1.12.2012

The Thrifted Kitchen {Heart-Shaped "Coffee Cake"}

Happy afternoon, all! Today starts my first-ever themed series of Thrifted Kitchen posts. I've dug up tons of great recipes from vintage cookbooks that go along with Valentine's Day, and I'll be posting one here each Thursday from now through Feb. 9.

First up is a sweet idea for breakfast, which comes from Betty Crocker's Party Book, published in 1960. You might notice I put the words coffee cake in quotes, and that's because I'm not sure I agree that this is indeed coffee cake. When I read through the recipe, it's for what I know as monkey bread, which maybe is coffee cake and I just didn't know it. What do you think?


Anyway, the recipe calls for it to be baked in an 8-inch heart-shaped pan, which I tried (although not very hard) to find. Instead I picked up these mini heart-shaped spring form pans, which worked just as well, and created individual portions to boot. You just have to cut up the biscuits into small pieces before dipping them in the butter so they'll fit in the pans (otherwise, if you do have a cake pan, you can just place the biscuits in there whole).

I think the only thing I would add is maybe some frosting to either dip the pieces in or spread on top since they didn't have as much moisture as I would have like. Or perhaps just add more melted butter on top before you put them in oven. I leave it to you.

But what a fun thing to make for your loved ones on Valentine's Day morning, don't you think?


Heart Coffee Cake
Courtesy of Betty Crocker's Party Book, 1960
Yields one 8-inch heart-shaped cake (or 5 mini-heart-shaped spring form cakes), or 10 servings

2 cans Betty Crocker Bisquick Refrigerated Biscuits (or just any refrigerated bisquits)
1/4 cup butter, melted
3/4 cup sugar
1 tablespoon cinnamon
1/4 cup chopped nuts

Heat oven to 375 degrees. Grease an 8-inch heart-shaped cake pan.

Separate the biscuits and dip in melted butter; coat entirely with mixture of cinnamon and sugar.

Place 15 to 16 biscuits around outer edge of pan, overlapping to fill. Overlap remaining four to five biscuits in center to fill pan. Pour remaining butter over top. (There will be a very small amount left.) Sprinkle with nuts.

Bake 25 to 30 minutes. Allow to stand five minutes before serving. Turn out coffee cake on rack, then over again on serving plate, with the nut side up.

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