BREADS AND SWEET DOUGHS No. D 037 02
QUICK FRENCH COFFEE CAKE (BISCUIT MIX)
| Yield: 100 | Portion: 1 Piece |
| Calories | Carbohydrates | Protein | Fat | Cholesterol | Sodium | Calcium |
|---|---|---|---|---|---|---|
| 343 cal | 53 g | 6 g | 12 g | 24 mg | 444 mg | 87 mg |
| Ingredients | Weight | Measure | Issue |
|---|---|---|---|
| FLOUR,WHEAT,GENERAL PURPOSE | 1-2/3 lbs | 1 qts 2 cup | |
| MARGARINE,SOFTENED | 12 oz | 1-1/2 cup | |
| SUGAR,BROWN,PACKED | 7-2/3 oz | 1-1/2 cup | |
| CINNAMON,GROUND | 1/4 oz | 1 tbsp | |
| BISCUIT MIX | 6-3/4 lbs | 1 gal 2-3/8 qts | |
| RAISINS | 1-7/8 lbs | 1 qts 2 cup | |
| SUGAR,GRANULATED | 1-1/2 lbs | 3-1/2 cup | |
| NUTS,UNSALTED,CHOPPED,COARSELY | 1-1/2 lbs | 1 qts 5/8 cup | |
| MILK,NONFAT,DRY | 3-5/8 oz | 1-1/2 cup | |
| NUTMEG,GROUND | 1/2 oz | 2 tbsp | |
| WATER | 3-1/8 lbs | 1 qts 2 cup | |
| EXTRACT,VANILLA | 7/8 oz | 2 tbsp | |
| EGGS,WHOLE,FROZEN | 1-1/4 lbs | 2-1/4 cup | |
| COOKING SPRAY,NONSTICK | 2 oz | 1/4 cup 1/3 tbsp | |
| SUGAR,POWDERED | 2-1/8 lbs | 2 qts | |
| WATER,BOILING | 8-1/3 oz | 1 cup | |
| MARGARINE,SOFTENED | 2 oz | 1/4 cup 1/3 tbsp | |
| EXTRACT,VANILLA | 1/8 oz | 1/8 tsp |
Method
- TOPPING: In mixer bowl, combine flour, butter or margarine, brown sugar, cinnamon; mix at low speed 3 minutes until mixture resembles coarse cornmeal. Remove topping from mixer bowl and set aside for use in Step 6.
- CAKE: In mixer bowl, combine Biscuit Mix, raisins, sugar, walnuts, nonfat dry milk and nutmeg; mix at low speed 1 minute or until well blended.
- Combine water, eggs and vanilla. Add egg mixture gradually to dry mixture whiile mixing at low speed 2 minutes.
- Scrape down sides and bottom of mixer bowl. Continue to mix at low speed an additional 1minute. DO NOT OVERMIX.
- Pour 1 gallon batter into each lightly sprayed and floured pan. Spread batter evenly.
- Sprinkle 1 quart of topping over batter in each pan.
- Using a convection oven, bake 30 minutes on low fan, open vent. Remove cakes from oven and let cool slightly.
- GLAZE: Combine powdered sugar, hot water, butter or margarine and vanilla; mix until smooth.
- Drizzle 2 cups glaze over each baked cake while cakes are still warm. Cut 6 by 9.
