Italian Coffee Cake Food

ITALIAN COFFEE CAKE

Italian Coffee Cake image

This recipe is from my friend Claudia who makes the best desserts. This is a fluffy, yummy coffee cake.

Provided by Debbie Fontana

Categories Cakes

Time 50m

Number Of Ingredients 12

Ingredients

2 1/2 c flour
3/4 c white sugar
1 c brown sugar, firmly packed
1 tsp salt
2/3 c vegetable oil
1 egg, well beaten
1 tsp baking powder
1 tsp baking soda
1 tsp nutmeg
1 c buttermilk
3/4 c chopped nuts
1 tsp cinnamon

Steps:

1. Mix flour, sugar, brown sugar and salt. Then add oil. Blend well and take out 3/4 cup of mixture and set aside.
2. Add egg, baking powder, baking soda, nutmeg and buttermilk to remaining mixture. Mix well.
3. Add nuts and cinnamon to set aside mixture. This will be the topping.
4. Pour batter into prepared 9x13 pan. Sprinkle topping on cake batter. Bake at 350 for 30 minutes. Eat warm or cold.

ITALIAN LEMON COFFEE CAKE

Italian Lemon Coffee Cake image

"Torta al limone," as this cake is known in Italy, is a recipe that I received from my husband's "Zia Pina". I modified her recipe to add the sliced almonds and powdered sugar glaze drizzle on top. This is a lovely cake that goes great with a cup of coffee or cappuccino!

Provided by Kim's Cooking Now

Categories World Cuisine Recipes European Italian

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup sliced almonds
2 eggs
¾ cup white sugar
½ cup vegetable oil
¼ cup freshly squeezed lemon juice
1 lemon, zested
1 ½ cups all-purpose flour
1 packet Lievito Pane Degli Angeli (such as Paneangeli®)
⅓ cup powdered sugar
1 ½ teaspoons lemon juice

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 6-cup, 7-1/2x3-inch Bundt® pan. Sprinkle almonds evenly around the bottom of the pan. Set aside.
Beat eggs and sugar with an electric mixer in a large bowl. Add oil, lemon juice, and lemon zest; mix until well combined. Gradually beat in flour until it has been incorporated. Add Lievito and mix well. Pour batter evenly into the prepared pan.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Let cool for 10 minutes. Run a knife down the sides of the pan to assist in releasing the cake from the pan. Place in the freezer for 20 minutes. Remove from the freezer and invert cake onto a serving platter.
Mix powdered sugar and lemon juice in a small bowl until glaze is smooth. Place glaze in a small resealable bag and snip the corner of the bag. Drizzle glaze over the top of the cake.

Nutrition Facts : Calories 337.7 calories, Carbohydrate 43.3 g, Cholesterol 46.5 mg, Fat 16.7 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 2.3 g, Sodium 18.1 mg, Sugar 24.3 g

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