- 1/4 cup semisweet chocolate bits
- 1/4 cup water
- 2 cups flour
- 3/4 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter
- 1-1/2 cups sugar
- 2 eggs – separated
- 1 cup mashed bananas (2 medium)
- 1/3 cup sour cream
- 1 tsp vanilla
- 1/3 cup chopped maraschino cherries (drained, rinsed and dried)
- 1/2 cup mini chocolate bits – optional
- 1-1/2 sticks soft butter (3/4 cup)
- 3/4 cups sugar
- 1 tsp grated lemon zest
- 4 eggs
- 2-1/2 cups flour
- 2 tsps. baking powder
Beat butter, sugar and lemon till light and well blended. Add eggs, one at a time. Add flour mixture.
In a saucepan, melt 1/2 cup brown sugar and 1/4 cup butter. Stir until sugar dissolves and mixtures comes to a boil. Remove from heat.
Divide mixture evenly between the 6 wells of the mini cheesecake pan.
3/4 cup flour
3 tbsps cake flour
3 tbsps ground almonds
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sugar
1 stick soft butter (1/2 cup)
2 large eggs
1/2 tsp vanilla
scant 1/2 cup sour cream
Whisk flours, almonds, baking powder and salt. In a mixer, beat the butter and sugar until light. Add eggs one at a time. Beat in dry ingredients, alternating with the sour cream
Using one half of your danish dough recipe, roll the dough to approx 12×17. Place on a piece or parchment paper (or silicone mat). Mark the dough in thirds. On the two outside thirds, cut approx 1″ “tabs” all the way down. Remove the top two and the bottom two.
Place your filling down the center third. Fold over the top and bottom tabs and then working down, fold the tabs over the filling, gently pressing down to seal.
Cover and set aside for 1 to 1-1/2 hours to rise.
Brush with egg wash. Bake in 450 degree oven for 15-20 minutes. Remove and cool. Make a simple confectioners sugar icing and ice the coffee cake.