Yield: 100 portions (2 pans)
Each Portion: 1 piece
Pan Size: 18 x 26 inch sheet pan
Temperature: 375F Oven
| Ingredients | Weights | Measure |
|---|---|---|
| Eggs, whole, beaten | 1 lb 4 ounces | 2-1/4 cups (12 eggs) |
| Vanilla | 2 tablespoons | |
| Water | 1-1/2 quarts | |
| Biscuit Mix | 6 lb 12 ounces | 1-1/2 No. 10 cans |
| Sugar, granulated | 1 lb 8 ounces | 3-1/2 cups | TOPPING: |
| Flour, wheat, general purpose, sifted | 1 lb 8 ounces | 1-1/2 quarts |
| Cinnamon, ground | 1 tablespoon | |
| Sugar, brown, packed | 11 ounces | 1-1/2 cups |
| Butter or margarine, softened | 12 ounces | 1-1/2 cups | GLAZE: |
| Butter or margarine, softened | 2 ounces | 1/4 cup |
| Sugar, powdered | 2 lb | 2 quarts |
| Vanilla | 1 teaspoon | |
| Water, boiling | 1 cup |
- Combine eggs, vanilla and water in mixer bowl; blend at low speed.
- Combine Biscuit Mix and sugar; add to egg mixture; mix at medium speed until well blended.
- Pour about 6 lb 4 ounces (2-3/4 quarts) batter into each greased and floured pan. Set aside for use in Step 5.
TOPPING:
- Combine flour, cinnamon, brown sugar and butter or margarine in mixer bowl; mix until mixture resembles coarse cornmeal.
- Sprinkle about 1 quart topping over batter in each pan.
- Bake about 30 minutes or until done.
GLAZE:
- Combine butter or margarine, powdered sugar, vanilla and water; mix until smooth.
- Drizzle about 2 cups glaze over each baked cake while cakes are still warm.
- Cut 6 by 9.
VARIATIONS:
- QUICK APPLE COFFEE CAKE: Follow Steps 1 through 3. Omit Steps 4 through 8. Combine 1 lb (2-1/4 cups) granulated sugar, 1 ounce (1/4 cup) ground cinnamon, and 2 teaspoons nutmeg. Sprinkle 1/2 cup mixture over batter in each pan. Drain 6 lb 14 ounces (1-No. 10 can) canned apple slices; arrange 1-1/2 quarts evenly over batter in each pan. Sprinkle 3/4 cup sugar mixture over apple slices in each pan. Bake 40 minutes or until done. Follow Step 9.
- QUICK FRENCH COFFEE CAKE: Follow Step 1. In Step 2, add 1/2 ounces (2 tablespoons) ground nutmeg, 2 lb (1-1/2 quarts) raisins, and 1 lb 8 ounces (1-1/2 quarts) chopped unsalted nuts. In Step 3, pour about 8 lb 4 ounces (3-1/2 quarts) batter into each greased pan. Follow Steps 4 through 9.
- QUICK CHERRY COFFEE CAKE: Follow Steps 1 through 3. Drain 6 lb 7 ounces (1-No. 10 can) canned red tart pitted cherries; arrange 1-1/2 quarts evenly over batter in each pan. Follow Steps 4 through 9.
- QUICK ORANGE-COCONUT COFFEE CAKE: Follow Steps 1 through 3. Omit Steps 4 and
5. Prepare 1 recipe Orange Coconut Topping. Spread about 1-1/4 quarts topping over each pan.
Follow Step 6. Omit Steps 7 and 8. Follow Step 9. - QUICK COFFEE CAKE: In Step 1, add 1 lb 8 ounces (3 cups) salad oil. Omit Step 2. Sift together 3 lb 8 ounces (3-1/2 quarts) sifted general purpose flour, 2-1/2 ounces (5-2/3 tablespoons) baking powder, 6 ounces (1-1/4 cups) nonfat dry milk, 1 ounce (1-2/3 tablespoons) salt and 3 lb (6-3/4 cups) granulated sugar. Add to egg mixture. Mix at low speed until blended. Follow Steps 3 through 9.