thank you to our 7 additional entries and their bakers for submitting their great tasting cakes  Below are their entries and all you will need is a big pot of your favorite coffee to complete this ‘Coffee Break’! 

#1 megan s

Coffee Cake #1  “Pear Ginger Coffee Cake” 

submitted by Megan Starck of Janesville

Cake:

1 tsp baking soda

1 cup buttermilk

1/2 cup butter

1 1/2 cups brown sugar, packed

1 egg

2 tsp vanilla extract

2 cups flour, sifted

1 1/2 cups pears, peeled and diced

Topping

4 TB white sugar

1 TB ground cinnamon

3 TB crystallized ginger pieces

Grease a 9×13 pan and set aside.  Stir the baking soda into the buttermilk and set aside.  Cream together the butter, salt, and brown sugar until light and fluffy.  Add the egg and vanilla;  mix well.  Alternately add the buttermilk mixture and the flour to the mixing bowl, beating well after each addition.  Fold in the pears and pour into the greaed pan.  Mix together the sugar, cinnamon and crystallized ginger.  Sprinkle evenly over the top of the cake.

Bake in a 350 degree oven for 35-40 minutes or until a toothpick inserted comes out clean.

 

#3 karen

Coffee Cake #3  “Pull Apart Caramel Coffee Cake” 

submitted by Karen Chenier of Stoughton

Ingredients:

2 tubes refrigerated flaky buttermilk biscuits

1 cup brown sugar

1/2 cup heavy whipping cream

1 teaspoon ground cinnamon

Bake 350 degrees for 25-30 minutes.

 

#4 sara s

Coffee Cake #4 “Cinnamon Sugar Crumb Coffee Cake”

submitted by Sara Sherwin of Stoughton

Ingredients:

1 TBL flour, for coating the pan

2 cups all purpose flour

1 cup + 2 TBL granulated sugar

1 tsp baking powder

1/2 tsp baking soda

3/4 cup buttermilk, at room temperature

1 large egg, at room temperature

2 tsp vanilla extract

2/3 cup packed light or dark brown sugar

2 tsp ground cinnamon

1.  Preheat oven to 350F.  Generously spray 9-inch springform pan with cooking spray or grease with butter.  Sprinkle the bottom of the pan with 1 TBL flour and tap out the excess.

2.Whisk the flour, sugar and salt together in a large mixing bowl until combined.  Cut in the butter in very small pieces using a pastry blender or mix with a fork until the mixture resembles coarse crumbs.  Set aside 1 cup of the flour mixture.

3.  Mix the baking powder and the baking soda into the remaining flour mixture.  Add the room temperature buttermilk, egg and vanilla–you may want to do this with a mixer.  The batter is very, very thick.  Vigorously mix everything together until the batter is smooth, fluffy and resembles frosting–about 2 full minutes.  Spoon the batter into the prepared springform pan, smoothing the top.

4.  Add the brown sugar and cinnamon to the reserved flour mixture.  Toss with a fork until well blended.  Sprinkle the crumbs over the batter, pressing lightly so they stick.  Bake the cake until the center is firm and a toothpick inserted in the center comes out clean–50-58 minutes.. Mine took  55 minutes.  Allow to cool for 10 minutes, then remove the sides of the springform pan and allow the cake to cool completely before serving, about 2 hours.

5.  Make ahead tip:  Cake tastes best on day 1 or day 2.  The cake may be made 1 day in advance.  Store covered at room temperature for up to 1 week.  Cake can be frozen up to 2 months.  Thaw overnight in the refrigerator.

 

#5 cathyV

Coffee Cake #5  “Easy Coffee Cake” 

submitted by Cathy Vale of Stoughton

Ingredients:

2-8oz cans refrigerated crescent rolls

1 cup sugar

2 8oz bars cream cheese, softened

1 tsp vanilla

1 egg, separated

1/2 cup chopped pecans

Preheat oven to 350 degrees.  Spread one can crescent rolls in bottom of 13×9 pan.  Cream together 3/4 cup sugar, cream cheese, vanilla and egg yolk.  Spread mixture over roll dough.  Top with second package of roll dough.  Beat egg white until frothy and spread on top.  Sprinkle top with remaining sugar and nuts.  Bake for 30-35 minutes.

#6 Kathy T cake

Coffee Cake #6  “Overnight Coffee Cake” 

submitted by Kathy Thode of Stoughton

Ingredients:

2 cups sifted flour

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1/2 tsp salt

Sift the above ingredients together, set aside

Cream together until light and fluffy:

2/3 cup margarine

1 cup sugar

1/2 cup packed brown sugar

Add 2 eggs, one at a time, beating well.

Add dry ingredients alternating with 1 cup buttermilk.  Beat well each time

Spread batter into greased 9×13 pan

Topping:

Combine 1/2 cup packed brown sugar, 1/2 cup chopped walnuts, 1/2 tsp cinnamon and 1/4 tsp nutmeg.  Mix well and spread over top of batter.

Refrigerate 8 hours or overnight.  Bake at 350 degrees for 45 minutes to an hour.   Best served warm.

 

#7Nancy M.

Coffee Cake #7 “Ms. Bond’s Beaten-Not-Stirred Cherry Coffeecake”

submitted by Nancy Miller

Cake:

2 cups LOVE (flour)

1 cup KISSES (sugar)

3 teaspoons of DREAMS (baking powder)

1 teaspoon of HUGS (salt)

1/3 cup of THE WILL TO FORGIVE (butter)

1 cup LAUGHTER (milk)

1-WORLD TO BLEND INGREDIENTS IN (egg)

Topping:

1/2 cup nuts

1/3 cup brown sugar

1/4 cup flour

1/2 tsp cinnamon

3 TBL butter

 

In memory of Tracy and Deja.

 

#9 sharon MB

Coffee Cake #9  “Apple Yogurt Coffeecake” 

submitted by Sharon Mason-Boersma of Stoughton

Ingredients:

4 TBL butter, melted

4 TBL brown sugar

1 tsp cinnamon

4 medium apples, cored and sliced

1 cup butter

1 cup sugar

2 eggs

4 cups flour

2 tsp baking powder

2 tsp baking soda

1/2 tsp salt

2 cups plain yogurt

Streusel Filling:

1/2 cup sugar

2 TBL butter, melted

2 TBL flour

2 tsp cinnamon

1/2 cup walnuts or pecans, chopped

1.  Combine melted butter with brown sugar and cinnamon n a 9×13 pan (“this makes a very high coffeecake”)  Smooth evenly over the bottom of the pan.

2.  Arrange apple slices over the brown sugar mixture.

3.  Cream butter and sugar.  Add eggs, one at a time, beating well after each addition.

4.  Combine flour, baking powder, soda and salt.  Add the dry ingredients to the creamed mixture alternately with yogurt.

5.  Spread half the batter over the apple slices.

6.  Mix streusel filling and sprinkle it over the batter in the pan.

7.  Spread remaining batter over the filling

8.  Bake at 350 degrees for 35-40 minutes or until a toothpick inserted in the center comes out clean.

9.  Remove from oven, invert and slice.  Add a dollop of whipped cream or ice cream!

 

 

 

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